"People usually recommend either young, fruity red wines—such as Beaujolais or Merlots—or else spicy whites—Gewürztraminer, for instance—for Thanksgiving dinner, because the mix of foods and seasonings is rather challenging."
"I have grown both Hickory King (a traditional white) and Yellow Dent (a traditional yellow, obviously) and they are nothing alike. I only eat a little bit fresh, as I grind the bulk in a little stone mill for cornmeal and grits. The yellow corn tastes about as you'd expect, but the white has a much more pronounced, fresher, and more corn-like taste if you catch my meaning. Things made from the Hickory King meal taste like fresh corn out in the field."
"When I didn't have a clue how to make a Thanksgiving dinner back in the late 60s I just thought the Simon & Garfunkel song must have come from somewhere so I built the stuffing around parsley, sage, rosemary and thyme."