These suggestions are purely personal and what we will be enjoying at the Wandering Palate Christmas table, although you are most welcome to follow the recommendations, or drop me a line if you need advice on your selection or sourcing. Roast turkey certainly calls for a white wine with texture and richness or even opulence and conventional wisdom would point to chardonnay as a logical choice, ideally with some bottle age. However this year my preference is for a Rhone-style white, (and an ideal match if I say so myself) is two vintages, 2006 & 2008 of Giaconda Aeolia Rousanne from Beechworth, Victoria, Australia.