<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>290833</id>
  <title>Thanksgiving wine options</title>
  <published_at>Wed Nov 13 20:59:31 -0800 2002</published_at>
  <post_count>5</post_count>
  <board>
    <id>27</id>
    <name>General Chowhounding Topics</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>1580180</id>
        <content>Last year, I served a 2000 Wolf Blass Riesling with the turkey. In years past, I have used Beaujolais Nouveau or gewurtztraminer. I haven't decided what this year's turkey dinner wine will be. My mother-in-law will be here, red wine gives her a headache, and she likes whites that aren't too austere or dry. I'm thinking a viognier or pinot gris. Or perhaps a Pieropan soave. What are other 'hounds out there planning to pour on turkey day?  </content>
        <published_at>Wed Nov 13 20:59:31 -0800 2002</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>zora</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>1580190</id>
      <content>thumbs up for Viognier. and a Kabinett or Spatlese Riesling from the Mosel or Saar (Ayler Kupp comes to mind for the last). Or a Guigal Tavel rose (don't knock rose).</content>
      <published_at>Wed Nov 13 22:25:16 -0800 2002</published_at>
      <parent_id>1580180</parent_id>
      <user>
        <id>0</id>
        <name>Karl S.</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1580382</id>
      <content>I'm a big fan of Alsatian-style pinot gris or gewurztraminer with turkey, especially if there's any smoked component to the turkey or its side dishes.</content>
      <published_at>Thu Nov 14 23:46:30 -0800 2002</published_at>
      <parent_id>1580180</parent_id>
      <user>
        <id>0</id>
        <name>Jim Holmes</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1580463</id>
      <content>Thanksgiving dinner is a tough one.  All the pics here are great to go with the turkey itself, but what about all the sides, and when you consider the gravy?  Perhaps it heresy, but I think a nice fruity zin does well.  Not a monster mind you.    </content>
      <published_at>Fri Nov 15 18:55:01 -0800 2002</published_at>
      <parent_id>1580180</parent_id>
      <user>
        <id>0</id>
        <name>SLRossi</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>1580479</id>
      <content>I like having Zinfandel on the table too - an American wine for the most American of holidays.  Zin is a terrific match for cranberry sauce and especially with the sweet potatoes/yams.

Link: http://www.chowhound.com/topics/show/17959#55000</content>
      <published_at>Sat Nov 16 00:57:03 -0800 2002</published_at>
      <parent_id>1580463</parent_id>
      <user>
        <id>0</id>
        <name>Melanie Wong</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>1580524</id>
      <content>Thanks for the link. It hadn't occurred to me to have both red and white wines available for the main course -- I have a few good zins on hand to choose from. I think I'll probably go with the 1999 Sausal zin -- it's  very fresh and fruity, and less likely to overwhelm the turkey than some of the blockbuster-style zins I have, like the 1998 Terraces. I'm going to ask my sister-in-law to bring some Trimbach gewurz. She did some wine label designs for Trimbach, and I'm pretty she got some wine as part of her design fee.  </content>
      <published_at>Sat Nov 16 18:24:53 -0800 2002</published_at>
      <parent_id>1580479</parent_id>
      <user>
        <id>0</id>
        <name>zora</name>
      </user>
    </post>
  </posts>
</topic>
