Every year it’s the same conundrum: what wine to serve at Thanksgiving. The advice is baffling. Whites go with turkey breast, reds with leg meat, and that doesn’t address the dressing and cranberry relish. Some throw up their hands and recommend Champagne. I have a different idea: Beaujolais. This gamay-based red has the lively fruit to match the meat—and the rest of the meal. I’m opening a dense, fruity 2006 Michel Tête Juliénas Domaine du Clos du Fief ($20).
Photography: Blackbox Studios, Inc.Edit Module