The only element in this recipe worth any wine worry is fat, in the olive oil and whatever fat there is in the ground turkey. Fat carries flavor, but italso can be a barrier to other flavors getting through. A little tannin in a red wine would help mollify that. Keep in mind that the red wine world isn't all about heft and high alcohol. Buy the more humble and unassuming reds from the places where folk appreciate good food, such as Grenache from the Rhône; or Pinots from Burgundy, Oregon or New Zealand; or Sangiovese from Italy. And that's [...]

Nothing in this preparation puts up any blockades to wine enjoyment; noacidic vinaigrette, for example, to "sour" up a wine, or too much salt or sugar to war with whatever wine. A niche red such as a high-octane California Zinfandel wouldn’t do, nor would anything at the other end of the shelf, either, a watered-down Pinot Grigio, for instance. What would be nicewould be an array of fragrant wines, their perfumes as potent out of the glass as this recipe’s curry and peppers. Just be sure that they also sport good, cleansing acidity.   HERE'S WHAT YOU NEED:• 1 1/2 cups small-form [...]