Beaujolais Cru is the quintessential turkey wine - smooth, juicy, but with plenty of complexity to accompany the meal. And we have Beaujolais for the whole party and dinner!
Not one but TWO two sparkling reds - Perle Rouge is crisp and dry, L'Instant Plaisir softer and off dry. These sparkling Gamay are especially great with goats cheese nibbles (quiches, melts), charcuterie, cocktail sausages - and red bubbly is so Christmassy!
Then with your starters choose the white that made me fall in love with Chardonnay again, from the inimitable Vincent Lacondemine. Can't go wrong.
And for the reds - all of our Beaujolais reds would go amazingly with turkey, but may I suggest a mature 2007 or
There's even a fortified Gamay "rikiki" for cheese and dessert (although you could also return to the Chardonnay and Brouilly with cheese)
PS: and if you want to splurge, scroll to the bottom where I list our three "no compromise" crus - absolute stunners: Moulin a Vent Lucile Maude, and Morgon Grande Selection