“Thanksgiving is about family, friends, and eating your own weight in food. I like to drink lighter whites with racy acidity and lighter reds with low tannin; heavier wines would just add to the catatonic state one eats oneself into. As an added benefit, crisp whites make you hungry, and low-tannin reds work really well with turkey. This year I’m going to bring a bottle of: Huet Vouvray Sec Le Mont 2017 – crisp, dry, stone-fruity Chenin Blanc from the Loire with appetite-opening acidity; and Clos de la Roillette Fleurie 2017 from Beaujolais — light, dry with equal parts earth and fruit.” — John Slover, Corporate Beverage Director, Major Food Group, New York, N.Y. 😇😎😊
