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What are you planning to serve with Thanksgiving Day menu and For Christmas? Seems like Pinot Noir is a "go to" favorite, but we aren't big Pinot fans....
Lost my other thread re a Holiday beverage while this one on a Wine "Pinot Noir" is okay for just about any dinner and maybe with a Pasta.
Anyway after looking for a while found a source for De Kuyper "Blackberry" flavored Brandy. At 60 Proof a little Sweet but a nice taste for a Thanksgiving or Christmas dinner.
Bought (2) ltrs and paid up front at a Liquor store when owner found a supply source with a couple of days delivery.
A beverage from a 300 yrs old Netherlands Company and bottled here in Kentucky USA.
We'll be having a nice Pinot Noir with dinner. You could try a Gewürztraminer, which pairs well with turkey. Personally, my husband and I are not fans of it, but I know many who do like it.
We'll also have Sierra Nevada Celebration Ale on hand... Thanksgiving is when we first start drinking it until it disappears from the stores shortly after Christmas.
Blackberry Brandy...now that is a new one! Interesting for sure.
Have to confess my stupidity here...what is caipirinha? I have never heard of it.
I did consider a dry Gwurtz'; I think the spiciness of the G; would pair well with the flavors in the side dishes. Also had thought about an unoaked Chardonnay....any opionions?
i'm poppin a magnum of Bussola Amarone... it's a bit lush & plush for my taste, but the velvety candied raisined taste will help it compete against all the spices & fruity side dishes of the Turkey day meal. I've always found that Pinots tend to kind of fade when confronted with spicy & sweet things like roasted sweet potato or herbal stuffing. Spanish Ribera del Duero wines also work, as does American zin. I've tried some French wines like cru Beaujolais and Southern Rhones, but they tend to turn shrill with tart things like cranberry sauce.
Blackberry Brandy...now that is a new one! Interesting for sure.
Have to confess my stupidity here...what is caipirinha? I have never heard of it.
I did consider a dry Gwurtz'; I think the spiciness of the G; would pair well with the flavors in the side dishes. Also had thought about an unoaked Chardonnay....any opionions?
I haven't figured out what cocktails to have yet....we used to have a lot of low tanin reds...but hubby can't drink them without major heartburn anymore...so looking at having a good beer and the fixins for a specialty cocktail...just don't have the details worked out yet!
Scarlet, don't know if this will help, but a friend of mine who used to get horrible heartburn after drinking red wines started focusing on organic producers and has found a few that work just fine. Don't know why...
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