Expert Picks

Andrew Facey

Since Thanksgiving and turkey feasts are often larger affairs, I highly recommend that you serve two wines to each of your guests, as this will stimulate conversation and your guests can choose for themselves which style or colour of wine they prefer!
Where turkey dinner has a wide array of aromas, flavours and textures, this means that both still and sparkling wines, in all colours, can be excellent pairings to this traditional dish! This being said, I tend to sway towards crowd-pleasing pairings like fruity reds and off-dry whites. For reds think new world Pinot Noirs, or a light and fruity Barbera. For white I suggest off-dry Rieslings with a hint of sugar as they go so well with any sweet (or spicy) components that may find their way onto the plate.

Bio: Andrew, NLC’s Senior Product Knowledge Consultant, joined NLC in 2008 after a successful 15 year career as a fine-dining waiter. As a certified Sommelier, Andrew has taught many NLC employees and customers the first two levels of the International Sommelier Guild (ISG) program and is qualified to teach WSET (Wine and Spirit Educational Trust) classes. While wine is his primary forte, he is also very well versed in spirits through his WSET training (Honours) and has achieved the first level of the Cicerone program, with proven experience in selecting today’s wide range of beers.

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