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wine to go with turkey dinner

Forums: Dyslexia, Thanksgiving, Holiday, Wine, Turkey
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panzade
 
  1  
Reply Wed 25 Nov, 2009 12:19 pm
Cooking a goose this year...any wine suggestions?
Francis
 
  1  
Reply Wed 25 Nov, 2009 12:35 pm
@panzade,
Half-dry white wine..

But I don't know about Floridians tastes and what's available there...
0 Replies
 
CalamityJane
 
  1  
Reply Wed 25 Nov, 2009 12:35 pm
@panzade,
We're having a goose too, panzade, but I am not in charge of wine - I know it
will be red and probably from South Africa or France.
You shouldn't drink white wine with it, perhaps a Bordeaux would suit nicely.
0 Replies
 
panzade
 
  1  
Reply Wed 25 Nov, 2009 03:07 pm
I have to agree with both of you, I think a white would be good. Riesling too overbearing?
I don't want a bully of the vineyard.

LOL, I thought you wrote SHOULD , Cal
CalamityJane
 
  1  
Reply Wed 25 Nov, 2009 03:10 pm
@panzade,
Hehe, you drink whatever you want to, panzade. I just think that red wine compliments the goose nicely.
0 Replies
 
JPB
 
  1  
Reply Wed 25 Nov, 2009 03:12 pm
@panzade,
Quote:
Red Burgundy wines are the best partners for goose. But provided the goose fat is properly drained also well suited are fruitier Clarets as well as some other midweight fruity Reds (see the style finder at the top right of the page which contains a good New World selection). White wines can be problematic with goose though New World oaked Chardonnay will generally be a good companion or try clicking here to see if the more refined Antea Rioja might suit. more
panzade
 
  1  
Reply Wed 25 Nov, 2009 03:16 pm
@JPB,
I recognize Rioja as Spanish...my memories are of a rough red table wine...but I could be mistaken.
I'll probably do a red and a white...maybe Mogen D makes a blue.

Thanks for the help guys...
Francis
 
  1  
Reply Wed 25 Nov, 2009 03:18 pm
Panzade wrote:
Riesling too overbearing?


I don't think so.

Slightly cold it would be ok.

Now, if you cook a wild goose, then get this wine:

http://www.wildgoosewinery.com/images/stories/wild_goose/wines/label_wg_riesling2006.gif
panzade
 
  1  
Reply Wed 25 Nov, 2009 03:21 pm
@Francis,
nice synchronicity Francois
0 Replies
 
Francis
 
  1  
Reply Wed 25 Nov, 2009 03:28 pm
Panzade wrote:
I recognize Rioja as Spanish...my memories are of a rough red table wine...but I could be mistaken.


You are not mistaken.

Rioja is a good red for laborers that need energy and strenght.

Lately, however, they succeed in putting on the market two or three wines that are at the best European levels..
0 Replies
 
JPB
 
  1  
Reply Wed 25 Nov, 2009 03:46 pm
@panzade,
This one is a white.

http://www.winedrop.co.uk/asps%5Cuploads/super/350-1.jpg

http://www.winedrop.co.uk/asps/uploads/big/350-1.jpg

Quote:
Pleasantly balanced wine, refined, silky finish. Deep straw coloured. Though oakey, the oak is French so is far removed from old style white Riojas. The Viura or Macabeo still predominates but is vinified zippy and clean. The fermentation in French oak gives pleasure to the last.

http://www.winedrop.co.uk/ShowDetails.asp?id=350
Francis
 
  1  
Reply Wed 25 Nov, 2009 04:00 pm
@JPB,
Sure, there's good whites too but mainly reds..
JPB
 
  1  
Reply Wed 25 Nov, 2009 04:26 pm
@Francis,
no, (yes) -- I meant this is the one they were recommending to go with goose, if one wanted a white wine.
0 Replies
 
dyslexia
 
  2  
Reply Fri 27 Nov, 2009 08:03 am
well all in all it was a very pleasant day, Roger and Osso, meself and Lady Diane, nice turkey, dressing, twice baked taters, mashed taters, cranberries, giblet gravy, apple pie and vinho verde wine. we chatted, we immensely enjoyed the company, we were thankful. I'm still cranky.
CalamityJane
 
  3  
Reply Fri 27 Nov, 2009 09:27 am
@dyslexia,
dyslexia wrote:
I'm still cranky.

That's the acidity - told you so!! Laughing

We had a superb meal too - it was such a tasty goose, homemade gravy, carrots in pecans, Brussels sprouts with parmesan and pine nuts, mashed potatoes, red cabbage, and German spaetzle for the kids. We sipped South African red wine -
I didn't really look what kind it was. For dessert we had German apple strudel,
chocolate cake, and Lebkuchen.
roger
 
  3  
Reply Fri 27 Nov, 2009 10:14 am
@CalamityJane,
Will you adopt me?
CalamityJane
 
  1  
Reply Fri 27 Nov, 2009 10:40 am
@roger,
Why of course, roger, but at your age you need to bring some sort of dowry
with you...
roger
 
  1  
Reply Fri 27 Nov, 2009 11:15 am
@CalamityJane,
My age? I can do sixty, in a pinch.
CalamityJane
 
  1  
Reply Fri 27 Nov, 2009 11:42 am
@roger,
Hah!
0 Replies
 
ossobuco
 
  1  
Reply Fri 27 Nov, 2009 07:08 pm
@CalamityJane,
I'd like all the recipes, maybe starting with carrots in pecans, and the brussels sprouts, but all of it. I've always liked lebkuchen, never got near making my own, and no packets of it available around here. Well, I don't mean to give you work, but any cooking tidbits you'd enjoy sharing would be welcome.
 

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