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Turkey Two-Step

Take part in our whisky polls and votes. You can also post your own polls in this forum.

Big Sherry or Strongly Peated?

Poll ended at Fri Nov 27, 2009 9:23 pm

Big Sherry
11
73%
Strongly Peated
4
27%
 
Total votes : 15

Turkey Two-Step

Postby Ganga » Mon Nov 23, 2009 9:23 pm

Well seeing as the US folk are coming up on Thanksgiving Day, aka Turkey Day, I thought I'd put up a poll for which whisky to have with Turkey. Except I'm not going to be specific on the whisky but rather give you profile choices. Big sherry or strongly peated? So which is better with that Thursday meal? And for those that actually go through with having some whisky with the meal, let us know what you thought.
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Re: Turkey Two-Step

Postby Willie JJ » Mon Nov 23, 2009 9:32 pm

I can't imagine big peat and Turkey going together very well, so it has to be sherry I think.
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Re: Turkey Two-Step

Postby jazz lover » Mon Nov 23, 2009 9:36 pm

Sherry for me.
Last edited by jazz lover on Mon Nov 23, 2009 10:33 pm, edited 1 time in total.
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Re: Turkey Two-Step

Postby Minnesota Malt » Tue Nov 24, 2009 4:15 am

gotta go big sherry
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Re: Turkey Two-Step

Postby pkt77242 » Tue Nov 24, 2009 4:16 am

I voted big sherry. Though bourbon or rye would be a nice match as well.

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Re: Turkey Two-Step

Postby clicker7 » Tue Nov 24, 2009 4:18 am

Definitely sherry to complement the cranberries, sweet potatoes, and pumpkin pie.

Have a nice turkey day!

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Re: Turkey Two-Step

Postby Muskrat Portage » Tue Nov 24, 2009 4:30 am

Gee, Turkey Day was a month ago. You're late with this poll!

:P

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Re: Turkey Two-Step

Postby jhershauer » Tue Nov 24, 2009 5:07 am

As much as I love my peat (and there are certainly whiskies that offer both), I've got to concur on the sherry going well with turkey and cranberry sauce.

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Re: Turkey Two-Step

Postby les taylor » Tue Nov 24, 2009 10:45 am

Hmmm. How about a nice creamy chardonnay with the turkey and save the dram after dinner. :)
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Re: Turkey Two-Step

Postby Willie JJ » Tue Nov 24, 2009 10:53 am

At least one person likes their Turkey smoky :)
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Re: Turkey Two-Step

Postby Jimmy321 » Tue Nov 24, 2009 1:57 pm

I voted smoked but only if you are having smoked turkey :P

http://whatscookingamerica.net/Poultry/smokingtips.htm
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Re: Turkey Two-Step

Postby The Third Dram » Tue Nov 24, 2009 5:06 pm

Why not the best of both worlds? 8)

I'm thinking along the lines of a Sherry-influenced island or smoky Highland malt that would complement a herb-infused turkey stuffing... Something like the delectable 25YO OMC Port Ellen from a Sherry butt, the 16YO cask strength OB Bowmore or possibly an older Glen Garioch from the heavily peated late 60s / early 70s era.

(Didn't vote.)
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Re: Turkey Two-Step

Postby Ganga » Tue Nov 24, 2009 6:48 pm

It's funny because I've been running the pros and cons of each against the expected meal (I'm not the one cooking). I would think the cranberries wouldn't be so great against the sherry but rather the peat providing an interesting contrast. Stuffing on the other hand would probably be great compliment to sherry. Tatties and gravy seem appealing with a peaty whisky. The bird really depends on how it is prepared. I know the in-laws usually grill it so it will be somewhat smokey.

I think I'll add another sample to take along with me. Sherried Islay sounds really good.

Hm, is anyone else planning some whisky for Thursday? I probably would enjoy the wine but I don't want to have a bottle to myself.
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Re: Turkey Two-Step

Postby scotchdrinker » Tue Nov 24, 2009 7:19 pm

Ganga wrote:I probably would enjoy the wine but I don't want to have a bottle to myself.


What's wrong with having a whole bottle to yourself? :iwbrnt: That is what makes the holidays so great :P
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Re: Turkey Two-Step

Postby jhershauer » Tue Nov 24, 2009 8:19 pm

Ganga wrote:It's funny because I've been running the pros and cons of each against the expected meal (I'm not the one cooking). I would think the cranberries wouldn't be so great against the sherry but rather the peat providing an interesting contrast. Stuffing on the other hand would probably be great compliment to sherry. Tatties and gravy seem appealing with a peaty whisky. The bird really depends on how it is prepared. I know the in-laws usually grill it so it will be somewhat smokey.

I think I'll add another sample to take along with me. Sherried Islay sounds really good.

Hm, is anyone else planning some whisky for Thursday? I probably would enjoy the wine but I don't want to have a bottle to myself.


That's a good point, whether to go for contrasting flavors or not. It seems kind of like trying to decide whether to go with a monochromatic paint scheme on your house...opinions will differ.

I definitely like the idea of a sherried Islay, especially if the meat will be smoked in any way. I think a strongly smoked turkey would kill something like a younger Glenfarclas.

