What Wines to Serve…

Turkey prepared in a more traditional way struts back and forth, this-way-and-that, on the bridge between red and white wine, equally at home with a big juicy Chardonnay and a lighter red such as Pinot Noir. Sometimes it’s easiest to put both on the table and let guests compare and decide for themselves. The bird’s accompaniments also play a role, especially if there’s sweetness on the plate, which can make a very dry wine taste thin. Here, sweet potato and marshmallow might favour a ripe, oaky California Chardonnay such as Toasted Head (VINTAGES ESSENTIALS 594341, $18.95), which brings a virtual tropical fruit salad to the table. The sour cherry sauce, on the other hand, favours a fruity Pinot from a warmish climate. Wolf Blass Yellow Label Pinot Noir (LCBO 611509, $17.95) has elegance, length and food-friendly acidity behind fresh bramble and cherry. Aquinas Pinot Noir (LCBO 277657, $19.95) from California seems more lush, its red fruit shot through with chocolate and vanilla.