 A
Truly American Bird
Here’s a toast to the
crisp-skinned star
of the feast!
By Jens Strecker and Joshua WessonBenjamin Franklin thought the
turkey should be the American national symbol. Why? Because he
thought the eagle was shifty and dishonest and liked the fact that
the turkey was a true American original.
Were does the name turkey come from anyway? A good question. No
one really knows for sure. Here are some theories:
1) Columbus thought that America was adjacent to India, home to many
peacocks and that turkeys were a type of peacock. So he named them
tuka, which is peacock in Tamil; 2) Tirkee (sounds like Turkey) was
the native American name for the bird; 3) Turkeys were once thought
to be native to the country of Turkey.
Beak House: Many parts of the bird’s anatomy sound like
forgotten Dickens characters. The "snood" is the fleshy growth that
hangs from the base of the beak and is especially long on male
turkeys. The "wattle" is the red-pink fleshy covering of the throat
and neck of the turkey. And the "comb" is the fleshy tissue covering
the top of the head.
 Turkey
Trance: Does turkey really make you sleepy? The word is that its
meat causes the brain to release the amino acid tryptophan, which
triggers drowsiness. Actually, it’s the many carbo-heavy side dishes
that we eat along with the turkey – and not the bird itself – that
increase tryptophan levels and cause post–feast-fatigue. (Drinking
wine could also have something to do with it!)
What wine for Thanksgiving dinner?
There are two fast, easy answers:
Beaujolais Nouveau and Zinfandel.
They are good choices, no doubt, but there is no reason to limit you
to the same wines everyone else is drinking. Having gulped around
the globe in search of great wines for our next collective
Gobblefest, we have assembled 10 Thanksgiving wines – a many-graped
melting pot of red, white, sparkling, still, New World, Old World –
all guaranteed to grace your Thanksgiving table with deliciousness
the Pilgrims never even dreamed of sharing.
Our tipplin’ take on Turkey Day is simple: when it comes to
serving wine with the feast, the bird is not the word. Turkey,
especially the white meat, is a mild flavored fowl that can , all by
its lonesome, pair with nearly any wine on the planet. If you want
to win the match game with Big Bird, the trick is to look away from
the crisp-skinned star and focus on all the little dishes and bowls
surrounding it.
Our “Top Ten” Thanksgiving wines have been specially selected to
make vinous peace with the wild riot of savory and sweet sides. Some
are bone-dry, other explosively fruity, and some just a tad sweet.
Gobble, Gobble, Click (Only tom turkeys gobble. Hen turkeys make
a clicking noise)!
Happy Thanksgiving from your Best Cellars Team!
Jens Strecker, Holly Moraca, Gillian Kaiser, Gina Gregory,
Aleisha Jacobson, Hans Jewl, Robb Pinski
Jens' Top 10 Thanksgiving Picks
Chameleon Syrah 2000; Napa, California; $14
Silky, seductive Syrah. Ripe and round on the tongue, it’s a
particularly pretty example of a modestly built Syrah that gives it
up without giving it away.
Chariot Sangiovese 2000; Napa, California; $15
Can’t miss bottle of Sangiovese with smooth, ripe cherry, herb, plum
and toast flavors. Sip while contemplating the meaning of life.
Mommessin Beaujolais Nouveau 2002; Beaujolais; France $9.50
Fermented mere weeks ago, this Nouveau boasts zero tannins and about
a kabillion red-fruit flavors – best served slightly chilled.
Cline Pinot Gris/Chardonnay 2001; Sonoma, California; $13
Packed with fruit, yet clean n’crisp – the perfect all around
sipper.
Monmousseau Vouvray 2001; Loire Valley, France; $9
A crescendo of fruit, herbs, spices and minerals. Do we need to say
more?
Hacienda Brut NV; Sonoma, California; $10
Hacienda’s fruity, yet delicate sparkling is utterly elegant from
start to finish.
Chateau Lamothe-Guignard Sauternes 1996; Sauternes, France;
$15
The peach, apricot and honey flavors are easy to love, but the
earthy truffle aroma stir us to passion.
Shenandoah Zinfamdel 2000; Amador County, Califronia; $11
Black is beautiful – blackberries, black cherries, black pepper
mixed with dusty strawberries and smoke – could be addictive.
Dashwood Pinot Noir 2001; Marlborough, New Zealand; $12.50
Full strawberry, cherry and spice flavors with a hint of smoke.
Better than good.
For more information visit the Best Cellars store at 2625 NE
University Village (next to Starbucks); Seattle; WA 98105 or call
Tel. 206.527.5900 or email:
bcseattle@bestcellars.com
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