Every year at about this time, my email and text message in-boxes blow up with pleas for my picks on what to pour at Thanksgiving dinner. And every year, I struggle with how to respond. You see, trying to answer this question "correctly" is about as easy as finding a heritage, organic, free-range turkey on a buy-one-get-one-free sale: it ain't gonna happen.
That's because there's more than one way to skin that...er, grape. Traditionalists clamor for wines made right here in the good ol' U. S. of A -- the better to pair with the all-American menu that most of us will chow down on Thursday, right? Sommeliers and chefs tend to stick with old world selections, knowing that the brighter acidity and lower alcohol levels typical of French and Italian wines are generally far better suited to support the wildly disparate buffet of flavors (Fried turkey! Sage-infused gravy! Cranberry sauce! Oyster dressing!) that in any other universe would never meet on the same plate.More »