Of course, there is always Highland Park 18. That stuff is like blue jeans. It goes with everything.

Jeff
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Re: Turkey Two-Step

Postby clicker7 » Wed Nov 25, 2009 12:53 am

Ganga wrote:
Hm, is anyone else planning some whisky for Thursday? I probably would enjoy the wine but I don't want to have a bottle to myself.


Yes Rich, we will start with Highland Park 18, before dinner.

With the meal, we have a nice 2007 Rombauer Chardonnay.

And after the meal A'bunadh Batch 26.

Have a nice meal everyone!

Joseph
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Re: Turkey Two-Step

Postby pkt77242 » Wed Nov 25, 2009 1:23 am

Joseph, nice choice with the Rombauer Chardonnay. I really like Rombauer's wines.

Sean


clicker7 wrote:
Ganga wrote:
Hm, is anyone else planning some whisky for Thursday? I probably would enjoy the wine but I don't want to have a bottle to myself.


Yes Rich, we will start with Highland Park 18, before dinner.

With the meal, we have a nice 2007 Rombauer Chardonnay.

And after the meal A'bunadh Batch 26.

Have a nice meal everyone!

Joseph
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Re: Turkey Two-Step

Postby clicker7 » Wed Nov 25, 2009 1:48 am

pkt77242 wrote:Joseph, nice choice with the Rombauer Chardonnay. I really like Rombauer's wines.

Sean


Thanks Sean: it really goes nicely with the big bird!

Joseph
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Re: Turkey Two-Step

Postby Wave » Wed Nov 25, 2009 3:26 am

The crew and I are planning a feast for Thanksgiving afternoon with a fried turkey and all the trimmings, but no wine or whisky drinkin' till after work! :mrgreen:


Cheers!
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Re: Turkey Two-Step

Postby dylan793 » Wed Nov 25, 2009 3:33 am

It totally depends on how the bird will be prepared and which side dishes will be served. Personally, I voted sherry because it'll be best for what i'm having. Why one or the other though? Why not a mildly peated malt without sherry influence? Anyhow, I can't imagine stuffing my face and trying to enjoy a glass of SMS at the same time. I say save the whisky for after dinner.
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Re: Turkey Two-Step

Postby Ganga » Thu Nov 26, 2009 5:57 pm

Packing up some samples to have with the meal: a'bunadh batch 21, Laphroaig 10, and Moonlight Bow 25.
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Re: Turkey Two-Step

Postby Willie JJ » Thu Nov 26, 2009 8:12 pm

Well I don't have any turkey due to being too busy to organise it, but I will be having a dram or two tonight for sure.
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Re: Turkey Two-Step

Postby Drammed » Thu Nov 26, 2009 8:50 pm

I vote neither.....

I will be enjoying a nice Glenmorangie Nectar D'or with dinner tonight. Has a nice white wine finish and a nice sweetness to complement the bird. no sherry or peat to be tasted.

Cheers
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Re: Turkey Two-Step

Postby dramtastic » Thu Nov 26, 2009 9:15 pm

I'd maybe consider something wine-like such as 'livet 12
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Re: Turkey Two-Step

Postby Jobi » Thu Nov 26, 2009 10:31 pm

Talisker DE for me
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Re: Turkey Two-Step

Postby Willie JJ » Thu Nov 26, 2009 11:18 pm

Fence sitter :)
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Re: Turkey Two-Step

Postby Willie JJ » Fri Nov 27, 2009 12:44 am

You can fence sit without it Nick. The crease is just to stop you falling off when drunk. :wink:
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Re: Turkey Two-Step

Postby Ganga » Fri Nov 27, 2009 2:53 am

Well, results are in from my dinner.

1. Laphroaig went much better with the bird. If anything, the Laphroaig was smokier than usual. However, the ham and 'phroaig was a dud.

2. Aberlour a'bunadh went very well with the ham even though it was grilled like the turkey. There was a brown sugar basting on the ham which brought out the caramel and "sweets" from the a'bunadh. Unfortunately, the Laphroaig didn't work so well with the ham.

3. Both were very nice with the stuffing.

4. Bowmore was a complete failure with the elements of the meal. Saved the rest for my dessert. :thumbsup:
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Re: Turkey Two-Step

Postby lockejn » Fri Nov 27, 2009 2:57 am

I wonder how an Ardmore would fare against the ham. . . the glaze always comes to mind when sipping Teacher's.
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Re: Turkey Two-Step

Postby jhershauer » Sat Nov 28, 2009 4:59 pm

I'm back from our family Thanksgiving up in the mountains at my parent's cabin. I feel very lucky to have that opportunity, as it's a great way to kick off the Holiday season.

The meal consisted of roast turkey, mashed potatoes and turkey gravy, tons of vegetable sides, cranberry sauce, and then pumpkin pie. I didn't end up drinking whisky with the meal, but had some Cabernet wine that was ok.

After dinner, we sat down to watch It's a Wonderful Life while I sipped on some Cragganmore 40 year (sherry cask), and that was just perfect.

Jeff
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