Arriving to Thanksgiving dinner with a well-chosen bottle of wine is simply the right thing to do. It’s doesn’t have to be pricey or geeky, just take a little extra time to pick out a bottle that will work well with the food. No matter who’s cooking, the staples that make up a traditional Thanksgiving dinner – turkey, gravy, stuffing, potatoes, green bean casserole, etc – all land on the salty end of the flavor spectrum. Even when piled high on a plate, they don’t have the wherewithal to stand up to a big red wine (Cabernet, Merlot, Barolo, Chianti, Shiraz) which all contain significant tannins and high alcohol levels. In this case, bigger is not always better. What the savory flavors need, particularly in the case of turkey, is acidity and crispness to balance out the saltiness and brininess. Luckily there are lots of ways to achieve this balance with both New World and Old World wines that are widely available. I like the way food and wine blogger BrooklynGuy approaches his wine picks for the holiday, “Keep it refreshing and lively, try to keep the alcohol to a minimum.” His logic being that family gatherings can already be teetering on the edge, no reason to pour gasoline on the fire.