Unfiltered: Eat, Drink And Be Merry!

Unfiltered: Eat, Drink And Be Merry!With the Holiday season just around the corner, many of you will cooking a Turkey dinner.  Choosing the perfect wine to go along with it can seem overwhelming. This is because a turkey dinner is comprised of many different flavours. Considering the herbal-ness of the stuffing, the creaminess of the mashed potatoes, the sweetness of the cranberry sauce and the savoury notes in the gravy, it is no wonder people are confused!
 Although many people still believe that only white wine should be served with white meat, this is not the case. There are many red wines that suit a turkey dinner beautifully, simply stick to lighter styles, such as a Bourgogne, Beaujolais, or Pinot Noir. These are light enough to enhance the flavours of the turkey without overpowering it.
 As for whites a Chardonnay is always a beautiful match as the underlying apple, butter and toasty notes in the wine go beautifully with the turkey dinner. New Zealand Sauvignon Blanc is always a great match as well.
Here are a few very good quality wines to try: Louis Latour White OR Red (France); Mission Hill Chardonnay (Canada); Wente Chardonnay (USA); Kim Crawford Sauvignon Blanc or Unoaked Chardonnay; Mark West Pinot Noir (USA); Matua Pinot Noir (New Zealand); Georges Duboeuf Brouilly (France); Jaffelin Bourgogne (France).
I cannot write this article without giving a shout-out to the King of all wines, especially during the Holiday season. I am of course speaking of my personal #1 favorite: Champagne. They are all fantastic, and start at $55 and can range up as high as thousands of dollars per bottle.  They are not be confused with other ‘Sparkling’ or ‘Bubbly wines’. While all Champagnes are sparkling, not all sparkling wines are Champagnes. A true Champagne must come from the Champagne region of France.  A true Champagne is made from only the best grapes, can be made from only Chardonnay, Pinot Noir & Pinot Meunier Grapes, and is made using a very time-consuming, painstaking method. It is aged on the lease in the bottle for a minimum of 1 year. They are among the very best wines of the world. Many other countries are producing elegant, high quality Champagne-style wines as well, however they cannot be called “Champagne”.
 Now for the turkey: The perfect turkey should be tender, flavourful, and juicy. We have all experienced eating a dry, hard to swallow turkey. To avoid this, try the following; To prep your turkey for cooking, using your hand separate the skin from the meat around the breasts. Insert 1 Tablespoon of butter into each side. This creates the “Butterball Effect’; For the first 2 hours of cooking, roast the turkey breast side down. Then turn breast side up for the remainder of the cooking time; Cook it low & slow. Never higher than 325f. The cooking time will vary depending on the size of the bird.  The turkey is done when the thickest part of the leg meat reads 170F. Remove the turkey, tent it with tinfoil and let it rest at least 20 mins prior to carving.
So there you have it! For more information or to book a private in-home wine tasting party, please see my blog: unfilteredbyvictoria.wordpress.com.

Wishing you a Very Merry Christmas and A Happy New Year!