While spending Christmas with my family in Tacoma, we managed to successfully deep-fry a turkey without injuring ourselves or setting the place on fire. As far as wine choices with this turkey, and especially with a holiday meal where everything under the sun is on the table, I say just drink what you like. A handful of ideas, however, did come to mind during and after I pounded down a few beers in front of the boiling cauldron of oil and turkey:
- Bubbles. Anything crunchy and salty (like chips) seems to have an affinity with sparkling wine. The deep-fried turkey had a remarkably crisp skin that I could have eaten by the handful if only I didn’t have to share it with a dozen other people. (Not that I was complaining….OK, maybe a little.)
- A light, refreshing red and/or white. A lively Northern Italian white or something in the Gamay/Pinot Noir family is a classic with turkey. But then again…
- Why not a hearty, burly red like a Zinfandel? Or a bruiser of a Spanish Garnacha? You’ve got that spicy skin, and you can’t discount the dark meat. Put some brawn into your glass! Which reminds me…
- A big, rich white would work as well; why not a plush White Burgundy or California Chardonnay? Nothing that’s an oak monster, but a little bit of heft wouldn’t hurt.
So you can have bubbles, a lighter white and/or red, or a heavier white and/or red. They all have their pluses (and minuses). It’s best just to have a lot of variety and experiment with whatever happens to be within arm’s reach. I ended up drinking the same red I had for Thanksgiving: The 2009 Brundlmayer Zweigelt. An easy-drinking red in a shareable one-liter bottle, it was great with a slight chill on it.
So what did you end up eating and drinking over the holidays?
2009 Brundlmayer Zweigelt (1L) $15