Pairings | Turkey
There’s a myth that cooking a Christmas turkey is simple - a slightly souped up version of an ordinary Sunday roast. In fact it’s quite tricky because of the size of the bird and the number of other things you have to get ready at the same time.
Looking at the recipes online for Thanksgiving turkeys, stuffings and sides they’re very much sweeter (and more imaginative) than the typical UK Christmas turkey. They’re often brined, glazed or spiced (or all three), sometimes deep-fried and often accompanied by cornbread-based stuffings and sweet-tasting vegetables like sweet potatoes and squash.
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
If you haven't yet decided how to cook your Thanksgiving turkey try this fabulous Italian stuffing from ex-pat American food and wine writer Brian St Pierre.
We decided some time ago we were going to drink Beaujolais with our turkey in memory of the late Marcel Lapierre who very sadly died back in September. I thought his vibrant fruity 2009 Morgon would be ideal with the classic Christmas feast and so it proved to be, mirroring the tartness and fruitiness of the cranberry sauce.
Even those who normally drink beer feel the need to put a bottle of red wine on the table at Christmas* but beer is actually just as good, if not a better accompaniment for turkey.
By now you might think I’d have explored all possible permutations with turkey but sommelier Jacob Kocemba was singing the praises of Mencia with turkey on Twitter the other day and as we had a magnum handy I thought I’d give it a try.
Christmas being as traditional as it is you may already have your own favourite wine pairing for turkey but if you're looking for inspiration here are my six favourite matches
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.
If you were eating it entirely on its own roast turkey would be one of the easiest ingredients in the world to match. You could drink your favourite white, red, ros or even sparkling wine with it and it would work fine.
A bit of a departure with the turkey this Christmas - a magnum of Chivite Coleccion 125 from Navarra we unearthed in a cellar sort-out the other day. It's based on Tempranillo with a proportion of Merlot and Cabernet Sauvignon - I'm not sure what the percentages were that year - but was probably at the optimum moment for drinking - the fruit still bright but super-smooth and beautifully in balance.
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it:
One of the most popular posts I’ve ever written on this site was one called 20 food and wine pairings to learn by heart - an easy reference guide to commit to memory.
There was a time, about 10 years ago, when I wrote a lot about merlot which was widely regarded as wine world’s alternative to chardonnay - an easy drinking red wine that was easy to pair with almost any meal.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
I’ve lost track of the number of times my wine of the week has been a pinot noir but hell, I’ve been in Burgundy this week so what else could I recommend?
I’ve just spent the past two days at What Food What Wine? tasting wine alongside dishes as disparate as smoked salmon and apple crumble, Stilton and steak and lasagne and lamb - a bit of an assault on the palate (and stomach!) but one of the best ways to work out what wine really works with your favourite recipes
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.
One of the reasons people most appreciate independent wine merchants is that they can talk to them about the kind of wine that will suit the meals or occasions they're planning.
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
White rioja is tricky when it comes to wine matching as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
As with my previous ‘learn by heart’ posts this is simply a quick way to remember great food and wine pairings at a busy time of year. There are of course other possibilities to which the links will guide you.
One of the problems about buying wine these days is that there’s just too much choice. But if I had to stick to just one wine this Christmas it would be this gutsy red from the Rhone.
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
Real perry - as opposed to the often confected and artificially flavoured pear cider - has a different taste from cider. It’s more delicate, more fragrant, a better match for delicate ingredients like fish.
If you want to drink interesting wine pop into your local indie. Shouldn’t need saying but even I sometimes forget
Regular readers of my Guardian column will know that I’m always banging on about how there are cheaper alternatives to Chateauneuf-du-Pape but I know how much many of you love it and like to put it on the Christmas table.