Bordeaux with upcoming turkey?

[dananne]

IK is in a whole different galaxy from me when it comes to food pairings, but for my palate, the reason I'd want a higher-acid wine on T-giving is to cut through the richness of many of the dishes.

Regarding the aged Bordeaux, I think it'd go together fine, in much the same way that I enjoy a nice aged Rioja sometimes at T-giving. The only difference, I suppose, is that an aged Rioja will be higher in acid than the aged Bordeaux, so perhaps the discussion is becoming circular and ending up right back at acidity.