So what would YOU serve with smoked turkey?

DaleW wrote in news:26c9ecd9-800d-4dc6-bd9d- snipped-for-privacy@p69g2000hsa.googlegroups.com:

Interesting question. Makes me realize that I am not sure at all how a smoked turkey would actually taste. I mean light pinot and beaujolais work with the traditional turkey dinner but that is really in defference to the cranberry sauce et al. So the question is how smokey is that thing going to be and then what flavor smoke, hickory?

An earthy/smokey Pinot Noir with some age on it..

pk

I actually eat a lot of smoked turkey because I have a smoker and I smoke a lot of turkey, gamebirds etc. I've had some very interesting matches with some "smoky" left bank Bordeaux and with syrah from St Joseph. I've also had luck with a few more tradional styled California Zinfandels. I've found a few California chards that worked also such as Brewer Clifton and Ramey. A lot of it depends on how smoked the turkey is.

We smoke a turkey on the BBQ for Christmas every year; the best match (and I think it's a great one) has been the 1999 Ravenswood Old Vine Zinfandel. I suspect any full bodied California Zin would do the trick.

Jose

So we have a consensus of Pinot Noir, Gamay, Zinfandel, Syrah, Chardonnay, Cabernet-based blend, and Grenache-based blend. :)

I think it'll come down to what I feel like drinking Saturday. Cheers!

I realize this is not really responsive to your question, but if I were having a dinner party where smoked turkey, being similar to bbq turkey or chicken, was the main meat course, I would be tempted to offer a choice of beer or wine. Providing the guests were at least a little adventurous, and who were enlightened enough to not turn up their nose at the idea of beer with good food.

Sometimes, for me, beer just goes with smoked chicken or turkey better than wine, and it's easier to find a match. The type of beer to drink is probably as controversial a decision as the wine.

I have done this with informal bbq's and most people opt for the beer.

Zane

For your white, why not try a dry gewertz or chenin blanc from the Loire?

Is "gewertz" an accepted spelling for "gewurz"? I do see it quite often.

M.

Here are two nice examples:

M.