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.