Best Wine With Turkey: 6 Italian Picks, Red & White

The best wine with turkey is a light, fresh red with low tannin, such as Pinot Nero, Etna Rosso or Frappato, or a full-bodied dry white.

Quick Answer

For a classic roast turkey, pour a light red such as Pinot Nero from Alto Adige. It is the same grape as Pinot Noir, the usual American pick. Etna Rosso and Frappato from Sicily do the same job: bright red fruit, fresh acidity and soft tannins that will not dry out lean white meat. If you prefer white, choose a Fiano, Soave Classico or Friulano with some body.

Planning the whole holiday meal? Our Italian wines for Thanksgiving guide covers the full menu, from appetizers to pumpkin pie.

Why It Works

Turkey is mild, so the wine must suit the bird and what you serve with it.

White meat is lean and can be dry. Heavy tannin makes dry meat taste drier. Light reds with soft tannins, or whites with good acidity, keep each bite juicy.
Dark meat is richer. Thighs and legs have more fat and flavor, so they can take a slightly fuller red such as Barbera or Etna Rosso.
Gravy adds fat and savory depth. Acidity in the wine cuts through it and refreshes your palate.
Cranberry sauce is tart and sweet. Wines with ripe fruit and fresh acidity match it. Very tannic or oaky wines turn bitter next to it.
Stuffing brings herbs, onion and sometimes sausage. Earthy, savory reds such as Pinot Nero and Etna Rosso echo those flavors.

The Best Italian Wines for Turkey

Pinot Nero — the Italian answer to Pinot Noir

Pinot Nero is the Italian name for Pinot Noir. The best come from Alto Adige, in the mountains of northern Italy, sold as Alto Adige DOC. The wines are fresh, with red cherry, raspberry and earthy notes. The tannins are fine and light, so the wine suits both white and dark meat. Most bottles cost about $20–40.

Bottles to try: Pinot Nero Cantina Terlano, Pinot Nero Alois Lageder, Pinot Nero Elena Walch. See also our Trentino-Alto Adige wine guide.

Etna Rosso — the volcanic red for the whole bird

Etna Rosso comes from the slopes of Mount Etna in Sicily. It is made mainly from Nerello Mascalese. The wine is pale to medium in color, with red cherry, dried herbs and a smoky, mineral edge. Its fresh acidity and moderate tannin handle gravy and dark meat well. Expect about $20–40 for a standard bottle.

Bottles to try: Etna Rosso Benanti, Etna Rosso 'Alta Mora' Cusumano, Etna Rosso Cottanera. More in our Etna wine guide.

Frappato or Cerasuolo di Vittoria — the light, fruity choice

Frappato is a light Sicilian red with strawberry, red cherry and floral notes and very little tannin. It is lovely with cranberry sauce and white meat, and it tastes good slightly chilled. Cerasuolo di Vittoria, Sicily's only DOCG, blends Frappato with Nero d'Avola. That gives a little more body for dark meat and stuffing. Both cost about $20–35.

Bottles to try: Frappato Arianna Occhipinti, Cerasuolo di Vittoria Classico Gulfi, Cerasuolo di Vittoria Planeta.

Barbera or Dolcetto — for dark meat and smoked turkey

Barbera from Piedmont has high acidity, soft tannins and black cherry fruit. It handles rich gravy, dark meat and smoked turkey. Dolcetto is softer and lower in acidity, with plum and a slightly bitter almond finish. Both cost about $15–30.

Bottles to try: Barbera d'Asti 'La Crena' Vietti, Dolcetto d'Alba Massolino, Dolcetto d'Alba 'Coste e Fossati' Vajra. Read more in our Barbera guide and Dolcetto guide.

Fiano, Soave Classico or Friulano — the best white wines

Turkey needs a white with some body, not a thin, light one. Fiano di Avellino from Campania is rich and textured, with pear, honey and hazelnut notes. Soave Classico, from Garganega, has almond and white flowers. Friulano from Friuli is round, with pear and a bitter-almond finish. Expect about $15–35.

Bottles to try: Fiano di Avellino Mastroberardino, Soave Classico 'Calvarino' Pieropan, Friulano 'del Pompiere' Schiopetto. A Verdicchio dei Castelli di Jesi also works well.

