Rather than adding to the “Thanksgiving noise” by contributing yet another post about what we’re pairing with our 100% “plant based” meals this year, we’ll do something much more economical and reshare our utterly profound post from last year – IT’S EVERGREEN, BABY!

But it’s not just a post telling you what we think you should drink – it’s practical advice. The focus of the article is how to rethink the way you approach pairing wines for the “annual feast.” Instead of the classic “red wine” must be eaten with a glass of your favorite red meat, or white wine with fish, we break down a strategy for flavor matching to nail that perfect synergy.

Give it a read!

To all of our American friends, have an extremely wholesome Thanksgiving holiday, and to all of our non-American friends – enjoy whatever it is you do while we’re all busy gorging, glugging and gargling our Thanksgiving glop (THE “3 Gs” OF THANKSGIVING). 

If you are at a complete loss for some “nice wines” to roll the proverbial dice on, here’s a couple of bottles we’ve “really enjoyed” this past week:

• 2019 Kokkinos Xinomavro, Naoussa / Red fruits, olive, tomatoes, herbs / $19

• 2023 Domaine Chenevières Fourchaume Chablis Premier Cru / lemon zest, peach, toast, flint / $53 

Until next time, HAPPY DRINKING PEOPLE.

Cheers!

Isaac & Zach