<p>A debate has broken out at our house - which to serve with the ham at Christmas Eve dinner - a 2004 Syrah or a 2004 Pinot Noir (Both Central California)… </p>
<p>We can take input for an hour - then one or the other is going to get opened :)</p>
<p>Serve the 2004 Pinot Noir–It’s lighter and fruitier and will balance out the salt of the ham.</p>
<p>As much as I like Syrah, I also vote for the Pinot Noir. Save the Syrah for a good steak (or burger)!</p>
<p>Hate to hi jack… but…what should I know about Pinot Noir vintage? We don’t drink, and are “regifting” a “J” vineyard Russian River (Cal) 2005 Pinot Noir at neighbors party in an hour. Will it be an obvious re-gift because it’s 2005?</p>
<p>No, it definitely will not be an obvious re-gift. It’s an excellent wine.</p>
<p>(we own a liquor/wine shop) I’ve been relaying the questions to my H and he’s been answering.</p>
<p>I also agree. A bottle will only serve 4 people one serving. Use the second bottle, Syrah as the meal progresses. (Many people will feel classy when you serve two different types of wines) You will also experience the difference of the wines with the food. </p>
<p>And then for dessert, a port or sherry or late harvest reisling.</p>
<p>Thanks nysmile. </p>
<p>Dang… living near Napa and not drinking is a real PITA.</p>
<p>We live in Oregon, wine area. I don’t drink much either. But every year I make an effort to get some wine grapes to eat fresh. Nothing better and sweeter and so many varieties and locals.</p>
<p>I hope everyone has a wonderful holiday!</p>
<p>Pinot it is (my choice as well)… It is a magnum so no need for a second bottle - we also have a NZ Sav. Blanc for the white wine drinkers… Thanks all</p>
<p>Enjoy! 
:)</p>
<p>What time do you want us? Can I bring dessert?</p>
<p>Well as long as we’ve got experts here, I have a wine question. Tomorrow I’m making essentially a repeat of a typical Thanksgiving meal (turkey, mashed potatoes, etc.), but instead of sweet potatoes I do a side dish made with apricots, prunes and chestnuts, all simmered together with cinnamon and a little sugar and oj. It’s got a lovely sweet/tart flavor that really livens up the turkey. What kind of wine would you all suggest with this meal?</p>
<p>Champagne would be perfect.</p>
<p>Sweet-medium Vermouth.</p>
<p>We had gewurztraminer last Thanksgiving with the turkey.</p>
<p>I’d still try a Pinot Noir for a red and a Chardonnay or Riesling for the white. I’m not a real Riesling fan but it could work well as would a Gewurztraminer .</p>
<p>For the turkey/sweet side dish I’d also go with a Riesling. Or perhaps a Beaujolais Nouveau if you want a red.</p>
<p>The Pinot was a hit… ended up not using the magnum as there were only two red drinkers - It was a Pisoni Gary’s Vinyard 2004 … great match with the ham… </p>
<p>Dog Point Vineyard Sauvignon Blanc was the white - also a good match… It would work well with the Turkey dish above as well…</p>
<p>Oooh-- I missed the wine discussion. Sounds yummy. I am not personally a fan of sweet whites, so would not put a gewurz. with turkey (and the reisling is also too sweet for me). </p>
<p>nysmile-
Ask your H if he would recommend any “great deal/must buy” newer vintage chardonnays, or any reds he thinks are great values too. I am always wanting to update my cellar!!</p>