The Thanksgiving feast is a cornucopia of flavors that can be super challenging to pair with wine. From turkey to cranberries, stuffing to green bean casserole, and candied yams to brussel sprouts, finding a wine that goes well with all of it is tough.
A couple things you’ll want to keep in mind when picking out your wine this week. Acidity in wine is key. There’s gonna be plenty of butter, cream, and duck fat in your food this week. Pair it with a wine having vibrant acidity, and you’ve got a match made in heaven. Secondly, you’ll want your wine to have a little texture to it. Sauvignon Blanc, albeit vibrant in acid, will be too light on texture, with all that complexity and sugar in the food. Riesling, Gruner Veltliner, Semillon, and Pinot Gris will work well for whites, while Gamay, Grenache, French Loire Cabernet Franc, and Pinot Noir are great choices for reds. When buying red this week, stay away from medium full to full tannins. Save those wines for steak. Although tannins love fat, having a wine with a tannic focus will completely dominate Thanksgiving’s flavors.