Which wines are you looking at this weekend?

Thanksgiving up here, hope the wet weather brightens up.
Creekside Riesling (Ont) for sure, and possibly a Baudry.

How about you?

I rarely know in advance. It depends on what the chef buys for us to eat. If there is fish, I'll try to find a matching Riesling from my cellar.

[David M. Bueker]

I will likely look at all of them, as any trip to the cellar requires a long glance around!

Thinking Donnhoff Grosses Gewachs among other things...

Malbec Hound Note.

Think I will take a looksie at the `04 Vistalba Corte C Malbec. Should be drinking nicely now, last bottle was rather tannic 2 yrs ago.

With charcuterie and then home-made chicken burritos with an avocado salad followed by end-of-the-season watermelon and plain cheesecake...

N.V. Louis Bouillot Crémant de Bourgogne Blanc de Blancs Brut Perle d'Ivoire
2007 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese
1997 Château Léoville Barton
2009 Dominio del Plato Ben Marco Malbec
2001 Hug Cellars Encantada

The Ben Marco Malbec should be a treat I think!

The Ben Marco Malbec should be a treat I think!

Very young, and lots of fruit, but I really liked it.... may be one of the few Malbecs I've warmed to

For Columbus Day (a.k.a. Canadian Thanksgiving) we popped a 2005 Tobin James, Silver Reserve, Syrah and matched it with grilled lamburgers, and eggplant salad. Excellante'.

Probably an Anjou red from Guy Saget Chateau de la Mulonniere to go with stuffed pork tenderloin.
Have been very undecided about which wine to go here? "I do not want a heavy wine!" from across the table.

Malbec Hound Note.

Think I will take a looksie at the `04 Vistalba Corte C Malbec. Should be drinking nicely now, last bottle was rather tannic 2 yrs ago.

Did not show at all, not one of the better malbecs I have tasted.

There is a bottle of Ch. Clerc-Milon 1989 standing up to go with a steak this evening. I'm wondering about decanting; 22 years old is about at the boderline for that, IMO. Older and I think there is a risk of over- exposure to air.

Maybe you are right Tim. Oh, thanks for the email advice on my pork tenderloin wine!

Hi Bob,

We visited some friends in North Bay for Canadian Thanksgiving and had really nice line up of wines.

Started out with a nice fruity 2009 Jadot beaujolais. Just had a small glass but it had nice plummy nose and good fruit on the midpalate.

Then we progressed on to more fine wines. These notes are from my memory as I did not take notes.

For Canadian Thanksgiving I had a Loring 2009 single vineyard pinot (It might have been Dutton Ranch, but I am not sure) and a Carlton Cellars pinot (2009 Seven Devils). The Loring overpowered the turkey but was not bad with pork loin, but it too was a bit to jammy and shiraz like for my tastes. The Carlton Cellars, on the other hand, was just drinking beautifully. We had cashew chicken with a slightly spicy peanut sauce, and boy OH boy did that pinot like the peanut sauce. Yummy flavors and nice complexity, but mostly beautifuly balanced pinot.

We also had some nice bubbly on Canadian Thanksgiving, Roederer Estate Anderson Valley Brut. It was toasty and lemony at the same time and boy was it a nice sipper. That was really a better match to the turkey than the Loring pinot. Yes, yes, I know, I should have known the Loring would overpower the turkey, but I was planning on having it with the pork loin and cranberry conserve, which it did match relatively well.

The other wine we had over the long weekend was a nice late bottled vintage 2004 port. Quite flavorful, with chocolate, plum sauce, and a hint of caramel, nicely balanced and a long luxurious finish. It was a great after dinner sipper.