Such a dish requires a wine with good weight as well as a hint of sweetness, or at least fruitiness that gives the perception of sugar. By far the best match was the riesling, which stood up to the sweetness in the sauce and accentuated its tangy orange flavors. Look for a viognier that is very perfumey as well as full-bodied, but stay away from versions that are too oaky. For an aperitif, I d suggest staying with the aromatic, orange-scented theme of the meal. Laurie Daniel Even on days that are not Thanksgiving, smell is the most important part of taste.
Nothing has any flavor.
But Thanksgiving is not Thanksgiving unless the whole house is filled with mouth-watering smells. Before dinner, I like to take a long walk to work up an appetite, and I love the aromas that come wafting out of my neighbors houses. Without eating a single bite, I go around the neighborhood sampling herbed oyster stuffing, spiced apple cider, corn tortillas and turkey tamales. Somebody is making pumpkin pie, while the people across the street are mashing potatoes with butter and cream. The best part is to walk home knowing that the most delectably scented air of all is coming out of your own kitchen window.