Recommend me some wine!

[Mama Zappa]

Parameters: Must go well with turkey. Preferably not too dry; I'd sooner drink vinegar (as a data point, I actually *like* white Zinfandel but am trying to improve my palate).

Doesn't need to be 40 bucks a bottle but I guess I'd rather go a step or three above Two Buck Chuck Doesn't need to impress Niles and Frasier Crane either, I've no desire to become *that* wine-ologically ejamacated.

Bonus question: Same parameters as above, but nice beef rib roast instead of turkey. Your prize: My undying (hic) thanks

[Athena]

Well, you're in luck with Turkey. The best wines with Turkey IMO are semi-sweet. Try a Vouvray or a semi-sweet Riesling or Gewurtztaminer. You should be able to find a nice bottle of any of those in the $10-$15 range at your local wine store.

With beef, I'd go with something red and fruity. A good red Zinfandel - Zabaco makes a nice one - would go very nicely. Or something like Jest Red, ~$10, smooth, jammy, a crowd pleaser.

[Ass For A Hat]

Originally Posted by Mama Zappa

Parameters: Must go well with turkey. Preferably not too dry

I'm bringing Pinot Noir for Thanksgiving. Mark West, 2004, about $10. I usually don't trust Pinot in this price range, but this stuff's pretty good. My other Thanksgiving standby is Zinfandel. It's an American holiday, and Zin is probably the most American of wines. I'm partial to Ridge, but there's plenty of good Zin out there under $20. I'm not too good with the whites. I'm sure someone will be along with those shortly.

Originally Posted by Mama Zappa

Bonus question: Same parameters as above, but nice beef rib roast instead of turkey.

Cabernet Sauvugnon would be the obvious choice. Sebastiani makes some pretty reasonably priced stuff (about $15). I've got some of the '01 and '02 that are quite good for something in this price range.

I'll also take this opportunity to pimp my current favorite. Mas de Boislauzon, 2003 Chateauneuf du Pape. It's a little spendy ($25-$30), but I'd be great with your rib roast.

[psycat90]

My recommendations:

Whites:
Riesling:
JJ Prüm Riesling Kabinett - A classic German riesling.

Gewürztraminer:
Chateau St. Jean Gewürztraminer - This is a great CA gewürtz. I first picked it up at the winery last year before Thanksgiving, mostly because it was local and cheap, but I ended up really, really liking it. Very refreshing.

For Riesling and Gewürztraminer, look for the most current vintage the wine shop has in stock.

Reds:
Pinot Noir:
I'm not sure how available it is, but my absolute favorite Pinot Noir is Merry Edwards Russian River Valley. A nicely weighted, fruity pinot.

Beaujolais Nouveau:
Georges DuBoeuf Beaujolais Nouveau 2005 - A harvest tradition, This is a nice example of the wine. Light and fruity. Serve it slightly chilled.

As for the rib roast - I'm a huge fan of Zinfandel, and right now my favorite producer in this area is Edmeades. Try the Mendocino Zin. Nice flavors, nice finish.

[silenus]

Depends on how you are cooking the turkey, and what the sides are, really. I prefer a red, so this year we are taking into the field a Cardiff Cellars 1999 Cab, a Julius Wile 1999 Shiraz, 2 bottles of Postales del Fin del Mundo 2004 Argentinian Cab/Malbec blend, and 2 bottles of a Canyon Oak 2004 Cab. None of these is more than $15. The turkey will be pit-cooked all day, and served with stuffing, pea salad, mashed potatoes and the usual condiments.

[Cervaise]

I bought three bottles of a light syrah for Thanksgiving this year. Normally it wouldn't be a good fit, but it was included in a syrah tasting I attended about a month ago, and both I and my companion were struck by how relatively gentle it was, especially for the price (something like twelve bucks a bottle). "Hey, this would be good at Thanksgiving," I said, and he agreed, so I bought three.

'Course, now I can't remember which label it was. Wolf Blass? Perhaps.

