For The Love Of Port

http://www.nytimes.com/2013/11/20/dinin ... il0=y&_r=0


I typically like any of these:
a. Pinot Noir/Burg
B. Zinfandel
c. German Riesling
d. Meursault

What are your favorite wine types to pair w/ traditional Thanksgiving dinner?

We don't have Thanksgiving in Australia, but it is common to have turkey for Christmas lunch. The traditional accompaniment is sparkling red (usually, but not always Shiraz).

Usually at the relatives, none of whom are big wine drinkers. A little here and there once in a while pretty much sums them up. So it really comes down to a spur of the moment decision on what I am feeling like taking with me as I get ready to head out the door. That can be white, red, or fortified. I know, kinda vague, but that's how it really plays out

I had a couple of Vouvrays on death row, along with a Cru Beaujolais. All three bottles did well. My better Vouvray was this: 2007 Abbaye de Marmoutier Vouvray Clos de Rougemont http://www.vigneau-chevreau.com/cadre_ang.htm The other was the Cuvee Silex from the same producer, 2010, I believe.

Growing up, we, had a varied table; Turkey, Ham, Sushi, Sashimi, rice and mashed potatoes, different Japanese salads, you get the picture. Always had a variety of wines but Sparkling and Riesling were usually the favorites (probably because of the Japanese aspect.)

I almost grabbed a CdP just because it is one of my favorite wines, but I thought a Pinot Noir would be a better pairing, so I went with
2005 Bernard Dugat-Py Bourgogne
And this was before I saw that this was Roy's "A" choice.

Red Burgundy would be my first pick, with red Rhone wines trailing. I am also a fan of Nebbiolo or Sangiovese as the tannin can make quick work of the turkey.

Ran into a neighbor today and we were swapping how to prepare a turkey theories--they baste their turkey with a concoction that is mostly port. Has anyone tried this?

Ran into a neighbor today and we were swapping how to prepare a turkey theories--they baste their turkey with a concoction that is mostly port. Has anyone tried this? He says the skin comes out very dark and the meat has great flavor.

My "secret" is to remove the thighs & legs, and wings before cooking. Butterfly the breast and lay thighs flat to cook. Use wings and giblets for broth...