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Event ID #215335

Event Details

Turkey goes amazingly well with both white and red wines. The best whites include refreshing, tangy, fruity whites with at least medium weight and nice aromatics, such as Viognier and Chenin Blanc. These are typically low in tannin and see little or no oak in their making. Some Sauvignon Blancs work, especially if they are low in oak and blended with other fruitier grape varietals to tone down the tartness. Stay away from overly oaked, "flabby (low acidity)" Chardonnays which might match nicely with turkey and buttery mashed potatoes but not much else. If Chardonnay is a must, choose a "fresh" one with higher acidity. The best reds to match with turkey include Syrahs (soft, succulent, spicy) and Zinfandels (luscious raspberry aromas, jammy flavors, rich, spicy). Young, medium-bodied reds like Beaujolais (tangy, ripe, spicy with a bit of mineral notes) and Pinot Noirs (with good fruit, suppleness, complexity, fragrance, and bright, clean finish) can complement turkey (and often ham). Beaujolais should be chilled slightly. Cabernets are usually too big, tannic, and tart to match with turkey. And the sugars in the food can make the tannins in cabs taste bitter. Ham is salty and side dishes (i.e., yams, etc.) are contra-salty. So you need fresh white wines (i.e., good acidity) with a hint of sweetness yet dry finish. Best choices include California Dry Rieslings, Dry Gewurztraminer, and light/fruity German Rieslings with slate, spice, mineral, and honey notes, mild sweetness, and snappy finish. Also good would be fruity Roses (as well as Beaujolais) with nice aromatics and dry finish to counter the saltiness. Again, don't serve Cabernets because they will compound the saltiness. Drop by and taste some of these and other excellent wines Mike has picked out for you for your Thanksgiving Day feast !