T'Giving wines

J

Jeff Grossman

Jeff Grossman
At my house, cooking required a white wine (Loire sauvignon), a red wine (Bandol), Grand Marnier, Cointreau, and pomegranate liqueur. At the table we had the usual bottles of Brun NV "FRV100", a bottle of Pinon 2014 "Deronnieres", and a bottle of Foreau 1995 Vouvray Moelleux Reserve, plus various schnapps, limoncello, and liqueurs.

The wines all showed very well: the Pinon was tangy and creamy and ready to go, and the Foreau was mature, sweet, and pure.

What were you drinking? We set a traditional table but maybe you had something interestingly different?
 
Had the '15 Lapierre Raisins Gaulois, which doesn't seem as strong an effort as some past vintages, surprisingly. In fact, a number of guests dumped their glasses and it's supposed to be an easy going crowd pleaser. Also, the '15 Champalou Vouvray Sec, which was a crowd pleaser.
 
"B", as in Beverage

Maine Beer Company, Dinner, Double IPA, 8.2% ABV. Although it is double hopped this this not one of those arms race, overly hoppy, undrinkable deplorables and it quite belied its 8.2% ABV. Fresh, lively, flavorful, well put together beer that gives craft brewing a good name. Paired exceptionally well with the usual Thanksgiving fare

My nephew, who is living in Boston, took a road trip to Freeport to buy at the source. Not cheap at something like $95 per 12-pack but well worth a taste if you come across it.
 
Had a lovely bottle of 2007 Pavelot Dominode last night, but judging from the usernames in this thread, it has had some lingering psychedelic effects I hadn't expected.

Mark Lipton
 
On our table was 2015 Baudry Chenin Croix Boissee, 1970 Fontanafredda Barolo, and 1970 Franco Fiorina Barolo Riserva.

The Baudry was obviously young but really delicious. safe to say it has a long life ahead of it.
The two Baroli were a pleasure to drink and compare. my favorite was the Fiorina as it had a bit more fruit and structure left on its old bones.
 
2014 Jouan Passetoutgrains was delightful, light on its feet with lots of cranberry and cherry fruit, and very easy to drink.

1995 Fritz Haag Brauneberger Juffer Sonnenuhr Spätlese was very pretty; fully mature, a bit smoky/creamy, and the fruit still quite fresh but not showing the sheer electricity of the 2015 AJ Adam Hofberg Kabinett opened earlier in the week. I think I caught the Haag at a perfect time.
 
originally posted by JasonA:
Maine Beer Company, Dinner, Double IPA...Not cheap at something like $95 per 12-pack but well worth a taste if you come across it.
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Indeed. Not cheap for beer, but in the grand scheme of things probably worth it. Although how wide is their distribution? I've been drinking a lot of Haw River Ales these past few months, loving all the interesting flavors (especially their Beneath the Feet of Orion saison, which is flavored with carrots, ginger and cumin, and works really well for me). But I don't think they are available very many places. (And I believe this particular saison is no longer made, so I bought all I could find)
 
For dinner last night I had salad followed by lobster tournedos followed by creme brulee topped with absinthe. Not the most traditional Thanksgiving but I was dining in Neuch“tel down the hill from where they make the absinthe.

With dinner we drank mostly-forgettable local pinot noir. But it worked.
 
One wine I had around Thanksgiving time (well very early Friday AM PST) in Turin was new to me and delicious:
Zidarich (previously I'd only had his whites & oranges) Teran 2010. Awesome. Think Loire cab franc dosed with Poulsard. Mouthwatering with dried herbs, cranberry and dried cherry and lots of iron. 12% abv. Would have been great with roast turkey. Was delicious with
tajarin with a sauce of melted leaks and guanciale and with a brasato of Piedmontese beef. (Best pot roast ever.)
 
originally posted by kirk wallace:
Ignoring the gremlins...One wine I had around Thanksgiving time (well very early Friday AM PST) in Turin was new to me and delicious:
Zidarich (previously I'd only had his whites & oranges) Teran 2010. Awesome. Think Loire cab franc dosed with Poulsard. Mouthwatering with dried herbs, cranberry and dried cherry and lots of iron. 12% abv. Would have been great with roast turkey. Was delicious with
tajarin with a sauce of melted leaks and guanciale and with a brasato of Piedmontese beef. (Best pot roast ever.)
Click to expand...
Both of those sound really good.
 
A 375 of 2009 Egon Muller Schwarz Kabinett and a 750 of 1999 Karl Lawrence Cabernet.

The former was magical, the latter was delicious is probably either at peak or just a smidge past.
 
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