If they wanted to make red wine from it, they’d just leave the skins on during fermentation.
Exactly. This is why I recommended not going with a Cabernet.
I have a number of non-wine drinkers in my family. They only like sweet wines, like White Zinfandel. I have recently gotten some of them to branch out and try some sweet Rieslings. They’ve tried red wines and dry whites, but don’t like them 
My now-mother-in-law got me drunk at a wine-tasting room in Santa Barbara once for this reason. We were trying various wines, and she and her sister in law didn’t like any of them, but I did, so they would give their extra wine to me. I was… ah… not feeling quite myself by the time we left the tasting room.
I’m bringing a couple bottles of one of my favorite Chardonnay’s Toad Hollow (a link to where to find it). It’s got a nice body to it but won’t overshadow the turkey and only about $12.00
But the skin is whi… ah heck, nevermind. Whatever you say.
Cite.
Psst. It was an editing error – I corrected it in a subsequent post. Enjoy the (red) zin and the (white) pinot gris and give thanks for expanding free trade.
Yeah, I figured that, hence the smilie. And I would have let it go, but this is a board for fighting ignorance, and it’s not possible to make a red wine with a white grape (although it is possible to make a white(ish) wine with a red grape). The last two posts were directed at AFAH, not you good sir. Have a great Thanksgiving!
My boyfriend and I were invited to a friends house for Thanksgiving. We don’t know much about wine, so we went to Total Wine. The gentleman there helped us pick out these:
Armida 2001, a Pinot Noir
Adler Fels 2003, a white wine
Julienas 2003, a red Beaujolais wine
Aw, crap! I went and forgot my own smiley in return. You have a good one too!
Here’s what we’re taking over to my folks’ place tomorrow:
- Chateau Grande Cassagne Costières de Nîmes Rosé (Rhone Valley, FRA) ~$7
- Cline Cellars Ancient Vines Carignane (Contra Costa, CA, USA) ~$13
- D’Arenberg The Stump Jump Grenache/Shiraz/Mourvèdre (McLaren Vale, AUS) ~$13
The first one I like with turkey, as it has a lot of fruit flavor, somewhere between strawberry and cranberry, yet is light, dry and crisp. The second I’m not sure is really ready to drink, but I had a glass of a different year a couple of months ago and have wanted for an opportunity to open a bottle. The last one was a request (bring an Australian Grenache) from my father. I think he read an article or something. The shop I was visiting didn’t have a lot of options in Aussy Grenaches, although I’ve found D’Arenberg’s other wines quite nice for the money in the past, so I’m holding out some hope here.
Hmmm…since it’s Thanksgiving, I suppose there’s no sense in a dust up. I will offer this in my defense though… These people claim to have Pinot Gris with red skin.
Sorry, one more thing in my defense. Though I’m not as right as I originally thought I was, this is from Karen MacNeil’s *The Wine Bible * pg 61:
“In the vineyard, pinot gris grapes can be any color from bluish silver to mauve-pink to ashen yellow.”
Sorry, no link.
Years ago, I had some dynamite fruit wine, from a small botique winery. It was 1/2 cabernet and 1/5cherry…it was spectacular! Anybdoy know of a drinkable cherry wine?