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Thanksgiving Wine Guide

Nov 19, 2025

Organic, thoughtfully made wines to celebrate the season

Thanksgiving is one of those meals that feels like it was made for wine. Between the savory herbs, roasted vegetables, buttery textures, and subtle sweetness of fall produce, there’s an incredible range of flavors on the table — and the right wines make everything shine.

As always, I lean toward small, organic producers who work with intention, minimal intervention, and a deep respect for their land. European wines often fit this bill naturally — not because American wines can’t — but because many European regions have been farming organically long before it was trendy. That said, there are wonderful domestic producers worth seeking out too.

Here’s how I’d build your Thanksgiving table, one glass at a time.

The Usual Suspects

Classic Thanksgiving wines that never miss

These are the go-to varietals that pair gracefully with nearly everything on the table — from turkey to stuffing to roasted root vegetables. They’re balanced, food-friendly, and crowd-pleasing.

  • Beaujolais (especially Cru Beaujolais like Morgon or Fleurie)
    Fresh, juicy, and vibrant with red fruit — think cranberry and cherry — Beaujolais is basically Thanksgiving in a glass. It pairs beautifully with turkey, mushroom stuffing, and roasted sweet potatoes.

  • Pinot Noir
    A perfect match for the full spread. Elegant red fruit, earthy undertones, and bright acidity keep every bite feeling fresh. Look for producers in Burgundy, Oregon’s Willamette Valley, or Sonoma Coast who farm organically.

  • Chardonnay
    A textured white with enough body to stand up to richer dishes like mashed potatoes, gravy, and buttered rolls. Try a lightly oaked Chardonnay from Chablis or Jura for a mineral, elegant edge — or a Sonoma producer who keeps it clean and balanced.

  • Rosé of Pinot Noir
    Often overlooked in fall, but a dry, savory rosé is fantastic with turkey, cranberry sauce, and roasted squash. Look for something from Provence or the Loire Valley.

🍖 For the Non-Turkey Crowd

Perfect pairings for ham, beef, and other holiday mains

Not everyone roasts a turkey — and that’s okay. Whether your centerpiece is a glazed ham, prime rib, or roast tenderloin, these wines bring balance and depth to those richer flavors.

  • Gamay (Cru Beaujolais like Morgon or Moulin-à-Vent)
    Lighter-bodied but structured enough to handle glazed ham or pork loin. Its juicy red fruit and bright acidity balance out salt and sweetness beautifully.

  • Grenache or GSM Blend (Southern Rhône, Spain, or Paso Robles)
    A silky red with red berry fruit, spice, and soft tannins — perfect with roasted pork or herbed beef tenderloin. Look for producers in Gigondas, Châteauneuf-du-Pape, or Priorat who work organically.

  • Cabernet Franc (Loire Valley or Finger Lakes)
    Elegant and savory with notes of herbs, tobacco, and red currant. It pairs beautifully with beef tenderloin, lamb, or mushroom-based mains.

  • Barolo or Barbaresco (Piedmont, Italy)
    For the prime rib lovers — these Nebbiolo-based wines are earthy, floral, and structured, with just enough tannin to cut through marbling and rich sauces. Decant before serving to let it open fully.

  • Optional White: Chenin Blanc (Loire Valley)
    If your guests prefer white wine, a dry or off-dry Chenin has the texture and acidity to pair with both pork and beef dishes, especially those with glaze, mustard, or spice.

Pro Tip: If you’re serving beef or lamb, don’t over-oak your reds. Look for medium-bodied styles with freshness and lift — European producers tend to nail that balance naturally.

The Sparkling Queens

Because every holiday deserves bubbles

Sparkling wines bring life to the table, cutting through richness and refreshing your palate between bites. They’re also perfect for that first toast of the day (or let’s be honest, with breakfast too).

  • Franciacorta (Italy)
    Italy’s refined answer to Champagne. Made in the traditional method, it’s complex yet creamy, with almond, citrus, and brioche notes — perfect for creamy mashed potatoes or buttery rolls.

  • Champagne (France)
    The gold standard. Bright acidity and delicate bubbles cleanse the palate and elevate the entire meal. Pair it with oysters, potato gratin, or fried appetizers for pure magic.

  • Crémant d’Alsace or Crémant de Bourgogne
    Exceptional value sparkling wines made just like Champagne, often from Pinot Blanc, Chardonnay, or Pinot Noir. They shine with roasted poultry, cheese boards, or herb-roasted carrots.

  • Dry Lambrusco (Emilia-Romagna, Italy)
    A red sparkling wine that’s criminally underrated. Fruity yet dry, with a touch of fizz and tannin — it’s incredible alongside charcuterie, salty ham, or roasted mushrooms.

