And the sky was all violet

(Kudos if you know what song the title of ths post is from)

Have you had enough leftovers lately to feel like Violet from Willie Wonka & the Chocolate Factory? You know the girl that bloated up into a giant blueberry and was rolled away by Oompa Loompa? Well oompa loompa doompity dooo, I've got a steal of a wine for you.

Pull that last turkey out of the freezer or use this for after the next holidays if you have Turkey again... Bordeaux and turkey sandwich I was told is the pairing for leftovers after the holiday; when another friend recommended a steal of a Bordeaux an idea hatched. I am back and forth with Bordeaux that I have had by the way; normally think it a big complex wine perhaps beyond my palate but this was a pairing I plan to recreate many many times.

First the wine...
Poitevin Cru Bourgeios 2005 - Welcome to your first spoonful of very tart wild boisenberry/blueberry triffle. The smell of this wine was plump of juicy berries, it had me repeating boisenberry boisenbery boisenberry - like a mantra but also with undercurrents of blueberry, and green wood. The color was decidely layered in those berries as well; dark ruby red mixed with the most intense dark violet purple edge. Its a Bipolar combination of color that may have you thinking ROY G BIV needs some psychotherapy. Drinking this was almost too easy and more like inhaling, you don't think it, it just happens. Silk smooth texture, with an oval mouth-feel of a mix of dark berries was easily drank. A reflex of air this was reflex of grapes. Its almost too easy to quaff down from its soft rounded body. However, it does reward the smaller portion too with definitive dry almost underipe layered tart fruit flavors that slide to a mild dank dark brown earthen finish. Dark as night, dark as pitch, in a violet sky stars shone like little fish... $

I promised as well the recipe for leftover turkey sandwich I had this with. Try this and see if it doesnt match so well... Shred a mixture of dark and white meat by hand or fork. Use enough to make a sandwich similar to a pulled pork. More if making for a group. Heat the shredded turkey in an uncovered non stick skillet or sauce pan on med to med-hi heat. No oil should be needed as the meat has it. Turn and fold the meat occasionally to heat through; about 5 minutes or so. Reduce heat to med and add just enough Stubb's Chicken Marinade to dress the turkey. This means no excess liquid in your pan, it should soak up and coat the turkey. Once turned and folded to combination with no excess fluid add a bit more of the Marinade so there is a very shallow layer of fluid. Allow to reduce and combine with the turkey stirring occasionally. While reducing cut thin slices of tillamook extra sharp white cheddar. Again the goal here is to dress or coat not create a cheesy goo. Add a few slices at a time to the pan strring frequently as it melts to coat the turkey pieces. For 3 sandwhiches I used a 9" pan with about 7 oz sliced cheese. Once fully combined and coated serve hot on a wheat bun. For a twist fry some julienne shallots in a pan and add on top of the turkey before closing your sandwhich. Similar to a marinated pulled pork this is a flavorful marinated pulled turkey sammie that made mouths water and really accentuated the wine showing boisenberry and wild tart blueberry bold in the glass. I can hardly wait to make it again. En Boca Lupo!