Depending on what your Thanksgiving looks like it could include an array of different food menus. What if I told you I had a magic wand that could make one wine pair with (nearly) every single food item imaginable?

This week I’m going to introduce you—if you haven’t been already—to chilled reds. (Like red wines that you should be drinking proper cold, like borderline white wine temperature.)

I swear, grilling takes every piece of meat, produce, fruit, etc. to the next level. Tofu? Grill it. Cucumber? Grill it. Lemon? Grill it. This wilted kale that’s been in the bottom of the veggie drawer for too long? I don’t know, let’s try grilling it!

Did you know…There are high chances that the oldest wine known to man could have been an orange wine?

Qvevri winemaking, or really just any winemaking in clay pots, is super “in” right now. Ironically, it’s also the oldest method of making wine, so really, it isn’t anything new at all.

Gamay is a grape variety native to Beaujolais, France. It’s delicious—fun, flirty, light and juicy…

Orange wine is cool and all, but it also seems like it’s from space. (Maybe it is!) So when pairing it with food, do you think of it as a red wine or a white wine? Or neither? Is it like a rosé? What does it go with? Everything or nothing?

Tannins create the drying sensation, like cotton-ball-mouth, that red wine gives you. Why? Because tannins bind to protein. Soooo….