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Posted: Thursday, November 15, 2007 12:00 am

This time of year most of us are thinking about what wine we’ll be having with our Thanksgiving dinner. For some of you, it could be a time of big wine stress, trying to choose something that looks good, hopefully tastes good, and doesn’t cost too much.

Though a secondary thought for some, I’m still trying to reach the holy grail of Thanksgiving food/wine pairings. This particular holiday is a real challenge for pairing, because there are so many different flavors to work with.

Rarely can you find one wine that will do the job. Sparkling wines, such as Michael-David’s Sparkling Duet ($17), with just the right acidity and touch of sweetness, stand the best chance of working with everything. Or you can tag-team a big jammy Zin and a Pinot Noir to handle the extremes from cranberry sauce to the roasted turkey.

I went out and talked with a few local winery owners and winemakers to find out what they’d pick to go with their Thanksgiving meal. So add me to your favorites and click on back this Friday for a second helping.

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