Let's talk Thanksgiving wine

[Anonymous]

The old wine columnists for the Wall Street Journal (who were really down-to-earth and much, much better than most wine writers out there) used to recommend Zinfandel, as the only truly American wine out there.

In the years since they've traced Zinfandel as being related to to some obscure European (Romanian?) grape, but I like the sentiment.

[Anonymous]

Please rec a Chardonnay without all the heavy oak. When I drink some Chard. that's all I can taste.

Try a French white burgundy. They're 100% chardonnay.
I would recommend a Macon-Villages. Should be fresh tasting and about $15, more or less. You can find it by Louis Jadot just about anywhere, but any other Macon-Villages that you find should do as well.

Also, have you tried Chenin Blanc? There are some good South African chenin blancs out there for between $10 and $15, that are fresh and not oaky. Ken Forrest (I think) is a good one that's pretty easy to find. There's also Chenin Blanc from the Loire valley in France, which is called Vouvray.

Don't necessarily go with a chenin blanc from California, though. You may find the same oak issue you find with the chardonnay (though less so).

[Anonymous]

Also can anyone recommend a nice Pouilly Fuse?

Any Pouilly Fuisse you find is going to be nice.

If you are able to find some white Beaujolais, which is not that common, it's also going to be just as nice and much more affordable. And since it's not as common, a bit of a conversation piece. Like the Pouilly Fuisse and the Macon-Village, it's 100% chardonnay. And the white Beaujolais is 100% unoaked. All stainless steel.

[Anonymous]

You should also be able to find Kim Crawford Unoaked Chardonnay just about anywhere. Since they got bought out and expanded production, it's not as good as it used to be, but it's still good. And more affordable.

[Anonymous]

We're trying Normandy hard cider this year, just for a change. I picked one of the drier ones and think the appleyness will pair nicely with turkey. Have a few bottles of Gewurtztraminer as backup.

[Anonymous]

The apple thing is a nice way to go. Think about picking up a bottle of Calvados (fine sipping apple brandy) for after dinner.

[Anonymous]

Anonymous wrote:Pinot noir and cab

+1. And a Sauvignon blanc for starters. All American grown (California)

[Anonymous]

Anonymous wrote:You should also be able to find Kim Crawford Unoaked Chardonnay just about anywhere. Since they got bought out and expanded production, it's not as good as it used to be, but it's still good. And more affordable.

I love KC sauv blanc but have never tried the unoaked Chardonnay because I have yet to try a Chardonnay that I did not find vile. Does it taste totally different (i.e. actually palatable) if it's unoaked?

[Anonymous]

I'm looking for a Gruner Veltiner this weekend. It's meant to go well with some of the usual Thanksgiving dishes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:You should also be able to find Kim Crawford Unoaked Chardonnay just about anywhere. Since they got bought out and expanded production, it's not as good as it used to be, but it's still good. And more affordable.

I love KC sauv blanc but have never tried the unoaked Chardonnay because I have yet to try a Chardonnay that I did not find vile. Does it taste totally different (i.e. actually palatable) if it's unoaked?

Yes, unoaked Chardonnays don't taste like you've been sucking on a hunk of treated lumber! As one PP mentioned, Kim Crawford was bought out and I agree that it isn't as good as it used to be. I bought the KC unoaked Chardonnay a year or two ago and thought it was okay but not more than that. A good, inexpensive, New Zealand SB is Mohua. It's $9.99 at Calvert Woodley.

[Anonymous]

I love KC sauv blanc but have never tried the unoaked Chardonnay because I have yet to try a Chardonnay that I did not find vile. Does it taste totally different (i.e. actually palatable) if it's unoaked?

Sounds like you're a candidate for French chardonnay, aka white Burgundy. See the posts above.
You probably are reacting to the California style, which is rich, buttery, mouth-coating wines. That can be way overdone. French chardonnays are leaner and more about minerality.

Two things contribute to that California style. One is ample new (toasted) oak. The other is secondary malolactic fermentation. French chardonnay is usually done in older, neutral oak barrels that don't impart so much toast or spice flavor. And they sometimes forgo the malolactic fermentation, leaving the wine leaner and more acidic. The most extreme approach is to get it out of the oak entirely, doing it in stainless steel tanks, which leaves it racy and totally unlike California chard.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:You should also be able to find Kim Crawford Unoaked Chardonnay just about anywhere. Since they got bought out and expanded production, it's not as good as it used to be, but it's still good. And more affordable.

I love KC sauv blanc but have never tried the unoaked Chardonnay because I have yet to try a Chardonnay that I did not find vile. Does it taste totally different (i.e. actually palatable) if it's unoaked?

Yes, unoaked Chardonnays don't taste like you've been sucking on a hunk of treated lumber! As one PP mentioned, Kim Crawford was bought out and I agree that it isn't as good as it used to be. I bought the KC unoaked Chardonnay a year or two ago and thought it was okay but not more than that. A good, inexpensive, New Zealand SB is Mohua. It's $9.99 at Calvert Woodley.

Oh I love NZ sauv blancs! Just didn't know how I would feel about an unoaked Chardonnay.

[Anonymous]

Anonymous wrote:We're trying Normandy hard cider this year, just for a change. I picked one of the drier ones and think the appleyness will pair nicely with turkey. Have a few bottles of Gewurtztraminer as backup.

Where did you get this? Am a cider addict and always looking to try new varieties/brands.

[Anonymous]

I will start the day (around 11) with a Gruner Veltliner, TBS vintner.

Once the guests arrive, I will switch to sparkling, whatever the guest assigned to sparkling has brought.

After I serve dinner, we will switch to Pinot Noir. I have some great Philips Hill, Toulouse, and Thralls on hand for that.

Post dinner we will move to some Sauternes for dessert.

If anyone is still hanging around, I will move back into Gruner for the duration.

[Anonymous]

Er, that was supposed to be TBD vintner. Silly autocorrect.