2006-10-07 05:56:32 · 8 answers · asked by Paa 1 in Food & Drink ➔ Beer, Wine & Spirits
88/100 Batasiolo Barbera d’Alba Sovrana 2003
Piedmont, Italy
Big meaty, smoky, mocha, peppery, black cherry and cigar aromas with a prune note. Ripe, round, rich palate with slightly grainy tannins. Lots of black cherry, prune/plum, white pepper, tobacco and mineral flavours. Finish is a bit hot, dry and chunky but good fruit and acidity. Needs a few years to round out. Try with lamb or roast bird.
2006-10-07 06:35:42 · answer #1 · answered by LAUGHING MAGPIE 6 · 0⤊ 0⤋
I really enjoy a good quality Gewurtztraminer with turkey as a white option and an Italian Ruche for a red. The earthiness of this wine seems to meld well with all of the Thanksgiving flavors and I have had tremendous success with it. Another option is to go for an earthy Cote du Rhone, but I don't think that would be strong enough to stand up to the beef. If the turkey and beef are being served simultaneously I would go for the Ruche. Solely for the tenderloin though, I really enjoy Cabernet Franc.
2006-10-07 23:15:56 · answer #2 · answered by nycwine&foodcat 3 · 0⤊ 0⤋
Since you are having both white and red meats for your meal, unless you want to buy two different wines, try for a lighter red wine. The requirement of it being Italian is what is going to make it interesting. My favourite to pair with turkey is a nice Pinot Noir but Italy tends to not use this grape. If you can find one from Oregon, go with it. Otherwise, something from France or possibly one from "The County" region of Ontario. It may be a little difficult to get something from The County if you don't live in the area but you can try. All would be excellent wines to pair with turkey and beef tenderloin.
2006-10-08 15:58:57 · answer #3 · answered by Patricia D 4 · 0⤊ 0⤋
the rule of thumb for wine pairings is to experience flavors - candy with candy meals, acidic with tangy meals, physically powerful with stable flavors, etc. this is so as that the nutrition and the wine do not overshadow one yet another and you probably can flavor the two. the element with Thanksgiving dinner is that there are this style of extensive style of flavors in the various dishes that no single wine can experience all of them. So i prefer to advise serving some basic yet tasty wines, and supply a minimum of two for travellers to circulate with between. My possibilities are a Sauvignon Blanc (basic white, not too tannic); White Merlot (candy and flavorful); and a Pinot Noir (a delicate yet flavorful purple).
2016-10-18 23:39:42 · answer #4 · answered by cardish 4 · 0⤊ 0⤋
A Merlot or Ruffino Wine
2006-10-07 06:30:20 · answer #5 · answered by Swirly 7 · 0⤊ 0⤋
Riesling, Shyrah
2006-10-07 06:06:58 · answer #6 · answered by MARY L 5 · 0⤊ 0⤋
Could be Prosecco or Asti Spumante -- both are made by a different method than real Champagne which means it has less intense bubbles, also they tend to be less tart -- especially Asti which is often quite sweet.
2006-10-07 06:05:11 · answer #7 · answered by Irina C 6 · 0⤊ 0⤋
Forget the wine, give me directions...I want to try the menu first! Sounds great.
2006-10-10 09:08:32 · answer #8 · answered by Danielle R 3 · 0⤊ 0⤋