Turkey Wines (December 20, 2004)
When it comes to wines to accompany the turkey, you can respect the wishes
of both red wine and white wine lovers by having a bottle of each on the
table. I find red wine goes best with the dark meat and white with breast.
My choice is for a Beaujolais cru (one of the ten named villages of Beaujolais
such as Moulin-à-Vent, Morgon or Fleurie, etc.) or a Pinot Noir
(red Burgundy). Depending on the recipe for the stuffing, I would go for
a dry white wine for traditional mushroom and bread (a Chardonnay or white
Burgundy) or something with a touch of sweetness if you add apricots (an
off-dry Riesling). A dry Riesling works well if your cranberry sauce is
sweet and has orange zest in it.