cooking, food, Holidays, wine

What Wine Goes With Deep-Fried Turkey?

Deep Fried TurkeyWhile 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.
Deep-Fried Turkey and Zweigelt

So what did you end up eating and drinking over the holidays?

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2009 Brundlmayer Zweigelt (1L) $15

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