Nice red to go with the turkey?
Discussion
...then who cares about Turkey! Let 'em in the EU, I say! Er...*cough*... sorry, normal service will be resumed soon...
I paid out for a nice "Barolo" for the MiL. (It's her sort of thing - and worth thinking about if you've got a picky sort of dinner party where they want something "soft", but good quality, and "for everyone".) And a bottle of quite acceptable port from M&S. I think I still had change from 15!
I paid out for a nice "Barolo" for the MiL. (It's her sort of thing - and worth thinking about if you've got a picky sort of dinner party where they want something "soft", but good quality, and "for everyone".) And a bottle of quite acceptable port from M&S. I think I still had change from 15!
Depends what you normally drink.
I like a really deep red wine - a Shiraz is my preferred option. If you like Shiraz, a Tim Adams is an excellent wine to go for.
If you're more used to 'lighter' tasting wine, a Cabernet Sauv or a Merlot is the better bet. Of the off the shelf wines, if you buy either of these labels, you won't go wrong:
Jacobs Creek (predictable, but nothing wrong with them)
Banrock Station (I like this, very 'drinkable' a good wine for drinking with guests - deep enough for me but not so powerful as to put people off)
::edited:: Italian and Spanish wines are usually a wee bit lighter, the French a bit richer and the 'New world' wines vary from light if they're something like a Merlot to really deep with a Shiraz.
>> Edited by tuscan_thunder on Wednesday 21st December 10:55
I like a really deep red wine - a Shiraz is my preferred option. If you like Shiraz, a Tim Adams is an excellent wine to go for.
If you're more used to 'lighter' tasting wine, a Cabernet Sauv or a Merlot is the better bet. Of the off the shelf wines, if you buy either of these labels, you won't go wrong:
Jacobs Creek (predictable, but nothing wrong with them)
Banrock Station (I like this, very 'drinkable' a good wine for drinking with guests - deep enough for me but not so powerful as to put people off)
::edited:: Italian and Spanish wines are usually a wee bit lighter, the French a bit richer and the 'New world' wines vary from light if they're something like a Merlot to really deep with a Shiraz.
>> Edited by tuscan_thunder on Wednesday 21st December 10:55
Ah. RED wine to go with TURKEY ?????!!?!?!!?!!
Can I suggest a decent white Burgundy. A mid-range Meursault or a Puligny-Montrachet (say..Olivier Leflaive) would do nicely.
If you must go with a red I would seriously think about a New Zealand Otago Pinot Noir as it should be light enough not to utterly destroy the Turkey flavour.
Mind you I loathe Turkey so perhaps a Blockbuster Shiraz (Veritas Heysen Shiraz in that price range and very good from the Barossa Valley in South Australia) should do the job!
I'm eating Goose this year so a stonking New World Shiraz it will be
Can I suggest a decent white Burgundy. A mid-range Meursault or a Puligny-Montrachet (say..Olivier Leflaive) would do nicely.
If you must go with a red I would seriously think about a New Zealand Otago Pinot Noir as it should be light enough not to utterly destroy the Turkey flavour.
Mind you I loathe Turkey so perhaps a Blockbuster Shiraz (Veritas Heysen Shiraz in that price range and very good from the Barossa Valley in South Australia) should do the job!
I'm eating Goose this year so a stonking New World Shiraz it will be
Get yourself a quality Bordeaux with a bit of body to it - look out for a nice St. Estephe or Margaux. Failing that, I vote for a good rioja (Marques de Riscal) or valdepenas (Tesco's used to do a very nice one, don't know if it is still in their range).
All this new world wine is OK and there are some quality aussie and saffer producers, but the grapes get so much sun that the wines end up tasting like fermented ribena - bugger all sublety!
All this new world wine is OK and there are some quality aussie and saffer producers, but the grapes get so much sun that the wines end up tasting like fermented ribena - bugger all sublety!
I'd deffo recommend something softer like a pinot noir.
My favourite (affordable) pinot noir is Domaine du Mont Saint Jean (2004) - great value at £6.42/bottle.
Try it, you have the Nuggs cast-iron guarantee* that you won't be disappointed**.
*This guarantee is not guaranteed and should not in any way be construed as guaranteeing anything
**Your experience and understanding of disappointment may differ markedly from that of Noggsworld Corporation
My favourite (affordable) pinot noir is Domaine du Mont Saint Jean (2004) - great value at £6.42/bottle.
Try it, you have the Nuggs cast-iron guarantee* that you won't be disappointed**.
*This guarantee is not guaranteed and should not in any way be construed as guaranteeing anything
**Your experience and understanding of disappointment may differ markedly from that of Noggsworld Corporation
JMGS4 said:
A Pinot Noir from Alsace, NOT from anywhere else in France as they are poor copies...
Wot rot. Pinot Noir originates from Burgundy, so theoretically, any other region is 'copying' the wine.
I'm not saying that Alsace PN isn't good, there's some fantastic stuff about. IME, in general Alsance PN tends to be a little frutier and more lively than that from Burgundy. However, it also seems a little less complex and lacks the delicious vanilla finish of the Burgundy-produced PN.
All IMO, but to say that PN from anywhere other than Alsace is a porr copy is a big bunch of @rse...
Nuggs said:
A Pinot Noir from Alsace, NOT from anywhere else in France as they are poor copies...
Wot rot. Pinot Noir originates from Burgundy, so theoretically, any other region is 'copying' the wine.
I'm not saying that Alsace PN isn't good, there's some fantastic stuff about. IME, in general Alsance PN tends to be a little frutier and more lively than that from Burgundy. However, it also seems a little less complex and lacks the delicious vanilla finish of the Burgundy-produced PN.
All IMO, but to say that PN from anywhere other than Alsace is a porr copy is a big bunch of @rse...
Nuggs, OK for your opinion, but my neighbours in Alsace are saying the Pinot Noir was first harvested in Alsace.... don't know the history so I won't argue,...... know what you mean about the vanilla "end" though, just not my thing.... rather a clean direct wine without any tooooo long lasting aftertaste....
I like a nice dulux emulsion, gloss is a bit too fresh to go with roast meats in my opinion.
www.dulux.co.uk/webapp/wcs/stores/servlet/ArticleView?storeId=10752&catalogId=10051&langId=-1&name=i_red_inspiration
www.dulux.co.uk/webapp/wcs/stores/servlet/ArticleView?storeId=10752&catalogId=10051&langId=-1&name=i_red_inspiration
Petrus 1982 
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