Puzzled by what wines to serve with your Thanksgiving dinner? Here’s some advice from people smarter than me on the topic.

Let me start by quoting Eric Asimov. “We all like what we like.” If you have certain wines you like, you might as well just enjoy them with your Thanksgiving dinner. Old so-called rules—”red with meat, white with fish and poultry”—are being reconsidered or abandoned altogether. In his New York Times wine column, The Pour, Asimov recently issued “A Plea for Calm.” In it, he calls for wine people not to get so wrapped up in certainties and rankings and absolutes. “The truth is that wine—good wine—refuses to conform to anybody’s need for certainty,” he says. “Good wines are alive. They change. They are not static, so a score today can be worthless tomorrow or next month or next year.”

That said, many of us could use a little guidance when it comes to pairing wine with what epicurious calls the “cacophony of holiday flavors.” Most wine writers agree that Thanksgiving is not the time to pull a vintage Bordeaux or Burgundy—or even a big chardonnay—from your cellar. More modest bottles Continue reading ““My complements to the turkey”: Choosing the right wines for Thanksgiving” →