Prime rib is not a steak, and it does not want the most tannic red you own. The wines that fit a slow-roasted rib roast, the horseradish problem and seven bottles to buy.
Traditional-method bubbles from Penedès, Alsace, Burgundy, New Mexico and the Anderson Valley that beat Prosecco on depth without breaking $30. Ten bottles worth carrying home.
Turkey, gravy, cranberry, sweet potato and twelve opinions at one table. The single bottle that handles all of it, and the six versions worth buying now.