Wine & Food

Snooth User: Xian24

What wine are you serving with Thanksgiving dinner?

Posted by Xian24, Nov 10, 2010.



Reply by Gregory Dal Piaz, Nov 10, 2010.

Vouvray, Zinfandel, Beaujolais Nouveau, and brachetto - Maybe soemthing else.

Although that's not real true, these are simply the wines I would normally be serving on Thanksgiving, this year will be a bit different.

How about you?

Reply by napagirl68, Nov 10, 2010.

Traditional menu fare, for the most part, with a CA twist.  Appies will be various nuts, some I roast with honey and chipolte, some with soy sauce, some with lavender, rosemary and olive oil.  And some good cheeses.. haven't chosen yet.  Starter will be a chipolte butternut squash soup.  Then, fresh turkey brined in a Molasses brine (although I HATE turkey!!).  Stuffing will prolly be sourdough, leeks, many different kinds of mushrooms, chestnuts; Yukon gold mashers with a bit of fresh chives.  That's as far as I've gotten so far.  But the fun part will be tastings!  Other than the appies (which I will serve a sparkler), I plan on serving 3 or 4 wines that have a good chance of pairing with the whole (or part) of the meal.   I will post specifics later, but I am thinking of a Syrah Rose, a Pinot Noir, and a minerally, low malo chardonnay.   Everyone will get to do taste comparisons at the table and then drink what they like.  I think I want to do EVERY eating event this way!!! 

Reply by Stephen Harvey, Nov 10, 2010.

In Australia we celebrate Christmas in the way you do Thanksgiving, particularly as it is the official start to summer holidays for most of us, except those working for a US owned Australian based company.

We rotate lunch between our place and my wifes 5 sisters places, and the day tends to be fairly consistent in format

Arrive and drink Beer and "Champagne" [mostly Australian Sparkling]

Fresh Prawns and Oysters with NZ & Aust Sauvignon Blanc, Clare/Eden Valley Riesling and Adelaide Hills Chardonnay

Then a big banquet of Roast Turkey, Roast Lamb, Roast chicken, Ham, Roast Vegetables, salads, gravy etc with Barossa/McLaren Vale/Clare Shiraz

Cheese and well for some of us Coonawarra Cabernet

Open Christmas presents [usually 15+ kids from 1-24]

Dessert Maybe, Cleansing ale, go home sleep for an hour or so and then go to our best friends house [the one I give he single malt to] for a peaceful relaxing plate of antipasta and leftovers [both food and wine]

Reply by napagirl68, Nov 10, 2010.


It amazes me how those from other countries can STAY UP SO LATE!!! (if that's what you are meaning :-)  for social engagements.  I worked with several French Canadians, and it would be 2am at a party I hosted, and they were bright, awake, and ready to drink more, NOT ready to leave.  I was bout ready for the hospital!! LOL

Was told by a freind who married a Quebecer (sp), that it is typical for them to party until morning.  Even in their 30's, 40's and 50's.  Something must be wrong with us americans.  I think we get up too early!!

Reply by Stephen Harvey, Nov 11, 2010.


It a body clock thing, I have always been crap in the morning but love late nights.  I used to study until 2-3am at Uni, I still often work until 2am, [hence late night Snooth posts] and I have always enjoyed partying til late.


ask me to be up early, jogging, gym, work meetings, watch the sunrise etc and I am hopeless.

Fortunately the entire Harvey household is of the same construct. Even as little kids, ours would be late to bed but sleep in same as their parents

Reply by napagirl68, Nov 11, 2010.

SH- I am born the same as you, a night owl.. ughh.. Here, I would get fired!!   I get up at 5:30am!  Sleeping in til 7am is a treat on weekends, since my 6yr old is up and bouncing on our bed ...:-(  BTW, I always exercise right after work, before dinner.  I start dinner, jump on elliptical or go jogging, finish dinner, then some wine :-) Aaaahhh.   Asleep at midnight and up at 5:30am again... I survive on coffee!

Reply by Stephen Harvey, Nov 11, 2010.

By day I survive on coffee

If I work late at home it is usually with a good bottle of red, drank slowly over the course of my work, admittedly accelerated once I finish and have the brain downtime before attempting sleep.

The joy of 6 year olds! It is a great age except at 7am

Reply by Richard Foxall, Nov 12, 2010.

Wine, people, wine. 

Anyway, I will probably bring the wine to my parents' home this year.  We'll have 6 drinking adults, but only four with real appetites for it.  Still thinking about the white, but I like the Sancerre idea.  I have a Valdiguie from Cali--used to be confused with Gamay.  I have used those successfully in the past, but this one is an unknown quantity.  Couple pinots will be in the mix as well--one Fort Ross Sonoma Coast for sure, and possibly a Lioco.  I thought about going off the beaten with a St. Joseph style Syrah from Maclaren, but I think I will keep it for myself. 

Since everyone is there and it's boisterous, good wines are nice, but I won't go overboard as it isn't the point. The main thing this year is to count our blessings in what has been a very up and down year.

Reply by andreawine, Nov 13, 2010.

Hosting a live chat on Thanksgiving wines on 11/21, details here. Hope you will join! It's called BYOTW-bring your own turkey wine, so I hope you'll come prepared with questions and advice. Cheers!

Reply by jennrehm, Nov 13, 2010.

Here are the whites I'm considering:

Sancere - Florian Mollet

Albarino - Lagar de Costa

Gruner Veltliner - Gobelsburger

For Reds:

.... dunno yet

Reply by Peppino, Nov 13, 2010.

Am planning on some Williams Selyem Pinot Noir!

Reply by aslade, Nov 13, 2010.

We've got an Aussie theme going on, as family is half Aus/half Amer. Jansz Tasmania bubbly as the welcome; Pewsey Vale Riesling and Yalumba Viognier as whites during meal. Want a Tasmanian or Yarra Valley Pinot for the meal....and then finishing with the delicious Yalumba Antique Tawny with desserts.

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