You know the saying, “Too many cooks in the kitchen spoil the broth.” But what about too many sommeliers?
The W&S staff plays sommelier at our respective Thanksgiving feasts, a role often complicated by family traditions—some loved, some eagerly forgotten. Or by the food—a subject on which everyone has an opinion. Or, in some years, by the family…. There are those Thanksgivings, in fact, in which we wish we could simply nab our favorite dish and bottle of wine and take them off to someplace quiet to enjoy them in peace. Here are some of our favorite bottles and dishes—and a few recipes to boot.
Account Manager (NYC)
Extra Brut Champagne
My brothers and I grew up with two Thanksgivings: lunch with my mother in upstate New York and dinner in Stamford, Connecticut, with my father. The first feast consists of Stove Top stuffing, a dry turkey (probably on sale from Shop Rite) and Santa Margherita when my aunt was in town. The evening feast was candied yams and over seasoned turkey paired with an overbearing California cabernet.
So you can see why Thanksgiving isn’t my favorite meal. Left to my own devices, I’d have a regular helping of fresh fall vegetables, a small sweet potato and a nice juicy leg of lamb paired with Vouette et Sorbée 2009 Champagne Fidèle.
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