Thanksgiving Wine Picks That Actually Work

Thanksgiving is basically a wine pairing nightmare. Sweet potatoes, turkey, cranberry sauce, gravy, stuffing, Aunt Linda green bean casserole – try finding one wine that goes with all of that. I have been the designated wine person for my family Thanksgiving for about eight years now, and I have learned some things.

The Real Challenge Here

Thanksgiving food is all over the map. You have got savory turkey, sweet cranberries, buttery mashed potatoes, and probably some weird casserole your cousin insists on bringing. No single wine handles all of this perfectly.

My solution: bring multiple wines and let people mix and match. Trying to find the one perfect bottle is a recipe for stress.

Red Wines That Work

Pinot Noir is my go-to red for Thanksgiving. Light enough not to overwhelm the turkey, acidic enough to cut through rich gravy. Oregon Pinot or good Burgundy if you want to impress, California Pinot if you are keeping it casual.

Beaujolais is underrated for this meal. It is fruity, light, and super food-friendly. Plus people who claim they do not like red wine often enjoy Beaujolais because it is not heavy or tannic.

Zinfandel works if your crowd likes bigger wines. The jammy fruit pairs surprisingly well with cranberry sauce. Just know it might overpower the turkey for some people.

White Wines That Work

Riesling is basically the Swiss Army knife of Thanksgiving wines. The sweetness (even dry Riesling has some) complements the sweetness in the sides. The acidity keeps things fresh. I always bring at least one Riesling.

Chardonnay works well with turkey, especially if you pick a richer, oaked version. The butter notes match buttery mashed potatoes. Just avoid anything too heavy or oaky.

Gewurztraminer is an underdog pick. The spice notes pair with herbed stuffing, and the slight sweetness works with cranberry sauce. It is different enough that people remember it.

The Sparkling Wine Argument

Some people open Champagne for Thanksgiving and just drink bubbly all day. I respect this approach. The acidity and bubbles cleanse your palate between bites of heavy food.

If you go this route, pick something in the Brut range. Too sweet and it clashes with the savory dishes. Prosecco works for budget-friendly bubbles. Cava is another solid choice.

Rose as a Secret Weapon

A good dry rose bridges the red and white camps. It has enough body for the turkey but enough freshness for the lighter sides. Last year I brought a Provence rose and it was the first bottle we finished.

What I Actually Bring

For my family of twelve-ish, I typically bring:

One bottle of sparkling for the first hour while people are snacking. Two bottles of white (usually a Riesling and a Chardonnay). Two bottles of red (Pinot Noir and something crowd-pleasing like a Merlot or Zin). One bottle of dessert wine for later.

This sounds like a lot, but Thanksgiving is a long meal and people drink more than they think they will.

Temperature Matters

Do not serve your reds at room temperature if your house is warm from cooking. Slightly chilled reds (maybe 20 minutes in the fridge) taste better with heavy food.

White wines should be cold but not ice cold. Too cold and you cannot taste anything. Pull them from the fridge 15 minutes before serving.

My Best Thanksgiving Wine Advice

Do not stress about perfection. Thanksgiving is about family and gratitude, not optimal food pairings. A mid-range wine that everyone enjoys beats a perfect pairing that sits untouched.

Buy more than you think you need. Nothing worse than running out of wine before dessert.

And most importantly – make sure you actually like the wines you bring. You are going to be drinking them too.