We loved Eric Asimov’s column last week for the New York Times, notes from his yearly Thanksgiving tasting panel.
In it he writes:
- We emphasize that choosing wines for Thanksgiving is not an exercise in pairing. The meal — especially the sort of potluck buffet where guests bring all sorts of family favorites — is too complex and disparate to worry about precision matching.
- Instead, we suggest picking versatile wines that go with many different sorts of flavors. And we are wary of wines that are more than 14 percent alcohol.
Eric and his tasting panel didn’t taste or recommend any Lambrusco for this year’s Thanksgiving feast (although Eric is a HUGE Lambrusco fan and he has recommended Lini Lambrusco many times in his columns over the years).
But we really appreciated what he had to say about picking versatile wines that go with many different flavors.
That’s Lambrusco to a tee!
We were also struck by his advice: We are wary of wines that are more than 14 percent alcohol.
One of the best things about Lambrusco is its restrained alcohol, usually around 11 percent (far below the threshold that Eric recommends).
Another thing that he recommends is economy in selecting Thanksgiving wines. Each year, he caps the bottle price at $25.
- We imagine an unruly feast, with lots of people, perhaps served buffet-style. For a big group, chances are nobody will want an exorbitant wine bill, hence our price cap.
Versatility in pairing?
The answer is spelled L I N I L A M B R U S C O!