Thanksgiving 2015 - what's wines will you be pouring?

[Jay_Miller]

German riesling. Everyone likes it and I have some 2012 Willi Schaefers burning a hole on my pocket…

[Paul_N_i_e_l_s_e_n]

I’m surprised more folks don’t nominate Gewurtztraminer as a white option. It really rocks with all the savory Thanksgiving fare, and unless you’ve spent a ton of money on something Alsatian, you can knock it back with food without whimpering.

[J_Singleton]

Thanksgiving is like a month away. I don’t even know what I’ll be pouring tonight, let alone then.

[Sc0tt_F_tzgerald]

I have to plan wines in advance. If I wait, I get “wine selection anxiety” where I’m scrambling to figure out what to serve, where it’s located (picture me with CT open on my iPad digging around storage), etc. It’s nice to have the time to think about it ahead of time, at least for me.

[Michae1_P0wers]

@Kim Caldwell

My tradition has become Champagne while cooking…and Cru Bojo (from Mag) for the meal…

I like this philosophy. Then there will probably be bourbon and brandy after rather than dessert wine, since most family members are totally disinterested in sweet wines.

[S_Reynolds]

@Berry Crawford

@Paul Jaouen

For us, Thanksgiving is very traditional so we eat the same things pretty much each year which is the same things we ate when our parents hosted

Makes sense.

We do all the “traditional” dishes but I try and approach them in a creative and refined manner (not to say that the simple traditional recipes aren’t great too). The one thing Ive started to do that is not traditional is the turkey itself. It was hard for me to get away from the iconic whole bird on the table archetype but Ive come to butcher a mostly dark-meat heirloom bird into pieces (or just use thighs) and then braise it with oyster juices, thyme, sage, onion and cream. The oysters may seem weird but shellfish was actually a big part of the early historic thanksgiving harvest dinners and it ads an umami quality that just really works.

Sorry for the thread drift…

Do you make oyster dressing too? That stuff is pretty bad.

I think cooking the bird in pieces at different times is the best way to do it. Never really cared about having the whole thing on the table.

[J_Singleton]

@jdabrowski1027

I have a bunch of in-law family coming over, which means I (happily) play chef/somm. None are that into wine, but want to drink “good stuff”. Bubbles, cali chard, Pinot, Zin, stickies and syrah will all be poured. Brined, dry rubbed, and indirect cooked turkey on the BGE is the main event.

Great, see you on the 22nd!

[Berry_Crawford]

@S. Reynolds

Do you make oyster dressing too? That stuff is pretty bad

No, I like a lighter more herb and vegetable focused stuffing.

[S_Reynolds]

@Berry Crawford

@S. Reynolds

Do you make oyster dressing too? That stuff is pretty bad

No, I like a lighter more herb and vegetable focused stuffing.

Agreed. Oyster dressing was a family tradition that I am happy ended the generation before me.

[Larry_P]

It will be bubbles and pinot noir for us, although I haven’t yet put any thought into which bottles to open. Count me in the camp whose guests couldn’t care less about wine.

[Joe_B]

2008 Rhys bear wallow. One year too soon but it’s what I have so…
2011 domaine weinbach cuvée theo Riesling or Gewürztraminer
Maybe a 2006 realm bard

Always beer too

[paul_clark]

@Berry Crawford

@Paul Jaouen

For us, Thanksgiving is very traditional so we eat the same things pretty much each year which is the same things we ate when our parents hosted

Makes sense.

We do all the “traditional” dishes but I try and approach them in a creative and refined manner (not to say that the simple traditional recipes aren’t great too). The one thing Ive started to do that is not traditional is the turkey itself. It was hard for me to get away from the iconic whole bird on the table archetype but Ive come to butcher a mostly dark-meat heirloom bird into pieces (or just use thighs) and then braise it with oyster juices, thyme, sage, onion and cream. The oysters may seem weird but shellfish was actually a big part of the early historic thanksgiving harvest dinners and it ads an umami quality that just really works.

Sorry for the thread drift…

Holy awesome. Please, drift away. I am uncontrollably salivating on my commuter train as I type this.

I live for thanksgiving. Turkey isn’t my “go to” both as a function of personal taste and the cost of turkey in Switzerland (don’t ask…it’s incomprehensible).

I did pigeon last year.

As for wine, nothing lined up yet. I systematically move a dozen bottles if bubbly from storage every year around this time in preparation. I also like some Beaujolais Nouveau around. Burgundy and / or Piemotese as the pinnacle.

Berry, would you be willing to share some recipes? I would really appreciate the one you’ve highlighted above. Any other ideas are more than welcomed.

[Roberto_Rogness]

Lots and lots of farmer fizz then some aged Aglianico and a Valpo Ripasso or two.

[Nola_Palomar]

We do traditional turkey too, but Juan also makes this absolutely delicious turkey recipe from his mother called Pavo en Pepitoria. It is turkey cut up and sautéed with this savory almond sauce. Then we make all the traditional things and include other things from his childhood like croquettas, jamon serrano, olives… No one here is unhappy or hungry.

[Dan_Hammer]

Battle of the '10 Monte Rosso zins.

Bedrock and Carlisle. This should be fun.

[Matt_Latuchie]

Will try sticking to my yearly mix of Riesling, Beaujolais, and Blaufränkisch.

[Dave_Gutzman]

@Paul Nielsen

I’m surprised more folks don’t nominate Gewurtztraminer as a white option. It really rocks with all the savory Thanksgiving fare, and unless you’ve spent a ton of money on something Alsatian, you can knock it back with food without whimpering.

+1

Gewurtz is my go-to turkeyday choice.

[Larry_P]

@Dan Hammer

Battle of the '10 Monte Rosso zins.

Bedrock and Carlisle. This should be fun.

Good choice. These are both very approachable wines right now, and bright, floral, red berry and citrus notes which should work well with Thanksgiving.

[John_Davis]

Bubbly to begin with. No one but my wife and I really drink wine so something sweetish/fruity for others and probably pinot/Burg for my wife and I. Or, depending on how the day goes with the relatives, maybe both.

JD

[Scott_Brunson]

@J. Singleton

@jdabrowski1027

I have a bunch of in-law family coming over, which means I (happily) play chef/somm. None are that into wine, but want to drink “good stuff”. Bubbles, cali chard, Pinot, Zin, stickies and syrah will all be poured. Brined, dry rubbed, and indirect cooked turkey on the BGE is the main event.

Great, see you on the 22nd!

you’ll be a week too early