Some of New York City’s most talented sommeliers offer up their expert suggestions for the best wines with turkey dinner and every Thanksgiving scenario.
, the versatility of the beverage shines in a meal with so many flavors. The slight tannin that comes from contact with the skins lends some structure, whereas the high acidity cuts through the richness of those fuller dishes. Look for examples from Corsica like Yves Leccia or Domaine Abbatucci. Plus, what could be more fun than rosé?
VJ: Don’t overthink this one. Most people would bring a wine that is unabashedly fancy to try and impress, but that is never the right move. Instead, go with something that is well crafted, humble yet delicious. A favorite here is Bandol Rouge: gripping tannins, dark forest fruit, and exceptional with a platter of dishes. In the South of France, they serve this just a tiny bit chilled, and it goes with everything from fish to poultry to hearty game.
If you are dining with people who seem to know a lot about wine and you need to be impressive, but don’t want to break the bank. . .
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