posted 10-23-1999 18:26         

Your Pinot Noir suggestion is indeed a great idea. As you probably remember, I drink Pinot Noir with everything. So for between $10 and $14, I can personally recommend the fine and easy Mirassou and Napa Ridge; and for $15-$18, the Robert Mondavi "Coastal" Pinot Noir is a soft, delicate yet fragrantly spiced value.

But what Curmudgeon fails to mention, joz, is the fact that like superpremium Merlots and Chardonnays, the top rate Pinot Noirs actually start at about $25, and easily climb into the $30, $40, $50 plus range. I simply made the mistake of assuming that you were thinking "big" -- especially since you said that your friends are really "into" wine (insinuating that you needed to impress them).

Which is to also say that perfectly delicious Merlot and Chardonnay can certainly be found for below $20. Among California grown Chardonnays, for instance, the Fetzer "Reserve" ($13-$15), Gallo "Stefani" ($14-$16), Heron ($12-$14), and Eos "Astaeus" ($14-$16) are all perfectly serious, round, juicy, smoky edged styles that will go great with bread and sage stuffed turkey. At the lowest range, the Lindemans "Bin 65" ($9-$12) and Rosemount Chardonnay/Semillon ($7-$9) from Australia, as well as the Veramonte Chardonnay ($7-$9) from Chile, are all every bit as good as California bottlings going for twice the price.

Insofar as Merlot, some of my favorites are the Falesco ($10-$12) and Stella ($8-$10) from Italy, the Heron ($10-$14) and Vichon ($9-$11) from France, and the Voss ($18-$20) as well as the Monterra "Monterey Promise" ($12-$14) from California are all extraordinarily lush, smooth, and yes, turkey-friendly examples.

That will be 5 cents, please.

posted 10-26-1999 06:48         

Try Gewurztarminer with dark meat, which of course is the only part of the turkey I even consider eating. I am not much of a fan of the big bird anyway.

posted 10-26-1999 14:01         

Hey, more than any other variety, Zinfandel, despite its murky Adriatic origins,is considered an American grape, something very appropriate for this quintessentially American holiday!

But if patriotism (or red wine )doesn't do it for you, go with the Gewurtztraminer (the Lucien Albrecht 1998, Alsace, is dry, classic, nicely balanced and about $11)!

Cheers,

posted 10-26-1999 21:11         

Here are some of my notes for recent Roses. Give them a try, you won't be disappointed:

1998 Iron Horse, Rosato, Sonoma County, $14, 377 cases. 62% Pinot Noir, 38% Sangiovese. BF in 5 & 6 year old barrels, no MLF. Clean, crisp, refreshing, with hints of strawberries and cherries. Great summer drink out on the deck with burgers.

1998 King Estate, Vin Gris, Oregon, $10, 400 cases. 100% Pinot Noir, all stainless steel, no MLF. A perfect summer wine for the deck. Melon and cherry flavors, soft tannins and crisp acidity predominate. Refreshing.

1998 Preston, Vin Gris, Dry Creek Valley, $9, 517 cases. This is a blend of 69% Cinsault, 28% Mourvedre and 3% Grenache. A tasty, ripe rose with strawberry flavors and just a hint of pepper. A nice summer sipper.

1998 Gabrielli Sangiovese Rosato, Redwood Valley, $14, 500 cases. A lovely rose with cherry and strawberry fruit that is perfect for a picnic or enjoying on the deck this summer.

1998 Preston Gamay Beaujolais Rose, Columbia Valley, $10. Another fine Rose to enjoy on the deck with that BBQ hamburger. Slightly sweet, with lovely strawberry fruit and nice acidity.

posted 10-27-1999 19:29         

Turkey with buttery bread/sage stuffing: Chardonnay (especially if turkey is roasted in smoker -- woodsmoke and sage connect with smoky oak and sage-like fruit of Chardonnay)

Turkey with sausage stuffing (especially with fennel, paprika and other spices in pork sausage): Gewurztraminer (dry or off-dry) or German Riesling (the crisply acidic quality of Riesling cuts through fatty pork, and Gewurztraminer's lychee-like fruitiness mingles nicely with mild sausage spices)

Turkey with mixed mushroom stuffing: Chardonnay again, or Pinot Noir (both varietals like earthy flavors)

Turkey stuffed with raisined fruits (or chopped apples), nuts and bread: Beaujolais, soft Pinot Noir, or dry or slightly sweet rose (fruity on fruity flavors)

Turkey with fresh fruit (plums, stone fruits in general, etc.) stuffing: Juicy, jammy red Zinfandel, watermelony, off-dry White Zinfandel, or Grand Cru Beaujolais (especially those with the broad, lush, floral, black and red fruit flavors like those of Chiroubles, Regnie, Fleurie, and Saint Amour).

Turkey with Chinese seasoned stuffing (star anise, ginger, lup cheong sausages, etc.): Riesling (acidic fruit cuts through fat and amplifies seasonings), tropical fruit style Chardonnay (especially Western Australian), or sandalwoody/pepper/clove-like spiced, softer styles of Syrah (like Qupe "Central Coast" or Fess Parker from California, Carchelo from Spain, or St. Joseph from France)

Turkey with oyster/bread crumb stuffing (or "Rockefellered" with spinach, cream and/or bacon): Lighter, crisper styles of Chardonnay (like those of Santa Barbara or Oregon, and Macon or Chablis from France -- but not fatter styles from Southeast Australia, Sonoma or Napa Valley)

Cajun style deep fried turkey: German Riesling, or Pinot Gris from Germany or Oregon (need crisply acidic edges to cut through all that oil)

Does this make more sense?

posted 10-29-1999 12:38         

When the Pilgrims came to North America, they found mountains upon mountains of oyster shells. The native Americans sure loved their quivering bivalves. With that in mind, turkey in a thousand ways can't be that daring!

posted 10-29-1999 12:30         

As far as those "quivering bivalves" (gosh, that sounds pornographic) are concerned, I have a really dumb question: how exactly do you eat those things? Do you chew or not? I've only had the cooked version, but am willing to try them on the half-shell.

posted 10-29-1999 13:39         

I like to slide the oyster, easily, whole, followed by a slurp of the remaining oyster milk.

posted 10-29-1999 13:41         

Well anyway...these little critters are not at all my favorite thing to eat.... but what I remember about them is that they slip down really easily...slick little things that they are. No chewing, or little anyway, was required...which suited me just fine!! But, if you have never tried them Anna.....it is a must do thing!! Perhaps I will try them again myself....maybe I would like them now??

posted 10-30-1999 17:31         

A dozen 000 (triple-ought) Belons, please. (It is always the first thing I eat when I visit Paris, at a little coquillage on Rue Georges V.) Then I have a kind of pyramid of fresh shellfish, including mussels, conch, perriwinkles, lobster, clams and whatever else is in the kitchen.

Then I take a nap and go out to dinner!