Chatelaine Kitchen

December's food and wine pairing: Turkey and viognier

Sommelier Sara d'Amato and our kitchen present this month's ideal match: Viognier and a turkey & prosciutto panini with sage.

Turkey and prosciutto panini with sage. (Photo, Sian Richards.)

Turkey and prosciutto panini with sage. (Photo, Sian Richards.)


It’s turkey time! But what to drink with it? The traditional roast-turkey meal calls for a wine with presence, weight and texture. Since turkey is lean, its perfect match is one that compensates by off ering a voluptuous consistency, juicy appeal and enough flavour to complement but not overpower. Viognier from moderate to warm climates is best described as chardonnay’s sultry sister — more exotic than chardonnay and with the richness and body that roast turkey calls for.

While viognier also pairs well with a centrepiece roast turkey, we adore the the leftovers, so we created this five-star turkey panini to showcase them. The sandwich’s notes of sage, olive oil and prosciutto add an opulence that matches viognier’s flavour and substance. Together, they make the day after the feast just as delicious.

Perfect pairing: Viognier


Wine Laroche Viognier de la Chevaliere

Dense & Aromatic
Laroche Viognier de la Chevaliere, from $13.

Michel Gassier les Piliers Viognier

Fresh & Juicy
Michel Gassier les Piliers Viognier, from $19.

Wine Pentage Viognier

Intense & Tropical
Pentage Viognier, from $22.