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Course-by-Course Thanksgiving Wine Guide

This Thanksgiving turkey might be too pretty to eat!

There’s nothing wrong with picking a wine or two that will please all your guests and complement your full buffet of Thanksgiving dishes.  In fact, if that’s your style, we have two posts for you: one on great Thanksgiving wines, and one on Beaujolais Nouveau.

But if you’re more of the adventurous type when it comes to wine, you might think about another great technique: pairing a wine with each course.  This can be a great way to facilitate spirited dinner table conversation (something you might be looking for if you have guests you don’t know that well), or keep the table talk away from that family-dinner mood-killers: politics.  If you find your interest piqued, take a “pique” at our handy Thankgiving pairing guide:

Appetizers (think olives, pate, cheese and crackers, and the like): Champagne, Cava, Prosecco, and sparkling white wine.

Creamy soup (like a first course of roasted butternut squash soup, my family favorite): Full-bodied whites such as Chardonnay.

Green salad with vinaigrette (one with orange slices, bleu cheese and toasted walnuts makes a festive fall first course): High-acid wines like Sauvignon Blanc or Zinfandel.

Turkey and sides (of course): Think smooth.  Crisp and medium-bodied are words you should look for.  Try Pinot Noir, Beaujolais, Sauvignon Blanc, or Pinot Grigio.

Desserts: If you can handle a dessert wine after all that food, go for Sauternes or Vin Santo.  If the mere thought makes your sweatpants feel tight, go for more Champagne, or (yes, we said it) coffee.

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