Turkey Wine Continued…
By now you’re likely finished with all your pre-Thanksgiving food shopping. If you’re still scratching your head over what wine to serve with Thursday’s feast here are a few more suggestions.
In my last post I suggested Beaujolais Nouveau due to the wine’s lighter body and clean acidity. I believe these two characteristics are exactly what you want for turkey day; lighter bodied, not too heavy or oaky, with a good amount of acid. For red wine I would recommend Pinot Noir, the aforementioned Beaujolais Nouveau, Gamay or Dolcetto. In a white wine you are looking for the same basic components. I usually serve a Pinot Blanc, Chennin Blanc, Viognier or a Dry Riesling.
Whatever you choose, most importantly, serve somthing you will enjoy.
-Chef Mollie Snider