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It’s Turkey Time - Wine To Serve With Turkey
Posted: October 29, 2007
Thanksgiving is near and with that turkey and all the trimmings, what wine should you serve? To begin, I like to serve Champagne or sparkling wine as the guest are arriving or as the aperitif. It always makes a special dinner even more so. Louis Bouillot Cremant de Bourgogne Brut is perfect for the larger group or your favorite Champagne for the more intimate dinner.
Now, to the big question the bird. Turkey is mildly flavored so for the most part it serves as a base for the seasonings that provide the prominent flavors. Here are five ways to prepare a turkey and the wine suggestions for each style.
Simply Seasoned With Salt, Pepper & Butter: My suggestion for this style of turkey would be a buttery chardonnay from California or for a special treat a Meursault from France. If red is your preference, try a delicate Merlot or the very popular Beaujolais Nouveau. Beaujolais Noveau is released the third Thursday in November just before Thanksgiving and has become a perennial favorite for Turkey Day.
Apple Cider Braised: When fresh pressed apple cider lends it seasonal sweetness to your bird the wine of choice should also be fruity and fragrant and have a touch of sweetness, such as a Viognier, Riesling or Chenin Blanc.
Mediterranean Style With Olive Oil, Garlic &Rosemary: Nothing is better than a Grenache or Syrah based wine. I would suggest a Cotes du Rhone or a lighter style Syrah from Australia. For a smaller group of guest, serve the fragrant and elegant Chateauneuf du Pape Rouge.
Maple-Sage Glaze: A sweet and savory styled turkey calls for a fruity and earthy style of Pinot Noir. Say something from Burgundy, I would suggest a Bourgogne Rouge from Louis Jadot or Philip Le Hardi. If you like a little more richness a New Zealand Pinot Noir would be a good match.
Southwest Spices, Grilled or Fried: Spices call for spice, so my choice for this type of bird is a lush, fruity red Zinfandel or if you want a white wine the citrusy yet spicy Gewurztraminer is your best bet. Grilled or fried foods also offer extra richness which the Zin or Gewurtraminer handle extremely well.
And as dessert or with apple pie, pumpkin, pecan or mincemeat, a sweet white dessert wine is simply divine. Try Chateau Rieussec from Sauternes. Intensely fruity notes of lemon, orange and apricot combine with honeyed vanilla notes, you taste richness but at the same time elegance. What a wonderful way to end Thanksgiving dinner. If preparing the bird is not your thing, my suggestion to order a delicious, convenient Thanksgiving dinner delivered with all the trimmings from GourmetStation and use the wine suggestions above.