Previously, I mentioned that Thanksgiving has always been my very favorite holiday of the year. Growing up, the dinner would rotate between our house and my two aunts’ homes. No one in my family really drank, though occasionally a single bottle of wine might appear on the table.
These days, we do enjoy wine with our Thanksgiving meal. I’ve done a bit of research—both online and through personal tasting—and here are a few pairings I’ve come to appreciate:
- Chardonnay (especially lightly oaked or unoaked): Complements roasted turkey and buttery sides like mashed potatoes.
- Riesling (dry to off-dry): Balances savory turkey with sweet-tart cranberry sauce and spice-laden stuffing.
- Pinot Noir: A classic pairing—its bright acidity and red fruit notes enhance turkey’s flavor without overpowering it.
- Zinfandel: Bold and spicy, great with smoked or barbecued turkey and rich sides.
This past year, I’ve become more open to possibilities, so I think I’ll serve both a Chardonnay and a Pinot Noir. That way, everyone can enjoy a glass that suits their taste, and the table will feel just a little more festive.
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