One of the horrors of being in the wine trade is that certain themes come up all the time - like the classic "What wine should I have with my turkey?"
Indeed, this past weekend I got asked this several times while pouring wine in our Murphys tasting room.
And somehow, every year we are supposed to have a fresh answer for this centuries-old question.
I was sorely tempted to write an update of this missive I wrote here last year, but I haven't come up with a better punchline. And how much can anyone really say about deep fried turkey? (Other than "YUMMMM!")
Still, go back and read it again, and enjoy.
For this year? *%#&@! if I know. You know your bird better than I do (so to speak.) And, after you pile on the stuffing (with or without oysters), mashed potatoes, sweet potatoes (with marshmallows of course), green beans in mushroom soup and those canned onion rings, boiled pearl onions, pickled watermelon rind, and cranberry sauce (jelly or chunky)... you might as well re-enact the spit bucket scene from "Sideways"!
So, if have any advice at all, don't sweat the pairing and pull out something (Twisted, hopefully!) you really like to share with your family and friends. Or just say a bad word and open a bottle of 2005 Calaveras County *%#&@! - because there is really nothing like a nice *%#&@! for the holidays!
(Just by the way, as a special holiday treat we have lowered the price of the 2005 Calaveras County *%#&@! to $24. And no, I have no idea what I am going to write on this subject next year!!)
I would normally always serve a Nouveau Beaujolais.
Happy "Beaujolais Nouveau Day"!
Posted by: Rick | November 15, 2007 at 05:43 AM