Thanksgiving wine!

[weequash]

Turkey is a bird with variable flavors from dark to white meat, so matching wines can be a bit tricky, not to mention the accompanying chorus of side dishes from spicy stuffings to tart cranberry sauce to sweet syrupy yams. Pinot Noir, with its soft violet notes and smooth tannins seems to strike a good balance, but I'd really recommend a combination of reds and whites— rich buttery, slightly-oaked chardonnay pairs well with equally unctuous foods, and I'd have no problem serving a ripe Shiraz with Thanksgiving, as its deep peppery notes and lingering aftertaste mesh well with the myriad flavors of this feast. But then one could also pop a jeroboam of Extra Dry champagne that would easily complement the fare as well as make the annual indulgence more digestible.

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