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As we head into Thanksgiving, Y&H wants to help you eat like a pilgrim (a Native American, too, because we’re all about equal opportunity eating here). In other words, we want to help you eat locally for the holiday. Almost 400 years ago, the pilgrims had no choice but to eat local. These days, we do. But it’s not easy.
Let me make a confession. I’m still shamefully ignorant on many of the fine wine producers in the area, which is why I turned to Don Rockwell, former wine writer for the Washingtonian, for assistance. Rockwell suggested a trio of bottles that possess the characteristics you want in a holiday-dinner wine: good acid, low tannins, or good old-fashioned carbonation to cleanse the palate.
For a sparkler, Rockwell recommends the 2005 Kluge Estate Blanc de Blanc from the Charlottesville winery. The 2007 Glen Manor Sauvignon Blanc from the Front Royal winery should be your go-to white, he adds, and as for a red, try the Bordeaux-like 2005 Linden Claret from the vineyards in Linden, Va.
If you’d like a broader scope on wine pairings, check out Dave McIntyre‘s picks at the Post or the New York Times‘ selections for this year’s Thanksgiving.