Wine Rec For Smoked Turkey Breast?

I am smoking/roasting turkey breasts on my ceramic cooker on Xmas. These will be done at high temp and will cook in about 90 minutes. I will use a fruity wood for the smoking, probably apple or cherry. Recommendations for complementing wines would be most welcome.

G

I would suggest an Alsatian Pinot Gris, dry or just off-dry.

Or a Riesling (from your pick) either dry or slightly off.

I endorse suggestions so far. In my experience, the artisanal German Rieslingsare made for foods like this. Here's an anecdote from a year or so back (posted already but can't locate just now).

My regular dentist and staff have done some good turns, so coming into a holiday season, I gave them an assortment of German Rieslings, with suggestions on their use. Dentist said he was hosting a dinner party featuring a roast turkey. (Maybe smoked too -- don't remember now.) I suggested a vigorous Spätlese that had a few years age and fine sweet-acid poise. He knew a little about German wines and was skeptical about this pairing. Thought it must be more like a dessert wine. Give it a try, I assured him. The acid balances the sweetness in good Rieslings. Germans use these wines with food, and they know what they are doing.

Couple days later he phoned, astonished. Said he'd opened the Riesling, cool, and served with the turkey. An outstanding combination and the guests were delighted. He was amazed, and converted.

Pinot noir, not a big one, possibly Beaune.

What's wrong with a nice lasagna? Much easier to wine match!

Thanks all. I think I will go Riesling. Turkey breast done this way has only a slight hint of smoke, but it is the most moist way I have found to roast turkey.

Cynthia,

Italian dinner tonight. Big antipasti table, followed by some ravioli and home made bread, so I will have a chance to red sauce match.

G

Thanks all. I think I will go Riesling. Turkey breast done this way has only a slight hint of smoke, but it is the most moist way I have found to roast turkey.
G

Agree with Riesling suggestion (or else off-dry Alsatian of any grape variety), but if the smoking is just to achieve moist turkey have you tried brining?
Happy holidays,
Charles