Mark Lipton > wrote in
:

> Yet another entry in the endless discussion of what wines one should
> serve for a Thanksgiving dinner. As usual, Eric Asimov of the New Yorkl
> Times has some interesting choices:
>
> http://events.nytimes.com/2007/11/14...ws/14wine.html
>
> [free registration required to read it, I'm afraid]
>
> Mark Lipton

For our part the white side of the equation will be Silver Sage's Grand
Reserve. A gewurtz fermented with sage leaves.

As a product of Oliver, British Columbia, Canada, it's 'American' if by
American you mean the N. American continent. If that doesn't work, too
bad. Same for the purists who proclaim that if anything is in the vat with
the grape juice it aint wine.

I think we'll also include some red wine. Just what I haven't decided yet.