For more than 35 years I have been telling readers what to serve with turkey on Thanksgiving Day. My only relief from the tedium is looking forward to the feast.
My advice is always the same: just about any wine, except tannic cabernet sauvignons, go well with a neutral meat such as turkey. If you’re serving prime rib or a loin of lamb, by all means break out those big Bordeaux.
But at my house I know there will be chardonnay and pinot noir on the table — probably from Burgundy. Chardonnay does well with rich gravy and traditional stuffing while pinot noir is simple enough to complement turkey, sweet potatoes and even cranberries. I like to bounce between both varieties.
If these aren’t your cup of tea, then I recommend beaujolais — a bright red wine that won’t cost you an arm and a drumstick. Syrah or shiraz are also good choices because they are not complicated or tannic.
Check out my suggested wines in this week’s column on the “My Column” page.
I sincerely hope that your Thanksgiving is spent harmoniously with family and friends. Be safe, be healthy, be kind.