The club sandwich is ready to eat. But what to drink with it? Eater turns to 2941 sommelier Jonathan Schuyler for advice. He says, "By club sandwich, I'll generally assume a turkey club. It's good solid lunch food, so we want unfussy, straightforward wines.
My personal preferences are for reds with a Turkey club. Cru Beaujolais, particularly with just a hint of oak. (The Crus of Beaujolais are a series of towns in southern Burgundy that make jovial but substantive wines from the Gamay grape). The wines will be listed not as Cru Beaujolais but their town names (Morgon, Fleurie, Morgon, Moulin-au-Vent, Chiroubles, Chenas, Brouilly, Cote de Brouilly, St. Amour and Julienas). Similarly useful red wines with a high degree of affordability are Loire Valley Cabernet Franc (Chinon, Saumur, etc..). These are particularly useful with sandwiches full of veggies. Piedmontese Dolcetto or Barbera are also a good bet. The wines are fruity with a herbal Italian edge, salacious acidity and generally no or low oak regimens.