Wine: Gewurztraminer reigns as traditional 'turkey wine'

If you cannot pronounce the name of the white wine you want to serve at Thanksgiving, just ask your store for that "turkey wine."

The most popular white wine for Thanksgiving is gewurztraminer. If you want to pronounce it, try "gah-vertz-trah-me-nur." The primary accent is on the second syllable, and the secondary accent is on the fourth syllable.

In every year it has been entered in our annual Thanksgiving pairing column, Fetzer Gewurztraminer has won our tasting. This year, as you will see below, was no exception, although another gewurztraminer and riesling fared well, too. And the price was right.

Next week, we will look at red wines to serve at a Thanksgiving meal.

The results of our white wine tasting with turkey, dressing and cranberry sauce are below.

2007 Fetzer Valley Oaks California Gewurztraminer, $10.99. The nose showed scents of apricots, melon, oranges, flowers and honey. The wine was very fruity on the tongue, especially melon and apricots, along with nice mineral notes. The Fetzer was a superb match, even with the cranberry sauce. Going so well with the myriad of tastes at this holiday table, it ranked number one.

2007 Columbia Winery Gewurztraminer, $13.99. This Washington wine had delicate aromas of pears and melon with subtle hints of herbs, minerals and oil. It was light-bodied with flavors of pear, melon, white pepper and cinnamon. It showed well with the food, which emphasized the pear tastes of the wine. It ranked second in our tasting.

2007 St. Urbans-Hof Riesling, $14.99. The aroma of this German wine offered hints of apricots, sour apples, baked apples, yeast and baby aspirin. Flavors included fresh-made apple cider with a nice tingle on the tongue. This wine was nicely dry and cleansed the palate after each bite. It ranked third.

2006 Montinore Willamette Valley Gewurztraminer, $14.99. We discovered scents of hard cider, flat beer, coriander and meaty hints. In the mouth, we tasted dried apricots mixed with honey. The wine had a quick finish. The food brought out the wine's apple flavors.

2006 Alexander Valley Vineyards New Gewurz Gewurztraminer, $10.99. We found scents of spice, grapefruit, flowers and oil. On the palate were dusty flavors of peaches, ginger and spice with a trace of residual sugar. Dry, like an Alsatian wine. A bit of spritz bounced over the tongue, but the wine had a crisp finish. The food improved the wine.

Surfing the wine shelves:

2007 Penalolen Limari Valley Sauvignon Blanc, $12.99. This Chilean sauvignon blanc would make a good alternative to gewurztraminer or riesling. Very fruity flavors of oranges and flowers. Nice acidity with no oak tastes.

2004 Grgich Hills Napa Valley Cabernet Sauvignon, $60. Intense aromas of black cherries, black currants, plums and cocoa. Big and dense in the mouth with robust black fruit flavors and good acids. Needs at least a year or two of aging. If serving sooner, decant for an hour or two.

2006 Folonari Soave DOC, $9.This Italian white from the region of Veneto had fruity pineapple and pear aromas. It provided a good balance of honey, melon and acidity with a dry, clean finish in the mouth. Good with shellfish, fish or chicken.

2006 Joseph Faiveley Macon-Villages, $19. This chardonnay from Burgundy had a pretty nose of citrus fruits, flowers and a hint of minerality. Rich and round in the mouth, it was pleasingly crisp.

2004 Girard Napa Valley Artistry, $40. This Bordeaux-style blend was 63 percent cabernet sauvignon, 13 percent petit verdot, 12 percent malbec, 9 percent merlot and 3 percent cabernet franc. Aromas of black cherries, plums, cocoa, coffee, cinnamon and rose petals. The palate mirrored the bouquet, along with tobacco and licorice. Velvety texture.

2006 Hagafen Prix Vineyards North Block Napa Valley Reserve Pinot Noir, $50.00. Aromas of red cherries, strawberries and honeysuckle vines. A full-bodied texture with flavors of black cherries and spice that dominated the palate.