It's become my favorite holiday of the year. An unabashed, fully approved, four-day eating fest. And enough wine to accompany it all, of course.
At my house, the menu is fairly traditional—turkey, with a cornbread and chorizo stuffing. We also put pearl onions in a cream sauce, Brussels sprouts and pancetta, sweet potatoes and a few other little things on the table. A few dry German Rieslings will whet the appetite. Then it will be a procession of Zinfandel (to be patriotic), Rhône, Brunello, Napa Cab and more.
Then we'll take a break before putting large pieces of cheddar and Stilton out (for the Port, of course). Then another break, followed by pumpkin pie and pecan pie, both of which go fairly well with Sauternes or sweeties from the Loire.
The cooking all starts tomorrow, and then Thursday we get down to business.
Enjoy the holiday—and feel free to let me know what's in the wine queue for your turkey day table ...