Choosing a wine is like falling in love, the best one is going to be the one that you like. The art of pairing is exactly that, an art! Although it sounds fancy and sort of deciding what to do for the scientific fair, pairing food and wine has a purpose: to enhance each other’s experience when put together. Just like a good marriage! It is necessary to consider the wine’s structure, like acidity, alcohol, and sugar levels, among other factors; that will make every sip and bite feel like a “religious experience”.
When talking about the traditional roasted turkey, a Pinot Noir is the best choice. It is light, medium alcohol level, soft in the palate, and fruit forward, which means that you will feel some ripe red fruits instantly. Pinot Noir grapes are originally from France, but they can be found in other regions as well. It is said that traditional food goes better with a wine from the same region so, following that thought, I suggest a wine from Oregon. The ones from France, Germany, and even from Patagonia, Argentina are good choices as well.
Looking for a ‘in budget’ wine or want to have two options at the table? Try Garnacha grape wines, from Spain. These are also fruit forward and, if you are serving the turkey with gravy and cranberry sauce, these two will make a perfect couple.
If you are a fan of sparkling wines, the good news is that these pair up with almost any type of meal, including turkey. Buy a white sparkling or even better, get a Cava rosé from Spain or a rosé sparkling wine from California, Argentina or a Crémant from Alsace, France.
Planning to fry your turkey? Get a sparkling wine. Are you adding some spicy, Asian seasonings, or cooking it wrapped in bacon? Choose a Riesling.
I hope I had convinced you that buying the perfect wine for your turkey doesn’t bite!