Franciacorta or Trento DOC — the sparkling option

Dry Italian sparkling wines made by the traditional (Champagne) method are excellent with turkey. The bubbles and acidity cut through gravy and buttery sides, and they go with every dish on the table. Franciacorta comes from Lombardy, and Trento DOC from the mountains of Trentino. Most cost about $25–50.

Bottles to try: Trento Spumante Brut 'Perlé' Ferrari, Franciacorta Extra Brut 'Cuvée Prestige' Ca' del Bosco, Franciacorta Brut Saten Bellavista. See also our Franciacorta guide.

Is Red or White Wine Better With Turkey?

Both work. Red is the better match for dark meat, rich gravy, sausage stuffing and cranberry sauce. Keep it light: Pinot Nero, Etna Rosso, Frappato or Barbera. White suits white meat, lighter gravy and herb stuffing. Pick one with body, such as Fiano or Soave Classico.

If you cannot decide, a rosé sits in between. Cerasuolo d'Abruzzo is a deep-colored rosé made from Montepulciano. It has more body than most rosés and costs about $15–25. Try Cerasuolo d'Abruzzo Tiberio or Cerasuolo d'Abruzzo 'Piè delle Vigne' Cataldi Madonna.

What Wine Goes With Smoked or Deep-Fried Turkey?

Smoked turkey has stronger flavor, so it needs a red with more fruit and body. Barbera, Etna Rosso or a dry Lambrusco Grasparossa work well.

Deep-fried turkey has crisp, rich skin. Sparkling wine is the best match: Franciacorta, Trento DOC or a dry Prosecco.

What Wine Goes With Turkey Sandwiches and Leftovers?

Keep it simple and cheap. A dry, sparkling red Lambrusco di Sorbara is very good with turkey, cranberry and mayonnaise on bread. A chilled Frappato, a Dolcetto or a Cerasuolo d'Abruzzo rosé also work.

How Much Wine Do You Need for a Turkey Dinner?

A standard 750 ml bottle pours about five glasses of 5 ounces each. For a long holiday dinner, plan on about half a bottle per adult who drinks wine. That means one bottle for every two wine drinkers. For 8 adults, buy 4 to 5 bottles, plus 1 or 2 spare. Mix one red, one white and one sparkling.

What Is the 20-Minute Wine Rule?

The 20-minute rule helps you serve wine at the right temperature. Put red wine in the fridge for about 20 minutes before serving. A warm room makes reds taste soft and alcoholic, and a short chill brings back their freshness. Take white wine out of the fridge about 20 minutes before serving. Straight from the fridge, whites are too cold and taste muted. Light reds such as Frappato can take a little more chill. Sparkling wine should stay cold until you pour it.

What to Avoid

Big, tannic reds such as young Barolo, Amarone or Sagrantino: the tannin dries out white meat and clashes with cranberry sauce.
Heavily oaked, high-alcohol wines: they overpower mild turkey.
Thin, very light whites: they taste watery next to gravy and stuffing.

Frequently Asked Questions

What wine goes best with turkey?
A light red with fresh acidity and soft tannins, such as Pinot Nero from Alto Adige, Etna Rosso or Frappato. For white, choose a Fiano or Soave Classico.

Is red or white wine better with turkey?
Both work. Red is better with dark meat, gravy and cranberry sauce. White is better with white meat and lighter sides.

What is the Italian equivalent of Pinot Noir for turkey?
Pinot Nero from Alto Adige is the same grape. Etna Rosso and Frappato from Sicily have a similar light body and red fruit.

What wine goes with turkey and cranberry sauce?
A fruity red with good acidity and low tannin, such as Frappato, Barbera or Pinot Nero. Avoid tannic or oaky reds.

Is sparkling wine good with turkey?
Yes. A dry Franciacorta or Trento DOC suits roast and deep-fried turkey and goes with every side dish.

How much wine do I need for a turkey dinner?
Plan on about half a bottle per adult wine drinker, or one bottle for every two guests.

Best Wine With Turkey: 6 Italian Reds, Whites and Sparkling Wines