Kill The Turkey, Not Yourself!
Yep, it’s that time of year. And rather than bore you with yet another Turkey Day post extolling the virtues of gewurztraminer or pinot noir, we’re going to tell it to you like it is. Are you ready? There is no perfect wine match for Thanksgiving meals.
It’s something we as retailers have known for years (glorified in amusing detail by our friend Alder Yarrow at Vinography.com last year), but somehow, some way, this time of year causes everyone – retailers and consumers alike – to get their swirling arms in a collective twist over what to stock and what to serve. Therefore, JJ Buckley Fine Wine Specialist/Buyer Chuck Hayward has come up with some tips and recommendations to make the day if not painless, then at least vinous! So before you give… ahem, serve everyone the bird, check out his tips and recommendations. And enjoy!
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Mmm...tasty turkey!
** Turkey Day means relatives. It’s good to find out whether Mom likes cabernet or if U ncle Mario drinks riesling. To keep the peace, ask the rellies what they like and make sure there is something on hand to suit.
** While food traditions vary from region to region and family to family, most Thanksgiving platters will host some kind of tasty turkey. Almost anything will go with the bird itself, so pay attention to the stuffing and the gravy. A rich sauvignon blanc works with breast and white gravy, whereas a rich stuffing with meats or nuts and dark gravy may work better with a Cotes du Rhone or a soft cabernet.
** Just like the Norman Rockwell painting, the turkey dinner is guaranteed to bring many different dishes and people to the table, all with unique tastes and palates. Your wine choices can be just as varied and don’t need to follow any hard and fast rules. A few whites, a few reds and a sticky or two should do the trick.
** Lastly, if you have relatives that can’t be pleased, drink what YOU like and tell them to bring their own!
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Here are 7 ideas for wines to serve on the big day:
#1 Sauvignon Blancs make a light aperitif to sip on as you work in the kitchen or meet and greet the guests. A great match for salads or fish courses as well.
2006 Villa Maria Sauvignon Blanc Cellar Selection $18.99
2008 Cakebread Cellars Sauvignon Blanc $34.99
#2 When serving turkey breast, nothing beats a light, fresh chardonnay such as a crisp white burgundy. Pour a richer, oakier style when you’ve got dark meat on the plate.
2006 Girardin Rully “Vieilles Vignes” $21.99
2007 Melville Chardonnay Estate $20.99
#3 Nothing says party like pink wine!! A great drink to have with salmon or game birds, a rose is a great link between courses or to start the festivities.
2008 Festival Rose (Chateau Le Gay) Bordeaux $14.99
#4 A softer red is essential for the table and pinot noir is where it’s at. Think of the style you might want: a softer Burgundy from France or experiment with a rich pinot from the New World!!
2006 Faiveley Mercurey “Clos des Myglands” Premier Cru $39.99
2006 Pegasus Bay Pinot Noir $39.99 (coming by November 17th!)
#5 Not everyone eats turkey on Thanksgiving. A crown roast or large cuts of lamb will also grace many a table this holiday. JJBuckley has plenty of Bordeaux and Rhones to drink with these hearty meats!!
2002 La Vieille Cure Bordeaux $21.99 (a light claret style)
2005 Haut Brisson La Grave $37.99 (for more structure)
2007 Cuvee du Vatican Chateauneuf du Pape ‘Reserve Sixtine’ $48.99
2007 Domaine de Cristia Chateauneuf du Pape $27.99
#6 Have a little fun! It’s nearly summer in Australia, and they love sparkling shiraz with their bird. In the States, it’s popular to pair with barbecue or ribs – or maybe one of those fried turduckens we keep hearing about.
NV “Fox Creek Vixen” Sparkling Shiraz $17.99
#7 Don’t forget dessert and after dinner drinks. Some sauternes is perfect for lighter sweets, a tawny port is great with pecan pie or enjoyed solo in the big chair when all is said and done.
2005 Chateau Doisy Daene Sauternes $21.99 (375ml)
NV Penfolds Club Reserve Tawny Port $13.99 (750ml)
The value buy opportunities from Bordeaux just keep on coming. Today’s email brings you a fresh and friendly 2005 Bordeaux Supérieur from Château Bolaire at nearly 40% off regular retail!
Robert Parker, August 2008: “An amazing percentage of Petit Verdot (39%), combined with Merlot and Cabernet Sauvignon has resulted in one of the more distinctive wines of Bordeaux. There are 2,000 cases of this dense ruby/purple-colored effort. It exhibits wonderful aromas of charcoal, incense, black currant liqueur, and licorice. Medium-bodied with stunning depth, richness, and texture, this sleeper of the vintage is a terrific buy. It should drink well for 10 years.”
jjbuckley
John Perry
Andy Frieden
Alex Lallos
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