Tuesday, November 25, 2008

Talking Turkey

It’s that time again. The time of year when the wine stores are all abuzz with people who have no idea what to wash down 20 pounds of turkey with. Once in Bordeaux, I met a former sommelier and I asked what he would serve with our American Thanksgiving feast. He told me you match to the sauce, not the meat. I’d say a lighter style red such as a Beaujolais (not Nouveau) works beautifully with turkey pan gravy. However red wines make me sleepier than whites, and I need my wits about me for later in the evening, when I am leaving for my 10 day Spain vacation.
So this year, I’m feeling something white. A couple of years ago, I picked up a bottle of Cakebread Chardonnay for Thanksgiving. I loved this wine’s flavor, but its buttery oak notes did overwhelm the bird, so, alas, it was not a good marriage. Thinking about it again today, Riesling popped into my head, and suddenly I thought it was the perfect solution. Crisp, light, and with a slightly lower alcohol content. Checking on the web, I found an article in which Bill Daley of the Chicago Tribune reached the same conclusion. Happy Thanksgiving one and all. Enjoy the wine-- and the time with your loved ones.

1 comment:

  1. Agree - Beaujolais or a heavier (Napa) Chardonnay works well with turkey/Thanksgiving/Christmas food.