Let's talk Thanksgiving wine

[Anonymous]

Anonymous wrote:

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.

+1

[Anonymous]

Anonymous wrote: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.

I'm coming to your house. Really liking your choices.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

Not the PP, but I've seen a good cider selection at MOM in Rockville. Also at Conn. Ave Wine & Liquor (Conn. & Q) and One West Dupont Circle Wine & Liquor (P St. b/w 20th & 21st). The latter also has some local beers on tap with growlers.

I'm the first hard cider poster. The closest sources for us are Tenleytown WF & Rodman's in Friendship Heights. Balducci's was another source, but their New Mexico ave location shut down a while ago. I like the other poster's suggestion of Calvados!

Thanks, PPs! I am in Alexandria (don't really want to go up to MD/upper NW, lol) but will try the Del Ray MOMs and I work near Dupont so will try the Dupont W&L suggestion!

[Anonymous]

Anonymous wrote:

Anonymous wrote: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.

I'm coming to your house. Really liking your choices.

Munchies start at 4, dinner will be served at 6.

Looks like the sparkling will be J Brut Rose. I'm still deciding on the Sauternes, but that will be a game day decision since I've got a couple dozen in my cellar to choose from.

[Anonymous]

Pinot Noir with dinner and Beaujolais. Champagne toast.

Moscow mule cocktails pre-dinner.. Lots of craft beers for the men and my 20-something nephews.

[Anonymous]

Anonymous wrote:Also can anyone recommend a nice Pouilly Fuse?

Louis latour makes a decent and not too expensive one

[Anonymous]

german riesling, kabinett, is what I'll bring to dinner.

[Anonymous]

People seem to have their own favorites and part of the tradition but if you are interesting in exploring some different wines, the NYT has a good wine column on Thanksgiving wines around $20 and they tend to skew Italian/Spanish whites and then a variety of reds, on the lighter side. Heavy reds (cabs) will typically clash with the sweet flavors. I personally do not like most of the Thanksgiving foods so I just pull out wines I feel like drinking, and often opt for Chateauneuf du Pape, but not likely to find that recommended by many wine critics for Thanksgiving. It is always a hit, likely because of the name.

I love Chateauneuf, and would totally drink it with the Thanksgiving meal. (If I weren't already having so much fun with my Rhone whites--I love viognier, rousanne & marsanne). It's really good with fowl--especially duck--and with smoked food.

Also, this is kind of random, but there's a winery in Maryland called Thanksgiving Farms. We tried some of their wine at the farmer's market last year, and it was excellent! We ended up taking four bottles to Thanksgiving--2 rose and 2 "Franc Blanc" (white cabernet franc). These were not cute-named novelty wines--they were really good. http://www.thanksgivingfarm.com

[Anonymous]

I always server Mogen David 20/20

[Anonymous]

I always server Mogen David 20/20

What flavor? I remember they had a citrus one that I liked.

[Anonymous]

I'd like to suggest a wine from my hometown.

From last week's WaPo, where two stars are excellent and three stars are exceptional:

Chateau Grand Traverse Gamay Noir 2013

? ? 1/2

Old Mission Peninsula, Mich., $19

Beaujolais from Michigan? Yep. Grand Traverse and the Old Mission Peninsula in general are better known for Rieslings and crisp, aromatic whites, but this light-bodied red is delicious and food-friendly. Its tart cherry flavors, laced with aromas of nutmeg and other wood spice, suggest fall. This is a fun wine, not just because of the novelty of being a red from Michigan, but because it’s darn good. ABV: 13.4 percent.

[Anonymous]

^^ That should be two and half stars for the Chateau Grand Traverse wine.

[Anonymous]

My adult [over 21] children are in charge of beverages. In addition to specific beer the choice to be served in the waterford crystal with the meal is: Woodchuck Hard Cider-Refreshing Red Apple.

Coffee with desert has special chocolate milk-Bailey's.

[Anonymous]

My parents are bringing some Beajolais nouveau. I make cranberry vodka for vodka tonics.

[Anonymous]

you want Gewürztraminer to go with the turkey, and Pinot Noir just to drink.