To go with this iconic bird, Alicia Nosenzo, the beverage manager and partner of Harold Dieterle’s The Marrow in Manhattan, opts for a bottle of the 2006 Serafino Rivella Barbaresco ‘Montestefano,’ which she says will go wonderfully with the classic turkey dish. “The wine is delicate yet firm, but with upfront fruit, and proves livelier than some other wines I have tried,” she says.
Also, try the 2009 Potel-Aviron Juliénas Vieilles Vignes or the 2007 Guy Breton Morgon Vieilles Vignes, two cru Beaujolais from France suggested by Dan Davis, the wine guru of Commander’s Palace in New Orleans. “With duck, pheasant, quail and the big bird, I prefer a light-bodied red with some soul,” says David. “One of my favorites this time of year is Beaujolais, and don’t be afraid to buy a bottle with a few years of age on it, so long as you are getting it at a wine shop that you trust.” He adds that these wines are more serious and soulful than those just labeled Beaujolais or Beaujolais-Villages.
Though these are all great options, David Giuliano, the beverage director from The Little Owl and Market Table in New York goes for an American wine like grenache from California. “With its wild, brambly fruit, firm acidity, touches of barnyard and ample spice, its the perfect thing to liven up turkey and compliment all the other flavors that accompany it,” says Giuliano. “My two favorites on the lists at the moment are from Dashe Cellar's 'L'enfant Terrible' 2012 label, and Edmunds St. John's 'Rocks and Gravel' 2011, an irresistible blend of grenache and syrah.”