What on earth can you pair with a meal whose flavors run the gamut from roasted turkey and garlicky mashed potatoes to cranberry sauce and marshmallow yams? Your best bets are light, juicy reds or off-dry whites.
Think Pinot Noir, Barbera, lighter-bodied Zinfandel or Beaujolais for the reds. Riesling, Gewürztraminer, Viognier or Vouvray for the whites. The fruitiness of these wines will pair nicely with the sweeter items at your Thanksgiving table while a wine that displays good freshness and acidity will help cut through the never-ending buffet of heavy side dishes. If all else fails, choose a bubbly – it will pair well with a broad range of foods and bring festive cheer to the occasion.