It would be facile to suggest using leftover wine (there well may be lots of that by week’s end) with these sandwiches using leftover turkey, but let’s not. We’ll start afresh, but with wines from three countries, an homage of a sort to this national holiday of ours. Our annual feast is nothing if not diverse, as are the peoples of this land, leftovers in their way from many distant places. No wine market on earth, too, is as diverse as ours, so let’s have a go at it.
THE FOOD: Grilled vegetable-turkey pitas
Cut 2 small zucchini, 1 red onion, 1 large tomato and
1 green bell pepper in 1/4-inch slices; brush with olive oil. Cook in batches on a hot grill pan or skillet, until vegetables show grill marks and are crisp-tender. Season with salt and pepper. Slice 8 ounces cooked leftover turkey into 1/4-inch slices. Cut 4 pita rounds in half across their middles. Divide the turkey and grilled vegetables among the pitas, tucking them inside. Drizzle with creamy jarred Greek-style dressing with feta cheese. Makes: 4 servings
THE WINES
2011 Mulderbosch Chenin Blanc, Western Cape, South Africa: Some barrel fermentation and aging adds a creamy, vanilla-scented texture to this white, all white fruits and tangy acidity; as versatile as a food wine could be. $10-$13
2012 Plantagenet Hazard Hill Sauvignon Blanc/Semillon, Western Australia: About half semillon, a third sauvignon, with some cool-climate riesling; great verve but roundly turned out; soft texture, lively character. $15
2012 Marco Donati Teroldego Rotaliano, Trentino-Alto Adige, Italy: Terrific combo of blue and red fruit aromas and flavors, very much like cabernet franc, but smoother still; great refreshing acidity for a red wine. $18
