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cara1971
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CulinaryAlchemist
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jmgallo
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BiscottiQueen
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 Posted: Tue Nov 24, 2009 8:57 am Post subject: |
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I'm doing a Christmas Eve blend from Duplin county, its their holiday blush. I am also serving Hatteras Red, which is a sweet muscadine red, and Carlos Red a dry muscadine red with more body them the Hatteras. All Duplin county blends.
I have no idea what else we'll have... someone always brings a bottle... accept my father since he's in AA and we'll all have to listen to the preaching about sins of the bottle. Chances are, I will toast each one of his speeches! LOL
The cook gets the first drink. I also use whatever red we have on hand to add to my cranberry sauce, so that's when the bottle gets opened! (I don't care if its 10am!!!)
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CulinaryAlchemist
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foodiegirl
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| Posted: Tue Nov 24, 2009 12:44 pm Post subject: |
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well there will be a least a bottle of champagne...usually opened prior to sitting down to the meal 
i'll probably bring a bottle of red, Simple Red (is the name of the wine) from St.Julian's Winery in MI....i guess its a blend - we still have about 7 or 8 bottles (so I guess i'll share with the fam  ). and i just bought a couple of bottles of vodka for my mom....she's not a wine drinker...so maybe we will be trying those too 
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ddpie
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| Posted: Tue Nov 24, 2009 1:15 pm Post subject: |
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| cara1971 wrote: | Hi all! I was searching for some suggestions on wine to serve with Thanksgiving and wanted to bring this post back in case others were looking also.
Any new suggestions? |
Cara, Rieslings are always nice. You can get a dryer one for cheese or app course plus dinner and go for a sweeter one for dessert. Mirassou has a great one that is semi-dry, not too dry and not too sweet.
Also, I just recently had a Gewurztraminer (Fetzer) that I liked really well and thought it would go well with a traditional Thanksgving meal.
If you want a really nice, sweet dessert wine, try Muscato D’Asti, San Giulio, Italy it is one of my favs also
Ok, I realize those are all white, but don't count out the reds, it's the new millennium and you CAN serve red with white meat LOL Looking back over my notes, I tried a Shiraz, Barossa (Peter Lehmann) which would go well with dinner plus go well with chocolate desserts. |
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pattit
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CulinaryAlchemist
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pattit
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