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In Reply to: RE: What are you pouring... posted by mkuller on November 24, 2014 at 15:40:22
I also prefer fuller wines, especially with beef or hearty Italian dishes, but I don't like the wine to overpower the food. Turkey being a fairly light-to-moderate flavored meat (even with my apple/brown sugar/cinnamon marinade and hickory smoke), is why I'm leaning toward a lightish-moderate bodied wine.
:)
Follow Ups:
...exactly.
With turkey dinner you just need some fruit to stand out.
We used to taste the French Noveau Beaujolais when they come out the Thursday before Thanksgiving and pick one to go with the dinner.
But those got a little boring.
I'm happy to say that I've never purchased a bottle of Nouveau Beaujo.
Although, in my college daze, I did buy some Taylor Cold Duck. There, I said it. LOL
It is a true wine, not sugared crap like Boones Farm and such.
A perfect wine for a cool autumn afternoon. Anytime rose' works. Would work wonderfully with Thanksgiving dinner.
But don't wait long to drink it. Freshness is one of the most important aspects of a beaujolais nouveau.
...that's better than Annie Green Springs.
Anyway, the New Beaj is not bad when the prices drop in a week or so.
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