The Thanksgiving Table

Turkey, cranberry, stuffing, and sweet potatoes with marshmallows on them if that is your family. There is no single flavor on a Thanksgiving table, which is why the big impressive bottle you were saving usually dies on contact. The wines that survive have acid, low tannin and a little restraint. We pour six of them alongside a full grazing board built from our cheese and charcuterie program, and you will taste exactly why a light German Pinot Noir beats a Cabernet on that table every single time. Bubbles for the arrival, whites for the fat and salt, a red for the dark meat, and something sweet for the blue cheese and the pie. Here is the part that makes this one different. Everything on the board is available to take home, not just the wine. The cheeses, the charcuterie, the crackers and the spreads are all on the shelf when we finish, so the board you just ate your way through can reappear on your own table three days later, built by someone who now knows exactly why each piece is on it. Come hungry, leave with your shopping done.