We’re coming up on Thanksgiving, and wine will be a popular item to bring to family get togethers.
One of the frequent questions is whether to serve white wine with white food (chicken, turkey) and red wine with red food (Italian food, and beef).
I do tend to hold to those picks, but its according to your taste whether you serve white, red or even rose.
Turkey for instance, quite often has white wine served alongside, but increasingly wine lovers like to choose a light red wine to match, such as a pinot noir.
Personally, I don’t think you can go wrong.
Turkey holds up nicely to all types of whites, from Riesling, Sauvignon Blanc, pinot gris, or gewurztraminer.
I also like a crisp Chenin Blanc from South Africa, or a Gruner Veltliner from Austria.
Canadian pinot noirs also pair nicely with turkey.
I personally like anything from the Tawse Winery from Niagara.
For something completely different, you can try the Baco Noir from Henry of Pelham ($16.95 from the LCBO).
It’s a little heavier, but a good value.
Really, you can’t go wrong. It’s all a matter of taste and preference. Happy Thanksgiving.
