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Harvast in new england

post #1 of 6
9/13/00 at 6:15pm
Thread Starter 
Before you know it it will be fall harvast time. All the wonderful Squash, fall mushrooms, Turkeys looking over there shoulder. It's early I know, but lets start Dreaming up the perfect Thanksgiving meal with wines to match.There starting to pick grapes and crush all over the world, soon we will learn about the first vintage of the 20 first centeray. Kinda cool huh.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #2 of 6
10/13/00 at 2:26pm
Thread Starter 
Thanks Angelina,Depending on what you serve with your turkey dictates the wine, for the most part. I have never had Chianti with Turkey but I will try any thing once, I see you enjoy Italian wines, Look for anything from Tuscany from the 97 vintage, you will be very pleased. Just for the record an Aparitif (sp?) Is enjoyed before the meal and a dijestif (sp) after the meal bon appitit
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 6
10/14/00 at 1:31pm
Two very sucessful wines I have served with Turkey is the Qupe Syrah from Calif. and Vieux Telegraph Chateauneuf de Pape. I have not had eaither recently and am afraid prices have risen, however.
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post #4 of 6
10/14/00 at 4:24pm
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I had a Qupe 97 Syrah in sept, About $25.00. It was really fine, Spicy oak, jammy and soft tannins. chateauneuf-de-pape fiqure $15-$40+ a bottle Try some Cornas or saint-Joseph both are from northen Rhone. Cornas has a little more body then the joseph. both can be found generally for less than Ch-N-de-Pape.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #5 of 6
10/16/00 at 7:30pm
OK glad to know about Qupe, $25, that is a decent price. The VT CN-D-P is at least $40 retail. I have always loved the St. Joseph particularly, but have not had them since the 80's. And any other Rhone wine, and used to drink them when Kermit Lynch was importing really cheap ones in the early 80's. Had a Cote Roti at Garky Danko a couple months ago that had some age on it. Wow.
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post #6 of 6
10/18/00 at 10:29am
Thread Starter 
nutcakes,
In april I was at the C.I.A in Napa taking a class with Todd Humphreys (great class)and I made a rez at Danko's but then cancelled because i had to be in class at 7:00 am and I whimped out because of the drive to and from san fran. But in 1990 I was studying at Beringer vinyards school for american chefs with Madilien Kammen and at that time Gary Danko was at ch. Souvriagn (sp)in sonoma and we spent the day with him in his kitchen It was a thrill for me and my three class mates
How was your meal at his restaurant? I have heard many good things. Next time I am out there I will do a better job on my schedule so I don't wimp out. P.S Try the Cornas too
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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