Thanksgiving Thirst

I

Ian Fitzsimmons

Ian Fitzsimmons
I'm embarrassed to introduce such a passe topic, but I can't help wondering what food-beverage matches the wide-awake and open-minded group of drinkers who post here are planning for the holiday next week.

We are preparing a turkey for the first time in our marriage, at the request of our 6 year old son. I've been debating between a treasured 98 Weinbach Catherine l'Inedit and a 97 Clape Cornas. Tonight Jeanne told me she wants to drink Chablis, so now I am trying to figure out whether a fancy (gc) Chablis should be served before or after the Weinbach. Maybe I can just get some Clos de Roche Blanche shipped down here before Thursday instead.

What are the dedicated board foodies/winos assembling?
 
I'm either having 2006 Donati Camillo Lambrusco or 2005 Clos de la Roilette Tardive 1.5L. That is, if I get out of the restaurant in time to eat anything with my family.
 
I brought a magnum of Roilette Tardive to my sister's family's Thanksgiving gathering the year before last, it was empty in about five minutes and people were asking if I had more. Silly me.

But yes, Beaujolais and Loire wines seem perfectly suited to the occasion to me. We tend to go more for the scattershot approach, since traditional Thanksgiving fare is a bit of a tough match for any one wine. Big rich whites and light earthy reds, say a nice young Savennires, a rich Fleurie and an old vine pineau d'aunis, stuff like that.
 
I just had the 1997 Clape Cornas last night. I can tell you that Thanksgiving dinner is not the first thing that jumped into my head when I thought about what food it might go with. It might be what you would drink after the kid goes down and your fighting consciousness via a tryptophan enduced k-hole. Anyway, the wine is damn good, the bottle last night was drinking quite well though still really youthful and tightly wound. Just don't think it would go well with turkey.
 
Lots of potential wines on deck. Final options will be a game time decision. So far we are vetting the following:

1998 J. J. Chrsitoffel Urziger Wurzgarten Riesling Spatlese
1995 J. J. Prum Wehlener Sonnenuhr Riesling Spatlese
2002 William Fevre Chablis Montmains
1999 Jadot Echezeaux
1997 Ravenswood Old Hill Zinfandel
1996 Jasmin Cote Rotie
 
A Cava to start.

2006 Paolo Bea, Santa Chiaro - this is a white blend, fermented on its skins and is sensational with white meat turkey. I love the white meat.

Whatever the current vintage of Cartlidge & Brown, Pinot Noir is - decent, everyday drinking without artifice, oak or extreme alcohol - I like it and so far, every non-geek that I have shared it with does. (Several bottles of this as it will be a big, non-geek crowd.)

2007 Cowan Cellars, Syrah - just to see where it is and to give my family their first chance to try it.

Best, Jim
 
2007 Cowan Cellars, Syrah - just to see where it is and to give my family their first chance to try it.
Click to expand...

Have you decided yet who gets the allocation of these?
I've seen posts where cork dorks talk about some Cru Beaujolais being too big for turkey. I think Cornas, while a great wine, would be too overpowering.
I'm having a Cronin 1995 Santa Cruz Mountains pinot noir and I haven't decided on the white. It's down to either a 2007 Talley Riesling, because I want to doublecheck to make sure it's as good as it tasted at the winery, a white by Avanguardia in the Sierra Foothills and now I'm wondering if I should give the 1998 Heredia crianza blanc a try to see if I should buy more.
 
Looks like I'llbe bringing some '06 Thivin- Cote de Brouilly and some '07 Mercer- Pinot Gris. A big group this year, so these should work well for the masses.
 
Leaning toward:

'99 Pierre Gimonnet Brut BdB Gastronome
'00 Bott-Geyl GWT Furstentum
'04 AP Vin Garys' PN (this has become a household tradition)

I have to admit that Jim's suggestion of Bea Santa Chiara is tempting.
 
Fascinating. I can't offer any counter-evidence because I've locked my few bottles away deep in the cellar. It was so brawny and clenched as a baby that I'd have expected it to benefit greatly from more time.

I haven't quite pegged your preferences in terms of aging on the Kane Scale: do you prefer "fresh" or "decayed"?
 
More earnestly, wines with age, often a bunch of age. Sometimes, though, funky young things that are still working on their CO2. But those are extremes.

Age.

Wasn't shocked by youngness on the 1999 Geyserville. Could accept its being openable now, with absolutely no rush, more like needed restraint.
 
Back to part II of the initial question, I would suggest drinking a grand cru Chablis - any Chablis, for that matter - before the 98 Weinbach. I've always been convinced that acidity trumps most other qualities in determining tasting order, so unless this is the flabbiest Weinbach in history I'd go with the Chablis first.
 
But yes, Beaujolais and Loire wines seem perfectly suited to the occasion to me... Big rich whites and light earthy reds, say a nice young Savennires, a rich Fleurie and an old vine pineau d'aunis, stuff like that.
Click to expand...

Yes, yes and yes. And I picked up a Juliene, Fremont, 2006 Cidre Pays D'Auge Brut Nature "Greniers" for desert. Desert being tarte tatin and cranberry walnut clafouti.
 
You must log in or register to reply here.
Back
Top