Page 140 - Turkey Book from Meathead

What is needed is something quenching to wash down overcooked white meat, something with a hint of sweetness, so it will not taste bitter beside the sweet side dishes, something tart enough to cut their sweetness, and something friendly that everybody will love.
Below are our recommendations for dierent types of wines. Ask your wine merchant for specific recommendations. They will rarely steer you wrong because they want you back.
And about the picture above: That is Meathead, before he turned gray, when he was the wine critic for the Washington Post pouring an 1806 Lafite. At the time it was the most expensive wine ever sold, so he knows a bit about wine and food pairing. Check the lace on his cus.
German Riesling Kabinett. German Riesling is light and fresh, and Kabinett is a grade of wine that is very slightly sweet, but not too sweet. It can be floral, like a handful of fresh grapes. Our first choice.
Austrian Riesling, New York Riesling, and Washington State Riesling. Occasionally as good as the best German Rieslings, Austrian Rieslings are good value, and the best New Yorkers and Washingtonians, although not cheap, can be shockingly good.
Alsace Riesling. Similar to German Riesling but often a bit richer and more complex from aging in wood barrels.
SSENTEEWS FO TNIH A HTIW