Varied Wines w/multicourse dinner (menu)

originally posted by Jonathan Loesberg:
Turkey can indeed be flavored and some of us make great efforts in cooking to keep the breasts tender. But it is what it is.

I don't eat the sweet stuff, but it's there.
Click to expand...

Tradition does not require that all traditional dishes be served; just that most of the food is drawn from that palette.

At my house, no sweet potatoes are served and, per Rahsaan, when I make the cranberry sauce I go light on the sugar (and heavy on the Cointreau). Add a heritage-breed bird and pumpkin pie, and then it's fine to offer a salad with Green Goddess.

So, Beaujolais and a fuller cuvee of Muscadet work nicely. Red Rhone isn't a bad choice, either.
 
originally posted by Jeff Grossman:
originally posted by Jonathan Loesberg:
Turkey can indeed be flavored and some of us make great efforts in cooking to keep the breasts tender. But it is what it is.

I don't eat the sweet stuff, but it's there.
Click to expand...

Tradition does not require that all traditional dishes be served; just that most of the food is drawn from that palette.

At my house, no sweet potatoes are served and, per Rahsaan, when I make the cranberry sauce I go light on the sugar (and heavy on the Cointreau). Add a heritage-breed bird and pumpkin pie, and then it's fine to offer a salad with Green Goddess.

So, Beaujolais and a fuller cuvee of Muscadet work nicely. Red Rhone isn't a bad choice, either.
Click to expand...

My preferred Thanksgiving wine has been the 1997 Pinon Cuvée Tradition, though I'm down to my last bottle. I'll probably stick with Pinon going forward, though, as I love the versatility of a sec-tendre Vouvray (or a nice Kabinett), and I think Chenin works better with the Thanksgiving palette than Riesling.
 
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