Wine with Thanksgiving

[wineguruchgo]

The rule of thumb years ago used to be white wine with white meat and red wine with red meat. Unfortunately it isn't that easy anymore.

I would definately stick with a Chardonnay for white because of the low acid %, yet be careful not to get one that is over oaked! Since it is a special occasion, I would say to treat yourself to a nice Chablis from France. It is 100% Chardonnay and I think you will be pleasantly surprised with the grace and elegance of this wine. California wineries of the 60's & 70's squashed any chance of Americans embracing Chablis because of the infamouse jug wine! Try it.

As for red, personally, I would stay away from the powerful wines (Cab, Zin, Meritage). They will overpower the food and the food is always #1!! I would stay with a lighter style wine such as Pinot Noir, Valpolicella and yes, even Beaujolais. These wines will not compete with the food, only enhance it. Again, because it's a holiday I would spend a few more bucks and get a decent bottle.