The Washington Post, November 23rd, 1997
With Thanksgiving dinner bearing down on us now, readers who haven't acted on one of the wine recommendations offered by Ben Giliberti this past Wednesday have really hit crunch time in the annual challenge of selecting wines for this difficult meal. The difficulties stem in part from the highly varied flavors of the meal but also from the loyalties of the guests to wines that are red or white, dry or sweet, light or heavy, delicate or strong. Add it all up and you'll see that picking a wine for Thanksgiving is a tough job. You could approach it in three different ways: First, you could adopt ...
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