Turkey

Roast turkey: the Christmas or Thanksgiving centrepiece. The breast is lean and mild, the leg is darker and more savoury, the skin crisps and caramelises, and the accompaniments (stuffing, cranberry sauce, roasting juices) add further complexity. The cranberry sauce adds sharp sweetness, the stuffing adds herbal savouriness, and the combination of mild white meat and rich dark meat means the wine must work across both. Tannic reds suit the dark leg; whites or lighter reds suit the breast.