‘Tis the season of turkey, stuffing, and a glass (or two) of wine. Of course, hosting family and friends for Thanksgiving is more fun when you’re prepared with some great recipes to share around the dinner table, accompanied by just the right wine choices to accentuate your meal. We’ve put together a handy pairing guide that will hopefully bring even more “thanks” to America’s favorite holiday.
Citrus-and-Butter Turkey
This plump, rosemary-meets-citrus stuffed bird is full of flavor, and nothing combines better with citrus notes than a rich Chardonnay with a bit of herbaceous kick. So we suggest pairing the Les Charmes Macon-Lugny Chardonnay with this Food & Wine entrée. Made in France, it’s a Burgundian-style Chard, meaning it’s not buttery like the American versions. You’ll taste toasty notes, crisp acidity, and hints of citrus, green apple, and pear. ($13)
Adobo Turkey with Red-Chile Gravy
Here in Texas, we love to kick up any recipe with some spice! And this turkey preparation from Epicurious will really pop next to the lush Clone 7 Oakville Cabernet from one of the great regions in Napa. Clone 7 makes different Cabs from other regions, all with different flavors. With this one, you’ll taste the fruit up front (think lots of big cherries with hints of oak and vanilla)—perfect with the adobo rub on this bird. ($31)
Red Wine–Braised Turkey Legs
You’ll make these Serious Eats braised turkey legs with a good dry red like a Côtes du Rhône, but you’ll want to serve them with a more elevated Châteauneuf-du-Pape (from the same region, but about three times the price tag, definitely making it a special-occasion wine). Braising turkey legs is actually a more accessible, juicier, and less intimidating way to prepare turkey (more tender than if you roast it). With its deep ruby color and nose of intense black and red fruit, spices, and pepper, the palate here is fresh and soft with refined tannins and a beautiful cherry finish. ($41)
Bacon-Wrapped Turkey
A bacon-wrapped bird definitely wins the wow-factor award at the Thanksgiving table. For this version from The Pioneer Woman, we suggest a light and fruity Pinot Noir from California, as its fruit-forwardness and subtle earthiness help break through the saltiness of the bacon. Try this La Crema Pinot Noir. From the Sonoma coast, it has bright flavors of plum, dark cherry, and a bit of spice. ($20)
Bourbon and Brown Sugar Glazed Turkey
Nothing says lovin’ like a shot of bourbon met with brown sugar at the table! This kicked-up turkey from Bon Appétit would be perfectly complemented by a barrel-aged vino, like the Layer Cake Bourbon Barrel Aged Cabernet Sauvignon. As its name suggests, this wine is aged in bourbon barrels, which smooths out the Cab and gives it notes of vanilla and caramel, making it very barbecue- (and bourbon-) friendly. ($15)
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