Home > Magazine Archives > Nov. 30, 2001 Issue > Features
Turkey, trimmings and Wine
A guide to matching the bottle with the bird
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.
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