Again, a really great accompaniment to a Thanksgiving bird (or duck or venison), or any preparation made with wild mushrooms. Also, all forms of roasted butternut squash with sage & brown butter - soup or ravioli come to mind. Once upon a time, I did a wine dinner in Indianapolis with the brilliant chef, Susan Goss, where we paired the Pinot Meunier with duck and a mole sauce. The duck mole dish arrived fairly on in the meal, and the entire restaurant, en masse, spontaneously rose to their feet and began to applaud when they tasted the food and wine together. I swear that I have never in my life experienced a more brilliant food and wine pairing. This has led me to better comprehend the potential of Meunier as one of the great, underappreciated food wines.