Turkey & Wine pairings!

[Roy Hersh]

http://www.nytimes.com/2013/11/20/dinin ... il0=y&_r=0


I typically like any of these:
a. Pinot Noir/Burg
B. Zinfandel
c. German Riesling
d. Meursault

What are your favorite wine types to pair w/ traditional Thanksgiving dinner?

[Paul Fountain]

We don't have Thanksgiving in Australia, but it is common to have turkey for Christmas lunch. The traditional accompaniment is sparkling red (usually, but not always Shiraz).

[Andy Velebil]

Usually at the relatives, none of whom are big wine drinkers. A little here and there once in a while pretty much sums them up. So it really comes down to a spur of the moment decision on what I am feeling like taking with me as I get ready to head out the door. That can be white, red, or fortified. I know, kinda vague, but that's how it really plays out

[Brian C.]

I had a couple of Vouvrays on death row, along with a Cru Beaujolais. All three bottles did well. My better Vouvray was this: 2007 Abbaye de Marmoutier Vouvray Clos de Rougemont http://www.vigneau-chevreau.com/cadre_ang.htm The other was the Cuvee Silex from the same producer, 2010, I believe.

[Eric Ifune]

Growing up, we, had a varied table; Turkey, Ham, Sushi, Sashimi, rice and mashed potatoes, different Japanese salads, you get the picture. Always had a variety of wines but Sparkling and Riesling were usually the favorites (probably because of the Japanese aspect.)

[Eric Menchen]

I almost grabbed a CdP just because it is one of my favorite wines, but I thought a Pinot Noir would be a better pairing, so I went with
2005 Bernard Dugat-Py Bourgogne
And this was before I saw that this was Roy's "A" choice.

[Moses Botbol]

Red Burgundy would be my first pick, with red Rhone wines trailing. I am also a fan of Nebbiolo or Sangiovese as the tannin can make quick work of the turkey.

[John M.]

Ran into a neighbor today and we were swapping how to prepare a turkey theories--they baste their turkey with a concoction that is mostly port. Has anyone tried this?

[John M.]

Ran into a neighbor today and we were swapping how to prepare a turkey theories--they baste their turkey with a concoction that is mostly port. Has anyone tried this? He says the skin comes out very dark and the meat has great flavor.

[Moses Botbol]

My "secret" is to remove the thighs & legs, and wings before cooking. Butterfly the breast and lay thighs flat to cook. Use wings and giblets for broth...