can you drink red wine with turkey

Can You Drink Red Wine with Turkey? A Complete Guide

Turkey is a versatile protein that can be paired beautifully with both white and red wine, depending on how it is prepared While lighter white wines tend to complement the delicate white meat of a simply roasted turkey, red wines can also be a fantastic pairing, especially with more complex turkey dishes In this complete guide, we’ll explore the wide world of red wines and offer expert advice on finding the perfect red to accompany your holiday turkey.

The Light and Elegant Reds

Pinot Noir
Pinot Noir is often described as the perfect “food wine” for its light body, vibrant acidity and silky tannins that won’t overpower poultry. Both Old World Burgundy and New World styles from Oregon, California or New Zealand can be excellent options. Pinot Noir often expresses lovely cherry, raspberry and earthy flavors that complement turkey beautifully. However, very delicate Pinot Noirs may be overwhelmed by a heavy Thanksgiving spread, so choose a bolder producer or New World example.

Beaujolais
Hailing from the Gamay grape, the fruity, light-bodied red wines of Beaujolais are another tried and true pairing for turkey. Beaujolais Villages offers friendly fruit and minimal tannins at a reasonable price point. For more complexity, try one of the 10 Beaujolais Cru villages such as Fleurie, Brouilly or Morgon. The juicy cherry and blackberry profile stands up well to herbed poultry.

Valpolicella
From Italy’s Veneto, Valpolicella offers a pleasing blend of ripened red fruits with very soft tannins. Made from native grapes like Corvina, Molinara and Rondinella, Valpolicella Classico delivers enough backbone to match turkey, especially if you opt for a Superiore with a touch more richness. The concentrated cherry flavors and smooth mouthfeel make it a great choice.

Chinon
The Cabernet Franc-based reds from Chinon in France’s Loire Valley are an elegant and earthy option for turkey. They express aromas of red currant, tomato leaf and savory herbs that complement poultry. Chinon rouge tends to be lighter-bodied but with vibrant flavors that intermingle nicely with traditional Thanksgiving fare. The herbal, spicy notes stand up well to sage stuffing.

The Medium-Bodied Reds

Chianti Classico
Hailing from Tuscany, the savory, cherry-tinged reds of Chianti Classico have enough weight and structure to match nicely with turkey, especially a herbed roast bird. Based on the Sangiovese grape, Chianti strikes a beautiful balance between fruit and earthiness. Young versions can have grippy tannins that soften with some bottle age. Choose a Chianti Classico Riserva or Gran Selezione for the most depth and complexity.

Red Bordeaux
Bordeaux may seem too heavy for poultry, but Merlot-based red Bordeaux from reliable producers can be an elegant accompaniment to turkey when served with all the fixings. The balanced acidity and approachable tannins work beautifully, and there are many affordable options like a basic Haut-Médoc or Fronsac from a recent vintage. Or for a special occasion, splurge on a classified growth like Pauillac or St. Estèphe which will blossom with a few years of age.

Rhône Reds
The savory, peppery reds from France’s Rhône Valley have enough weight and intensity of flavor to stand up to a turkey spread. Both everyday Côtes du Rhône blends and those from specific villages like Lirac or Gigondas make great options, especially when accented by Mediterranean herbs. Blends based on Grenache, Syrah and Mourvèdre offer a pleasing bridge between red and dark fruits and savory spice that complements the turkey beautifully.

Zinfandel
With lush jammy fruit flavors and a smooth, round mouthfeel, California Zinfandel can be a very friendly pairing for roasted turkey and all the fixings. The high alcohol and moderate tannins give it enough muscle for even strongly spiced preparations. Some people specifically cite Zin as their go-to Thanksgiving wine since it complements rather than overpowers. Plus, it provides a distinctly Americana experience.

The Full-Flavored, Spicy Reds

Amarone della Valpolicella
From Italy’s Veneto, Amarone della Valpolicella, made from partially dried Corvina grapes, represents a robust and concentrated option for turkey dinner. The raisined dark fruits are underscored by chewy tannins and savory herb notes that stand up well to strong seasonings. It needs high acid, lean turkey to keep it balanced, but the intensity of flavor harmonizes beatifully. Pair it with a turkey leg braised in red wine sauce.

Châteauneuf-du-Pape
The hearty Grenache-based blends from this famous Southern Rhône appellation have enough underlying power and savoriness to complement a well-spiced turkey dish. Châteauneuf-du-Pape rouge often expresses aromas of leather, grilled meat and blackberry that intermingle seamlessly with poultry. The tannins need some time to soften and integrate, so choose a bottle with 5-10 years of age or decant a younger version before serving.

Syrah/Shiraz
Offering notes of black pepper, chocolate and dark plum, Syrah-based wines can provide a lovely complement to roasted turkey, especially if accented with spices and herbs. Styles from the Northern Rhône, Australia and even Washington State have enough richness and savory intensity to stand up to assertive flavors. They also have better balance than many Cabernet Sauvignons. For roasted turkey legs coated in a pepper rub, a spice-tinged Shiraz would make a delicious pairing.

Napa Cabernet Sauvignon
While not an obvious choice, bold, concentrated Cabernets from Napa or Sonoma can work surprisingly well with turkey in robustly flavored preparations. The cassis and dark cherry fruit provides a pleasing contrast to turkey mole, tikka masala or other dishes where the poultry takes on the identity of the sauce. These fuller-bodied Cabs have the structure to stand up to intense flavors, as long as the alcohol and tannins are integrated. Choose a recently opened bottle that’s had time to breathe.

What to Avoid with Turkey
On the flip side, avoid light, delicate reds that will be overshadowed by turkey’s hearty accompaniments. Pinot Noirs without some bottle age can taste thin and the tannins may seem harsh. Anything too low in alcohol can also get lost. Heavily oaked wines run the risk of imparting too much smoky richness which distracts from the main attraction.

Key Factors that Impact Pairings

Dark vs. White Meat
Dark turkey meat can handle much more robust wines than white breast meat. Dark meat’s richer flavor profile calls out for an equally full-flavored wine. Save the delicate reds for turkey breast only.

Preparation Method
A roasted, pan-seared, or deep-fried turkey can pair with more assertive wines than a poached or grilled bird. Strong seasonings like garlic, thyme and sage also enable a more vigorous wine pairing.

Side Dishes
Savor stuffing seasoned with earthy sage and thyme invites an herbal, savory red while sweet potato casserole works better with a juicy, fruit-driven wine. The totality of the meal must be considered.

Sauces & Condiments
A rich turkey gravy or whiskey peppercorn sauce demands a fuller-bodied red. Conversely, bright cranberry sauce pairs better with a lighter wine. Factor in these strong flavor profiles.