[LiveOnAPlane]

Originally Posted by Mama Zappa

Parameters: Must go well with turkey. Preferably not too dry; I'd sooner drink vinegar (as a data point, I actually *like* white Zinfandel but am trying to improve my palate).

Doesn't need to be 40 bucks a bottle but I guess I'd rather go a step or three above Two Buck Chuck Doesn't need to impress Niles and Frasier Crane either, I've no desire to become *that* wine-ologically ejamacated.

...

IAMAWE (...Wine Expert), and this is probably not what you're looking for, but to my uneducated palatte, a nice Riesling just might fit the bill.

Most are very reasonable in price, and as a non-afficionado, it's definitely a step up fromBoon'es Farm Apple.

YMMV, and I have my heat-resistant underwear on for the probable flaming I'm gonna get, but thet's OK, I might learn something myself.

Happy Turkey Day!

[Ass For A Hat]

Originally Posted by LiveOnAPlane

...I have my heat-resistant underwear on for the probable flaming I'm gonna get...

I don't see any reason for special underwear. Riesling's a perfectly cromulent wine. If you're drinking that Boone's Farm though, I suppose an additional set of underwear might be in order.

[John Mace]

Depending on the state you live in, you might find your best wine deals that the Supermarket. Safeway (surprisingly) in my area has a very good wine selection and some great prices. If you don't know much about the different vintners, go with something from Napa or Sonoma. Last time I was in there I picked up a very nice Coppola (yes, that guy) Chardonnay for about $12. Chardonnays do not have to be super dry, and this one isn't.

BV (Napa Valley) Cabernet is usually a very nice red that you can pick up for $12 - $15 if you look around. Again, Safeway usually has this one at a good price.

[pravnik]

Becker Vineyards in Fredericksburg, Texas puts out some really good wines. My favorites are the Claret and the slightly less expensive but still very good Iconoclast Cabernet Savignion. To quote Jackie Gleason, "Oh, that's good booze!"

[Stranger On A Train]

Great thread; I just got invited to a coworker's Thanksgiving dinner and need to bring some wine. I was going to pick up a couple of bottles of the Saintsbury Garnet Pinot Noir--a long-favored standard in my inventory--but I may have to pick up a bottle of Riesling, too. I've never been a big fan of sweet wines but I'll admit to being less than experienced on Rieslings, and if I don't care for it I'm sure somebody else will. And I wasn't really thinking about the primeur wines but it's perfect timing for them.

The only problem now is deciding what to take. If I show up with a case of wine I'm going to look like some kind of emergent alkie, especially since I was also planning to bring a bottle of Black Bush. Lessee, definitely the pinot and a nouveau, or maybe the Riesling and and a novello...

Damn you people! Damn you all to hell!

Stranger

[McDeath_the_Mad]

My family always drinks Mateus Rose when we have turkey.

Dy-No-Mite combination!

Have an extra helping of turkey and gravey for me, in Canada we celebrate Thanksgiving in October. So I have to wait for Christmas for my next turkey fix!

MtM

[Beware of Doug]

I've spent the past half week taste testing various French reds. I finally decided on Georges Duboeuf Moulin à Vent '03 Beaujolais (about $11). Light-ish, fruity, with just enough character to please the more discerning palate.

I liked the hell out of Domaine de la Renjarde '03 Côtes du Rhone (about $12), but decided it wasn't quite the thing with turkey. Now if we were having lamb...

[Mama Zappa]

Originally Posted by Ass For A Hat

I don't see any reason for special underwear. Riesling's a perfectly cromulent wine. If you're drinking that Boone's Farm though, I suppose an additional set of underwear might be in order.

I dunno, I think flames would be dangerous. That stuff is *flammable*.

I wouldn't dare flame anyone for liking Riesling. I mean, *I've* confessed to liking white Zinfandel (and I've had some nice Rieslings too). Though I haven't stooped so low as to drink Boone's Farm. Gimme Wild Irish Rose any day

Many thanks to all the suggestions. Lots of excellent ideas, keep 'em coming. I'm definitely going to check out a wine shop Wednesday with a printout of this thread. Yum!!

