with all the different side dishes and flavors...im confused....
2006-11-20 06:45:02 · 10 answers · asked by michelleleea2 3 in Food & Drink ➔ Beer, Wine & Spirits
I'm kind of cheating because I already used this answer today but it's true.
Hugel Gewurztaminer from Alsace France
Shingle Peak Pinot Noir from Matua Valley New Zealand
I work in a Fine Wine Shop and these are the chooses that we are suggesting that won't break the bank.
2006-11-20 06:48:20 · answer #1 · answered by LAUGHING MAGPIE 6 · 3⤊ 0⤋
I prefer red - so many complex flavors. Recommend something drier - maybe a Rioja or Sangioviese. You could also look to Bordeaux. You can get a decent red for $10-15, so you won't have to spend much. If you want to go white, look to something with little aftertaste - Pino Grigio hasn't been over-produced yet. I also like Frascati, a nice choice. Stay away from Chardonnay - yecch! The bottom line though, is that it doesn't matter what you drink as long as YOU like it. That's the great thing about wine - experimenting is so much fun.
2006-11-20 10:19:02 · answer #2 · answered by Anonymous · 0⤊ 0⤋
I want reds yet with turkey i could bypass with a white using fact the beef has a tendency to be dry and the different meals for Thanksgiving are heavy. you're able to look right into a Chardonnay... candy and lightweight and you will discover stable ones much less costly. If I undergo in concepts good Smoking Loon makes a Chardonnay (probably under $15)..... in case you particularly desire a purple then get a Zinfandel. you will come across a competent good purchase (and everywhere) in Ravenswood Zinfandel or Ravenswood Loki. the two are around $15. in case you particularly need to test with style and elect a purple you may get a Spanish granache (it extremely is a wine grape)... a great variety of wine labels with this and continually stable yet could be heavy. in case you bypass this course then i elect to propose you get a 50% granache and 50% syrah... in basic terms look on the decrease back of any Spanish label and the blends are patently provided. those wines can be extremely effective in style in spite of the undeniable fact that and could bury the style of turkey yet some extremely extremely improve roasted meats.... in case you bypass this course i could ask somebody on the save that can assist you with this. Spanish wines tend to style extra useful youthful or interior of two-3 years of being bottled.
2016-12-29 06:36:36 · answer #3 · answered by melvina 3 · 0⤊ 0⤋
Boxed wine. Boones Farm. 2 Buck Chuck.
2006-11-20 06:53:27 · answer #4 · answered by avalonlee 4 · 0⤊ 1⤋
There are actually a few good choices. My favorite is a slightly off-dry white like a gewurztraminer, viognier or riesling. You could also go with a less full-bodied red like a zinfandel. To be honest, I prefer champagne with Thanksgiving, but that is just me! Your safest bet are the whites.
2006-11-20 06:50:20 · answer #5 · answered by astralpen 6 · 2⤊ 0⤋
Pinot Noir is very versatile. great with roast poultry, veggies, etc. maybe a Muscat for the dessert, or Gewurztraminer
2006-11-20 06:51:57 · answer #6 · answered by Sean P 1 · 1⤊ 0⤋
Technically since turkey is a white meat you should have a white whine. Personally I prefer a nice white zinfendel
2006-11-20 06:52:48 · answer #7 · answered by Anonymous · 0⤊ 2⤋
red wine, aged
2006-11-20 06:48:05 · answer #8 · answered by Anonymous · 0⤊ 0⤋
red wine.
2006-11-20 06:47:36 · answer #9 · answered by Anonymous · 0⤊ 0⤋
go with taste of choice..
toss out that white with white red with beef....
taste taste of choice....
2006-11-20 06:48:40 · answer #10 · answered by cork 7 · 0⤊ 0⤋