Turkey
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
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.
Goose
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.
Roast Beef
We all know that nothing goes with roast beef better than a big red wine. So go big and grab a world-class bottle of Bordeaux or Cabernet Sauvignon and have a happy holiday season!
