It is a straightforward question, but I’m afraid I’m not going to give you a straightforward answer as it all really does depend on what you personally like to drink! I always maintain that producing a complete Christmas dinner without completely losing it with the vagaries of the oven (or other family members) you deserve a medal, and so you should really drink what makes you happy on the day!
That said, there are a few wines that I do really like with roast turkey. Here I presume that you are having the bird with all the trimmings, and so I’m suggesting wines which are more robust than they would need to be if you were eating the turkey on its own – hopefully one or two of these suggestions will float your boat…
For whites – I normally go for one of the following – a ripe Chardonnay with a touch of oak to give it some weight. The Domaine Cordier, Mâcon Aux Bois d’Allier 2016 is a staple in our house (it pretty much goes with anything).
Or for a new world option, the Radford Dale or Meerlust chardonnay (both from South Africa) have both definitely worked in the past.
Alternatively, if you or anyone else coming are ABC (anything but chardonnay) people, you could try a marsanne/roussanne blend – there are a few to choose from on the website, although we did show the Languedoc, ‘Pourquoi Pas’, Château de Valflaunès last year at the Christmas Food and Wine matching workshop and that went down really well.
The blend tends to have the weight to work with all the elements of a Christmas dinner, but isn’t too heavy.
As a final option for the white – you could try a pinot gris – I usually go for one from Alsace, and the Domaine Ginglinger is the current tastings team favourite!
Now for your reds. Here you can go old school and pair the turkey with a Châteauneuf-du-Pape, The Society’s one is our current favourite. Its spice and overall weight (which isn’t too over the top) really works with all the elements such as the bread sauce, pigs in blankets, stuffing etc.
Also old school, you could go for a claret – last year we managed to get hold of some magnums of Château Beaumont which worked beautifully. I’ve seen that we’re not stocking them this year but we do have the Château Cantemerle which would also be lovely, and if you have a few people coming over, looks pretty impressive on the dining table. Quite hard to get through if you’re on your own though!
Finally, you could consider a primitivo from Italy (its the same variety as zinfandel – so if you preferred you could go to California instead of Italy) and it works so well with turkey.