Pour ME Only RED Wine!

Food magazines and wine sites are full of advice on what wines to pair for Thanksgiving. A cursory look through them confirmed what I suspected--crisp, light whites or sparklers to start, then medium bodied whites like Chardonnay to pair with the turkey. Lighter reds like Pinot Noir or Rhone blends are suggested, with an occasional mention of a medium fruity red like a Syrah or Bordeaux. But the big California Cabs and Zins seem to be shunned, probably because they are too tannic, too fruit-forward, too bold.

As a host, I'll have a selection of wines for friends and family to enjoy, and as someone who spends an inordinate amount of time trying to pair the perfect food with a wine, I will advise a Chardonnay or Pinot Noir for my guests so their palate will not be overwhelmed. But when it comes to pour my glass of wine--pour me only red wine--as bold and brash as they come. I adore Cabernet, Zin and Barolo, that's what I love to drink. I'll be cooking, but not eating the turkey, so a big red will pair perfectly with yams cooked with maple syrup, puffed cauliflower with cheddar cheese, cranberry sauce spiced with mustard and cinnamon, black olive bread and garlic mashed potatoes. Besides, this is the one meal of the year where one should select just what one desires to eat, so the same should hold true with the wine. If you love oaked Chardonnay--drink what you love! If you love a powerful red, I'll join you with a glass of my own. To all a Happy Thanksgiving!

Here are some other reasons to choose red wine over white:

• phenolic compounds in red wine inhibit the oxidation of LDL ("bad cholesterol") and increase levels of HDL ("good cholesterol) and help prevent platelets aggregation (decrease the chance of blood clots leading to stroke and heart disease)
• resveratrol, quercetin and catechin in red wine are all anti-oxidants and help prevent cancers
• procyanidin in tannic red wines may be the agent that aids artery and vein health
• one glass of wine a day is especially beneficial to women in preventing heart disease, according to the American Council On Science And Health

Speaking of wine--Wine Spectator is allowing free access to their website until November 28th! It normally is blocked, unless you pay $49.95 per year, so this is the chance for us to get in and look around. Here's what they have to say on Thanksgiving wine pairing.

Southern California locals! Save tons of money this Saturday at the big Wine Warehouse Sale. Also, try the $20 three course meal at the Harbor Restaurant on a Sunday - Thursday night. I've been twice and last night the poached salmon with bok choy, asparagus and crisped mashed potatoes was served with a tasty beurre blanc. A tremendous value at an upscale restaurant where the entrees are mostly over $20...plus a gorgeous view of the ocean and our lovely Santa Barbara.

THIS WEEK'S WINE PAIRING RECIPE:
A family tradition for 50+ years, this cranberry sauce is sweetened with orange juice and spiced with mustard, clove and cinnamon. Wonderful with Thanksgiving turkey or ham, it's also great with pumpkin waffles the next morning.

CRANBERRY CUMBERLAND SAUCE:
2 lb. homemade or canned cranberry sauce
3/4 Tbsp. dry mustard
juice and zest of 1-2 oranges
4 tsp. corn starch
juice of 1/2 lemon
2-3 Tbsp. sugar
1/8 tsp. cinnamon
1/8 tsp. cloves
Dissolve mustard and cornstarch in orange and lemon juice. Add cranberry sauce, zest and sugar. Cook over low heat for 10-15 minutes while stirring with a wooden spoon, until it starts to thicken. Can be serve warm or chilled.
Try with one of the International wines from this week's International Wine Sampler special.