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.

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