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Snooth User: tck83

Hello Hello - what are you serving for Thanksgiving

Posted by tck83, Nov 17, 2009.

Hello! Stumbled upon this site the other day and dove right in. Really enjoying reading tasting reviews out there and seeing what other people have to say about some of my favorite wines.

Heres one for you - what are you serving for Thanksgiving?

Replies

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Reply by Eric Guido, Nov 17, 2009.

Welcome to the board and that's a very good question. I'll have to get back to you on that. But like i said, welcome aboard. Lot's of great people in this community and I'll think you'll enjoy many of the discussions we get into. See you around.

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Reply by dmcker, Nov 18, 2009.

Am in Tokyo for several years now, so tend to view this holiday with particular sentimentality. 10 people for dinner, with staggered arrivals. Tuna and avocado tartare, raw ama-ebi sashimi and a couple of other snacky bits yet to be decided for the earlier arrivals. With a couple of different bubblies, a white from Champagne (Pierre Morlet) and a rose from Oregon (Soter).

Dinner itself to be turkey with a chestnut/oyster/dried cranberry stuffing. Skin-on mashed potatoes with giblet gravy. Yams baked in fresh mikan juice and Grand Marnier. Greenbean casserole with wild mushrooms. Baked zucchini with a cheese topping. Caesar salad. A couple of excellent breads from my favorite local baker, one a sourdough baquette and the other an Italian flatbread with dried tomatoes baked in. Two or three whites (a Mayacamas chardonnay with some bottle age, a Dr Loosen Wehlener Sonnenuhr Riesling Kabinett, also with some bottle age, and maybe a Zind-Humbrecht gewurtztraminer), and three reds (a '96 Les Forts de Latour, a 2005 Auteur Shea Pinot Noir, and a 2007 Rhone since we are giving thanks for very good things this year ;-); was originally thinking to throw in a 2007 Roger Sabon Prestige CdP, but this will likely be too many big guns, so now am thinking a 'lowly' Cotes du Rhone from either Delas or Perrin & Fils--want to lay down the CdP, anyway....).

Dessert to be pumpkin pie, persimmon pudding and a venison mincemeat pie with hardsauce (the meat was gifted to me). Oloroso sherry, Madeira, coffee or black tea to accompany. To fight off the tryptophan-induced drowsiness, Partagas or Montecristo Cubans, with Venezuelan rum, Lagavulin or good Armagnac, for those who want them afterwards.

I never really try to make any sophisticated efforts to match wines to foods on Thanksgiving, nor even worry too much about the progression of whites or reds, since everyone will have different wines in their glasses at the same time. Just wines that I have on hand, that I think the people at the table will like, and that I want to try. Too many people with too many tastes involved, and the intimate frestival of a dinner is generally a gastronomic blowout of potlatch proportions, anyway. More about enjoying the blowout with close friends and family, and not worrying about discipline of any sort, whether of wine appreciation or what have you....

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Reply by chadrich, Nov 18, 2009.

dmcker-and what's my best way to your place from the airport?

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Reply by Philip James, Nov 18, 2009.

Mark and I will actually be on an international business trip to Canada next thursday (their thanksgiving was earlier in the month), so no turkey for either of us...

We'll see if we can find a restaurant to at least serve something wholesome to make up for the fact.

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Reply by John Andrews, Nov 18, 2009.

@Philip ... to be accurate, Canadian Thanksgiving is the second Monday in October. :-) Where in Canada are you going to be?

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Reply by dmcker, Nov 18, 2009.

Sure, chadrich, you know you're always welcome... ;-)

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Reply by Eric Guido, Nov 18, 2009.

That was the same thing i kept on thinking, I'd like to go to dmcker's place for Thanksgiving. It would sure save me a lot of work.

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Reply by dmcker, Nov 18, 2009.

Yeah, it is a lot of work, isn't it? But as long as preparations have all been concluded before guests arrive, the meal and its followup can be most enjoyable. One of my two favorite holidays of the year. Growing up I used to hate my mom's limited approach to dealing with leftovers, but I find them almost fun now. And since I let guests take home what they want, there aren't that many, anyway.

So Eric, what are you having this year?

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Reply by Eric Guido, Nov 19, 2009.

Thanksgiving is very strange in my house. It was my Mother-in-laws holiday and when she passed it left a void. Not just on the holiday schedule but also that she was such a remarkable women that we are still literally mourning her five years later. I now prepare Thanksgiving for the family but my wife's side wants the exact same style of food that my mother-in-law used to create which means turkey, stuffing, mashed potatoes, glazed carrots, string beans and corn bread. It's literally a ritual. As for wine, I still haven't decided. I may open a Lagrein that has a little age along with a Pinot Noir, likely from Oregon.

