‘Tis the season of turkey, stuffing, and of course a glass —or two—of wine. Of course, hosting family and friends for a Thanksgiving meal is more fun when you’re prepared with a few fun new recipes to share around the dinner table. Here at Goodtaste you know we love wining and dining, and to make your Turkey Day plans even easier we’ve put together a handy pairing guide of some of our favorite recipes and wines.
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. With this Citrus-and-Butter Turkey from Food & Wine, we’d suggest one of Tanji’s favorites, Les Charmes Macon-Lugny Chardonnay. Made in France, it’s a Burgundian-style chardonnay, 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
Here in Texas we love to kick up any recipe with some spice! So spice up the holiday with this Adobo Turkey with Red-Chile Gravy from Epicurious paired with a lush cabernet. Tanji’s wine pick on this one is the Clone 7 Oakville Cabernet from one of the great regions in Napa. Clone 7 makes different cabernets from other regions—all with different flavors. With this one, you’ll taste the fruit upfront (think lots of big cherries with hints of oak and vanilla)—the perfect pairing to the adobo rub on this bird. $30
Pair these Red Wine-Braised Turkey Legs with a nicer version of the wine you’d uncork for the braise itself—i.e. braise with a Cote du Rhone, but serve with a more elevated Châteauneuf-du-Pape (from the same region, but about 3x the price tag, definitely making it a special-occasion wine). Also, you should note that braising turkey legs is a more accessible, juicier, and less intimidating way to do your turkey! This is what I always do—the meat is so much more tender than if you roasted it. Tanji’s Pick for these braised legs is this Châteauneuf-du-Pape found at H-E-B. With a deep ruby color with a nose of intense black and red fruit, spices and pepper. The palate is fresh and soft with refined tannins and a beautiful cherry finish. $38
Bacon-wrapped bird definitely wins the wow-factor award at the Thanksgiving table. For this bacon-topped turkey, we suggest a light and fruity Pinot Noir from California—its fruit-forwardness and subtle earthiness help break through the saltiness of the bacon. Tanji’s pick for this bacon-meets-bird crowdpleaser is this Pinot Noir from La Crema Winery. You’ll love their Pinot Noir from the Central Coast with its bright flavors of plums, dark cherries, and a bit of spice. $25
Nothing says lovin’ like a shot of bourbon met with brown sugar at the table! This kicked up Bourbon and Brown Sugar Glazed Turkey from Bon Appetit pairs wonderfully with 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 cabernet giving it notes of vanilla and caramel, and making it very barbecue- (and bourbon-) friendly. $15