Everybody is talking about what to do for Thanksgiving, but I think that is pretty settled and we all have our own traditions (more or less). I don’t believe there are ideal wine and food pairings in any situation, but especially for Thanksgiving. The most ideal pairing occurs when people drink what they like (of course, there are some basic paring rules of thumb but those don’t apply for this holiday, see my food and wine pairing blog post).
The flavors on a Thanksgiving table are so diverse that no one wine will go well with everything. I am more concerned about what happens after Thanksgiving to best preserve all of the food and wine. I’m sure I’m not the only one who loves leftovers.
For food: Ziploc bags, disposable Styrofoam and plastic containers are loading up landfills like crazy and can take up to hundreds of years to decompose. Also, some plastics, such as PVC, may contain chemicals that can permeate into food (look for #3 inside the recycle symbol on the container) and polystyrene (#6). Try to use glass and ceramic containers which can be used for serving, freezing and heating. Also, this will help avoid any off-flavors from the plastic leaking into the food.
For wine: Left-over, sealed wine, can be consumed in days after the holiday, as long as it is kept in a cool area without direct light (which should be fairly easy to do in November). Just don’t store it on top of your stove or next to a window (especially if you live in Florida or Southern California).