Unique Finds from Around the World

For the adventurous drinker who loves discovery

If you want something a little unexpected but still food-friendly, these wines will bring excitement and conversation to the table.

  • Mencía (Spain)
    A light-bodied red with floral aromatics and fresh acidity — imagine something between Pinot Noir and Cabernet Franc. Perfect with turkey, sausage stuffing, or roasted Brussels sprouts.

  • Blaufränkisch (Austria)
    Bright red fruit, spice, and earthy depth — it’s a dream with roasted duck, cranberry sauce, or herbed pork tenderloin. Try producers from Burgenland who work biodynamically.

  • Greco di Tufo (Campania, Italy)
    A full-bodied southern Italian white with citrus, almond, and minerality. It cuts through creamy dishes like mashed potatoes or mac and cheese and pairs beautifully with roasted cauliflower.

  • Viognier (France or Virginia)
    Floral and lush with stone fruit and a silky texture, Viognier complements spiced sweet potatoes, glazed carrots, or squash soup. It’s a great “bridge” wine for guests who usually prefer Chardonnay.

Something Fun for the Dessert Table

Sweet wines that end the night on a high note

Dessert wines are the unsung heroes of holiday meals. They don’t have to be cloying — when made well, they balance sweetness with acidity and depth.

  • Sauternes (Bordeaux, France)
    Honeyed, rich, and endlessly complex. Perfect with pumpkin pie, roasted pears, or even a cheese course with blue cheese and nuts.

  • Tokaji (Hungary)
    A classic botrytized wine with notes of apricot, orange peel, and spice. Wonderful with apple tart, pecan pie, or sweet potato soufflé.

  • Vin Santo (Tuscany, Italy)
    Nutty, caramelized, and beautifully oxidized — pair it with almond cookies, biscotti, or spiced bread pudding.

  • Ben Ryé (Passito di Pantelleria, Sicily)
    Sun-dried Zibibbo grapes create a luscious yet bright dessert wine with tropical fruit and saline minerality. It’s fantastic with pecan pie or salted caramel desserts.

  • Brachetto d’Acqui (Piedmont, Italy)
    Lightly sparkling, ruby-red, and gently sweet with notes of rose and strawberry. The perfect pairing for chocolate desserts or fruit tarts.

How to Build Your Thanksgiving Wine Lineup

Simple, thoughtful pairings that make hosting effortless

A well-balanced Thanksgiving wine lineup doesn’t have to be complicated — just think in layers: start light, move to richer styles, and end with something sweet or sparkling.

If You’re Keeping It Simple (2 Bottles):

  • Sparkling Wine — Crémant, Champagne, or dry Lambrusco for the toast and appetizers.

  • Pinot Noir or Beaujolais — Bright, food-friendly red for the main event.

If You Want to Impress (4 Bottles):

  • Franciacorta or Champagne — Start with something elegant and celebratory.

  • Chardonnay or Greco di Tufo — A balanced white for the first course and lighter dishes.

  • Pinot Noir or Mencía — The classic choice for turkey and sides.

  • Sauternes or Vin Santo — A luscious finish for dessert.

If You’re Going All Out (The Sommelier Lineup):

  • Sparkling aperitif (Champagne or Crémant)

  • Aromatic white (Viognier or Greco di Tufo)

  • Elegant red (Pinot Noir or Blaufränkisch)

  • Conversation wine (Mencía or a dry Lambrusco)

  • Dessert wine (Sauternes, Ben Ryé, or Tokaji)

👉 Pro Tip: Plan for about half a bottle per guest for dinner, or more if you’ll be serving multiple courses. Chill reds slightly before serving, and don’t worry about having the perfect glassware — a little intention goes a long way.

 The Meal

  • Appetizers: Champagne, Franciacorta, or Crémant d’Alsace

  • Turkey & Stuffing: Beaujolais, Pinot Noir, or Mencía

  • Creamy Sides: Chardonnay, Greco di Tufo, or Viognier

  • Charcuterie Boards: Dry Lambrusco or Crémant de Bourgogne

  • Desserts: Sauternes, Vin Santo, or Brachetto d’Acqui

Final Thoughts

The beauty of Thanksgiving is that there’s no single “right” pairing. The key is to look for balance — wines with freshness, moderate alcohol, and real character. Choose bottles that were made with care, from producers who respect their land, and you’ll taste that integrity in every glass.

Whether you open something classic or adventurous, may your table be full of gratitude, laughter, and a little sparkle.

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