What goes with turkey

[Anne]

Can someone give me a good suggestion of a nice wine to go with turkey? Preferrably an expensive one.

Thanks,

Anne

[Innkeeper]

If this is not a repetition of Thanksgiving with all its conflicting flavors that can only be carried by a bold red Zinfandel, but rather a first class midwinter or Valantine's meal with harmoneous flavors, would go for a Montrachet if the sky was the limit, or a Meursault if the sky was limited.

[Thomas]

Sorry Innkeeper, I don't think buttery Chardonnay matches turkey (despite what you and Randy believe).

Farm-raised turkey retains some of the game that wild turkeys offer. With game meat you want something powerful. Gewurztraminer (white and dry) or Zinfandel (red and dry).

Leave those creamy, big Chardonnays for creamy, big meals.

[mrdutton]

Well I was gonna say something like a nice Macon-Villages or a Montrachet......

But I guess I won't ................. [img]http://www.wines.com/ubb2/wink.gif[/img]

Besides, it kinda scares me to think I think like Innkeeper thinks..... [img]http://www.wines.com/ubb2/smile.gif[/img]

[This message has been edited by mrdutton (edited 02-09-2000).]

[Thomas]

You can think like Innkeeper, but do not assume like I...

[hotwine]

In addition to the worthy nominations already mentioned, suggest you also consider a Mosel (commonly seen as Mosel-Sahr-Ruwer, or some other botched version of the German). It's always suitable for turkey, whether the bird is broiled or smoked. Turkey is a simple, straightforward taste, and doesn't need a complex wine.

[Scoop]

That's Mosel-Saar-Ruwer. And, of course, you are referring to the noble Riesling, one of the most versatile, food-friendly grapes in existence. I would go toward a "Spaetlese" (late harvest, with a bit more body and higher residual sugar than a "Kabinett") when talking Turkey. You could go to the Rheingau, Rheinhessen or Rheinpfalz as well.

Dr. Burklin Wolf and Heyl zu Herrsheim are good producers to look for.

Another avenue for Rieslings is Alsace, where you will also find another good accompaniment to Turkey: Gewurtztraminer.
The 1998 Lucien Albrecht version is well made, classic (redolent of Lychee fruit) and easy on the pocketbook.

Cheers,

Scoop

[misterjive]

Well, just to join the fray, I will add two varietal suggestions to the three we have already heard (zin, chard, riesling). Pinot Noir could work, depending on how the bird is prepared. And if white is what the occasion demands, what about viognier? After all, everybody COOL on both coasts is drinking it! (LOL)