Let's Talk Thanksgiving and White Wine!

Thanksgiving is upon us. My favorite holiday--a gathering of the 3Fs: family, friends, and food, and no gifts--Yay! (That is unless you count Aunt Pearl's special sweet potato casserole crowned with marshmallows, or Cousin Helen's take on green bean casserole, adding more "umph" and crunch with an extra can of crushed onion rings.)

Starting in August, it's always enjoyable to leaf through all the cooking magazines at the supermarket checkout to see new recipes and updated twists on old recipes for Thanksgiving. Then, of course, let's not forget watching the reruns on the Food Network preparing us for the big meal.

However, I believe Thanksgiving is not just about the food served but about the drink, too. A good wine can certainly enhance and compliment the Thanksgiving meal.

I believe there are those who get a bit too carried away with wine and food pairings. Granted, a light fish should probably not be served with a peppery, zany Zinfandel, nor a Pinot Grigio with a rare steak. But, in general, drink what you like and want. Don't ruin the wine experience for yourself obsessing with what goes best with what.

Normally, I'm primarily a drinker of reds--the bolder the better. However, I do like to keep an open mind about all wines. Recently I've been reading and hearing good things about New Zealand Sauvignon Blancs, so I tried a few. Of the white varieties, Sauvignon Blancs are my favorites.

Here are three good New Zealand Sauvignon Blancs from the Marlborough Wine Region that will be tasty with turkey, as well as at Thanksgiving meal prep time:

• Starborough Sauvignon Blanc 2013. This wine is quite light in color, with a crisp, yet soft citrus taste. Refreshing!
• Matua Sauvignon Blanc 2013. This is a fruit forward, dry, citrus tasting wine. I find it a tad tart on the finish. Good!
• Oyster Bay Sauvignon Blanc 2013. This wine is a lovely, clear color, with an aromatic bouquet. It is crisp and fruit forward. Nice!

Enjoy Your Thanksgiving!