Wine pairing: turkey or goose
If you want to choose something to go with that turkey or goose this year already, here are a few pointers.
First and foremost: buy what you love. Buy what you can afford. Don’t search for some perfect pairing. The perfect pairing is whatever you love, and lots of it. That’s true all year round but seems to need extra reminding at Christmas.
That said… here is what will naturally go.
On the turkey front: it’s a non-fatty white meat that’s not overpowering. That means you really need to avoid tannins which are just going to clash with the food. The easiest way for most people to reach that is stick pinot noir, gamay or other cool climate red grapes. For those with cellars full of older wines, open up something fully mature so that the tannins have softened.
If whites more your vibe, full-bodied, oaky Chardonnay is the perfect way to go. That Louis Latour White Burgundy would be perfect!
Goose, unlike turkey, is a heavily fatty bird. That means it needs acidity and a bit of residual sugar to match. For me that calls for the wine boffins’ favourite: riesling! But if an off-dry riesling isn’t your bag, you can just as easily stick to any cool climate wine and should be fine.