The strict rule of matching the wine to the color of the
meat has morphed into “whatever works,” and more often
than not, with turkey, it’s a red wine.
“Turkey has a stronger flavor than chicken or fish, so you
can marry more wines with it,” said wine expert Jeffrey
Schagrin, owner of Harbour Bay Gourmet in Stuart, which
has 945 labels. “You can go with the lighter reds like Pinot
Noir, and Merlot also goes well with turkey,” he said. “These
are so enjoyable, so pleasant to drink.”
Pinot Noirs are loaded with flavor, he said. “There are
styles that are big and full-bodied, and styles that are very
soft, delicate and feminine like the ones from Oregon.” So do
you choose a California wine? An Oregon wine? One from
New Zealand or Australia? All four are popular, he said.
California wines are often more “grassy and herbaceous,”
but “everyone is trying to make more fruit-forward flavors,”
he said. “That’s what made Kendall-Jackson’s Chardonnay
so successful.”
Chef Leanne Kelleher, owner of The Tides restaurant in
Vero Beach, likes to look for “light, fun wines, not too dry,
not too tannic,” when she serves turkey at the holidays.
She favors the California Rhone style reds. For example,
the award-winning Rhone blend called Rhone de Robles by
Robert Hall, from the central coast of California, is a favorite.
SPIRITS
87
Thomas Fogarty’s Gwurztraminer is one white wine choice with turkey.
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