Thanksgiving is nearly here. I usually start planning the year's biggest gustatory blowout several weeks in advance. There's smoked salmon to be ordered for hors d'oeuvres. There's silver to be polished and linens to be ironed. And my wife always puts in a timely call to the local meat market for a choice bird. The turkey she selects is usually large enough to feed the cast of Gladiator. Actually, I love turkey sandwiches.
For the special occasion you might be tempted to haul out your reserve Cabernets to show off to the in-laws. Take my advice: Let them lie (the Cabernets, not the in-laws!). I never recommend Cabernet for Thanksgiving dinner. It's just too tight and tannic. And you'll appreciate your stash of Screaming Eagle much more when it's served alone or with more sedate foods.
I tend to steer toward Merlot, Syrah, or Pinot Noir. Some of you are probably concerned with the old saw that "white wine goes with white meat." This is only partly true. Sure, Chardonnay would work fine with turkey breast. But when you have spicy stuffing, savory gravy, tangy cranberry sauce, and a host of other foods on the plate, I think the meal calls for a fruity red wine.