Poultry

Roast turkey

The problem isn't the bird, it's the sides. Three flexible, low-tannin styles that argue with none of them.

Light-bodied red

Classic

Pale, high-acid reds with soft tannin and red-fruit perfume.

A crowded table of sweet and savoury sides needs a flexible, low-tannin red that argues with nothing.

Try

Serve 12–15 °C (54–59 °F)

Solid

Fuller-bodied whites, often oaked or lees-aged, with texture and stone-fruit or nutty depth.

Texture to match the roast, with enough acidity for the trimmings.

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Serve 10–13 °C (50–55 °F)

Solid

Pale to medium pink, dry, with red-fruit lift and white-wine freshness.

Bridges the white and dark meat, and handles cranberry's sweet-tart edge.

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Serve 8–11 °C (46–52 °F)

Pairing suggestions are editorial, drawn from established convention rather than measurement.