Coffee is also frequently served at the end of Thanksgiving dinner. Spirits or cocktails may be offered before the main meal. On the dinner table, unfermented apple cider (still or sparkling) or wine are often served. Beaujolais nouveau is sometimes served; the beverage has been marketed as a Thanksgiving drink since the producers of the wine (which is made available only for a short window each year) set the annual release date to be one week before Thanksgiving beginning in 1985, and it is said to pair well with the wide variety of food served for Thanksgiving dinner. Thanksgiving marks the initial peak for seasonal consumption of eggnog, which is followed by a larger peak at Christmas. Regional differences There are many regional differences as to what gets served for Thanksgiving dinner. Each state and region has its own preferences, starting with the stuffing or dressing traditionally served with the turkey. The common version is some form of mixture of white bread cubes, sage, onion, celery and parsley. Southerners generally make their dressing from cornbread, while those in other parts of the country may opt for wheat, rye, or sourdough bread as the base. The addition of ingredients such as oysters, apples, chestnuts, raisins, and sausage or the turkey's giblets may also reflect regional and historic differences. Other dishes likewise reflect the regional, cultural, or ethnic backgrounds of those who have come together for the meal. Many African Americans and Southerners serve baked macaroni and cheese and collard greens, along with chitterlings and sweet potato pie. Sauerkraut is sometimes served in the Mid-Atlantic, especially by Baltimoreans of German and Eastern European descent. Many Midwesterners (such as Minnesotans) of Norwegian or Scandinavian descent set the table with lefse. Italian Americans often include antipasti, pasta, and lasagna dishes. Mexican Americans may serve their turkey with mole and roasted corn. In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (rice with pigeon peas) or arroz con maiz (rice with corn), pasteles (root tamales) stuffed with turkey, pumpkin-coconut crème caramel, corn bread with longaniza, potato salad, roasted white sweet potatoes and Spanish sparkling hard cider. Turkey in Puerto Rico is often stuffed with mofongo. Cuban Americans traditionally serve the turkey alongside a small roasted pork and include white rice and black beans or kidney beans. Preparation and timing Because of the amount of food, preparation for the Thanksgiving meal may begin