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Reply by dmcker, Nov 19, 2009.

Yes it is a ritual, and your menu doesn't sound all that different from mine. Ritualistic festivals can be enjoyable and renewing.

What Oregon pinots are you drinking these days? Have found myself on an exploratory trek this past year through pinots from Oregon and the Sonoma Coast. Have always loved the varietal, but have often been disappointed with US versions. Now my view is shifting....

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Reply by Eric Guido, Nov 19, 2009.

One of my favorite producers from Oregon is Evesham Wood. Their Pinots have so much character and elegance. They are very far from the California style. The Pinot Noir Le Puits Sec is really amazing but seriously, even their entry level stuff has a lot of character.

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Reply by Kheldarstl, Nov 23, 2009.

Oregon Pinot's - Rivers Edge - Very nice, Burgundian style, similar to a Nuits St George, nice earthiness, good fruit (Umpquaa Valley) and Ponzi Tavola - Hearty Burgundian style, similar to a Gevry-Chambertin, Nice fruit, long finish for a Pinot, Evesham Wood is also an excellent choice, and I agree very far from Cali Pinot. As For Thanksgiving I am providing 4 bottles Schlinkhaus Riesling Kabinett 2007 (My Mom and Dad's "house" wine), Debouf Beaujolais Nouveau 2009, Rivers Edge Pinot Noir 2006, and Terradorro Falanghina 2007... I think the Falanghina goes pretty well with Turkey, and is veggie friendly (Green bean, Sweet Potato, corn, carrots)

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Reply by dmcker, Nov 26, 2009.

You eat where you are? Interesting graphic on food and geography regarding foods people are most interested in for Thanksgiving:
http://www.nytimes.com/interactive/...

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Reply by Philip James, Nov 26, 2009.

No thanksgiving for Mark and I, we're in Montreal for the Passion du Vin Grand Tasting (GDP joining tomorrow), we did have a bottle of Pauilac with dinner though.

We'll be giving you reports of the Cheval Blanc tasting among others over the next few days.

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Reply by Terry M, Nov 27, 2009.

Had Wyndham Estate Bin 555 Sparkling Shiraz, and Domaine des Aubuisieres Cuvee de Silex Vouvry 2008. Both were excellent with the meal.

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Reply by VegasOenophile, Nov 28, 2009.

Before the meal, we enjoyed the Yalumba Viognier and Albariño Burgans which went well with the crackers and cheese in the afternoon. For the turkey dinner, I served the 2006 Louis Latour Puligny-Montrachet and it went great with the entire meal. Having had the previous wines, we didn't get past that, but I had an Au Bon Climat 2006 pinot noir on hand.

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Reply by dmcker, Dec 21, 2009.

Just had another bottle of the Les Forts de Latour the other night at a Christmas-season dinner and realized I hadn't provided an update on that Thanksgiving meal. I did it pretty much as described in my pre-Thanksgiving plan, but since three more people ended up coming added another main dish. Fortunately one of the additional 3 was a very talented chef, and also felicitously, and unexpectedly, I was gifted a brace of wild ducks, so we added a deboned confit of duck with foie gras, in a wild blueberry/sherry vinegar reduction (light on the vinegar). More hassle, but the additional help in the kitchen (even if my kitchen pretty much maxes out at 2 1/2 people) was a lifesaver and the meal was received very well.

The most popular wine (I didn't end up serving the traminer) was the '96 Les Forts de Latour, though all the wine was complimented (and all the bottles emptied). It had an utterly fantastic nose--in fact it's harder to imagine a more representative bouquet of cabernet sauvignon than from that bottle. Since we were all pretty well into our cups by the time it was poured, enjoying each others company and the food, there were several loud moans of pleasure as glasses were brought to nose. ;-)

'96 was a big year so the wine itself was still quite closed with very dry tannins on opening. A bit hard and stony, even after 13 years. But since I opened the bottles nearly four hours before dinner, the wine was a very different animal, far more civilized, by the time we were drinking it. Purplish-tinged ruby hue, cassis with classic cedar and pencil lead and dark fruit screaming CABERNET and Merlot. Loads of cassis and some tobacco on the palate, with the stoniness changed to a sophisticated minerality. Still a bit of reserve, with plenty of pepper midway, but with a sweetness to the fruit and evolved forwardness quite different from its big brother at a similar stage (I assume so since that has always been the case before, though I haven't yet had a Latour from '96--nor do I feel any rush to do so after current tasting of Les Forts; the Latour can wait for a few more years... ;-) ). Medium long finish.

A lovely, refined wine that on its own would be a match for many, many of the classified growths in Bordeaux--I don't really view this as a 'second label', but a proper fine wine with a character of its own. And, it will almost certainly be drinking even better five to 10 years from now....


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