[Campion]

Originally Posted by Stranger On A Train

If I show up with a case of wine I'm going to look like some kind of emergent alkie, especially since I was also planning to bring a bottle of Black Bush.

Heh. I'm bringing a case and a half of wine to Thanksgiving dinner. "Emergent," hell!

Originally Posted by Mama Zappa

Many thanks to all the suggestions. Lots of excellent ideas, keep 'em coming. I'm definitely going to check out a wine shop Wednesday with a printout of this thread. Yum!!

At a good wine store, they're able to take your preferences and menu into account to suggest good wines in your price range. Some also offer tastings of certain wines. There's a little mom and pop shop near me that has a great selection and has always done a great job of matching what's in my head with a great bottle of wine.

If you're thinking Reisling, consider one of the German Reislings, as opposed to a California Reisling. The flavor is a bit dryer, which I like. (I'm not much for sweet wines, myself, but you like white zin, so maybe California Reisling is for you.) If you're looking for a Chardonnay, try Cakebread. For reds, Shafer is nice. But I think whatever you select will be a hit.

[Hunter Hawk]

Originally Posted by Campion

If you're thinking Reisling, consider one of the German Reislings, as opposed to a California Reisling. The flavor is a bit dryer, which I like.

Depends on how they make it--there are some wonderful German rieslings that are very sweet. If you like spicy Thai food, for example, a sweet riesling is an excellent pairing.

[silenus]

Originally Posted by Hunter Hawk

Depends on how they make it--there are some wonderful German rieslings that are very sweet. If you like spicy Thai food, for example, a sweet riesling is an excellent pairing.

Or a Gewurtz. Personally, I go with beer.

[Hunter Hawk]

Originally Posted by silenus

Or a Gewurtz. Personally, I go with beer.

FWIW, here's the wine list from what is possible the best Thai restaurant in the US.

[silenus]

Originally Posted by Hunter Hawk

FWIW, here's the wine list from what is possible the best Thai restaurant in the US.

I thought you were going to post the wine list from The Wild Ginger in Seattle.

Actually, the last time I ate there, I had a marvelous Martini Brothers Primativo Zinfandel (Old Growth). It went quite well with the varied dishes we had.

[Hunter Hawk]

Originally Posted by silenus

I thought you were going to post the wine list from The Wild Ginger in Seattle.

Shit, if only there were truth-in-advertising laws for restaurants.

"The Wild Ginger: Asian cuisine for the honkies who are too timid to actually go to Chinatown and get better food for half the price."

[Campion]

Originally Posted by Hunter Hawk

Depends on how they make it--there are some wonderful German rieslings that are very sweet.

True. That's why I like going to tastings. It suits my level of commitment.

[Cervaise]

Originally Posted by Campion

I'm bringing a case and a half of wine to Thanksgiving dinner.

For how many people? I've got two bottles of champagne, the three syrahs noted above, three more splits of late-harvest for dessert, and a three-liter box of merlot to be mulled... all for me and four guests.

[Stranger On A Train]

Originally Posted by Campion

Heh. I'm bringing a case and a half of wine to Thanksgiving dinner. "Emergent," hell!

Yeah, but that's family for you. I mean, they'll love you no matter how far into the gutter you sink. Me, I'm Thanksing with coworkers; they already think I'm pretty wack, what with my latest diatrabe against against panda bears (did you ever notice how much Dick Cheney resembles a panda?) and my running commentary on every notice we get from Corporate on how ufcked up they are going to make our lives with their newest bright and shiny policy.

BTW, what's the "mom and pop" shop that you favor? I tried going to the place up on Raymond but found their prices to be out of control. Bevmo has a nice selection but obviously don't offer much in the way of amenities or experience.

Stranger

[Campion]

Originally Posted by Cervaise

For how many people? I've got two bottles of champagne, the three syrahs noted above, three more splits of late-harvest for dessert, and a three-liter box of merlot to be mulled... all for me and four guests.

I like the way you think, particularly with the dessert wine, which is my exception to the not liking sweet wine thing. Last year I brought some ice wine for dessert, but it didn't really go over well.

