Karen MacNeil launched her new cookbook, “Wine, Food and Friends” at a party last week at the Culinary Institute of America, Greystone.

MacNeil, who chairs the wine education program at the Rudd Center at the CIA, is also the author of “The Wine Bible.”

Her newest book is based on her PBS series of the same name. Organized by seasons, it provides menus for everything from burger cookout to a holiday dessert party.

While the recipes, from Cooking Light, are pretty much standard fare, what makes the book stand out are MacNeil’s wine notes and pairings. What wine would you serve with meatloaf (MacNeil suggests George Duboeuf Fleurie “Domaine des Quatre Vents”) or Caesar salad (Ehlers Estate Sauvignon Blanc)? While the current mantra seems to be “serve what you like” MacNeil points out there are some fundamental principles for pairing food and wine — she’s identified 14 — that will help menu-planners serve up some memorable matches.

 “Wine, Food & Friends,” (Oxmoor House, $24.95) is available at the campus store at the CIA, Greystone. /Register

Thanksgiving, French-style

Getting into the spirit of American holidays, the Loire Valley Wine Bureau hosted a dinner at Rubicon in San Francisco last week for “La Commémoration Annuelle de la Fête de Remerciement des Pionniers aux Indiens à l’Occasion de l’Achèvement de Leur Première Année en Amérique,” which translates as “Thanksgiving Dinner.”

Michel Villedey from Langlois-Chateau introduced French wines, suggested as ideal — refreshing enough to go with a large, hearty meal but not so light as to be obliterated by cranberries, sweet potatoes and stuffing.

Here’s the menu for their very interesting take on the American tradition:

Apéritif: 

Sweet Potato Risotto Croquettes

Dungeness Crab Sticks 

Turkey Sausage with Pumpkin Seeds

Langlois Chateau Crémant de Loire Rosé NV

Gratien & Meyer Cuvée Flamme Saumur Brut Rosé NV

First Course:

Chestnut and Celery Root Soup 

Lobster and Caramelized Pear

Château de Passavant Anjou Villages 2003

Rémy Pannier Chinon Estate La Pie 2005

 Second Course:

Smoked Bacon-Wrapped Turkey

Brussels Sprouts, Brioche and Cranberry Butter 

Philippe et Georges Vatan Château du Hureau Saumur Champigny 2004

Domaine Philippe Alliet Chinon Vieilles Vignes 2004

Selection of Artisinal Cheeses:

Catherine et Pierre Breton Bourgueil Clos Sénèchal 2003

Alex Mathur Touraine Rouge Les Carnutes 2003

 Dessert :

Caramelized Pumpkin Cream Cheese Custard

Huckleberry and Spiced Cream

Château de Fesles Bonnezaux 1999.