Thanksgiving Thirst

I'm glad I asked - so many interesting ideas. I'm a muscadet apostle myself, but would not have thought even the keenest would stand up to the turkey gestalt. Now I'll have to rethink the whole thing.

I finally just got some 05 Vissoux Traditionelle, which might be the ticket; it's an unbelievable villages Beaujolais. Or an 05 Thivin (too young?).

Thanks for the Clape warning, by the way, Lars. I read a note somewhere suggesting this was near going over the hill, and was starting to panic.

Thanks for your thinking on the serving order of whites, Aaron. Like most good ideas, this rule seems obvious once it's been clearly expressed.
 
originally posted by SteveTimko:

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
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It is (as good) but kind of on the sweet side, but not offensively so. It should work with the sweet potatoes with the marshmallows and cranberry sauce. Did you know that Riesling was the first thing that Don Talley planted, and thus the Riesling vines are probably the oldest on the property. BTW, did you try the Bishop's Peak Pinot Gris? It's pretty great stuff, but it's inexpensive so people don't pay much attention to it.

Thanksgiving is easy for me this year. We've been invited to a friend's house, and not being sure about what will be served, I'm prepared for all possibilities with a bottle of 1995 Bertheau Bonnes-Mares. In the event that the Bertheau isn't exactly appropriate, I'll also bring along a bottle of 1988 Groffier Bonnes-Mares. It never hurts to be prepared for anything, no?

-Eden (I'm also bringing along a 97 Knoll Loibenburg Grner Veltliner in case anyone gets a hankering for white wine)
 
Yes, they point to the riesling vines out the tasting room window and mention they were the first grapes planted there. I've tried it in other years and haven't liked it. This year's seems more focused.
I like some sweetness in my riesling because without it the wine tastes sour. Although I like other bone dry whites. Don't know why.

I didn't try their pinot gris, but I bought a bottle of their 2006 Rock Solid White that's 50 percent pinot gris and it tasted great.
 
originally posted by SFJoe:
originally posted by Florida Jim:

The mailing list will be in the order received.
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Surely you can come up with something more capricious than this.
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I've heard rumors that Jim's saving up his capriciousness to use in his selection of a company to handle order fulfillment for his label. I've heard that Aero is good...

-Eden (always wondered why they call it "fulfillment" when it's just shipping wine)
 
If he really wants to be on the macho pedant's list, he needs to send me a bottle to review. While not generally macho, I am a widely recognized pedant.
 
Parxet Cuvee 21 Cava NV
Paul Cluver Riesling 2005, Elgin
Gabrielle Rausse Vin Gris de Pinot Noir 2007- VA
Chanrion Cote du Brouilly 2006
Paitin Barbera d'Alba Serra Boella 2006

and whatever someone else brings
 
originally posted by Jonathan Loesberg:
If he really wants to be on the macho pedant's list, he needs to send me a bottle to review. While not generally macho, I am a widely recognized pedant.
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I doubt I'd recognize you if we passed on the street. Not that I'm the yardstick on recognition, but I'm just saying . . .
Best, Jim
 
originally posted by Florida Jim:
originally posted by Jonathan Loesberg:
If he really wants to be on the macho pedant's list, he needs to send me a bottle to review. While not generally macho, I am a widely recognized pedant.
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I doubt I'd recognize you if we passed on the street. Not that I'm the yardstick on recognition, but I'm just saying . . .
Best, Jim
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Physically recognizable is too narrow a definition. You know my name. And you know that pedantic statements are signed by that name. Note for example this very message. That means you recognize me as a pedant. The phenomenon is widespread.
 
A brave man to be serving an old Riesling and Rhone. I was tending that way a few years ago, but then one of the guests took a bottle of aged Bordeaux (brought by somebody else) and emptied basically the entire bottle into his Bordeaux stem.

Still, I couldn't back off completely, so tonight it will be:

Unknown Riesling brought by wine geek guest
2006 Fevre Preuses
2007 Vietti Arneis
2001 Brunel les Cailloux
2003 P. Usseglio CdP Tradition

Of course Chateauneuf doesn't really go with turkey, but that is what I have mags of (and I finding very little way to use these recently)...
 
After much deliberation, I'm bringing '02 ESJ Blonk! and '99 Vougeot "Les Petits Vougeot", Hudelot-Noellat. Most likely, I'll decant the Burg when I arrive and let it get some air. I plan on brown-bagging the Blonk! for the hostess. She has a VERY Old World palate so I'm curious to see what her reaction will be.

There will be 4-6 other full-on wine geeks at dinner so we'll be drinking well. Richard Jennings will be in attendance so incriminating photos will be posted at a website near you.
 
originally posted by Chris Coad:
Cool. It's decided, then: Jay, we'll be expecting a full report after Thanksgiving.
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Young and bumptious but perfectly drinkable. Lots of briary fruit, oak present but not sticking out. Can be enjoyed now but I'd say still on the upslope.
 
Man, you eat early. My turkey stil has an hour and a half to cook.

But thanks for the report, young and bumptious is a step past where I'd have expected it to be. At least before Sharon spoke up.
 
Well the final verdict was a rich and sumptuous '01 Christoffel Urziger Wurzgarten Auslese, a minty and primary '99 Clavelier Vosne Romanee Beaux Monts and a fruity but tight (duh) '99 Jadot Echezeaux. Turkey and trimmings were fantastic.
 
originally posted by Chris Coad:
Man, you eat early. My turkey stil has an hour and a half to cook.
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Well, I was having Thanksgiving lunch at my cousins since their kids then go on to Thanksgiving dinners at the in-laws. My cousin inherited my aunt's cooking skills so the meal was supermarket takeout which doesn't require long cooking time. Worked out well since I had to work from 5-7 today and now I really need to start packing for my flight tomorrow morning...
 
Jay Miller, Man On the Go.

Lisa picked the wine, and of course went for Bordeaux, '03 Pontet-Canet. I tried to push the '89 Raffault, but she would not be denied her ripe juicy goodness. In the meantime we're sipping prosecco and checking in on the House marathon. Creamed onions are due to go into the oven in twenty-five minutes. Turkey has been flipped over rightside-up. Giblet stock almost ready for gravy treatment. All systems are go!
 
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