It’s not just about the turkey, but everything that goes with it: the stuffing, the cranberry sauce, the gravy, the veg. It’s a right plateful! Most people want to drink red and the style I think works best is a big ripe red from southern Rhône. Châteauneuf-du-Pape is the most famous example, but you could equally serve a Gigondas or one of the named villages of the Côte du Rhône, like Vacqueyras. Oddly, Chardonnay also goes well so I’d put a bottle of good white Burgundy on the table for those who prefer white to red. Meursault or a Chassagne-Montrachet would be perfect. Once the turkey is cold you can go for a lighter, juicier, less weighty red like a Gamay or a Pinot Noir – Beaujolais is the perfect Boxing Day wine!