Thanksgiving: Wines for the Rest of the Week

By Ray Isle

Using up holiday leftovers requires some ingenuity and a high tolerance for repetition. Pour these great wines to reduce the chances of hearing a chorus of “turkey again?”

2009 Charles Smith Wines The Velvet Devil Merlot ($12). Photo © Charles Smith Wines.

Holiday Wine Guide

Turkey Soup: 2010 Calera Central Coast Chardonnay ($18)

Lightly oaked California Chardonnays like this lemon-scented variety are rich enough to pair with creamy soups but not too full-bodied for brothy ones.

Turkey Sandwiches: 2010 Muga Rosado ($13)

Dry rosés, which combine the light freshness of white wines with the fruitiness of reds, are the ideal weight to accompany flavorful turkey sandwiches. (They also taste good with cranberry sauce.)

Turkey Casserole: 2009 Charles Smith Wines The Velvet Devil Merlot ($12)

Creamy casseroles are best with a red that has some tannic backbone—tannins cut the richness and refresh the palate. Merlot from Washington state, like this plush, berry-rich bottling, is a great choice.

Article updated November 2011.