HOME > Chowhound > Wine >

Thanksgiving Reds

kitchenguy Nov 11, 2008 03:44 PM

All right folks. . .what should we be drinking with turkey. Red wines only please. Any recommendations?

  1. Click to Upload a photo (10 MB limit)
  1. z
    zin1953 RE: kitchenguy Nov 11, 2008 04:15 PM

    First of all, there is no "should." However, I find the following wines to my personal liking.

    1) From France, a Cru de Beaujolais -- especially from Brouilly, Cotes de Brouilly, Fleurie, Morgan, or Moulin-a-Vent.

    2) From California, a Pinot Noir or Zinfandel . . . maybe a California Rhone-styled red.


    3 Replies
    1. re: zin1953
      Bill Hunt RE: zin1953 Nov 12, 2008 03:49 PM

      I was going to add some suggestions, but looking above, I see no reason to do so...

      Teach me to be late for the party,


      1. re: Bill Hunt
        maria lorraine RE: Bill Hunt Nov 19, 2008 11:43 PM

        Party's not till next Thursday!

        Yes, Jason covered things perfectly.

        I love to start with Bubbly, though -- popping the Krug at noon is the rule! -- and find Riesling and some Chardonnays are also good accompaniments on the table. The point for me, for us, for the table, is that glasses are freely filled and emptied, and many toasts and thanks ensue. Expensive or ponderous wines don't work well.

        Thanksgiving is one of my favorite days of the year.


        1. re: maria lorraine
          ChefJune RE: maria lorraine Nov 20, 2008 09:50 AM

          heheheh I like your style, Maria! I'm cooking this year, so the Champagne will be popped around noon.

          We'll start our meal with Cava and my "famous" Montrachet Tarts.

          My neighbor has ordered 6 bottles of BN... not my choice, but she's paying, and also making all the vege dishes. I'm contributing 3 bottles of Alsatian Riesling, for those who prefer wine (oops, I meant white). [My personal preference in Red is for Marietta Cellars Old Vine Red. imho goes great with the meal and is SO American and still not too pricy.]

          We'll open a couple bottles of local Apple Ice Wine to go with or instead of dessert.

    2. Frodnesor RE: kitchenguy Nov 11, 2008 08:11 PM

      On-topic related thread here ->

      1. w
        whiner RE: kitchenguy Nov 12, 2008 01:18 AM

        Cru Beaujolais, Barbera, Pinot would be my three first suggestions.

        1 Reply
        1. re: whiner
          maria lorraine RE: whiner Nov 19, 2008 11:39 PM

          Yup. Beaujolais is probably the best all-around red.

        2. j
          jpc8015 RE: kitchenguy Nov 12, 2008 03:55 AM

          I like zinfandel (not pink), syrah and petit sirah for Thanksgiving.

          1. dockhl RE: kitchenguy Nov 12, 2008 07:05 AM

            Probably going with a Cass grenache or Mouvedre.....

            1. ibstatguy RE: kitchenguy Nov 12, 2008 08:30 AM

              Zin and Whiner beat me to the punch on Cru Beaujolais. I also really enjoy a rose Champagne, the last couple of years I've also been very pleased with how well my Dehlinger PN rose did with the meal.

              1. vanillagorilla RE: kitchenguy Nov 12, 2008 09:04 AM

                I've found that the wine really needs to pair more with the sides and sauces on thanksgiving than the turkey itself. Any idea what sides and sauces you are having? The traditional sweet potato dishes and cranberry sauces usually are the problems.

                1 Reply
                1. re: vanillagorilla
                  dhammer53 RE: vanillagorilla Nov 18, 2008 06:54 PM

                  A Carlisle Zin.
                  A good pinot noir.
                  And for goodness sakes, any champagne.

                2. invinotheresverde RE: kitchenguy Nov 19, 2008 08:36 PM

                  OP, just out of curiosity, why no whites? Can a wine drinker really dislike all white wines?

                  1. s
                    Somnifor RE: kitchenguy Nov 19, 2008 09:38 PM

                    I usually do Oregon Pinot Noir, it seems to work well with almost all of the traditional Thanksgiving dishes. The last few years it has been a Ken Wright Cellars holiday, with no complaints.

                    1. g
                      grantham RE: kitchenguy Nov 19, 2008 09:38 PM

                      We always choose a California or Washington Pinot Noir to pair with our turkey; usually a California Cabernet Sauvignon to accompany our prime rib. This year's wines have yet to be chosen. Champagne or sparkling wine ( although you specified only red wines) seem appropriate with almost anything, any time.

                      1 Reply
                      1. re: grantham
                        zin1953 RE: grantham Nov 19, 2008 10:09 PM

                        What Washington Pinot Noirs do you like?

                      2. WineAG RE: kitchenguy Nov 20, 2008 04:48 AM

                        Your post has inspired me to consider what to serve this year... and the mention of Krug has gotten me in a mode that may get me in trouble. Good thing my wife has no idea what these things cost, or I'd be having to pick up a piece of jewelry. I usually give more of a nod to USA wines on Thanksgiving, but that Krug just set me off. All French, but need at least one USA wine. After this tumultuous year in politics and the economy, why not bump it up, right?

                        1988 Veuve Clicquot La Grande Dame (Magnum)... I considered Krug (one of my favs) but have been wanting to open this for the past year or so... here's my chance... drinking perfectly right now from Magnum... rich, round, creamy with long length.

                        1996 Comte Lafon Meursault Charmes... I love Lafon and find the Charmes to be the richest, fattest of his Meursaults.

                        2002 Quilceda Creek Cabernet Sauvignon (Magnum)... a fantastic wine, I like drinking QC on the young side, they're so amazing even with just a few years of age.

                        1998 Guigal La Mouline Cote Rotie... need I say more? Been drinking la la's since I was turned on to them in the early 80's (first vintage was 1978 at $29.95 bottle... that was considered expensive back then) and they are on my short list of my favorite wines on the planet. Haven't had the 98 for a couple of years and the last bottle was fantastic. This wine will certainly improve with age but this is a good excuse to see how it's doing. A bottle of 1990 I had in Sept was other-worldly and is still giving me pleasure just thinking about it (90 vintage was one of the finest)... with a finish that was never ending.

                        1. BillB656 RE: kitchenguy Nov 20, 2008 07:32 AM

                          Reds only? I'm going with an Edmunds St. John Bone Jolly gamay (El Dorado Cty). Steve makes the best gamay west of Beaujolais and the cherry tartness is good foil for stuffing and gravy.

                          3 Replies
                          1. re: BillB656
                            zin1953 RE: BillB656 Nov 20, 2008 08:17 AM

                            Great choice!

                            1. re: BillB656
                              maria lorraine RE: BillB656 Nov 20, 2008 11:24 AM

                              That Bone Jolly is fun!

                              1. re: maria lorraine
                                BillB656 RE: maria lorraine Nov 20, 2008 12:30 PM

                                It sure is. I just ordered a mixed case of Bone Jolly '07 and Steve's new Porphyry gamay along with some very yummy Parmalee vineyard syrah.

                            2. ibstatguy RE: kitchenguy Nov 20, 2008 07:45 PM

                              not quite a red, 2007 Gutzler Blanc de Noir . I had a glass courtesy of Nick at Ave 5 here in San Diego and it immediately struck me as something that might go very well with Thanksgiving menus. Available from Truly Fine Wine

                              Show Hidden Posts