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Roast turkey is a classic holiday meal, but it really tends to only be part of the whole picture. Unlike many other main courses, there is a set of dishes that we all expect to appear beside our golden roast bird. These dishes, and in particular the stuffing that makes a roast turkey complete, often have more assertive flavors than the bird itself, so it makes good sense to pair your wines with the elements of the meal that will have the greatest impact.
Having said that, sometimes you still just want to pair your wine with your bird. Turkey is lean and mild flavored, though the dark meat can have a more assertive flavor. I like viognier-based wines with my turkey, which admittedly tends to have a lemon and herb theme to it. Viognier brings a medium-bodied wine to the table that is perfumed and assertive but generally not too powerful. It works to accentuate the flavors of the bird without dominating them.
— Gregory Del Piaz, Snooth
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