Comments on: Knockout Turkey Day Pairings from the Brew Pros http://blog.winemag.com/editors/2009/11/25/knockout-turkey-day-pairings-from-the-brew-pros/ Tue, 31 Jan 2012 15:33:38 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Deeda http://blog.winemag.com/editors/2009/11/25/knockout-turkey-day-pairings-from-the-brew-pros/comment-page-1/#comment-4645 Deeda Thu, 26 Nov 2009 00:20:09 +0000 http://blog.winemag.com/editors/?p=606#comment-4645 I agree with Step-Hen....what goes best with the most amazing homemade lasagna...you can keep the turkey!! I agree with Step-Hen….what goes best with the most amazing homemade lasagna…you can keep the turkey!!

]]> By: Step-Hen http://blog.winemag.com/editors/2009/11/25/knockout-turkey-day-pairings-from-the-brew-pros/comment-page-1/#comment-4644 Step-Hen Wed, 25 Nov 2009 20:59:06 +0000 http://blog.winemag.com/editors/?p=606#comment-4644 Great! How does the Punkin Ale pair with a big piece of home-cooked Lasagna? Great! How does the Punkin Ale pair with a big piece of home-cooked Lasagna?

]]> By: Keith Johnsen http://blog.winemag.com/editors/2009/11/25/knockout-turkey-day-pairings-from-the-brew-pros/comment-page-1/#comment-4643 Keith Johnsen Wed, 25 Nov 2009 18:06:40 +0000 http://blog.winemag.com/editors/?p=606#comment-4643 OK, well, this one is a jealousy-creator, probably - but I have a pretty big personal stash of 2005 Cuvee de Tomme that we shipped to the members of the Rare Beer Club that year (the one that was bottled at Russian River before Lost Abbey got rolling - man, was THAT a killer brew, and has it ever cellared beautifully); the easy carbonation, great sour yeast/sour fruit qualities, 11% alcohol...it will wonderfully offset the textures and fall flavors of both the traditional and edgier fare that will grace our table of 22 people this year. Can't wait, the salivary glands are working a little already just thinking about it! Then, for dessert, there is a new favorite that we have been making - pumpkin pound cake, topped with butter pecan ice cream, and drizzled with a reduction sauce boiled from stout and a bit of brown sugar - it's amazing. DFH World Wide Stout makes and especially decadent version. We could probably squeeze 2 more at the tavolata if anyone else wants to join us... OK, well, this one is a jealousy-creator, probably – but I have a pretty big personal stash of 2005 Cuvee de Tomme that we shipped to the members of the Rare Beer Club that year (the one that was bottled at Russian River before Lost Abbey got rolling – man, was THAT a killer brew, and has it ever cellared beautifully); the easy carbonation, great sour yeast/sour fruit qualities, 11% alcohol…it will wonderfully offset the textures and fall flavors of both the traditional and edgier fare that will grace our table of 22 people this year. Can’t wait, the salivary glands are working a little already just thinking about it!

Then, for dessert, there is a new favorite that we have been making – pumpkin pound cake, topped with butter pecan ice cream, and drizzled with a reduction sauce boiled from stout and a bit of brown sugar – it’s amazing. DFH World Wide Stout makes and especially decadent version.

We could probably squeeze 2 more at the tavolata if anyone else wants to join us…

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