New York Cork report had a good piece up a few days ago about what various local winemakers were having with their turkey. The choices were good — lots of rose sparklers, gewurztraminer, and cab franc. Rose sparklers go great with almost everything but red meat, gewurztraminer has a spicy element that goes well with all the nutmeg and cinnamon in some of the dishes, and cab francs (at least in the Finger Lake and Loire styles) have the body to stand up to the meat and the acid/spice to go with the side dishes.
The New York Times always recommends beaujolais for Thanksgiving, but I’m not so sure: the Duboeuf wines are awful and smaller producers’ beaujolais is a bit too fine — and expensive — to serve with candied yams and the like. Non-Dubouef beaujolais nouveau would be a great choice, but it’s almost impossible to find.
I’ll be having a cheap rose sparkler (Segura Viudas) and then some nice Oregon pinot (Soter, Archery Summit). I wouldn’t normally do something as nice as the pinots on Thanksgiving, but I’m in Oregon and that’s the only time I ever try that kind of thing.
What wine are guys drinking today?