There will be a dozen of us for Thanksgiving, but only seven drinkers. But my best drinking buddies will be there (my brothers), plus the 'rents will have house guests for the long weekend, so if we don't go through it all, they'll use it before the weekend's up. But I do think you win on a per capita basis.

Originally Posted by Stranger On A Train

BTW, what's the "mom and pop" shop that you favor?

Mission Wines on Mission in South Pas, east of the train station, west of Fremont. They are a bit pricey, but they've got a really interesting selection (even in the $10-15 range, but also some pretty wild stuff if you're willing to go $20-25), will special order anything, and they have a wine bar to do tastings at. I pretty much go in there with my budget and my druthers, and they make it happen.

[Mama Zappa]

A slight hijack of my own OP: Do any of the DC-area Dopers have any wine shops to recommend? preferably in Northern VA. My grocery has an, um, "intermittent" selection (e.g. I've found stuff there that I liked, but was never able to find again). I was thinking of hitting Total Beverage but have no clue what kind of service they offer.

[anu-la1979]

Wait, so Campion and Stranger live in my neighborhood? Campion, don't tell me you take the Gold line in the morning as well (I slink on at Fillmore).

[633squadron]

Originally Posted by Mama Zappa

Parameters: Must go well with turkey. Preferably not too dry; I'd sooner drink vinegar (as a data point, I actually *like* white Zinfandel but am trying to improve my palate).

I'm not the type who matches the wine taste to the food. I like certain types of wines and not others.

If you like white zin, you'll probably like Gewurtztraminer. Riesling might be a bit sweeter than you're used to. I like Chardonnay. I have two bottles of a well-recommended Rutherford Chardonnay for $10 at BevMo.

For roast beef, a spicy Sirah or Cab would be good. But a good peppery Zin might fit the mood better! Sirahs would be good too. I am on the anti-Merlot kick, lately. It tastes like something is missing. Cabernet Sauvignon and other wines are a blend precisely because vintners found one grape doesn't make the wine.

For a masterpiece fall meal, I'd do

dry champagne for aperitif
pumpkin soup
spinach salad with caramelized onion
sole with lemon juice with a dry Chardonnay
medallions of turkey in a light honey mustard sauce, with Gewurtztraminer
dry English cheddar cheese with Port
Pears in red wine for dessert

[Stranger On A Train]

Originally Posted by anu-la1979

Wait, so Campion and Stranger live in my neighborhood? Campion, don't tell me you take the Gold line in the morning as well (I slink on at Fillmore).

Well, I live about three thousand miles away from "outside Cambridge" But as I work out in San Bernardino (birthplace of Gene Hackman...hey, it ain't much but you gotta work with what you've got.) I don't take the Gold Line unless I'm going to grab a train to San Fran or want to do a night of heavy drinking in Hollywood...which is to say, practically never. (I tried taking the Metro to LAX once...not a bad ride, but after two hours and 4 changes I started thinking that the SuperShuttle wasn't a bad value.)

We really need to have an LA County Dopefest sometime (I don't go behind the Orange Curtain except to dive)...and to tie it every so tenuously back into the OP, it should involve, in some way, shape, or form, fermented alcoholic beverages.

Stranger

[John Mace]

Originally Posted by 633squadron

For a masterpiece fall meal, I'd do

dry champagne for aperitif
pumpkin soup
spinach salad with caramelized onion
sole with lemon juice with a dry Chardonnay
medallions of turkey in a light honey mustard sauce, with Gewurtztraminer
dry English cheddar cheese with Port
Pears in red wine for dessert

Sounds delicious!! What time should I arrive?

[Roderick Femm]

Another opinion about wine with turkey:

Also not a wine expert, but may I suggest a nice Pinot Gris or Pinot Grigio? I believe modestly priced versions are available (I don't have any particular labels to recommend) and I have always found these white wines fruity and pleasant to drink, not too dry or acidic. I think they would suit turkey and the usual sides pretty well, without overpowering any of the flavors of the food. If I were having turkey tomorrow, I believe this would be my choice...