Help!!

[Innkeeper]

If you're talking about plain ole turkey, these recommendations are fine. However, if you are talking about Thanksgiving, BATTEN DOWN THE HATCHES FOLKS, then you may want something else. First off you will have sausages, oysters, chestnuts, and God knows what else stuffed inside it. Then there is the second stuffing cooked alongside it. Then there are sweet potatoes with all kinds of glop on them. Then there all kinds of exotic salads of the season. You get the drift. Thanksgiving brings a wide range of strong flavors to the table. For this you need a wine with muscle.

Wine with muscle is red. There are lots of red wines that can do the trick. Pinot, gamay, syrah, cabernet franc, barbera, and dolcetto all work. But zinfandel works best for two reasons. First because you can pick your style to match you meal. If it is not as heavy as described above, you can choose a claret style. If it is as above you can pick the monster style. Secondly, despite recent DNA findings, zin is the closest thing to an All American vinifera grape, since an unknown vine from Europe was named that in California a century and a half ago. So what would be more appropriate with an All American meal?