2007-02-25 15:34:50 · 17 answers · asked by Big Pat 1 in Food & Drink ➔ Beer, Wine & Spirits
White meat, such as chicken turkey and fish you should drink white wine. Such as Pinot Grigio or Chardonay. Red meat you should drink red wine, such as Merlot and Cabernet.
2007-02-25 15:40:22 · answer #1 · answered by luker 3 · 0⤊ 0⤋
Most people around here would pick up a Pinot Gris but if you're willing to put a herb crust on your turkey and serve it with some garlicy red potatoes, the wine you want is Viognier 2005.
89 points by Wine Enthusiast
Silver Medal from San Francisco Chronicle
Winemaker's Tasting Notes
Viognier may be the ideal white varietal for Southern Oregon. The 2005 growing season produced a sensational crop of absolutely gorgeous Viognier fruit.
We pressed the whole grape clusters to liberate the juice with minimal skin contact and carefully monitored the slow, cool fermentation as it progressed.
Distinct rose petal, honeysuckle, and peach aromatics are complimented by mango, banana, and lychee complexities.
While deceptively sweet natured in the aroma, the flavors are reminiscent of ripe tropical fruits carried on a velvety, honeyed texture with a remarkably balanced and dry finish.
We like this wine with a simple, yet elegant pairing of steamed cold water lobster tail.
2007-02-25 18:37:51 · answer #2 · answered by jbrandtc 5 · 0⤊ 0⤋
Everyone will say "white wine with white meat", whish isn't true!!! You need to match the taste of the meat to the taste of the wine. I have always loved a Pinot Noir with turkey, especially thanksgiving style turkey! Turkey is such a light meat, that something as strong as a chardonny may totally overpower it and you won't get to taste the delicious bird you just cooked! So, either a pinot girgio or a pinot noir, depending on if you have a preferance between white and red. For a turkey that is more heavily seasoned, go with the Pinot Noir. For a more "plain" roasted turkey, go with the Pinot Grigio, you won't lose the fabuluous flavor to an overbearing wine. Happy turkey!
2007-02-26 10:41:45 · answer #3 · answered by Living for today and a good wine 4 · 0⤊ 0⤋
When it comes to turkey, I throw out that old rule of "white meat, white wine". Turkey can go with pretty much anything, but my favourite is a Baco Cab Franc from a local winery here in Ontario Canada. The winery is called Willow Springs and it is located in Stouffville, Ontario. Here is a link to their website:
http://www.willowspringswinery.ca/
If you go to buy a bottle of this, talk to Grant who's in charge of the retail store and their sales rep.
2007-02-26 11:31:01 · answer #4 · answered by Patricia D 4 · 0⤊ 0⤋
White wine as a Chardonnay.
2007-02-25 15:46:11 · answer #5 · answered by Javy 7 · 0⤊ 0⤋
That depends on how the turkey is cooked. But on the whole I would say Sauvignon Blanc would be ideal for the kind of meat that turkey is.
2007-02-25 20:02:58 · answer #6 · answered by steve s 3 · 0⤊ 0⤋
Turkey is a very neutral background for any type of wine, so drink what you like. It'll be fine.
2007-02-25 18:11:03 · answer #7 · answered by Anonymous · 0⤊ 0⤋
White.
2007-02-25 16:34:21 · answer #8 · answered by Anonymous · 1⤊ 0⤋
Some of the less "grassy" sauvignon blancs do well. Rieslings are nice, and I don't discriminate by color. Some of the lighter reds may not overwhelm it. Just experiment and don't take it too seriously.
2007-02-25 18:49:23 · answer #9 · answered by Anonymous · 0⤊ 0⤋
What nationality is the turkey? White is a good bet. Try a smooth Chablis.
2007-02-25 15:40:02 · answer #10 · answered by Anonymous · 0⤊ 0⤋