Ed Rasimus wrote:

> Next week is the traditonal American gluttony fest, Thanksgiving which
> features roasted stuffed Turkey, mashed potatoes, sweet potatoes/yams
> in a brown sugar butter sauce, cranberry relish, turkey gravy possibly
> with giblets, a sort of green vegetable (save us from green bean
> casserole with canned mushroom soup and sort-of deep fried onion
> ringlets ala tin-tan), and afterward pumpkin and/or mince meat pie.
>
> The feast usually features a white wine such as Riesling, but maybe
> gewurtz or a lighter red like fruity Calif. PN or beaujolais. Pinot
> Grigio or gris might be an alternative.
>
> But, what about Lambrusco? Light, fruity, slightly rustic, frizzante?
> Why not?

[salivating]
Sure, I see lambrusco fitting in, there. And if the turkey's not too spicy,
even a rose' one: in this area I stick to Venturini Baldini's rose'.
--
Vilco
Think pink, drink rosè