Ham, turkey, mashed potatoes, green bean casserole — it’s the annual holiday parade across millions of tables especially in the South. But if you quietly admitted you’re not a fan of holiday food, it’s a good bet plenty of people would agree. If customary holiday food doesn’t appeal, maybe it’s time to re-engineer the menu to put the feast back in the feast day.

Sure Thanksgiving is about the day and the gathering and not about the food, but try telling that to the people at the table. They’re looking forward to either old favorites or new innovations, and that’s the hitch. Old favorites for the safe meal? Or new finds to celebrate the feast?

Do you have an unrefined palate? Don’t know your Merlot from your Malbec? Don’t worry! It’s time to self-educate. If you’re an amateur at a wine tasting, here are some keywords to keep you afloat.

• Aftertaste is the flavor that remains on your palate after you swallow the wine. How long that taste remains can be indicative of the wine’s quality. Longer aftertaste means better quality. Aftertaste can also be referred to as the “finish.”

• The wine’s “body” refers to its thickness.

Goat Cheese: It’s the New Black If you dine out frequently, you’ve likely seen the emergence of goat cheese as the new menu staple. While its rich, creamy flavor compliments so many cuisine types, goat cheese is also lower in fat, calories and cholesterol than cow’s milk products while boasting a higher calcium content. Goat cheese, which closely resembles human milk’s smaller fat cells, is easier to digest than cow’s milk cheeses making it a more palatable option for the lactose intolerant.