What do I serve with (Thanksgiving) Turkey?

The perfect wine make the perfect meal event better!

Clearly this will be one of the most asked questions over the next 10 days right up through the big holiday next week!

There are lots of answers to this question, but many of them depend on what you are doing to your big bird (Now that he has been saved ...). While we are on the subject, I should comment that it amazes me how seemingly easy it is for people to match wine with chicken but totally lose these same folks are when it comes to turkey. It just a bigger bird! Most of these fowl are commercially “farm raised” and bred for larger amounts of white meat, so a lot of the wild gamey flavors that are inherent have been systematically reduced. Those of you who buy “fresh kill” birds from a local farmer or Farmer’s Market will have a little more flavor to deal with and a little more dark meat as well. I highly recommend giving them a try!

The recommendations below for pairing wines with the holiday feast are just that; recommendations. If you are feeling adventurous, you can try almost anything because chicken, turkey even Cornish game hens are fairly neutral in flavor. What gives these items their flavor are the sauces (dressings) and herbs and spices you use to prepare them.

Generally, however, for a traditional turkey dinner I would have to say that I recommend good crisp whites and reds with low tannin's and high forward fruit (if these are foreign phrases to you then hit up your favorite wine shop and ask a pro to guide you: Off The Vine in OPKS, Rimann Liquors in PVKS, Cellar Rat in KCMO or even the Brookside Market in KCMO). Rieslings work very well, especially the crisper Kabinet’s, QbA’s and even some Spatlese from either Mosel or Rhine River Valleys. Note: they do not have to be the sticky dessert variety ... try a dry Riesling and your world just might be changed forever!

Red Burgundy and Turkey = Yum!

The crisp apple/pear fruit matches very well with the classic sage stuffing/dressing. Look for producers like J.U.H.A. Strub (Nierstein), Selbach and Max Richter. If you are doing a mushroom or more earthy style of dressing/stuffing, I suggest a Beaujolais (Beaujolais-Villages Nouveau if possible) with its juicy grapey intense flavors or even a new world Pinot Noir: Grayson Cellars or Ramsey from California. Or try Foris or Domaine Serene from Oregon (or from Burgundy) the Garaudet Cotes-du-Beaune with its bright strawberry and raspberry fruit flavors and aromas and just a hint of spice or just about any of the ridiculously limited production line of Cote du Beaune's Alex Gambal (One of my favorites!). Consider Daniel Schuster's Pinot's from New Zealand ... lots of options! These pick up those deeper flavors given by the heartier dressings and gravies. Again, do not be afraid to ask a salesperson these questions: any place  worth spending your hard-earned cash should have quality staff too!

When in doubt about your group and their tendencies towards white or reds, you can always serve sparkling wine ... A great Prosecco (Italian sparkling) is a light frothy alternative and producers like Nino Franco, Mionetto &/or Tenuta S. Anna make affordable offerings. Real Champagne lovers should be thrilled with the affordable Charles Ellner Reserve Brut which is an EAT - Entertaining and Training favorite (Although tougher to find these days).

A big bold wine with the right balance of richness and acidity that will certainly compliment and holiday meal from appetizer through your turkey.

For the free thinkers out there who serve beef, game or roast goose you can think big reds. I especially like the wines from the Northern Rhone (Paul Jeune’s Cotes-du-Rhone) or even a Right Bank Bordeaux with their earthy, gamey flavors. I prefer these old world versions over the ripe, higher alcohol and slightly sweeter Shiraz’s (same grape as Syrah) from Australia and or California ... but that's just me!

I hope whatever your choose as your entree, that your holiday season is filled with the joy that comes from good food, wine, friends and family.

From our family to yours ... have a great holiday!

Cheers,

Julie, Michael and the staff at EAT - Entertaining and Training!