For those of you who have read my ranting and ravings over the last couple of years about wines for the Thanksgiving feast and leftover strategies, I hereby offer to you a pass…….a get out of jail card free, if you wish to move on.  But for those new to the Wine Inquirer or even those who wish to “refresh” their strategy, then stay with me here because I can save you LOTS of confusion, not to mention money.

Thanksgiving is one of those holidays that potentially throws the “kitchen sink” on to your plate: turkey, stuffing of nearly every variety and texture you can think of, cranberry sauce, veggie dishes both warmed and cold, yams and Idaho’s and that’s just the core of the event.  Dessert can be every bit as hectic ranging from traditional pumpkin, pecan and apple pies to cheesecakes, chocolate and………..well, you get the point. 

One thing this dinner is NOT is a well organized arrangement of foods displaying an obvious theme of spices and textures that, in turn, pairs perfectly with one style of wine.  That being said, and listen to me carefully…………I’m servin’ up some pearls here………..DON’T open up your favorite high end collectible!!  Not everyone will like the wine, it’s guaranteed to either conflict, get lost or overwhelm at least one dish, and waste the hard earned effort and monies you delegated toward the collectible.  There are times for breaking out the collectible……….THIS AIN’T IT!!