WineCanine

Wine. Food. Reviews. Recipes. Lap it up.

Wednesday, November 26, 2008

Almost time for turkey wine!

Turkey Wine!Thanksgiving is my favorite holiday, but it sure does keep me busy! I’m working ahead as much as possible this year, and just have one dish and a couple of pies to do tonight. I made the brine for the turkey this morning, and the house smells divine. (It’ll smell even better tomorrow!)

I’ve decided to keep it simple this year, so after I take it out of the brine I’m just seasoning the turkey with herbes de Provence and filling the cavity with aromatic vegetables. Last year I brined a bird in Zinfandel (a few jugs of Three Thieves). That made it purple, but ultimately didn’t add a whole lot of flavor — however, it did provide a good excuse to drink some nice Ridge Zins with dinner!

This year I’m going with Rhône blends — Beaurenard Châteauneuf du Pape 2004 for the reds, and the wonderful Tablas Creek Côtes de Tablas 2006 for the white. If the Monarch truck arrives today, we’ll have some Gloria Ferrer Blanc de Noirs to start. It’s a delicious sparkler, and well priced at under $20.

While the “correct” turkey wines recommended are usually Pinot Noirs, red Rhônes, dry Rosés, Gewürztraminers and Rieslings, I think Thanksgiving is the perfect time to drink whatever you like best — it’s bound to pair with something on the table!

Speaking of Alcohol....

While I normally just concern myself with culinary ethanol on this blog, I do occasionally write about alcohol’s other uses. If you’re concerned about the effect that the demand for corn ethanol has on food prices, have a look at this story in last week’s NUVO, which I wrote under my human pen name. Here’s the crux of the biscuit: Four researchers at IUPUI have developed a yeast that is very efficient at making ethanol from any plant matter — wood chips, grass clippings, agricultural waste, you name it. This means corn can go back to back to being a food crop, and “burning food” can again be taken to mean the result of not being watchful in the kitchen — and that’s a very good thing.

Kim Crawford Sauvignon Blanc 2008

Fans of New Zealand-style Sauvignon Blancs should run right out and pick up a bottle of the Kim Crawford Sauvignon Blanc 2008. It starts with the grapefruit nose typical of Marlborough Sauv Blancs, but on the palate it’s all gooseberry and melon, with a little lemon zest. It has a bit of a creamy mouthfeel, especially as it warms up, and the finish is clean and refreshing. This is the best Sauv Blanc that Kim Crawford has put out in recent memory, and that’s saying a lot! At under $20, it’s still a bargain.
J. Silverheels Gray, 10:18 AM

0 Comments:

Add a comment