Questions or comments on our new mobile-responsive site? Tell us here.
Log In / Join Now

Magazine Archives: Nov. 30, 2001

Turkey, trimmings and Wine

A guide to matching the bottle with the bird
Harvey Steiman
Issue: November 30, 2001


From a wine lover's perspective, the best Thanksgiving dinner is a familiar one: turkey, gravy and a nice herb stuffing. These meaty, slightly gamy flavors make a mellow impression that does wonders for almost any dry table wine; white wines from Riesling to Chardonnay or reds from Beaujolais to Bordeaux only get better.

For the full article, check out the new issue of Wine Spectator, on newsstands November 30, 2001.


To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?


WineRatings+ app: Download now for 300,000+ ratings.