We’re cooking duck
2 Likes
Also no turkey. We do favorite foods. 96 DP with some fish eggs. Then 96 Gaja Barbaresco Sori Tilden with tortelloni and shaved truffles and then 96 Montrose with lamb chops. 96 D’Yquem with pecan pie. Our boys birthday is 1996 so fun way to celebrate being thankful.
3 Likes
No turkey any more here too. We do a beef tenderloin as the main entree at dinner with my take on traditional Thanksgiving sides and a huge selection of hors d’oeuvres earlier while watching the games. We always open several bottles of American wines (Rhys pinot, Carlisle zin and a Napa cab tbd) throughout the afternoon and evening.
(When I used to have a large crowd, I always served turkey and a beef tenderloin since several close family members don’t like turkey. I’d end up with a ton of turkey leftovers and little, if any, beef! Over the years, the turkey got smaller and the beef got larger. Now, we just skip the turkey, as everyone in our much smaller group much prefers beef.)
Thanksgiving I have never really thought of it as anything but a holiday defined by family and friends, appetizers and sides, and drinks selected (we do wine, some specialty cocktails both alcoholic and non-alcoholic) as the reason we have fun or not. Xmas we take food much more seriously both night before and day of.
Unfortunately with young kids we have to do a turkey, but this year I will smoke it on Traeger with rosemary chips to keep it interesting. If I had my druthers I’d probably do an Alaskan wild salmon and beef tenderloin tho.
1 Like
Baker’s dozen
Well, looks like I’m home alone for Thanksgiving - got something last night that just wiped me out all day today, aches, fever, congestion - COVID test neg but maybe too early to be meaningful. Went to the doc for a real COVID and flu test. Slept for 5 hours this afternoon. I’m thinking likely flu since that’s all over at the moment, but vaxxed for both. C’est la vie. Maybe I’ll be up for some vino by Thursday?
Hopefully, but don’t count on it.
1 Like
One of my Thanksgiving wines will be a 2019 Champalou Cuvee des Foundraux. It has light, floral notes and moderate sweetness. We’ll see how it goes over with a non- wino crowd
1 Like
Cocktails this Thursday. Friday we’re going out to an Asian fusion spot with my brother-in-law that my wife and I love, so definitely some kabinett.
I’m leaning towards:
2017 Christophe Baron Les Alouettes (1.5L) to be drank as an aperitif and paired with a charcuterie board
2019 Patricia Green Cellars Chardonnay Durant Vineyard thrown in as an extra for anyone who prefers Chardonnay and will only be popped on request
2015 Goodfellow Family Cellars Pinot Noir Heritage No 5 (750ml) to pair with the apple wood smoked 20 lb turkey prepared on the kamado joe and all of the sides
1978 Chateau Canon (750ml) to be drank at anytime during the main meal or afterwards
2016 Carlisle Zinfandel Carlisle Vineyard for those not into the 1978 Canon
Luckily, i have the ability to preserve any undrank wine for several days, so I’m not afraid of opening too many bottles. However, the 1978 probably won’t fair well on the 2nd or 3rd day.
My goal is to try to use just 1 type of stemware that will work for all wines to lessen some of the cleaning at the end of the night. I’m leaning towards using the Grassl Liberte with Zalto Champage glasses offered as an option for those that prefer a more tradional Champagne glass. If I decide to go in a different direction, I would then consider the Sensory stem instead of the Grassl. The stems will be a game time decision but i really want to minimize the options but optimize the experience.
All American wines over here.
NV Thibaut-Jannisson BdB Brut
2016 Red Newt Cellars Lahoma Vineyards Riesling
2021 Bedrock Ode to Lulu Rosé
2017 Franny Beck La Chenaie Pinot Noir
2018 Ridge Geyserville Zin
Maybe a mag of California Nebbiolo for fun too.
Small one this year and we punted the turkey long ago, so we’re having partridge, first time, as a main.
Wines:
Walter Scott Seven Springs Chardonnay 2019
Thomas Dundee Hills Pinot Noir 2013
Bringing a pair of Carlisle 2018s (Montafi and Papera). There’s a cranberry-like fruit character to these Piner-Olivet zone zins (at least in Mike’s hands) that works exceptionally well at the Thanksgiving table, as does the acidity in these wines. Plus, there’s something nice about arguably the most American wine (zin) on the most American holiday.
Shifted from Champagne and/or Pinot to zins for Thanksgiving a few years ago and it has become our standard play.
1 Like
So my wife just asked me a question I don’t know the answer to. Should we chill the Vincent Red Pinot Gris like a white/rosé, or serve it at cellar temperature like a more traditional red?
I’ve never opened a wine like this before, so I’m not sure what would be best. In the bottle, it appears almost as more of a dark rosé than a red, but I’m not sure how tannic it is.
Any opinions on serving temperature?
Treat it like a Pinot Noir.
1 Like
I chilled it when it was warmer out and served at room temp when it had cooled down. Preferred at room temp, but still good chilled.
2 Likes
Had the Goodfellow 2015 Richard’s Chard at a friendsgiving the other day, was absolutely fantastic, probably the best chard I’ve had yet.
Planning on opening up one of the Matello pinots tomorrow, excited to see what Goodfellow is like with some age on it! Also may break out a Ribolla Gialla blend or something of that sort.
2 Likes
Be aware that 2015 Richard’s is a very different wine than other vintages. Much riper / lush than Goodfellow’s
normal style.
3 Likes
Definitely was! I’ve had some of the more recently available chards and this was more lush, fit more into the white burgundies I’ve had this far (which isn’t many)
2 Likes