With the Turkey

Nothing can beat a good claret. It has the right weight for turkey - not so light that it gets lost, not so heavy that the turkey is outdone. For this reason I prefer it to Burgundy or Beaujolais. Some people prefer dry white wine or a Riesling or hock with turkey on the old-fashioned grounds that white wine and white meat go together. I think this is a mistake. Don’t, whatever you do, forget to put the red wine in a warm room the night before and open it at least a couple of hours before drinking. The cheaper the red wine the more it benefits from being opened early to let the air get at it. Decanting it helps, too.