Ed Rasimus wrote:

> Yet, I saw some interesting opinions in the piece. First, it
> not-so-subliminally debunks the pompous theory that there are certain
> wines, and only those, which appropriately accompany dinner of X or Y.

Bingo. When someone asks me "what wine will go with <x> meal?", I
always think inclusively, not exclusively.

The rules just aren't that strict, in reality, and perhaps have
more to do with the *style* of a wine than the specific varietals
or region. For example, the dismissal of Zinfandel is not based
on the varietal - it's based on the style that most mid/upper-scale
Zinfandels are crafted in. A $10 Zinfandel is often lighter,
moderate in alcohol, and simply more food friendly than the
more expensive ones. While I don't think of sipping Gnarly Head
Zin for sheer pleasure, it's an outstanding table red for Thanksgiving.

In fact, I've said it before, and it bears repeating here; for
Thanksgiving, a lot of wines will work great if you don't spend
more than $10-$12. At this price point, you'll tend to avoid
the huge, high-alcohol, flashy wines that just don't work well,
and varietal/region choice will be less critical. A Cline Syrah,
a Jacob's Creek Cabernet Sauvignon, hell, even a Smoking Loon
Pinot Noir will work just fine.

The same is true for white wines; less expensive likely means
it's more flexible at the Thanksgiving table.

Dana