This Thanksgiving, Nate and I will be sharing a bottle of white wine with our turkey and fixins. We'll decide between the Cayuga White from Wilhelmus Estate Winery or the 2010 Dry Riesling from Dr. Konstantin Frank when dinner is ready.
How did we come up with these two, you ask? Well, both the Cayuga grape and the Dry Riesling are acidic. Acidic wines (also described as "tart" and "crisp") work well with fatty foods. And, fixins are traditionally fatty. The acid serves to rinse away that fattiness. Ironically, the one thing the white wine probably won't go well with is the white meat from the turkey (Tina's preference), but it should go very well with the dark meat (Nate's). No matter, it all ends up in the same place, anyway.
So, today, think acidic if you are planning on a white wine. Think very light if you are going with a red.
And, Happy Thanksgiving, all!