AMCJeepMJ Posted November 23, 2011 Share Posted November 23, 2011 Blahhhh I've been stuck with the task of bringing a wine to compliment Thanksgiving dinner tomorrow with relatives. Standard stuff- turkey, fixins, etc. I'm thinking for white a riesling or gewurztraminer, and for red a pinot noir or zinfandel [no white!]. Any thoughts on this? Any wine connoisseurs? I have no regional preference [Napa/Sonoma, Oregon/Washington, Chile, Australia, etc.]. Quote Link to comment Share on other sites More sharing options...
xjrev10 Posted November 24, 2011 Share Posted November 24, 2011 I am not a wine person whatsoever. But the g/f's folks are wine crazies. Last thanksgiving I think they had riesling, don't know why I remember that... :hmm: Quote Link to comment Share on other sites More sharing options...
Thunderbear Posted November 24, 2011 Share Posted November 24, 2011 Pinot grigios are drier whites that would would work with turkey and potato dishes. Not sweet like rieslings and chardonnay, which is why I like pinot grigio. Sangioveses are a light full red that can generally work with anything.. And thats probably what I would pick up, since it's probably something no one has had. Sangiovese is the 'base' for chianti, it is a 90% sangiovese, with a 10% blend of petit verdot or merlot or any other type of grape. As the main ingredient, it has most of the flavor of the chianti, and I think it's better solo, so look for a straight sangiovese, un blended. Quote Link to comment Share on other sites More sharing options...
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