Thanksgiving

I

Ian Fitzsimmons

Ian Fitzsimmons
I expect some grief for hauling out this hoary topic, but I enjoy the annual rehash of food+wine ideas. My wife's family will prepare traditional fare, and I'm thinking of trying to impress them with a magnum of Weinbach 1997 Schlossberg St. Catherine Riesling Centennaire, followed by one of 2006 Rollin Pernand Verglesses Ile de Vergelesses.

I think Burgundy doesn't usually fly with the usual TG mix, and Rick may unleash Erinyes of disdain and ridicule for opening an Ile so young, but I wonder if a youngish, goodish red burg, with decent tannins and body, won't answer. Besides, there's evidence that the 2006s from this area may be passing through an approachable phase now, even in a big bottle.

If the Riesling is likely to be too delicate, I wonder if a white Hermitage would serve. I'm trying to liquidate a moderately-aged Chapoutier Meal magnum on another board, but might open it for this meal instead, if no one there snaps it up.
 
What is traditional fare in your parts, Ian? Turkey, OK; gravy, of course; stuffing (what kind?); cranberry something; but then what? Mashed potatoes? Candied yams? onions? The devil's in the details.

Mark Lipton

p.s. Yes, that Rollin is way too young, but feel free to open one and tell me how it's developing.
 
I'm hoping to skirt nuance: there will be a potluck aspect, which will be hard to get a handle on much before the last minute. Stuffing will probably be bread and sausage. I forgot about cranberry sauce, ugh.
 
Diane and I will still be in "that state" so we will be going to a friend's house for the festivities.
Trying to figure out what to bring having no idea what will be served and knowing full well that there will be a large number of huge wines there - well, I may just wind-up taking something we will drink.
Sometimes, that's what pairs well.
Best, Jim
 
Ian, I like the idea of Hermitage (white or red) much better than the Riesling (although the Riesling is not a bad choice).

I also like your idea of the Burgundy.

. . . . . Pete
 
OK, Ian, to give you a serious answer, the classic pairing problem is the preponderance of sweeter dishes among the typical turkey day fare. Most anything will go with turkey, though if you slather it with the typical gravy, the choices are more limited. Bread and sausage stuffing is pretty easy, too, unless the preparer goes overboard with the herbs as they so often are wont to do. Given my druthers, I'd bring wines that aren't too precious to me as they probably won't go with everything I'd eat. I think that your Riesling is about the best option, though I don't what level of sweetness to expect with it. And you can rarely go wrong with Champagne, to paraphrase Lily Bollinger.

Mark Lipton
 
My family tends to drink more wine as we socialize before dinner and don't focus as much on wine with the meal, so I usually try to pick wines that can work in either context. For whites, I usually start with an older white Burg, then switch to off-dry Vouvray or riesling as the meal approaches. For reds, either Alesia pinot (Rhys's negociant label) or syrah-based Rhones, though this year I may roll out Beaujolais for a change of pace.

The food is a hodgepodge of traditional items, roast turkey with cornbread/Challah stuffing. mashed potatoes, gravy, ham, green beans, sweet potato souffle, cranberry congealed salad (surprisingly delicious!), picled peaches, etc., so nothing is going to be a perfect match, but it works out OK.
 
Matt Kramer did his usual holiday rant about this titled 'Don't Be an Idiot'.
He agrees with Mark and Jeff.
 
originally posted by MLipton:
OK, Ian, to give you a serious answer, the classic pairing problem is the preponderance of sweeter dishes among the typical turkey day fare. Most anything will go with turkey, though if you slather it with the typical gravy, the choices are more limited. Bread and sausage stuffing is pretty easy, too, unless the preparer goes overboard with the herbs as they so often are wont to do. Given my druthers, I'd bring wines that aren't too precious to me as they probably won't go with everything I'd eat. I think that your Riesling is about the best option, though I don't what level of sweetness to expect with it. And you can rarely go wrong with Champagne, to paraphrase Lily Bollinger.

Mark Lipton
Click to expand...

I was hoping for an exchange of ideas more than an answer, but your advice is always sound and rarely misplaced - thank you.

As to precious, I've been sensibly reserved in the past, but thought it would be interesting this year to throw some good things at the rels and record reactions, in the interest of science. Also, I have this disorderly way of buying magnums with no clear plan of how to use them, and I should start drinking some or selling them, I guess. Finally, feasting is kind of a negative feedback link, in any event, so a touch of heedless excess is in the spirit of the thing.

As to Matt, I'm a fan, but he who lives by the word idiot, dies by the word idiot.

Mazel tov!
 
originally posted by Ian Fitzsimmons:
I was hoping for an exchange of ideas more than an answer....
Click to expand...
The topic is threadbare. You've already heard the summation of the food-matching analyses. The other point to be made is a social one: for many people, the central theme of the event is to get the family together; oohing and aahing about comestibles is just another activity to do together. Any attempt to make a splash by bringing good wine is sure to fall flat because it's off-topic: the day is about looking backward, not forward.
 
You must log in or register to reply here.
Back
Top