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Wine pairing with Turducken

  • v

Mr and Mrs Vinny Clams will soon be hosting their annual Turducken Dinner for 12. Any suggestions on a wonderful wine to perfectly match with the birds will be much appreciated.

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  1. My considered suggestion would be a Chardpinoblanc. A chardonnay stuffed in a pinot stuffed in a sauvignon blanc (g).

    2 Replies
    1. re: Whyn Lover

      Why, of course! The perfect suggestion!

      1. re: Whyn Lover

        This is the funniest thing I've heard all day!

      2. Wine???

        We always have Shiner Bock. ; )

        k

        1. m
          Melanie Wong

          I think it depends on the seasoning you're planning to use. I had the good fortune to be invited to a turducken dinner on New Year's eve. The photo below shows the bird(s) right after it was untrussed and the stuffing is spilling out.

          I brought a sumptuous Oregon Pinot Noir to have with the bird. The old wine was great, but with the spice in the Mexican chorizo stuffing, I think the young Shiraz with its peppery spice turned out to be a better match.

          Link: http://flickr.com/photos/melaniewong/...

          Image: http://static.flickr.com/42/80645230_...

          1. Cold Duck

            1. Pinot Noir or Pinotage.

              1. I heartily concur with most of the other Pino suggestions!

                If, however, the stuffings are on the hearty side, I might suggest a fruity merlot (hey, Merlot is still a good wine!) like Smoking Loon, or perhaps a South American Malbec.

                Chardpinoblanc? BWAHAHAHAHAHAHAHA!!!

                1. I would go with a syrah, Rhone style blend, or Chateauneuf-du-pape.

                  1. Never mind the wine, what is a Turducken?

                    1 Reply
                    1. re: bgorton

                      A TURkey that is stuffed with a DUCK that is stuffed with a chickEN. TUR-DUCK-EN
                      DELICIOUS!!!

                    2. hello, my recent wine pairings with a wood-roasted heritage turkey and another done more in the American mainstream style confirm what LT and M.Wong have said. The milder commercial bird was very good with a young Sonoma pinot noir. The more complex heritage bird did well with Rhone style blends--they also do well with duck--and a Pic St. Loup(Southern France, it tasted like it had syrah,shiraz in Australia, and grenache, as do the Rhone blends).There are very nice, complex reds with good acidity and fruit being made in Spain now, as well, I think one key is to avoid wines that are too heavy or tannic, which is why pinot noir gets suggested. Carignan and mourvedre are two other principal red/black grapes used in the Rhone, S. France,and Spain if that helps you decipher the way California blends get labelled. cheers.