Page 141 - Turkey Book from Meathead

Alsace Pinot Blanc. Refreshing, tart, complex, with just a hint of sweetness.
Alsace Pinot Gris and Oregon Pinot Gris. Light and tart. Steer away from California Pinot Gris. It is usually dull and boring.
French Rhone whites, American Viognier, American Roussanne, and American Marsanne. These are bigger wines, richer, complex, but rarely too sharp or harsh. Often reminiscent of tropical fruits.
If your guests are into wine and prefer them bone dry, and if your meal is more savory than sweet:
Sauvignon Blanc and Semillon. We love these wines, especially Sauvignon Blanc from New Zealand and white wines from Bordeaux, but they are usually bone dry, and so are not great matches to all the sweet stu. If your meal is mostly savory, and your guests are wine geeks, go this route.
Pinot Noir and French Burgundy. The best of these reds are expensive, but they can be lighter than Cabernet and Merlot, and more tart, making them great foils for rich savory foods.
Click here for some websites that are good sources of specific wine recommendations.
SENIW REIRD