Turkey (and wine) time
You don’t need to fret about what wine to serve with Christmas turkey dinner. The holiday bird, with its preponderance of fixings, goes with virtually any wine. The rule of thumb for matching wines to delicate turkey meat with sides such as buttery potatoes and vegetables and bready dressing is to stick to vintages with relatively low tannins and relatively high acidity.
So, really, the only wines you need to stay away from are big, chewy reds like Cabernet Sauvignon and Shiraz and super-oaky Chardonnays.
That means as you gobble your turkey you can enjoy aromatic whites, a rose, light reds and even sparkling. Here’s six suggestions from The Okanagan Weekend: – Gray Monk 2017 Pinot Gris ($17) (Lake Country) This fruit-forward white will complement turkey dinner right from its bronze-and-pink hue in the glass to its pear, peach and citrus peel finish.
– Township 2017 Gewurztraminer ($25) (Naramata Bench)
Orange, ginger and lychee aromas and flavours provide the aromatic and off-dry punch to cut through the fats in dinner while being delicate enough to enhance every bite of white turkey meat.
– Black Hills 2017 Rose ($25) (Oliver)
This 100 per cent Pinot Noir Rose makes the transition from patio wine to turkey wine easily with its luscious strawberry jam and red licorice beautifully balanced out by cranberry-and-rhubarb finish.
– Stag’s Hollow Tragically Vidal 2017 ($17) (Okanagan Falls)
This exotic blend of Vidal, Viognier, Marsanne and Orange Muscat is slightly sweet, but has enough acidity stand up to turkey and all the side dishes.
– Fitzpatrick 2016 Elusive Pinot Noir ($25) (Peachland)
This classic Pinot is a red wine that’s light enough to go with white meat. Plus, it delivers all the Pinot hallmarks of strawberry, raspberry and a hint of earth.
– Ortas Cave de Rasteau ($22) (France)
If you want to add a little international flair to your Christmas table, invite this light red blend of Grenache, Syrah and Mourvedre (often called GSM) over from Southern France’s renowned Rhone region.
The acidity holds the cherry, plum and mulled spice aromas and flavours together.