"Dana Myers" > wrote in message
m...
> Uranium Committee wrote:
>> Dana Myers > wrote in message
>> om>...
>>
>>>Uranium Committee wrote:
>>>
>>>>"Dick R." > wrote in message
>...
>>>>
>>>>
>>>>>Hi All,
>>>>>I ask this question every year about this time because
>>>>>I like to serve Pinot Noir with the traditional (USA)
>>>>>Thanksgiving turkey meal. If it was just me, I'd just pop
>>>>>a cork on a Rex Goliath 47lb. Rooster and call it good.
>>>>>Hovever, I would like to serve something better to my guests.
>>>>>
>>>>>Any suggestions will be greatly appreciated.
>>>>>TIA,
>>>>>Dick
>>>>
>>>>
>>>>Pinot Noir with turkey? Why not a delicious Grignolino? or a Taurasi?
>>>>or a Montefalco? or a Chianti Rufina? or a Dolcetto?
>>>
>>>Or maybe a nice fresh Beaujolais Nouveau from France.
>>
>>
>> Yes even that, but Pinot Noir? Never!
>
> Well, Beringer makes a Nouveau-style wine from, among
> other things, Pinot Noir fruit...
>
> A fruit-forward New World Pinot Noir is actually
> a pretty good Thanksgiving wine, and I tend to think
> "trying too hard" and getting something high-end
> or a Burgundy probably wouldn't work as well as
> a sassy young PN.
>
> Dana

I agree; we had a Geyser Peak 2003 sauv. blanc, a _?_ Guigal Condrieu
(forgot the year), and Cristom's 2001 Marjorie Vineyard pinot noir. My
favorite for a long time, and 7 out of 8 guests agreed, that the Cristom
paired best with the traditional roasted turkey, gravy, mashed potatoes
w/sour cream/green onion, green bean casserole, and yams. The Geyser held up
well, and the viognier tasted flat after a bite of the turkey and gravy.

As for cheap pinots, Pepperwood is a good, as is Sebastiani.