Looking for a good pairing for Turkey rolls with a cranberry, apple, nutmeg, and grape stuffing. The rolls will get cut into slices, topped with a cranberry juice sauce, and served as an appetizer.

I was thinking a fruity Pinot Noir with a distinctive cranberry taste, but I would be open to any other suggestions and specific Pinot suggestions. Thanks.

I am sorry, copilot... I love to suggest Food/Wine-pairings. You got me on this 1. Honestly, I would Not know. BUT, the Rolls sound Awesome.

1 request: If & when you prepare this, to post or PM the recipe. THANK YOU. If it is a family-secret, no problema...

LCC, it's no family secret, just a recipe I ripped out of a cooking book I was given for Christmas. It looks fabulous and I will post the recipe (if it turns out good!) after my dinner this Saturday.

Also, serving scallops wrapped in prosciutto to go along with the King Estate Pinot Gris.

Maybe a Zin? I don't know, I might even go with a dry Riesling.

The only wine that I've had a distinct Cranberry element from is from Dolcetto, a grape from Piedmont, Italy. Try a producer like Paitin or Elio Altare - it may work.

Tray an aged German Spatlese say a 1990 (if you can find one form a decent producer.)

German Rieslings can sometimes pcik up a berry like character along with their smokey notes which may add to your dish.

Sounds delish by the way.

Jeremy, I started down the path of Pinot Noir, but the past day I am leaning toward a German Riesling. An aged Spatlese sounds yummy, but would the cranberry acids overwhelm it?

I am thinking a '01 Kabinett (and I already own a few) so that the youthful acid in the wine will offset the fruity acid of the cranberry and also pick up honey, apple, and nutmeg notes. Actually, unless someone chastizes me, this is the rout I am going to take.

If you manage to find a decent producer from a top vintage (still relatively cheap) you won't have to worry about the acids, as the Riesling will still have moderately high acids. Having said this a good Kabinett from 2001 maybe a little drawn for the chicken (acids too high).

Pinot -yes another good choice but I would stick with the aged riesling.

See if you can find any of FWG's 1990 Spatlese, he produced a reasonable amount (and due to Germans only becomming recently popular is still around.) it is still crisp but has the berrry notes I mentioned. I think I bought some for around $40 NZD at a friends shops. So it should be about $20-$30 USD.

Well, maybe I'll try both a Kab a Spat. I have been looking for an excuse to open an extra bottle of Leitz that I have. I'll hunt down a 89 or 90 Spat. Thanks again Jeremy.

Jeremy, unfortunately I was not able to obtain an aged Spatlese for the dinner. However, I served a 01 Josef Leitz Rud. Magd. Kabinett. It was a good match with the fruity filling and sauce, but I imagine, as you described, I would pick up those berry accents in the aged Spatlese.

It's a recipe I'll try again in the future, this time, with a good Spatlese!