The Key to Transcendent Turkey: Beaujolais

By Josh Reeder-Esparza   |   November 20, 2018

Thanksgiving is upon us and plenty of people are telling us how to cook our turkey that we’re ultimately going destroy; so we thought we’d share our favorite tip when it comes to matching a wine with that bird (be it roasted or blackened): drink Beaujolais!

I’ll keep this short, in terms of people who think wine pairing is a thing (some don’t) there are two(ish) ways to approach it:

  1. We have a meal, what are we drinking?
  2. We have a wine, what are we eating?
  3. Beaujolais is good.

We love pairing wine; done right, it’s additive and expressive—the way salt and acid lend the elements of a dish a larger canvas. Drink what you want, for sure; but it’s Thanksgiving and you’re throwing a dinner party so play around with a little pairing!

Don’t think, just act: pick up a bottle of Beaujolais-Villages. It’s a light red made up of Gamay grapes (cousin of Pinot Noir) and it goes with Turkey perfectly, bonus points for how well it pairs with ham.

Toss it in the fridge 40 minutes before the turkey comes out, drown your plate in gravy, and let the sweetsweet flood of melatonin take you away.

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