Bordeaux with upcoming turkey?

[wdonovan]

Thanks all. I am definitely not sorry I asked. There's a lot I can stand to learn about pairing. Being the 'scientist' that I am, I think some experimentation is in order. I do happen to have a couple '97 Riojas I can serve alongside the claret. I thought that they would be way too heavy but if it's recommended here, I'll try a side by side and especially note the acidity and its effect on food taste. One more favor..... if I could get permission to substitute a Jacquesson or Veuve Cliquot brut for the reisling (sorry, we cook with whites, never put the stuff in a glass), I could fill the table with glasses, giving 3 wines per person. Two fists and a straw! How bout that, WW?