Ah, Thanksgiving Day! The turkey has been roasted, the potatoes are mashed (and overcooked to the max), and your cousin is already deep in her second glass of Chardonnay, proclaiming that this is the best wine but let’s face it - even if the turkey is dry and was stuffed a bit wet, perfect wine is the secret weapon that saves the whole shebang. Adding wine to a Thanksgiving spread can be harder than it looks. There’s everything from sweet and salty gravy to rich cranberry sauce, all fighting for attention on your plate.
So let’s talk wine - good wine, the kind that can lift the whole table, the kind you’ll actually remember drinking between your third helping of mashed potatoes and your last slice of pumpkin pie. We got Sommelier Kevin Rodrigues to round up a selection of bottles that will handle the full Thanksgiving parade of flavours with grace, from crisp whites that cut through the richness of the turkey, to properly structured reds on to face the delicious mess on your plate and be ready to please everyone, including yourself.
1. Sparkling Wine (Prosecco):
Why it works: Starting your meal with a glass of sparkling wine is a good idea. Its usfar makes it great for companion canapes and cheeses while keeping the mouth fresh.
Best pairing: smoked salmon, oysters or charcuterie board.
Sommelier Choice: Villa Sandy, Top Asolo Prosecco Specialist DOCG, Veneto, Italy
2. Riesling (Dry)
Why it works: The earthy notes and zesty fruitiness of Riesling can be especially helpful at Thanksgiving, where this wine will mix well with turkey and cranberry sauces
Best combination: Roasted turkey, cranberry sauce and sweet potato casserole.
Sommelier’s Choice: Schloss Vollrads, Riesling Cabinet Torken, Rheingau, Germany
3. Pinot Noir
Why it works: With its low body, red fruit flavors and soft tannins, Pinot Noir is the choice to pair with chicken because it’s light so it won’t overpower the flavor of the bird as it’s known for what the sweet taste of the soft .
Best combination: Roasted turkey, stuffing, green beans casserole.
Sommelier Selection: Kumeu Village Pinot Noir, Kumeu, New Zealand
4. Chardonnay (Unoaked)
Why it works: Un-oaked or trace-oak ripened Chardonnay can be citrusy and capable of bringing refreshing acidity out of control.
Best combination: Roasted vegetables, creamed mashed potatoes, pumpkin pie.
Sommelier recommendation: Domaine Hamelin Chablis, Burgundy, France
5. Beaujolais
Why it works: Beaujolais, a light red wine made from gamay, produces bright fruit flavors and low tannins. It is a good choice for fans of lighter red wines. Can also be served slightly cold.
Best combination: Roasted turkey, stuffing and cranberry sauce.
Sommelier Choice: Joseph Drouhin, Beaujolais Countryside, France