Blah blah blah what wine to serve with your turkey blah blah.
Just what exactly does turkey taste like?
If we’re talking industrial, DD-breasted birds from Butterball, I think the best flavor descriptors are either a) watery, faintly poultry-like or b) dry, faintly poultry-like. What this means from a wine perspective is this: Damn near any wine will be fine with most turkey. Bring me an heritage gobbler, and then we can really talk wine & turkey pairing. However, for the best Thanksgiving wine experience, I suggest focusing on the sides.
Here is a handy-dandy list of suggested wine-to-side-dish pairings:
- Stuffing (traditional/Stove-Top style): Young, crisp Pinot Noir or Alsatian Riesling
- Stuffing (low country-style with sausage and sage): Chianti or California white Rhone blend
- Butter/buttermilk mashed potatoes + brown gravy: Cava, Cremant, Barbera d’Asti or d’Alba
- Roasted sweet potatoes (not yams): Beaujolais Cru, Tempranillo (e.g. Rioja from Spain)
- Candied yams: Superfruity California Merlot, Australian Shiraz
- Cornbread & butter: Young, un-oaked Chardonnay
- Jell-O Salad: tapwater, Mountain Dew
Finally, a good rule of thumb for Thanksgiving imbibing is, “When in doubt, go light, fruity and/or bubbly.”
Three wines that will be on my Turkey Day table:
- Segura Viudas Aria Brut Nature, NV ($10)
- Domaine Weinbach Riesling Cuvee Theo, 2004 ($30)
- Georg Breuer Spatburgunder (Pinot Noir), 2004 ($20) [German Pinot Noir - give it a try!]
Tell me what wines will be lubricating your feast of thanks tomorrow.