Bordeaux with upcoming turkey?

[wdonovan]

Why not? Traditional Thanksgiving dinner. My searches for Thanksgiving meal pairings only precluded Bordeaux because of 1) conflict between the tannins and cranberry sauce and 2) the overpowering of the food. These seemed to be based on the assumption that the Bordeaux would be young, heavy and/or tannic. However... the specific wines I have in mind are 1996 Chat. Talbot - St. Julien, and/or 1988 Haut Bailly - Pessac / Leognan. Both are on the lighter side for Bordeaux. Both are gentle (almost Margaux-like) and have very soft tannins, a good amount of red fruit left, and nice typical aged-Bordeaux overtones. What thinks the collective you out there?