Pairing help, please.....

[perk]

A friend and I are tackling a turducken during the holidays.
I'm not quite sure what to drink with it.
Help please.......

[ChefJune]

Well for starters, what do you like?

I've had turducken, and if put to the test would probably pair a cru Beaujolais with it. Maybe a Cote de Brouilly or Fleurie.

[perk]

We both are pretty open to a variety of things. I like pairings I haven't tried before. I had thought of a cru Beaujolais. Thanks.

[Chinon00]

Any lighter bodied red: Chinon, Beaujolais, Burgundy

[Bill Hunt]

The bigger BJ does seem good, but then I would question something much lighter. The duck aspect is very strong, and I would pair to that, and ignore the other two components, but that is just me.

Hunt

[Bill Hunt]

Given the richness of the duck, I would look to Syrah.

For a more, "in between," then PN, though one with some body, like a Santa Barbara, or Santa Rita Hills, domestic (US) PN.

The turkey, and the chicken, should pick up some of the dark richness of the duck, so I'd go for the heaviest of flavors, but that is just me.

A Cru BJ might work very well too.

Enjoy,

Hunt

PS - though from NOLA, and having tried turducken twice (do not recall it, when we lived in NOLA), it is not that high on my list, but does seem to be very popular.

[perk]

We're not going to replace the traditional menu on Thanksgiving.....just thought it would be fun to try this earlier in the week. Just kind of curious...but I have a feeling it will be a one-time, experimental thing.

[perk]

I have a Beckman '07 Block Six Syrah in the cellar (ok, not REALLY a cellar). Would that work?
Not at all adverse to buying something else....

[Bill Hunt]

I've had several of Beckman's wines, and all have been well-made examples of the various varietals. I have not, however, had that Syrah, but would assume that it would work well. Remember, that is based on samples of other Beckman wines - YMMV.

Enjoy,

Hunt

[Fowler]

We had a turducken a few years ago and all of our guests that brought wine agreed that the Chateauneuf-du-Pape we served was the best match but there were others that were fine as well. Your best bet is to avoid a very tannic red.

Will you be making a stuffing? That could definitely influence which wine to choose.

[perk]

I think the recipe calls for a cornbread stuffing inside the turducken.

[Bill Hunt]

I can well imagine that a heavy Grenache wine would pair well too.

Now, for Perk, Beckman does some nice Grenache-based wines too.

Hunt

[whiner]

Austrian Muskateller or Riesling. Cru Beaujolais would also work.