What Wine Goes with Thanksgiving?

Every year around this time, I get asked this question. With Thanksgiving as the first big holiday season kickoff, people put a lot of stake into the meal, including wine pairings. And normally I LOVE this question, as food and wine pairing is a specialty of mine. However, Thanksgiving is its own beast. So, the answer to the title question is: PRETTY MUCH ANYTHING.

Reason #1: there is a huge array of food at the table, with a huge array of elements. Sweet cranberry sauce, salty gravy, buttery starchy potatoes, meaty turkey, brussels sprouts with bacon, green bean casserole, even that sweet potato topped with marshmallows situation. Do you honestly expect any single wine is going to pair perfectly with all of that? (Okay, there is, and it's Champagne, but a case of Champers might not fit in everyone's budget.)

Reason #2: a lot of Thanksgiving food is actually quite neutral. This isn't spicy gumbo or adobo chicken or Sichuan pepper beef we're talking about. I'm not slamming anyone's cooking abilities, but turkey and potatoes is a fairly bland jumping off point - so let's make the wine the star.

This year, find an array of wines, put them out, and let the guests decide what they want to drink!

But if you want a LITTLE more help, here are some categories I think you should cover:

Bubbles

Champagne if you can, but otherwise a great traditional method sparkler is not only festive, but versatile. I think New Mexico's Gruet is a steal at under $20, and pretty easy to find. A good Cava and France's crémants are also budget-friendly.

Savory rosé

Not the delicate "summer water," we're talking Bandol, Tavel, or Italian Rosato. Don't let some deep hues turn you off, these are often made from thicker-skinned grapes, that's all. These will be herby, earthy-spicy, and a bit more structured. Perfect split-the-diffs.

Weighty Whites

I'm looking at you, Greco di Tufo, Marsanne/Roussanne blends, Rioja blanco. Even oaked Chardonnay if your fam doesn't have ABC-ers ("Anything But Chardonnay.") These oomphy, rich whites will tie all the flavors together, without being too strident.

Light Reds

Pinot Noir, Gamay, Etna Rosso, Jura reds, even a natural cool-climate Grenache... low in tannic structure but with zippy acidity, these reds are lifted and bright and poised to balance most of your table.

Dry Sherry

Yes, yes, a million times yes! The ultimate pairing secret weapon, Sherry is excellent for wintery meals. Roasted root veggies + Fino; crispy turkey skin + Amontillado... the savory nuttiness and edge from fortification is fascinating to experiment with.

The one category I personally skip is a very weighty red, but if that's your fave, just make sure it's not TOO structured or jammy. Like, a good Paso Robles Zinfandel will have stemmy brambly elements to balance the fruit. And a high-elevation Argentine Malbec brings elegance to the richness.

At the end of the (Turkey) Day, let the wines be part of the celebration and the bounty of the festive table. Have fun, be a little adventurous, and let the wine experience be something you are absolutely grateful for.

Cheers!