Now that you’ve worked out of your calorie overload torpor from yesterday, it’s on to the mall! Oh wait, we’ll leave that part for you. We’re concerned about your lunch here and with it being a quasi-holiday and all, wine with lunch sounds like a great idea. So just which wine would you pair with a leftover turkey sandwich? Or is it…impossible?!?
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On November 28th, 2008 at 7:39 am ,Wink Lorch wrote:
A rational view from over the ocean where we did not have turkey yesterday, so am even envious of your turkey sandwiches. Wine with lunch sounds an excellent idea too – wouldn’t the ideal match be Beaujolais Nouveau?! (Ah, forgot, didn’t you ban that from this site?). Enjoy the holiday!
On November 28th, 2008 at 10:07 am ,Karen Risch wrote:
We did have an excellent turkey, juicy and flavorful, yesterday. Today we’ll have to try a glass of our homemade Old Horsethief (Maréchal Foch- Cabernet, 2005) with the sandwich. Sure beats air freight from France! Will let you know about taste. Enjoy!
On November 28th, 2008 at 10:26 am ,Mike Veseth wrote:
A nice Riesling would be my choice — not too dry and not too sweet — and with plenty of fruit. I’m going to try it with the Chateau Ste Michelle Dry Riesling!
On November 28th, 2008 at 10:48 am ,Christina wrote:
Actually, if you put a little cranberry sauce on the sandwich, it would pair quite nicely with a Sauvignon Blanc. I would have to go with Saint Clair Vicar’s Choice 2006. Mmmm….
On November 28th, 2008 at 10:52 am ,Sonadora wrote:
Dry Rose! Love it with turkey, love it with leftover turkey sammies! In fact, I’m going to go with a bottle from the 2 cases of Coral Mustang Rose I have in my basement. It’s almost lunch time, right?
On November 28th, 2008 at 4:16 pm ,Dylan wrote:
I agree with Christina on this one. My day after sandwhich was a rye bread with turkey, mayo, stuffing, and cranberry. A sauv blanc really picked up on the cranberries.
On November 28th, 2008 at 5:15 pm ,Weston wrote:
Champagne! Why? Because Champagne goes with everything and if not it makes you look cool muaha
On November 28th, 2008 at 6:50 pm ,Benito wrote:
While a white or sparkling would be a smart choice, I think in the spirit of leftovers the perfect pairing would be half a bottle of a cold red wine. Something thrown in the fridge after the big Thanksgiving dinner. Sure, you’re not going to appreciate all the elements at that temperature, but with a cheaper red (say, one provided by a friend or family member and left behind), negative qualities are dulled as well.
On November 28th, 2008 at 8:57 pm ,Tyler wrote:
Weston and Benito — right on! Bubbles all around! Gimme a dry sparkling rose — cremant du Burgogne or Alsace, or a dry rose Cava…
For still wines, I’d look for a good inexpensive pinot; perhaps a generic Burgogne, or something from the Languedoc. Possibly something from Oregon, although I personally feel that the prices for Oregon pinot are a bit too high.
On December 3rd, 2008 at 7:24 am ,Bill from Wine For Newbies wrote:
All of the suggestions I’ve seen sound very reasonable to me. My immediate thought was, “Impossible pairing? Are you kidding?” Then I figured it was probably a hook to get us all in. 🙂
I’d probably go with a Riesling, maybe Eroica or Saint M, or maybe something else. Beaujolais sounds good too.
On June 9th, 2009 at 6:32 pm ,paige wrote:
eWinematch is a great way to pair any meal, from hamburgers to sushi, with the perfect wine :). You can also get sms messages — so if you’re at the restaurant or in a store and don’t know what to select, just ask via text message :).
http://www.ewinematch.com/verify21.html
On November 27th, 2009 at 1:11 pm ,Kathleen Rake wrote:
Nothing’s impossible (not even a turkey sandwich with cranberries, mayonnaise, and left-over stuffing) with a bottle of bubbly–I’m thinking a nice pink Spanish Cava. Yum!