The Official Wine Thread - Page 1212
Its all about the sides. My stuffing is predominately sausage, and the fresh cranberry relish is acidic and sweet, thus Gewürztraminer, preferably the Cuvee de Signeur Riebespierre or whatever complicated name Trimbach gives it.
Here are a few elegant choices that will make you look like a rock star on Thanksgiving. Just say no to the White Zinfandels and bring on the artisan juice. These babies not only taste great they will actually work with your food for the big day and not overwhelm it.
The most versatile of all the wines (it goes with just about everything) and dare I say most festive?
$: Marques de Gelida Cava Brut 2007
$$: Champagne Paul Goerg Blanc de Blanc NV
$: Bodegas Naia Las Brisas Rueda 2010
$$: Claudio Morelli La Vigna delle Terrazze Bianchello del Metauro 2010
$$: Jean-Paul Thevenet Morgon Vieilles Vignes 2010
$$$: Michel Ecard Savigny-les-Beaune Vieilles Vignes Rouge 2009
Had the following last night with Bison Tenderloin, Sauteed Green Chard and Celery Root & Potato Puree w/ Black Truffles
The picture isn't great quality so they are:
2006 Baron-Fuenté Grand Millésime Brut Champagne
2004 Chateau de Barbe Blanche (Saint Emilion, Bord.)
2011 Rocca di Castagnoli Chianti Classico
Not in picture, but also drunk was:
2014 Joseph Drouhin Beaujolais-Villages Nouveau Primeur
Knob Creek Small Batch 9 YO