A Complex Rainbow of Flavors
Thanksgiving plates are not simple. You’re mixing salty, sweet, creamy, tangy, rich, bright, and savory all at once — which is why you need wines that can handle everything on the table without clashing. Let’s start with the core flavors you’re up against:
Turkey – mild, sometimes dry, needs brightness
Dressing/Stuffing – herbal, savory, full of texture
Greens – tangy, earthy, often smoky
Mac & Cheese – creamy, rich, salty
Sweet Potatoes – sweet, spiced, silky
Cranberry Sauce – tart, sweet, bright
Gravy – deep, savory, umami
So which wines go best with all the array of flavors? Let’s dig in!
1. Off-Dry Riesling - If You Buy Only One, Make it This
Best for: Everything on your plate
Riesling Flavors: Riesling is a floral-scented grape. Dry styles have green apple, pear, lime and grapefruit flavors. Sweeter styles have apricot, peach, mango and pineapple notes.
Why it works: Riesling brings acidity (cuts the richness), a touch of sweetness (balances spice and salt), and bright fruit (pairs beautifully with turkey and greens). It handles creamy sides, salty dishes, and tangy cranberry sauce without losing its cool.
2. Beaujolais (Nouveau, Village or Cru) - It's a Perfect Match!
Best for: The entire savory side of the meal
Beaujolais Flavors: Beaujolais, made from the Gamay grape, has strawberry, cherry, and red currant flavors. Beaujolais Nouveau, “The Thanksgiving Wine,” also has banana, bubblegum, and candied notes.
Why it works: Beaujolais is juicy, soft, low-tannin, and extremely food-friendly. It doesn’t overwhelm delicate dishes, and it doesn’t turn bitter next to sweet ones. Think of it as your “easy red” for a complicated plate.
3. Pinot Noir - The Universal Red for Thanksgiving
Best for: Turkey, dressing, greens, gravy
Pinot Noir Flavors: Pinot Noir ranges from fresh to cooked flavors of strawberry raspberry, and cherry pie. Oaked or aged styles add mushroom and earthy notes.
Why it works: Pinot Noir is light enough not to overpower turkey but has enough earthiness to stand up to stuffing, gravy, and greens. It’s one of the few reds that doesn’t fight with sweet potatoes or cranberry sauce.
4. Sparkling Brut - Makes the Meal Feel Celebratory!
Best for: Macaroni & cheese, salty dishes, rich and fatty foods
Sparkling Flavors: Sparkling flavors can range from citric fruits (lemon and lime), to green fruits (apple and pear), to stone fruits (peach and nectarine), to tropical fruits (pineapple and mango). Sparkling wines made in the traditional way like Champagne or Cava also have rich bready and brioche notes.
Why it works: Bubbles are the great equalizer. High acidity cuts straight through heavy, creamy sides like mac and cheese or mashed potatoes. It also refreshes the palate between bites of dense food.
5. Unoaked Chardonnay - Rich Enough For the Meal; Bright Enough For the Palate.
Best for: The entire savory side of the meal
Chardonnay Flavors: Chardonnay’s flavors can range from lemon and apple to peach and pineapple. Aged or oaked styles add butter, almond and bready notes.
Why it works: A fresher, cleaner style of Chardonnay has just enough weight to complement savory dishes but enough acidity to stay lively. It handles gravy, herbs, and roasted veggies effortlessly.
So There You Have It - "The Thanksgiving 5!"
Thanksgiving isn’t about choosing a perfect bottle — it’s about choosing a wine that makes the whole table taste a little brighter. These five wines work because they’re flexible, forgiving, and built for variety, just like the meal itself. So pour what feels good, pass the plates, share the laughs, and let the wine simply elevate the moment. Happy Thanksgiving!
Cheers! #ToastToTaste
Thirsty For More?
New Release: Little Black Book of Wine + Food: 60 White & Red Wines to Make Your Tastebuds Blush
Here, sophistication meets style, and wine education finally feels personal. This beautifully curated guide explores 60 white and red wines from around the world—each paired with foods that flatter, flirt, and bring out the best in every sip.
This isn’t your typical tasting manual. It’s a mood board for your palate—a mix of fashion, flavor, and feeling. You’ll discover:
The personalities of 60 wines, from crisp whites to bold reds
Expert pairing tips for salads, seafood, meats, cheeses, desserts, and more
Approachable education on body, acidity, tannins, and balance
A fresh perspective of wine, blending culture and creativity
