Turkey is one of the most difficult foods to pair with wine. This, of course, is why every year, beginning in early November, wine writers all over the United States begin publishing their annual articles about what to drink at Thanksgiving dinner. The consensus is this: Beaujolais is excellent: Its lively, fruity flavor is excellent with turkey, and can liven it up in ways very few wines can. You can also go with a tempranillo - based red wine, like a Rioja, or even a California zinfandel, which, while it may overpower the turkey, may not be a bad thing, depending upon who's doing the cooking. Whites work well, too, just try to stick with either French or Californian Chardonnay. Though they are totally different, they both bring out different aspects of the turkey quite well.
Food & Wines
Turkey
