When planning a wine pairing for Thanksgiving Dinner, I’ve always heard of the ABC rule: anything but Cabernet Sauvignon. This year, I’m breaking the rule.

The issue is that turkey is not thought to contain enough fat or flavor to balance against the tannins of the Cab Sauv. By smoking the turkey on the Weber kettle grill, we ought to have the flavor part of the equation covered. I also plan to make gravy from the drippings, which should add some richness at table.

The wine will be a 2010 Seven Oaks from J. Lohr, splash decanted to soften the tannins a bit, a trick I learned to tame Malbec that grips so hard it pulls your tonsils out.

We’ll report back later in the week.