Steer clear of tannins and embrace acidity if you’re serving turkey this holiday season. Pinot pairs well with turkey as does a well-aged Bordeaux (age softens the tannins). Looking for a great white wine for turkey? White burgundy fits the bill.
Ham can be served in a great many ways, so here’e a quick cheat sheet: if there’s spicy mustard involved, go with Zinfandel, a young Burgundy for cold ham or leftovers, Châteauneuf-du-Pape for a traditional sweet and salty ham, and, if you must have white, then a Chenin Blanc for balance.
Rich, fatty meats like goose demand more from a wine than the traditional turkey. An older oaked Chardonnay or Chenin Blanc can cut through the fat. Similarly, the acidity of Pinot Noir is good for the goose.