So with all that food on your table you must be thinking "What wine do I serve?". There is no hard and fast rule regarding wine and Thanksgiving. Some experts say no to Chardonnay, some say yes. Some wouldn't be caught dead with a bottle of blush wine, some think it marvelous. Some experts match acids and sugars, some match flavors. Some try to pair the wine with the turkey and gravy, some with the stuffing and side dishes. The reality of course, is that all these conditions are present at the dinner. Trying to carefully consider each aspect will drive you crazy.

Here's an approach. Start the event off with a nice pre-dinner Sparkling wine, perhaps with a splash of Chambord for color. These wines work well with light appetizers and stand well on their own.

For the main meal try a philosophy of using lighter, fruitier wines. Because this is such a big meal look for wines that will refresh the palate, thereby encouraging you to take another bite of food. The heaviness of a typical Chardonnay seems defeating with our Thanksgiving meal. With big, fatty, buttery flavors, it is anything but refreshing. Yet, many enjoy Chardonnay, so do have bottles standing by.

Set the table with three wine glasses for each dinner guest. Scattered a few cards around the table listing the wines available with dinner. This can be an informal wine lists that allow your guests to first choose the wine they like and then experiment with a few others. Of course if a guest prefers something not on the list, and you have it, we graciously open a bottle for them.

Try the '2 x 2' approach: four wines are usually offered, two whites and two reds. This combination has proven very workable in the past, offering something for everyone. For the white wines, typically offer a Sauvignon Blanc and a Riesling. For the reds, offer a Pinot Noir and a Zinfandel.

Sauvignon Blanc is slightly acidic, a little woody with full balance and a good body. Some view this as the ultimate poultry wine. Riesling is a personal favorite of ours for Thanksgiving dinner, especially the dry Rieslings. Clean and crisp it refreshes the palate and compliments the sugars in the main and side dishes. As a rich, lighter red wine, Pinot Noir is absolutely wonderful with turkey. Red Zinfandel offers fresh fruit flavors and a light oak that doesn't overpower the nuances of your lighter dishes.

The day after
Just before falling asleep Thanksgiving night many of us think about how delicious the leftovers willl be the next day. And rightly so, who doesn't like turkey sandwiches (especially with gravy), soups, and leftover side dishes? But rather than simply making a cold turkey sandwich and plopping down in front of the television, try something new.

On Thanksgiving day, family commitments and schedule conflicts often restrict how many people we see that day. If that's the case, why not visit those folks during the holiday weekend? Fill a picnic basket with side-dishes, turkey and treats and visit your friends or family members. A picnic on the front porch or in the backyard may just be what you all need to relax after marathon cooking.

The wine? Pre-chill a Chenin Blanc, Riesling, Pinot Grigio, Pinot Noir or Zinfandel as a surprise.