SKIN-CONTACT THANKSGIVING

Disputes over “stuffing” versus “dressing,” or whether to casserole the green beans set aside, the traditional Thanksgiving dinner tends to follow a scripted menu. Just as predictable? The argument over whether to serve red or white wine alongside it.

But the turkey, which is really the linchpin of the holiday, lends both sides near equal support. So, this year, skip the bickering and instead opt for a lineup of skin-contact pours.

Sometimes referred to as orange wines, these are made from white wine grapes that are left to soak and ferment with their skins. Ranging in color from amber to Crayola’s Atomic Tangerine, they can take on characteristics of both red and white wines. This means they can also match your meal from hors d’oeuvres to dessert.

If you’re intimidated, don’t be. Flip through the following pages for traditional-ish recipes built to pair with pleasantly surprising, wildly delicious skin-contact bottlings.

First Course Nibbles

In Somerville, Massachusetts, sustainably sourced, produce-driven Field & Vine changes its menu to fit every season and features wines that adhere to a