Perhaps surprisingly, the traditional holiday bird, turkey, makes a somewhat challenging wine match because it has both light and dark meat, and what's more, its meat has an oily quality that's not always friendly to dry wines. I call my solution "the cranberry sauce principle." Cranberry sauce goes well with turkey because it's both fruity and tart; so choose a wine with similar characteristics -- Beaujolais or Zinfandel if you want a red, or Riesling, Gewurztraminer or Chenin Blanc if you're inclined to a white. And if you happen to like the Nouveau Beaujolais that comes into season just days before Thanksgiving time, it makes a decent match, too!
Pairing Wines With Food