The choices in wine pairing for Thanksgiving are as abundant as the feast itself. For the whites, you want something with apricot or citrus notes, minerality, and well-balanced acidity, like a Sauvignon Blanc or a Riesling. The reds require something with fairly tame tannins that will support, but not overwhelm, the foods, like Pinot or Zinfandel. Another great red choice is Beaujolais Nouveau. This light, fruit, seasonal Gamay based wine goes great with turkey and is released on the third Thursday of November—just in time to highlight your Thanksgiving feast!
“Can’t it be easier than all this?” asks the Single Girl who appreciates wine, but is overwhelmed enough with preparing an elaborate meal that will likely put her and her guest in a food coma? Is it possible to find one wine that can carry you through the rich variety of holiday foods—from appetizers and salads to white meat, dark meat, yams, sweet potatoes, herb-stuffed filling, cranberry sauce, gravy, and finally pecan and pumpkin pie? Yes, it is possible! You can go to great lengths planning a wine pairing as elaborate as the meal itself, trying to compliment the nutmeg and cinnamon spices of desserts, and the savory, earthy tones of gravy and the meat, or you can take the easy, yet classy, way out and simply serve Champagne.