Thanksgiving is drawing near. According to empirical evidence, holidays cause more stress than anything else (with the possible exceptions of standardized tests and the words "we need to talk"). How can you survive the stress? While I would not condone going on a heavy drinking binge that permits you to stumble through the holiday in an apathetic stupor, I do have some wine-related suggestions. First of all, I recommend bringing home a lot of work so that you have a legitimate excuse to escape spending excessive amounts of time with the family. Also, you can impress your folks and distract them from your lack of direction or life's ambition by thoughtfully bringing home a bottle of wine for the big dinner.
If you're among the readers who can't buy alcohol yet, then I suggest you wow your folks with some excellent hot apple cider. I can't get enough apple cider. My favorite is the one available at the Saturday farmer's market near the Bowdoin Organic Garden. It's only $4.00 for a gallon and quite delicious. To make it extra special, heat it over a medium-hot burner and add some cinnamon. It adds to the flavor but doesn't make it sweeter than the cider is naturally. If you want to get really fancy, you can get some caramel sauce and drip a tiny bit into the cup you'll be drinking out of. Stir it well, though, or you'll just end up with a sticky mess at the end. For those of your family who can indulge, a nip of brandy or even better, some Calvados (difficult to find, but worth it) will add to the taste of the cider and is rumored to aid indigestion.
Thanksgiving is a very traditional holiday, and I know that many families are hesitant about including new additions. I say stick with what you and your family usually drinks, but remember that white wine has several advantages. It doesn't stain your host's best tablecloth when your three-year-old seatmate knocks over the glass. Also, many people cling to the rule that white is for poultry and red is for meat. If you decide to go white, remember that it is best served slightly chilled and that you will probably need an ice bucket to keep it cool throughout the meal. I would recommend a dry white wine with crisp characteristics such as a Chenin Blanc or a Sancerre. It will cut through any heaviness in the food and won't clash too strongly with the varied flavors. White wine has fewer tannins (which can induce sleep) than red, so you might actually make it through dessert.
One can make an equally strong case for red wine, depending on your preference. Turkey can be a very meaty, rich food, with much more flavor than its cousin, chicken; it can certainly stand up to a red wine, and will benefit from the right one. If your side dishes tend more toward roasted winter vegetables than candied yams, go with red. I would recommend an Italian red (good spice and fruit flavors that won't overpower the food). With dessert, you can't go wrong with a good Muscat or Madeira. Happy Thanksgiving and happy (responsible) drinking.