Thanksgiving is one of the hardest meals of the year to pair. Sweet, savory, tart, rich and herby all land on the same plate at the same time. The good news: you don’t need a different bottle for every dish. You need wines that are flexible.
If You Only Buy Two Bottles
- Red: Cru Beaujolais or Oregon Pinot Noir. Light body, bright red fruit and good acidity. They flatter the turkey, stand up to the stuffing and don’t clash with cranberry.
- White: dry or off-dry Riesling. Crisp, aromatic and food-friendly, with enough fruit to handle sweet potatoes and enough acid for the gravy.
And open something sparkling when guests arrive. It’s festive, it works with every appetizer, and it keeps working right through dinner.
Dish by Dish
Roast Turkey
Turkey itself is mild, so the sides and gravy do most of the talking. Pinot Noir, Beaujolais and Chardonnay with light oak are all safe choices. If you smoke or deep-fry your bird, Zinfandel or a Rhône red can handle the extra richness.
Stuffing and Gravy
Sage, thyme and butter love earthy reds. Pinot Noir is the natural match. If your stuffing has sausage, a Côtes du Rhône works well. For an oyster stuffing, try a rich, dry white like white Burgundy or Chenin Blanc.
Cranberry Sauce
Tart and sweet at once, cranberry makes heavy, tannic reds taste harsh. Fruity, low-tannin wines like Beaujolais and Pinot Noir get along with it best.
Sweet Potatoes and Squash
Sweetness calls for a wine with a little fruit or sweetness of its own. Off-dry Riesling, Gewürztraminer or Viognier are good picks.
Green Beans and Brussels Sprouts
Green vegetables can make wine taste bitter. Sauvignon Blanc and Grüner Veltliner handle them well, especially if there’s bacon or lemon involved.
Pie
Remember the rule: the wine should be sweeter than the dessert. Tawny Port with pecan pie, late-harvest Riesling with apple pie, and Madeira or cream sherry with pumpkin pie.
Not Drinking Wine?
Dry hard cider is a great Thanksgiving pour: apple and autumn in a glass, with bubbles to cut the richness. For an alcohol-free option, sparkling apple cider or cranberry and ginger beer with lime both feel like a special occasion.
What to Cook
- The Passport Kitchen Thanksgiving Menu: the full meal, with what to cook and why it works.
- New England Oyster Stuffing: pour white Burgundy or Chenin Blanc.
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