Pairings | Cold turkey
What to drink with the turkey leftovers
The answer to the question of what to drink with the Thanksgiving or Christmas turkey leftovers might well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine or other drink to match specific dishes here are a few ideas.
It depends of course on whether you’re eating the turkey cold or reheated - in a creamy sauce like a turkey pot pie or tetrazzini for example or a turkey curry or stir-fry.
Turkey, like chicken, is a relatively bland meat, especially when it’s cold so it’s much more about the other ingredients or sides you serve with it.
The classic Boxing Day - or Black Friday - spread - cold turkey, ham, chips and pickles - or turkey sandwiches
Although they’re mainly cold the Boxing Day leftovers have enough in the way of Christmas flavours to call for a bright, fruity red.
My ideal pairings would be Beaujolais, Mencia, young Cabernet Franc from the Loire or a vividly fruity young Pinot Noir or Syrah but a fruity rosé would work equally well if you’re in the mood.
A sparkling cider, often overlooked at Christmas, would also be delicious - or a pale ale.
Turkey pot pie
Depends a little bit on the sauce but if you’re going for the classic béchamel I’d pick a creamy Chardonnay or Chenin Blanc. You could also go for a Viognier or a blonde ale.
Turkey Tetrazzini
An American-style pasta bake made with turkey, mushrooms, cheese - and sometimes a dash of sherry makes this a richer dish than the pie above. I’d go for an aromatic wine like a pinot gris myself. You could serve an traditional oaked white Rioja or - a bit of an off-the-wall choice - a crisp Savagnin from the Arbois region of France which works really well with hot cheesy dishes.
Turkey curry
The ideal wine pairing will depend on the sauce and how hot it is. Assuming you’re not blowing your guests’ heads off and it’s a relatively mild one I’d go for a strong fruity rosé or a Viognier. If you’re giving your turkey the Thai green curry treatment try an Alsace, New Zealand or Oregon pinot gris.
Asian-style turkey salad
If you’re adding some fresh south-east Asian flavours to your leftovers as in this fresh-tasting salad try an Australian Riesling or Austrian Gruner Veltliner. A zippy New Zealand Sauvignon Blanc would work well too.
Image © stevem - Fotolia.com
Some top food pairings for pear cider and perry
Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and more fragrant, a better match for delicate ingredients like fish.
You can treat drier styles like a dry white wine, sweeter ones almost like a dessert wine. And sparkling perries like champagne. But cheaper. Good news all round!
Here are some suggestions:
* The drier styles work particularly well with simply cooked fish or fish with a creamy sauce. Avoid strong flavours like tomato and garlic.
* Fried fish like goujons or even fish and chips
* Fishcakes and fish pie
* Fresh crab
* Seared scallops though you might want to go for a medium-dry style
* Mussels in a cream sauce marinière-style but cooked with a medium-dry perry
* Prawn or seafood cocktail or salads (medium dry styles)
* Delicate or gently spiced chicken dishes: roast chicken with tarragon. Creamy chicken pies like this chicken and leek pie. Chicken salads. Chicken terrines (but watch the chutney!)
* Pork dishes with apple or pears like this dish of pork chops with apple, fennel and onion I wrote about earlier this year. And pork sausages of course. But not with onion gravy (too strong)
* English-style cold cuts like ham sliced off the bone, cold roast pork, pork pies, Scotch eggs
* quiches
* Boxing Day leftovers
* Mild cheeses - young goats cheese, Delicate regional cheeses like Caerphilly and Cheshire. Medium sweet styles work well with mellow blue cheeses like Stilton
* Vegetable soups with a touch of sweetness like carrot, pea or leek soups, especially with a little cream
* Fresh-tasting salads with peas, broad beans or fennel
* Sweeter styles, which often have a touch of honey go well with salads with fruit and milder blue cheeses and with simple puddings like a simple apple or pear tart or pannacotta and raspberries as I suggest in the Guardian today.
* Sparkling perry will go with typical party nibbles (especially cheesy and fishy ones) and with midly spiced Indian snacks.
So mild is the word with perry. Treat it gently and stay clear of fierce flavours.
Image © Yevheniia - Fotolia.com
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