Happy Thanksgiving

It’s the day before Thanksgiving, and I really hope you already picked up your wine or beverages of choice. If you can order delivery to your doorstep, that's the better way to go at this point. (And tip big.)

I'd normally rattle off a list of suggested wines to go with your turkey dinner, but like I said last week, so many folks I know are just eating whatever they want. Ribeye steaks have been mentioned more than once.

So I’ll just say: if you are doing a traditional turkey dinner, go for higher acidity rather than tannin. Stay away from anything too oaky, like chardonnays.

I'll be cooking myself a boneless turkey breast in the sous vide, and braising turkey legs in red wine. I'm either going to use cabernet franc or the Rosso red blend I got from William Heritage.

I prefer serving American wines on Thanksgiving, but if you're looking abroad for food-friendly wines, I like beaujolais, gamay or sangiovese.

Long story short: this is the weirdest of weird-ass holidays. Treat yourself to something that tastes good, and enjoy it safely.

See you in December!