With turkey (or goose) you have a choice - either a full-bodied white with the acidity to cut through the fat and stuffing; or an intense red wine. If you choose a red you don't need a really hearty wine (save this for your stews or strong cheese), but you do need something to stand up to the trimmings. A wine from St Emilion or Pomerol is ideal. If you prefer a white we particularly recommend the two wines from Domaine Normand - delightfully complex wines which also have the acidity to balance rich and fatty foods; or a Chenin Blanc from the Loire.