Wanda Haynes, Certified Sommelier recommends pairing fried turkey with dry, acidic wines such as Beaujolais, Carricante, Champagne, Chardonnay, Cinsault, Gewurztraminer, Grenache Blanc, Gruner Veltliner, Pinot noir, Rosé Prosecco, and Sauvignon Blanc.
Tag: Wine 101
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