I guess you could say that we're not big into "Thanksgiving Wine" columns here on the NYCR, which is why you didn't see one published here last week.

Fact is, there simply is no such thing as a single "perfect" wine for the Thanksgiving table.There are too many flavors. Too many textures. And too many people and palates to satisfy. So, rather than being prescriptive, we'll write about the wines that we drank ourselves for the holiday.

I guess you could say that we all agree that Finger Lakes riesling is a good idea for before or during Thanksgiving dinner:

TdayLenn Thompson: New York Pinot Noirs

In the Thompson house (either mine or my parents') we typically drink several New York wines for Thanksgiving, mainly because my family lives in Pennsylvania (and thus can barely get their hands on New York wines) and I like to introduce them to new producers and wines.

Before dinner, we diverted, at least in part, from the New York wines, enjoying bubbly from Virginia, chenin blanc from South Africa, Albarino from Spain… and Finger Lakes riesling — Anthony Road 2009 Semi-Dry.

For dinner, the focus was set squarely on pinot noir, with bottles from Long Island (Jamesport Vineyards 2007), the Finger Lakes (Hosmer Vineyards 2007) and Niagara (Freedom Run Winery 2008) taking center stage.

All three were popular with the assembled Thompson/Sinclair/Campbell family, with the juicy, fruit-forward Hosmer probably the most popular table wide. My favorite, however was the Freedom Run with its spicy, earthy complexity.


Tday-tom Tom Mansell: Finger Lakes Cider and White Wines

We drank:
  • Bellwether Original Hard Cider: Sparkling cider goes with pretty much anything.
  • Lamoreaux Landing 42 North 2008: A floral gewürztraminer alternative made with Muscat Ottonel
  • Lamoreaux Landing Dry Riesling 2009: Intensely fruity nose, one of my favorite 2009 Finger Lakes rieslings

 Our meal was pretty traditional, with some Lithuanian touches, including filling (a cross between stuffing and quiche) and a halupki.

I brought the radioactive-looking maple butternut squash puree, which I topped off with the roasted seeds of said squash.

Squash seeds were also killer with some Lamoreaux Landing Vidal Ice. That is, after the pie.



Evan Dawson: Finger Lakes and Alsace

For Thanksgiving, we drank:
  • Hosmer Winery 2007 Lemberger
  • Keuka Spring Vineyards 2008 Gewurztraminer
  • Alsatian Gewurztraminer
  • Others I can't remember.
We found the Finger Lakes gewurztraminer much more crowd pleasing.

The Alsatian version was 15% ABV along wtih some clear residual sugar and a kind of searing, jet fuel-like heat.


Julia Burke: Sparkling Wine and Whites

My Thanksgiving dinner began late as I was working the magical experience that is wine retail until 5 p.m.

I came home and my family launched into what it does best on national holidays: drinking. We started with Graham Beck Brut Rose and Fantinel Prosecco — perhaps the richest, nuttiest and tastiest prosecco I've had in recent memory — with appetizers of cheese and walnuts and dates.

Then we moved on to St. Michael-Eppan Pinot Grigio 2009 and Sheldrake Point 2007 Riesling with dinner. The riesling was a terrific match with both our traditional Thanksgiving dishes and the pumpkin, pecan and apple pies to follow.

In case you're curious, that count is five bottles of wine, three pies — and four family members.



Aaron Estes: New York Whites

We were drinking the Channing Daughters Winery 2009 Scuttlehole Chardonnay that was part of a recent New York Cork Club shipment (my mom is a member). It was really good.

We also drank Lamoreaux Landing Estate White of course (my mother buys it by the case).

This is what we traditionally have with the exception of the cole shaw.

My wife's family refuses to accept that this is a dish best served on a blanket outside when having a picnic. So that is the only mar on an otherwise perfect plate.

And, of course, we had a pre-meal cheese board.