Thanksgiving: What We’re Drinking | Roy Schneider - Wine & Spirits Magazine

Thanksgiving: What We’re Drinking | Roy Schneider

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.

Roy Schneider
Director of Finance (NYC)
California Chardonnay

Butternut squash soup and a heavy chardonnay, like a Gary Farrell. ■

What are the rest of the W&S staff drinking?

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