Given how difficult it can be to pair wine with Thanksgiving dinner, that’s much more than a bad pun. It’s good news for anyone who has pondered how to find wine that will please a large number of guests with varying tastes who are eating a meal that features a heavier tasting white meat and includes all sorts of sweet and salty side dishes.



          The wine magazines, faced with this dilemma, usually recommend a stylish Pinot Noir, which is fine if wine guru Robert Parker is coming to dinner and one doesn’t mind paying at least $20 a bottle. The rest of us, though, should consider the following:



          • Robert’s Rock Shiraz/Malbec 1999 ($6). This red blend from (Robert’s Rock produces a well-regarded line of popularly-priced wines)



is very easy to drink and doesn’t display any of the heaviness of so many other inexpensive red wines. It can even be served slightly chilled.



          • Villa Maria Riesling 2001 ($12). makes medium-priced wines at near entry-level prices, of which this white is a terrific example. Wine types call it off-dry, which means a hint of sweetness, so it’s perfect for cornbread dressing that has been spiked with jalapenos. Serve chilled.



          • Gloria Ferrer Blanc de Noirs NV ($17). Pink bubbly from California (made by a Spanish wine house) that will please Aunt Gladys as well as people who turn their noses up at Cold Duck. It’s fruity, as a Champagne-style wine should be, but not especially sweet. Serve well chilled.



Click to sign up for the Advocate's weekly news digest and be the first to know what’s happening in Preston Hollow.