So what would you match with smoked turkey?

We accepted a dinner invitation, asked what we could bring. Hostess said "please bring a bottle of wine, we're having smoked turkey." She knows I like matching wines and food, but I realize I'm a bit at a loss here. My first instinct is something like a rather hefty dry to offdry Riesling. I'm thinking that could work with turkey, and certainly I've had great success with Alsace and drier German Riesling with choucroute and other dishes with smoked meats. To make things even more fun, the hostess mostly drinks white, but her hubby is a strictly red guy. I am of course happy to bring 2 bottles. So what do you think? Happy with red or white choices (actually rose too, but I'm holding off on my remaining ESJs as I just had one)

I'd go with the Riesling from Alsace (maybe two) and a bottle of Morgon.

Well, yes, I agree with you. My first reaction was a nice rosé. Riesling, maybe an Östricher Lenchen from the Rheingau, is always a great choice, but I might also try a Kerner Spätlese from Rheinhessen, perhaps an Oppenheimer Krötenbrunner? Although I did have a Bonterra Vineyards Roussanne the other night which literally screamed smoked turkey.

I think a nice pinot might work.

I think viognier complements smoky flavors nicely.
It's not one of my favorite varietal wines, but in this case it might do the trick.

I find myself agreeing with Celia here, especially an earthy Pinot. But there's something niggling the back of my brain about a smoky, bacony CdR. I know a Pinot would work since I've had Pinot with turkeys I've roasted over charcoal and it matched quite well.

Lighter red Burgundy, like Chambolle or Morey. Aged Rioja. Grenache Rose.

Thanks for ideas. I don't want to go to store (discipline, discipline) so Viognier is out, as I don't cellar any. Bernard's Rioja idea is interesting (got some '81 LdH wines). Burg is the easiest for my cellar, though I also like the Rhone thought. Will report back!

I vote for Pinot Noir or Viogner.

rwj

Hi Dale,

My first instinct is something a bit heavier...I know it's turkey but I think the smokey flavors might overwhelm a white...JMO. I would probably go with a Syrah based wine or maybe a Cotes du Rhone. GL and please report back and let us know what you choose and how it matches.