I have one word when it comes to pairing Christmas turkey with its perfect white: chardonnay. I’m sorry if you don’t like the sound of it, but this is – by far – the grape variety that best suits the festive bird.
Chardonnay gives generously fruity, rounded, ripe whites, exactly what’s needed for the whole loaded plateful.
That said, it’s a chameleon-like grape that changes style according to where and how it is made.
So you can avoid rich, toasty-oaky New World chardonnay (the style that tends to divide the room) by picking a more refined and subtle one from France. Burgundy, probably, and northern Burgundy for a chardonnay from Chablis if you want a more elegant, cooler-climate, subtler take (giving you a white that suits a salmon or seafood first course as well). For a southern French style, see below.