Pairing wine with Thanksgiving is particularly tricky because most sources agree that there is too much going on in the meal for one wine to satisfy all dishes. If you have a traditional Thanksgiving meal, your plate is filled with a wide variety of flavors -- sweet, savory, green, acid, and butter. So. Much. Butter. What's the best wine to pair with all of these flavors and dishes? See below for a guide that will hopefully point you in the right direction. If you have the budget and ability, I recommend having a variety of options on the table for the various courses.
Our families are red wine drinkers, so I know we need to have a good bottle of red on the table. This year, I plan to pair our meal with this Seghesio Family Carignane from Weekly Tasting. It is the most food friendly wine I think I've had, and the flavors will go so well with a lot at the table. The mild tannin will not overpower any of the dishes, it's got the warm spices like cinnamon, and there's a hint of tart cherry or cranberry in there. Does that not sound like Thanksgiving in a bottle?!
If you don't have access to the Carignan, I recommend a Zinfandel or lighter Pinot Noir. Classic Thanksgiving reds right there. Zinfandel has similar quailities to the Carignan I mentioned, and Pinot Noir has that earthy, acidic quality that mirrors cranberry and will go nicely with the turkey.
My recommendations: Gnarly Head Zinfandel for the price point and availability, or La Crema Willamette Pinot Noir.
If our family is full of red drinkers, why even have a white? Butter. Green beans. That's why. A classic Thanksgiving white is Chardonnay. I'd go for one that's oaked because that malolactic fermentation will give you the creaminess you want to go with those mashed potatoes. Don't get an oaky, butter bomb, but find one that is well balanced and you'll love it!
As for green vegetables, they are infamous for being tough to pair with. Brussel sprouts, asparagus, green beans... they're all stumpers. Some would say to just re-hydrate with that course and drink water, but if you really want something to go with the veggies, I'd mimic the flavors in a Sauvignon Blanc, or if you're feeling adventurous, a Gruner Veltliner. The whites are also where you can bring in.
My recommendations: Ramey Chardonnay for a higher price point, or for a more affordable bottle, try the Olema Chardonnay. Both are from Total Wine. For the greens, try the Starborough Sauvignon Blanc, which I believe is widely available in grocery stores, or the Winzer Krems Gruner from Total Wine.
I HIGHLY recommend having a dessert wine for all the pie. Many people will continue drinking whatever they had a dinner, and really, it's doing a disservice to the drinker and the dessert. The key for pairing wine with dessert is that the wine should be sweeter than the dessert or it will taste funky. If you don't care, then cheers to you! I've definitely done that 99% of the time. This year, I'm feeling a little celebratory and will be sure to have a 20-year Tawny Port to go with dessert. Other recommendations are Vin Santo, Canadian Ice Wine, or a late harvest Riesling.
"I can only have one bottle."
If you truly want just one bottle to go with everything, I'd choose a sparkling wine. It'll be your best bet because the bubbles will help cleanse the palate between dishes. Champagne is a great choice if your budget allows, but you can also find a good option at a lower price point.
My recommendations: For the lowest price point, I'd try Juvé y Camps Pinot Noir Rosé Cava found at Whole Foods. For something a little more celebratory, try a bottle of Schramsberg - Blanc de Blanc or Brut Rosé would both be tasty.
I hope you all have the most wonderful holiday, and that your hearts (and bellies) will be full and happy!