by Max Hauser » Tue Dec 23, 2008 5:04 pm
I endorse suggestions so far. In my experience, the artisanal German Rieslingsare made for foods like this. Here's an anecdote from a year or so back (posted already but can't locate just now).
My regular dentist and staff have done some good turns, so coming into a holiday season, I gave them an assortment of German Rieslings, with suggestions on their use. Dentist said he was hosting a dinner party featuring a roast turkey. (Maybe smoked too -- don't remember now.) I suggested a vigorous Spätlese that had a few years age and fine sweet-acid poise. He knew a little about German wines and was skeptical about this pairing. Thought it must be more like a dessert wine. Give it a try, I assured him. The acid balances the sweetness in good Rieslings. Germans use these wines with food, and they know what they are doing.
Couple days later he phoned, astonished. Said he'd opened the Riesling, cool, and served with the turkey. An outstanding combination and the guests were delighted. He was amazed, and converted.