By tradition, more wine is sold for Thanksgiving Day dinner than for any other meal of the year. Plan ahead what wines you will serve right along with your Thanksgiving meal to get the best value for this spectacular day. Our Thanksgiving wine pairing guide has the rundown of wines that are perfect with turkey and all the fixings.
In some ways, choosing a single wine for Thanksgiving dinner is difficult, given the great variety of foods and flavors. There’s white and dark meat. There are sweet and rich yams, tart cranberries, buttery mashed potatoes, stuffing made with any number of ingredients, and spiced pumpkin pie for dessert. You may want to serve a little of several different types of wine so guests can taste a wine with each dish. Or you may want to pick one good all-purpose wine.
The most important consideration is the wine’s taste, how it complements what you’re serving, and what you like. There are no hard-and-fast rules for picking the right red or white wine. Whether you favor whites or reds, lighter, livelier, less complex wines go better with the traditional Thanksgiving feast than heavier, more complicated ones. (After all, you don’t want everyone to be asleep by 3 p.m.!)
This Thanksgiving wine pairing guide has the rundown of wines that are perfect with turkey and all the fixings.
The fine bubbly bite of a great sparkling wine makes any event more lively and special. Serve a flute or two as a starter as guests are arriving — or at the table; they’re wonderful companions for food. If you’re serving a sparkling wine with dinner, be sure it is labeled brut (which means it is dry) and not a sweet sparkling wine. See our selection of Champagne and Sparking wines.
Though the standby white wine for many is Chardonnay, generally, the oakiness and intensity of most Chardonnays is not ideal for the Thanksgiving feast. Consider instead white wines that are refreshing, tangy, and fruity, such as:
- Viognier: Floral and fruity, with essences of peach, apricot, and pear. Low acidity.
- Chenin Blanc: Spicy and slightly sweet with high acidity.
- Sauvignon Blanc: Light and crisp, with grassy or herbaceous flavors. Higher acidity.
- Riesling: Can be dry or sweet; spicy, fruity flavor with touches of peaches or apricots and a floral fragrance.
- Gewurztraminer: Can be dry or sweet. The German word gewurtz means “spiced.” These wines are highly aromatic with floral touches and spice notes such as cloves or nutmeg.
2016 Honig Sauvignon Blanc
Bright acidity and crisp freshness, with flavors of juicy peach, passion fruit, and grapefruit, and the enticing aromas of jasmine and lemon zest. Medium-bodied, with a lingering finish. Aged on light lees.
Yes, you can serve red wine with turkey breast. You may not want to serve Cabernet because it is generally too tart and high in tannins to match well with turkey, but you can serve a lighter red. In fact, it is a red wine that has long been the classic choice for Thanksgiving because its light berry brightness contrasts well with the heartiness of the traditional menu. But red wine doesn’t stop there. Consider any of the following:
- Pinot Noir: Younger wines are fruity with essence of plums, strawberries, cherries, and raspberries. Older wines have a smoky edge to them.
- Syrah: Strong spice and black pepper qualities. Older syrahs are fruitier, with some smokiness. Also called Shiraz if it comes from Australia.
- Zinfandel: Lots of intense, plummy, jammy flavors with spicy or peppery notes.
- Beaujolais: Light and dry with fresh, fruity flavors. Choose more recent vintages and serve it slightly chilled.
Moderately light cherry red color in the glass. Lovely aromas of Bing cherry, baking and wood spices and sandalwood.The cherry cola essence charges out of the bottle initially in a light to mid weight style wine that is fresh and juicy.
Between Red and White
- Rose: Crisp, light, and fruity, this lovely light pink wine (much drier than syrupy White Zinfandel) might be just the thing to serve with a hearty meal. Serve it chilled.
- Muscat: Can be white, light, and slightly sweet or dark and quite sweet. Perfumy and musky, with essence of oranges. Serve chilled.
- Port: Sweet, fairly heavy fortified wine. Younger ports are fruitier. Older ports are less sweet, tawny in color, and have a nuttier flavor from longer aging in wood.
- Sauternes: Be sure there’s a final “s” on the bottle of Sauternes you buy. “Sauterne” is a generic name for cheap, dry to semisweet wines made from a blend of only fair-to-middling grapes. Real Sauternes comes from France and is delightfully sweet, with notes of vanilla, pineapple, and peach.
- Riesling or Gewurztraminer: Reprise either of these — in their sweeter incarnations (see entries under “The Whites,” above) if you served them with dinner. Or break out a new bottle with the pumpkin pie.
Deep purple color, intense nose of crushed berries, vanilla cream and hints of spice, on the palate the wine is rich and intesnse, great charachter and true to its origins, smooth and velvety with a long supple finish.