What are you serving?
I'm serving Marcel Lapierre Cuvee MMXI, which I believe is a special release, with turkey dinner and Rare Wine Company Historic Series New York Malmsey Madiera with pecan pie for dessert.
A close repeat of last year but, I'm looking forward to this special release from Lapierre and switched from a 20 yr Tawney Port to a Malmsey Madeira this year.
I haven't decided yet. I have to provide wine for 18, including wine to drink while preparing dinner, and afterwards. So I figure that I am just going to go down to the cellar and see what strikes my fancy. I will definitely be bringing a bunch of Pinot Noir as that is a big favorite among my siblings. Syrah is always appreciated, and I want to have a nice Cab to work on too. I'll try to list what I finally decide on, but considering the number of folks, and the way those guys go through wine, I figure that I will have to come up with a couple of cases. So some will be cellar defenders, and some will be special, and a couple of bottles will be extra special to share with my Dad.
For sparkling wine, I have one bottle each of Moët & Chandon Brut Impérial nv, Agrapart Brut 7 Crus nv.
As for white wines, I have a 2010 Sancerre from Gerald Boulay, and a 2010 Storrs Chardonnay from the Santa Cruz Mtns.
For reds, I've pulled some 2009 Côte de Brouilly from Jean-Paul Brun, and a couple of different bottlings of 2009 Pinot Noir from Testarosa (from the Chalone and Santa Lucia Highlands AVAs).
For dessert, I've pulled a bottle of 1983 Niepoort Colheita Porto and a Henriques & Henriques 15-Year Old Malmsey.
2007 Chateau Doisy-Vedrines sauternes, my family likes sweet stuff. Long finish when the bottle first opened, but the finish waned by the end of the bottle. Perhaps the storage conditions over the past few years contributed to that? Nice acidity.