Holiday Wine Wisdom at www.EatTurkey.com

October 16, 2007
Washington D.C.

FOR IMMEDIATE RELEASE CONTACT
Sherrie Rosenblatt, National Turkey Federation 202-898-0100 ext. 227, srosenblatt@turkeyfed.org or
Jen Zuckerman, Devine & Pearson 617-472-2700 ext. 135, jzuckerman@devine-pearson.com

HOLIDAY WINE WISDOM AT WWW.EATTURKEY.COM Winery Chefs Share Expertise on Thanksgiving Menus Washington D.C. - October 2007 -- National Turkey Federation (NTF) is making holiday menu planning less complicated with guidance on selecting wines to accompany seasonal turkey meals at its Web site, www.EatTurkey.com. As more Americans seek Thanksgiving meals outside the home, this collection of recipes and wine tips helps create the warm, lingering dining experience they crave. Autumn is the perfect time to attract customers by celebrating the bounty of America’s vineyards and vibrant fall flavors. The NTF contacted expert chefs from the restaurants at noted wineries to help guide wine pairings for the approaching holiday season. The chefs’ recipes for their favorite turkey presentations and their expert wine recommendations are now at www.EatTurkey.com. “I love the way the pleasant but moderate gaminess of turkey brings out the fruit in both our white and red wines,” explained winery chef Kristine Schug of Schug Carneros Estate Winery (Sonoma, Calif.).

“Turkey is so versatile we use it for many events at the winery. When we brine turkey for a barbecue over wood chips, the added element of light smokiness makes turkey ideal for serving with Pinot Noir.” Another ageless suggestion from Executive Chef Christopher Manning at Domaine Chandon Vineyard in Napa Valley, Calif.: "Sparkling reds and rosés are the perfect wines to serve with a holiday meal. Not only are they festive and food-friendly; they are very versatile and pair really well with roast turkey, vegetable side dishes and cranberries.” The NTF Web site includes Chef Manning’s Herbed Turkey and Sausage Dressing served at the vineyard’s restaurant, “étoile.” Executive Chef Fernando Divina of Tendrils at SageCliffe in the Cave B Estate Winery (Quincy, Wash.), suggests a Washington state Syrah with his Muscogee Style Roast Turkey. Chef Eric Lee of Simi Winery, Healdsburg, Calif., offers a recipe for Maple Spice Brined Turkey with Chardonnay Sauce paired with a Russian River Reserve Chardonnay. “Chardonnay is a pleasing partner to the wide variety of foods served at Thanksgiving.”

Visit EatTurkey.com to learn how chefs from various wineries marry wines with holiday menus at http://www.eatturkey.com/consumer/cookinfo/holiday_wines.html . The seasonal recipes for Executive Chef Fernando’s Muscogee Style Roast Turkey, Chef Eric Lee’s Maple Spice Brined Turkey with Chardonnay Sauce, and Chef Manning’s Herbed Turkey and Sausage Dressing are available in the foodservice recipe database at http://www.eatturkey.com/recipe/recipe_search.cgi/1/.

NOTE TO EDITORS: Photos are available by download from NTF’s image library at www.devine-pearson.com (username: editor; password: wishbone).

About the National Turkey Federation The National Turkey Federation (NTF) is the national advocate for all segments of the $8 billion turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning web site, www.EatTurkey.com, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,700 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C. ###