Thanksgiving is all about indulgence, and luckily that includes indulgent drinking. You can push that box of Franzia to the back of the fridge -- we've got all of your top wine-drankin' questions answered by Molly Hill, who oversees winemaking at Sequoia Grove Vineyard in Napa Valley, Calif.

The only thing we like better than a down-to-Earth winemaker at a super-successful vineyard is a cute, young, down-to-Earth winemaker at a super-successful vineyard. And you've gotta trust Hill -- she started making wine as soon as she hit drinking age.

OK, let's cut to the chase: What wine do I drink with the main attraction, the turkey?
The turkey is the easy part, according to Molly. A classic pairing is pinot noir or a light red Zinfandel. The tricky part is thinking about what will stand up to the flavorful sides; often it's a red that does it with rich fall flavors. Her pick for the main course would be Domaine Carneros pinot noir. If you want a white wine on the table as well, "a lighter chardonnay with more fruit than oak, and good acidity" is the way to go, she says.

Wait, what about vegetarians who are down with the tofurkey?
The same side-pairing idea should come to mind, but the good news with tofu is that "since it's more of a neutral flavor, the wine can be the star." So, you've finally figured out how to make your vegetarian friends happy: Serve a big, full-flavored wine. (My cheap recommendation: Big House Red.)


But Thanksgiving is full-day affair. What wine do I drink while I warm up? With an appetizer like deviled eggs, for example?
"Rosé goes amazingly well with a wide range of foods," says Molly. In the deviled-egg example, the eggs will overpower a white, and a red will also tip the scales by outshining the dish's flavors. Rosé is the best of both worlds -- right in the middle. (I recommend the Red Bicyclette rosé.)

Now, for dessert?
"Oooh, that's a tough one," says Molly. If you're not reaching for coffee to stave off the near-narcolepsy setting in, you may be tempted to go sweet -- but that would be too much, she thinks. The flip side is super-dry, which would be incongruent with the warm spice of a pumpkin pie or the like. Her solution: Splurge on a tawny port, like the Taylor Fladgate 20.

If you're headed to your boyfriend's parents' house for the first time -- or, God forbid, your boss's house -- you'll want a wine that impresses. What to do?
Go for a Napa Cab, which consistently delivers for the price point, says Molly. How could she not recommend her own baby, Sequoia Grove Cabernet? I've tasted it and have to agree. Be sure to mention to your hosts that it will only improve with time in the cellar. Then don't be surprised when you get an elbow to the ribs. (Also, my recommendation: Peju Cabernet for a splurge and, for something cheaper, seek out luscious Chilean and Argentinean cabs.)

Now, it's only Thursday. What do I drink with my leisurely Friday brunch? (For example, pancakes with leftover cranberry sauce)
Your first instinct should, again, be balance. With most sweet-tart fruity brunch dishes, sparkling wine is where it's at, says Molly. "It's sparkling," she says, "so it's up for any clash of flavors."

Cheers to that. And to a four-day weekend.