Some of the most popular wines for this holiday are Riesling and Gewurztraminer, which both work well with not only turkey, but with all of the other dominating flavors of the most traditional side dishes. Fetzer Gewurztraminer is soft and fruity, with a bit of sweetness. Or try Trimbach from Alsace, France. It lacks the sweetness, but has more body and personality, and matches beautifully with poultry.

 

Riesling has a unique style and flavor that everyone loves, and pairs well with many foods. Hogue, Ch. St. Michelle make wonderful, food friendly examples. From Germany, choose wines from Selbach or Schonborn. Keep the sweetness to Kabinett or Spatlese.

 

Full bodied Chardonnays have enough personality and flavor for turkey as well as the sides. Aim for the oak influenced wines, which will have enough going on to stand beside the poultry as well as the accompaniments. California and Australia have the edge here. Try Cambria or La Crema from California or maybe Rosemount Reserve Chardonnay from down-under.

 

Red wine is also an option. Wines with good fruit and moderate body and alcohol are your best bets. Try Pinot from Oregon, by Domaine Coteau, Argyle, King Estate or Cloudline. From France, look for Champy Bourgogne Rouge Pinot Noir or Prince Merode Pommard.

 

Also from France, Beaujolais (the Nouveau makes its annual debut this month) makes a fine pairing with Thanksgiving. Popular brands like Louis Jadot and Georges DuBoeuf are fine, as is Henry Fessy.

 

And don’t forget dessert!