Wine and Turkey. Turkey and Wine.

I am not a sommelier.  For those of you who did not put on your fancy pants this morning, that is a wine expert.  They are specially trained and can tell you which wines to pair with any meal you might put together.  Except asparagus because not only does it make your pee smell funny, it also apparently doesn’t have a wine pairing.   They can also tell you about things like mouth feel and tannins and notes of cherry and oak.

I just drink it and if I like it, I’ll buy it again.

Here are my “go to” turkey wines along with a French aperitif {fancy pants translation: drink before dinner} that you have to try this Thanksgiving. 

I promise, you will love it.

My first pick for a great wine with turkey is a Cambria Pinot Noir.

 

Pick number two is a heavier red, the Trinchero Chicken Farm Ranch Merlot.

Lastly, for you white wine drinkers, give the Byron Chardonnay a try!

And on to that aperitif… a Kir Royale.  Well technically since I’m not using a true champagne from the Champagne region, it’s a Kir Pétillant, but we’ll just call it a Kir Royale for good measure.  I’d also like to thank the brilliant and lovely Séverine and her family for teaching me the joys of the Kir Royale.  At sixteen and in France for the first time, this was the height of sophistication.  Almost twenty years later it is still one of my favorites.

It also could not be easier to make.

You will need:  a champagne glass, creme de cassis & chilled champagne {or my favorite substitute Domaine Ste Michelle Brut which is about $14 and tastes amazing.}

Pour the champagne into the glass filling most of the way to the top, then very slowly add a bit of creme de cassis until it just turns a pretty pink color.  Voila!  Now you can drink and enjoy.

And stay tuned tomorrow for a sneak peek of our Thanksgiving tables!