FLAVOR FOCUS By @DoreenColondres LaCocinaNoMuerde.com L et’s be honest, who’s going to eat just tur- key? It’s impossible to select a wine that goes well with turkey alone, when we add gravy, stu- fng, rice, and maybe twen- ty other dishes. We all know it’s a day to pray that the ca- lories don’t stick with us. So, given the reality, for- get about intense, tannic, high-alcohol wines. Instead, opt for a light, fresh, low- to medium-alcohol wine that will suit most dishes and make you feel better during and after dinner. Tink of a wine from a cool region, with minimal or no oak and bright favors. WINE FOR ALL TASTES Te frst thing that comes to mind is Cava. A traditio- nally made Spanish spar- kling wine that is inexpen- sive, festive, and goes great with food. Along those li- nes, you know that Prosec- co and even a Franciacorta (both from Italy) will also work. Tat’s why we serve them at brunch too. If you prefer white wine, I have a few options. Greco di Tufo from Italy would be fantastic. Southern Italy may be hot, but Tufo, a town in Campania (hence Greco di Tufo), boasts volcanic soil that lends this wine its dis- tinctive character, making it special for this day. A dry Riesling from Ger- 88��NOVEMBER / DECEMBER 2025 ABASTO.COM The Wine for Thanksgiving many or a Pinot Gris from Alsace makes my mouth water. Probably one of these two will be by my side on this special day. Due to its outs- tanding acidity, Albariño from Rías Baixas (Spain) is also a good choice. And yes, the classic Sauvignon Blanc from the Loire Valley, or par- ticularly from the Sancerre region, will work. In my opi- nion, its elegant aroma and favor profle will make it a better companion than tho- se from New Zealand. Almost any rosé from a cold region will work very well. If you’re more adven- turous, an “Orange wine” from Italy or Georgia will probably do a good job. In the end, remember that it depends on your taste and being grateful for all your blessings. If you insist on a red, yes, Pinot Noir will work, espe- cially those from Oregon. Even better, open a Beau- jolais (Gamay grape from France). It is light and low in tannins. It pairs very well with turkey and salads, pumpkin, sweet potatoes, and cranberries. For dessert, open a sweet wine, a Moscato (from Italy), or a late harvest wine. Argentina makes some incredible ones with the Torrontés grape, and they are very afordable. THANKSGIVING TIP: TURKEY 101 Season the turkey 1 or 2 days in advance. Bake at 325°F. While cooking, bas- te the top with some of the juices to keep it moist and seasoned in the oven. Most importantly, use a thermo- meter and remove the tur- key from the oven before it reaches 165°F. If you want to enjoy a jui- cy and delicious turkey, re- move it from the oven when it reaches 155°. Ten let it rest for 20 to 30 minutes. Te internal temperature will continue to cook it du- ring this process. Tis will allow the juices to integrate into the meat, rather than spill onto the cutting board. Your Tanksgiving dinner will be transformed if you follow my recommendation. Happy Tanksgiving!