Thanksgiving and Christmas turkey dinners at our house have pretty much the same long line up of foods: mashed potatoes, gravy, Brussels sprouts, corn, carrots, stuffing, stuffing, (and more stuffing), pickles, cranberry sauce, rolls and butter, smoked salmon (we are in B.C., after all), and a ham.
So, from a wine point of view in particular, there are many flavours and textures to deal with in a "typical" turkey dinner. That's why you'll be happy with one of the food-friendlies like pinot noir (for the red-wine lovers) or Riesling (for those who prefer a white).
These wines have enough acidity to cut through the fabulous fattiness of the gravy and enough fruity tartness to mirror the the cranberries. They have enough backbone to stand up to the roasted and savoury, while they remain gentle and refined enough to avoid beating up the bird. To top it all off, these two wines are great thirst quenchers and palate cleansers, which means you'll always be ready for just one more bite.
With our Christmas turkey this year, we're trying a 2007 Chilean pinot noir from Las Brisas Vineyard in the Leyda Valley ($24.99/14.5% ABV) and, instead of a Riesling, a 2007 rosé from Blasted Church Vineyards($17.99/13.7% ABV) in Okanagan Falls, B.C.
Christmas Eve and the prime rib roast I'm serving is another story, which I'll tell later.
Copyright © 2008 Kathleen Rake. All rights reserved.