When it comes to the holidays we keep things pretty traditional at my house. Our stockings are hung by the chimney with care, and it just wouldn’t be Christmas without at least one family feed of roast turkey with all the trimmings.
While I’m sure some of you would like a liquid recommendation for roast beef (try a full-bodied cabernet sauvignon), ham (pick a New World pinot noir), lamb (a medium-bodied Aussie shiraz) or even lobster (nothing beats a ripe New Zealand sauvignon blanc); here are some thoughts on matching wine with the big bird and its varied side dishes.
Even with all the sweet, sour and herbaceous flavours that might wind up on your plate, a classic roast turkey dinner is surprisingly forgiving when it comes to a wine partner.
In reds think California Zinfandel, Italian Chianti or a Frenchman from Beaujolais or the Southern Rhône Valley.
For a bottle of white, choose a mid-priced chardonnay from Australia, Chile or France’s Burgundy region or a German with a touch of sweetness like Moselland’s 2008 Ars Vitis Riesling ($9.95 – $17.99) – a bright, refreshing wine that will go with just about anything you plan on serving along with Tom turkey.
