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What is Your Favorite Wine with Turkey?

post #1 of 19
11/21/07 at 2:31am
Thread Starter 
It`s turkey season, and I`m thinking of wines to pair with the meal.

I`m leaning towards a Beaujolais Village, but thought it would be a good idea to see what everyone else likes to pair with their turkey dinners.
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post #2 of 19
11/21/07 at 3:53am
Traditionally it's Savignon for a white and Beaujolais for red. I prefer Pinot Noir but, to be fair, this tends to be my choice in most situations. I find it blends well with the fall flavors. Get a nice Port to go with desert. Very good with pumpkin.
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post #3 of 19
11/21/07 at 11:44am
"This tuuuuurkey is sooooo drrrrryyyyyyy"
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post #4 of 19
11/21/07 at 12:05pm
Beaujolais Nouveau is just released, great holiday wine
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post #5 of 19
11/21/07 at 12:06pm
Not to sound posh or anything, but I pretty much drink champagne with everything, when I do drink wine. I find that it pairs perfectly with the foods I typically eat, which tend to be on the fatty/greasy side. I also drink Prosecco, although moreso in the summer, which again, I find goes well with my typical diet. I find turkey bland and most still white wines (and merlot) bland so I try to avoid both. I am not much of turkey eater though.
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post #6 of 19
11/21/07 at 12:08pm
Quote:
Originally Posted by SoCal2NYC View Post
"This tuuuuurkey is sooooo drrrrryyyyyyy"



That's why we deep fry our turkey now. The meat is so juicy.

I usually go with Red Zinfandel with the cold antipasto platter, Pinot Noir for the red and a Pinot Gris for the white. This is one of the few times a year I prefer Pinot Noir.
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post #7 of 19
11/21/07 at 12:23pm
Quote:
Originally Posted by topcatny View Post
That's why we deep fry our turkey now. The meat is so juicy. I usually go with Red Zinfandel with the cold antipasto platter, Pinot Noir for the red and a Pinot Gris for the white. This is one of the few times a year I prefer Pinot Noir.
Antipasto platter?
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post #8 of 19
11/21/07 at 12:26pm
Quote:
Originally Posted by rambo View Post
Antipasto platter?

assorted italian meats, cheeses, stuffed peppers, olives etc. It's a tradition in my wife's family, there isn't Thanksgiving without it. It's typically put out around 2 hours before dinner so everyone can snack on something while we wait for the main meal. We have a minimum of 12 for any holiday so it is quite a large platter of food.
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post #9 of 19
11/21/07 at 1:08pm
We usually go for a medium bodied pinot noir as it will not overpower the turkey but will stand up to the ham, gravey, and cranberries. So I have a three 2004 Loring Wine Company Pinot Noir Garys' Vineyards ready to go.


http://www.cellartracker.com/wine.asp?iWine=90847



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post #10 of 19
11/21/07 at 1:22pm
I echo the thoughts of previous posters regarding Pinots. I am rather fond of Washington or Oregon pinots with turkey as they tend to be a little less robust than Central Coast, although there are certainly some good Napa/Sonoma Pinots. I guess I have a bias against Pinots from areas that are traditionally better for Cabernet. As far as Central Coast goes, Arcadian is great with turkey. I think most Paso Robles are going to be a little too robust, there are some good SRH pinots that work well with turkey, though.
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post #11 of 19
11/21/07 at 1:23pm
Quote:
Originally Posted by SUPER K View Post
Beaujolais Nouveau is just released, great holiday wine

this is the way I often end up going.



aside from that, any big, chewy red
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post #12 of 19
11/21/07 at 1:32pm
Quote:
Originally Posted by drizzt3117 View Post
I echo the thoughts of previous posters regarding Pinots. I am rather fond of Washington or Oregon pinots with turkey as they tend to be a little less robust than Central Coast, although there are certainly some good Napa/Sonoma Pinots. I guess I have a bias against Pinots from areas that are traditionally better for Cabernet. As far as Central Coast goes, Arcadian is great with turkey. I think most Paso Robles are going to be a little too robust, there are some good SRH pinots that work well with turkey, though.

drizzt, I'm with you on the Napa but against you on the Sonoma. Napa = Cab for sure. Sonoma however is perfect in many areas for PN. The fogs roll in and keep things cool, the growing season is long but slow. Chose your Oregon PN carefully to go with fowl, as I actually find them a tad harsher, by and large, than a good Sonoma. We've been enjoying, for instance, some Brett/Scholes, both PN and Grenache, and find the PN a little rough around the edges. Ditto with say, Chisholme.
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post #13 of 19
11/21/07 at 1:45pm
Quote:
Originally Posted by edmorel View Post
Not to sound posh or anything, but I pretty much drink champagne with everything, when I do drink wine. I find that it pairs perfectly with the foods I typically eat, which tend to be on the fatty/greasy side. I also drink Prosecco, although moreso in the summer, which again, I find goes well with my typical diet. I find turkey bland and most still white wines (and merlot) bland so I try to avoid both. I am not much of turkey eater though.
I'm with you here on all points.
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post #14 of 19
11/21/07 at 1:50pm
Remember, you're not matching the turkey, you're matching everything else on the table. There are many options, none of them ideal.

Good fruity (not too mature) pinot noir/Burgundy is often a decent choice. Top-flight Beaujolais-- not Nouveau, necessarily-- works well. I've had good luck with richer white Bordeaux, such as Laville Haut Brion or similar styles. White Burgundy can work. I remember a fantastic experience with a Puligny Combettes from Domaine Leflaive back in the late 80s.

Most recently, I've become enchanted with Mosel Spatlese. Not too heavy, the fruit is all there to stand up to the sweeter things (even cranberry), and there's glorious acidity. Low in alcohol, so you don't have everyone pass out during dessert.

Haven't tried in context, but a good Prosecco might be food-friendlier than Champagne, and just as festive. Also not too high in alcohol.
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post #15 of 19
11/21/07 at 2:01pm
+1 on the champagne! A fuller-bodied, yeasty one like Veuve would be great with T-giving turkey. A medium-bodied Pinot or Beaujolais would also be terrific.
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