Tim Halloran's piece on Thanksgiving Reds can be viewed here . Thanksgiving dinner, while delicious and nutritious (well, at least delicious) is not the easiest meal to pair with wines. So many different elements are present; there are savory/mild foods like turkey, gravy, yams and potatoes, crisp/acidic foods like cranberry sauce and salads, and hearty foods like ham and stuffing. Throw in a few other vegetables and you have a veritable cornucopia of flavors and textures to match.
Take a deep breath. While exhaling, say “Ahhhl zas.” It resonates like a yoga mantra with the emphasis on “Ahhh.” The phonetic version of Alsace reveals the beauty of this little border province and the prominence of one of France’s smallest wine regions. It harbors a medieval landscape from a bygone era. Half-timbered houses, cobbled streets, and Romanesque churches have you anticipating someone heavily cloaked in costume to walk by you munching on a giant turkey leg.