How To Subscribe WINE FOR THE BIRD by Jerry D. Mead About as necessary as the sprig of parsley on a coffee shop breakfast. That's how I feel about my annual column on matching wine with American holiday dinners. This is the one time of the year that you need no expert help. Let me explain. While some wine gurus will spend a thousand or so words telling you that only this, or perhaps that, wine, will make your turkey dinner a perfect experience, the truth is that there is no meal you'll serve all year where it's more difficult to pick a wine that won't work.
Turkey is one of the most versatile of meats when it comes to wine.
The white meat is light enough to handle white wines, yet flavorful enough to handle lighter more delicate reds. The dark meat can stand up to bold reds. Even further explanation. The gnat in the gravy, so to speak, is that the traditional American holiday dinner doesn't stop at the bird. Depending on the region of the country from which we come, all sorts of difficult to impossible to match with wine flavors are on the table.