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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.

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