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+--- Thread: need help for two different meals (/thread-909.html)
- dozer - 07-06-2008
First is turkey with a jicama/carrot slaw
Second is a spinach broccoli pizza
Thanks!
- TheEngineer - 07-06-2008
Turkey for me is either a nice elegant (read "light") burgundy or a clean Chablis.
Spinach and Broccoli??? People eat that?.. JJ [img]http://wines.com/ubb/smile.gif[/img] ...must be an ADULT dish [img]http://wines.com/ubb/smile.gif[/img]
okay, since both are a little bitter when cooked and slightly burnt, I'd go with an off dry riesling or Gwertz.....or course, I've never tried this combo pizza so I could be totally off. maybe a simple barbera?
- Jackie - 07-07-2008
With the spinach/brocolli pizza, I would avoid reds. Well-chilled Sauvignon Blanc, Soave, or a no-oak Chardonnay would be possibilities.
Turkey goes with so many nice wines. Which to use depends a lot on preparation method and side dishes. You mentioned a jicama/carrot slaw so I'm thinking this is along the lines of a casual, picnic-sort-of-event. Pinot Gris/Pinot Grigio or something with a nice citrus accent could work well, I think.
Personally I like to serve a $15+ bottle of Prosecco with turkey. The fizz is just enough to add fun to the flavors. You might want to try it. You might even consider experimenting with a cranberry or pomegrante wine spritzer. Let us know what you end up doing and how it works.
Cheers!
Jackie