Top White Wines for Thanksgiving DinnerSome may think any white wine for Thanksgiving will do the turkey justice, but that’s not true. Make your Thanksgiving dinner memorable with our turkey and wine pairing recommendations. To enhance but not overpower the flavors of your holiday feast, look for white wines that are round, smooth, fruity and floral with just a touch of sweetness. White wines from Alsace like Riesling, Gewürztraminer and Pinot Gris fit the Thanksgiving profile perfectly.As a Premium user you get unique insight into the opinions of some of the most prominent wine critics with new Expert Ratings. Robert Parker and Wine Enthusiast ratings are shown when available, along with the community ratings, so you can instantly get a complete overview. Learn more about Vivino Premium The most influential and powerful wine critic in the world, Robert Parker gained recognition in the years following the first publication of The Wine Advocate. Today he has tasted a large part of the world's most expensive and prestigious wines and rated these on his 100 point wine-scoring scale.

The scale employs a 50-100 point quality scale ranging from unacceptable to extraordinary. Barely above average to very good Stephen Tanzer is a US-based, widely respected wine critic, editor and publisher of international Wine Cellar and wine columnist for Forbes, and Food & Wine. Tanzer has a particular expertise on the wines of Burgundy, Piemonte, California, Washington State, South Africa and Bordeaux.famous french wine expert He employs a modern wine rating system on a 70-100 point quality scale.best winery tours in southwest michigan Very Good to Excellentbest wine boxes uk 2015 Founded in 1979, Wine Enthusiast is a magazine and website, that is now a world leading guide to the latest wine trends, wine ratings, education, food, travel, and everything needed to enjoy wine to the fullest.

The magazine is published 14 times per year and has a readership of 800,000 consumers worldwide. Wine Enthusiast's 100-point wine-scoring scale: Vinous' CEO and founder and one of the world's top wine critics. From 2006 to 2013 Galloni reviewed wines at Robert Parker;s The Wine Advocate, where he covered the wines of Italy, California, Burgundy and Champagne. Antonio Galloni's 100-point wine-scoring scale:A profound and emotionally moving wine that exemplifies the very best attributes of its kind. These are the world's great, iconic wines.A wine of remarkable personality and breed that is well worth seeking out.A strong wine with true character that provides highly enjoyable drinking.A wine with no flaws, but no distinction.A wine with at least one noticeable flaw. Not worth your time. James Halliday is an Australian wine writer and critic. During his nearly 40-year career of judging and tasting wines in Australia's most important wine competitions, J. Halliday has written more than 40 books on wine and is recognized as an authority of wine.

Halliday uses a 100-point wine-scoring system: Decanter is a British high-end magazine on wine and spirits published on a monthly basis. It specializes in wine industry and vintage news, wine recommendations and reviews. Decanter organizes annual international wine competition 'The Decanter World Wine Awards'. Decanter has a scoring scale based on a five-star system: Outstanding quality, virtually perfect example James Suckling - an American wine critic and journalist, who is internationally known as one of the world's most influential wine critics. ) and is mainly known for his specialization in the wines of Italy and Bordeaux. James Suckling's 100-point wine-scoring scale: and weekly for the Financial Times. J.Robinson is also a co-author of Wine Grapes, a complete guide to 1,368 vine varieties and an advisor for the wine cellar of Queen Elizabeth II. Jancis Robinson's 20-point wine scoring scale: A cut above superior Borderline faulty or unbalanced

Ingredients Method Ingredients1 onion, quartered Onion Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia… fresh bay leaves, to flavour and serve4½ -5.6kg/10-12lb Bronze turkey, giblets removed Turkey The traditional Christmas bird, turkey is good to eat all year round though is only readily… 1 quantity of stuffing85g butter, softened Butter Butter is made when lactic-acid producing bacteria are added to cream and churned to make an… 1 whole nutmeg Nutmeg One of the most useful of spices for both sweet and savoury… 10 rashers streaky baconglass red wine, such as Merlot MethodHeat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs (drumsticks). Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape. Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins.

(You may need to use your bathroom scales.)Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, put the sausage skewers (see link, right) and stuffing of your choice around the turkey or cook in a separate lightly oiled tin.To test whether the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 mins more, then test again. Transfer the turkey, stuffings and sausages to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving.