Since it’s probably my 2nd last Thanksgiving with my immediate family, I’m planning to open up a 2017 Williams Selyem Zinfandel Saitone Estate Vineyard.
I’m surprised at how few Zinfandel calls there have been. I will be opening a Geyserville. (year yet to be determined) Zinfandel has historically been the quintessential choice with Turkey.
We’ll have about 18 adults, almost none of whom are serious about wine, so I’m bringing 2011 Alesia Pinot Noir Sonoma Coast and 2011 Pinon Vouvray Silex Noir.
My current plan is:
2020 Block Wines Chard
2012 Thivin
2018 Kutch McDougall Ranch
2014 Becklyn Cab
All the Zin talk has me second guessing, I may sub one out. None of the guests are particularly picky, so the list is pretty much what I want to try out on Thursday.
Not at all, I probably should have expressed myself better. The point I didn’t make with any clarity is that with larger groups who aren’t wine geeks, I like to keep things simple and limit the selections, which helps to avoid unintentional blends from topping off glasses with a different wine.
I have a long history of serving Alesia Pinots and Pinon Vouvrays for Thanksgiving as I find them to appeal to a wide range of palates (including my own) and I expect to be very happy with these wines. Added bonuses are that I have enough bottles of each of these for the group and most of the group will have little experience with 10 year old wines so it will be fun to offer that experience.
Doing an alternative thanksgiving this year… friend is making 2 ducks with a port/cherry/cranberry sauce. Worried about the sauce washing out any a burg. Any thoughts?
Bringing a 13 Clos de la Roillete Tardive and a NV Calsac Les Rocheforts BdB so far.
NV Pol Roger Brut Reserve. This wine has ~9gm/liter residual sugar which is still in the dry category but I think will have enough sweetness to interest my daughter. My hope is she becomes a bit more of a wino. It’s great to visit family but for me it’s a 1.5 hr one way drive so I will not be drinking much on Thanksgiving as I have 3 hrs of driving ahead of me. I’ll make up for it over the weekend.
Early dinner around noon and have a Tandoori rub Turkey as well as lots of great sides.
I plan on opening a bubbly while prepping, thinking one of my new Under the Wires, as well as a simple white.
I’ve gone back and forth, as usual, on what to open with the meal. Was first thinking all Pinot Noir: Goodfellow, Aston and a Burg. But now kind of want something bigger too so here is the current plan:
A lot of family, so a mix of grand cru Chablis, blanc de blanc Champagne (Gosset), Foillard or Lapierre Morgon, Weingut Knoll Gruner Veltlinger and some Austrian or Alsatian Riesling.