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.
Art Director (NYC)
What I look forward to the most on Thanksgiving is my mother’s stuffing. Over the 40 years she’s been making it, she’s turned it into a science. I tried to extract the recipe from her but she’s keeping it under lock and key. All she’ll say is that it includes French bread, onions, celery, raisins, chicken giblets, green apple and walnuts (she makes me a special nut-free batch).
For wine I defer to my co-workers who know I love the sweet things. The latest bottle was a Chambers Rosewood Vineyards Rare Muscadelle from Rutherglen in Australia. It tastes like Thanksgiving dessert—honey-dipped candied yams covered with cinnamon. ■
What are the rest of the W&S staff drinking?
Patrick J. Comiskey
Tara Q. Thomas
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