<p>Still deciding what we will be serving, but have found in the past that a nice medium-weight pinot noir goes very well with turkey. On the other hand, it may not go so well with some of the very flavorful side dishes that will be served (cranberry sauce, sweet potato/pineapple concoctions, rich tomato sauces, etc.). So one might need a heavier-bodied pinot noir such as one from Santa Barbara or nearby regions. Others have recommended a Loire cabernet france (Chinon, Bourgeil, Saumur, etc.) Or a lighter-bodied zinfandel (yes, there are a few of these still being made).</p>
<p>For whites I often look for an Alsatian wine (big-bodied, very fruity but very dry); they can stand up to most dishes but don’t overwhelm a turkey.</p>
<p>In my family, it’s potluck, and I do the rolls. I bake a sweet white roll and a wheat roll. I bake dozens and dozens of them. I’m always looking for great bread recipes if anyone has any they love and wants to share.</p>
<p>I buy and drink what I like. I don’t pay much attention to what goes with what :D. I like a wine called New Age. It’s a white from Argentina that has a bit of a bite to it–almost like a “light” champagne. If you like reislings, you should try this one.</p>
<p>No one else drinks wine so I get to have what I want.</p>
<p>As per my wife’s family tradition we’ll start with a brut champagne, then transition to an Alsatian Pinot Blanc for the main meal. I’ll top things off after dinner with football and a glass of Warre’s Warrior port wine.</p>
<p>We are going to a Thanksgiving gathering where everyone is bringing wine to share.</p>
<p>Several people are bringing reds, so we will probably bring a couple of bottles of white. Not sure what we’ll bring …either a South African white (like Nederburg) or a Portuguese white (Casa Ferreirinha Douro is our current fav or maybe Monte Velho) or a Chilean white (Casillero del Diablo).</p>
<p>Of course, if DH was lucky today and managed to get a Cloudy Bay Sauvignon Blanc at the Heathrow Duty Free…then we will bring that.</p>
<p>mrscollege—we do the Rhode’s frozen rolls here. They are actually VERY good and EASY. Take them out of the freezer, let them raise in a greased pan for about 5 hours, bake.</p>
<p>I do have a potato roll recipe that I LOVE with left over turkey:</p>
<p>2 cakes yeast
1 cup warm water (110°), mix with yeast
1 1/3 cup soft butter (not melted)
1 1/2 cup sugar
1 tbsp salt
2 cups mashed potatoes, reserve water used to boil potatoes
2 cups hot potato water from above (I drain the potatoes into a colander with a large bowl under it to catch the water)
3 large eggs
9 cups of flour–approx.</p>
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<p>–Peal, boil and mash potatoes, save water
–dissolve yeast in warm water
–add butter, sugar, salt, potatoes to hot potato water, let cool to lukewarm then stir in yeast and eggs–make sure this water isn’t too hot or you will kill the yeast
add flour 1 cup at a time until dough is stiff
–butter a bowl, cover and refrigerate overnight
–when ready to bake, form rolls to desired size and bake at 400° for 20 minutes.</p>
<p>These are a heavy roll, not light and fluffy like a dinner roll. The combination of the sweet bread and turkey with mayo is just NUMMY for leftovers!!!</p>
<p>We always do Beaujolais Nouveau. I like the idea of Gewurstraminer, Mathmom. Will have to suggest that to the to my H, who is the wine person in our family.</p>
<p>For those who want red: Pinot Noir and Beaujolais Nouveau. And for the white lovers: Gruner Veltliner. (Austrian)
And anything else my guests might bring!! I plan on drinking LOTS of wine after my hard work and I get the meal out of the oven. LOTS.</p>
<p>Cabernet Sauvignon - preferably from Washington. I might be nice & get a bottle of white for my brother - probably Pinot Gris. I don’t care much for white, though, and don’t want anything left over that I won’t enjoy drinking!</p>
<p>We serve whatever my husband has received as gifts! Most of my crowd can’t tell the difference between wine and I could serve Two Buck Chuck and they are happy! My SIL and her daughters add Sprite and ice to their white wine if that gives you any idea ;)</p>
<p>Then I have my side of the family that know what they are drinking. My mother prefers a Zin, my dad and I go for Reds, and my husband White; oh, and my BIL is happy with his Gentleman’s Jack :)</p>