Having managed to save some of the Munselle Vineyards Sauvignon Blanc discussed in the post below this one it made its second appearance with a completely different meal a day later. This time it was joined by an oven roasted half turkey breast adorned with salt, pepper and fresh thyme. There was a small pot of stuffing on the side with some tender leaves of the first, fresh herbs of spring - sage, thyme and tarragon.
The wine was different by having spent a day under vacuum, but it was equally as good. It was a bit more mellow, but that was an advantage with the fuller flavor of the turkey breast. The fruit content was showing better on the second day. It would be difficult to pick which day was the best, and that's a credit to the wine.