With the Thanksgiving holiday right around the corner, we are feeling extra thankful for good wine and the people who help make it.  One of the lesser known players in the wine game is the humble intern- the traveling wine lover who sacrifices sleep, soft hands, and a good ounce of their sanity to help bring in the season's harvest.  We at Crush Course dedicate this trip down memory lane to all interns- past and present- who have helped to keep this industry alive and thriving. So you wanna get some wine for Thanksgiving.  But what?  Here's a quick run down on my strategy as discussed in this episode: 1) Sparkling- Either Cava, California Sparkling or a non-vintage Champagne with a bit more acid to it.   2) Chardonnay- No butter bombs here though; go for Chablis, which will be more fruit and less oak. 3) Viognier, Riesling, or Gewurstraminer- a light, aromatic white will be a nice contrast to all the richness and savory elements already at play. 4) Grenache, Gamay, or another light red- You can definitely still drink red wine with white meat, but look for lighter, more herbacious wines that add to the palette instead of stripping it. 5) Cabernet Sauvignon- For after dinner sipping, or those Cab lovers who insist on a glass with dinner.  Acid driven, fruit centric Cabs like the Napa Valley Cabernet Sauvignon from Heitz will do the trick; at $60 a bottle, it feels like a splurge, but trust me, it's worth it.  Happy Thanksgiving!