Thanksgiving Wine Guide: What to Serve

Thanksgiving is the Super Bowl of dinner parties, and it might be the single hardest meal on the planet to pair wine with. Think about it: roast turkey, gravy, cranberry sauce, sweet potatoes (possibly with marshmallows – we don’t judge), green bean casserole, stuffing, rolls, and pie. That’s sweet, savory, rich, acidic, and starchy all fighting for space on one plate.

No single wine is going to be perfect with all of that. But some wines handle the chaos far better than others. This guide works for Thanksgiving, Christmas, holiday dinners, or any big family meal with a crowded table.

The Golden Rule: Versatility Over Prestige

Forget that expensive Napa Cabernet. Holiday dinners need wines that play well with many flavors simultaneously, not wines that demand attention. You want medium-bodied, high-acid, fruit-forward wines that complement food without bulldozing it.

The best Thanksgiving wines share three traits:

• Good acidity (cuts through rich food)
• Moderate tannin or none (doesn’t clash with cranberry or sweet dishes)
• Enough fruit to stand up to bold flavors without being jammy

The Best Grapes for the Holiday Table

Red Wines

Pinot Noir – The undisputed Thanksgiving champion. Light enough not to overpower turkey, acidic enough to cut through gravy, and fruity enough to play nice with cranberry. Oregon Pinot Noir is especially good here, with its earthy, red-fruit character.

Beaujolais (Gamay) – If Pinot Noir is the safe pick, Beaujolais is the fun pick. Cru Beaujolais from Morgon, Fleurie, or Brouilly delivers bright cherry fruit, a hint of spice, and almost zero tannin. Serve it slightly chilled for maximum effect.

Zinfandel – The American pick. A good California Zinfandel (not the 16% alcohol fruit bomb variety, look for 13.5-14.5%) brings warm berry fruit and baking spice that echoes the flavors already on the table. It’s bold enough for dark meat and stuffing without being a wrecking ball.

White Wines

Riesling (off-dry) – This is the secret weapon. A German Kabinett or Spätlese with a touch of sweetness is miraculous with Thanksgiving food. The sweetness bridges to sweet potatoes and cranberry, while the acidity slices through everything else. If your table includes spicy dishes, Riesling is non-negotiable.

Chenin Blanc – Vouvray from the Loire Valley, specifically. It has the same sweet-acid balance as Riesling but with a honeyed, waxy richness that loves roast poultry. Demi-sec (off-dry) Vouvray is stunning at the holiday table.

Gewürztraminer – Polarizing, but perfect. The lychee-and-rose aromatics and slight sweetness pair beautifully with turkey and all the trimmings. It’s the wine equivalent of adding a little spice to your plate.

Specific Bottle Recommendations

How Much Wine to Buy

The math is simpler than you think:

• One bottle serves about 5 glasses
• Plan for 1 glass per person per hour for the first two hours, then half a glass per hour after that
• For 8 guests over 4 hours: roughly 4-5 bottles total
• Always buy one extra bottle per 6 guests as a buffer

For a table of 8, a solid lineup would be: 2 bottles of red, 2 bottles of white, and 1 bottle of sparkling for arrival. That’s plenty without being excessive.

Wines for Each Course

Arrival/appetizers: Sparkling wine. Cava or Crémant. It sets the mood, pairs with everything from cheese to charcuterie, and gives you something to pour while the turkey finishes resting.

The main event: This is where Pinot Noir, Beaujolais, Riesling, and Chenin Blanc shine. Put out both a red and a white and let people choose. Having options prevents the inevitable “I only drink red” problem.

Dessert: Don’t overthink this. A Moscato d’Asti (low alcohol, gently sweet, lightly sparkling) is perfect with pumpkin pie. A tawny Port works with pecan pie. Or just skip dessert wine entirely and pour coffee. No one will complain.

What NOT to Bring

Big, tannic Cabernet Sauvignon. The tannins clash horribly with cranberry sauce and sweet dishes. It’s like putting on a winter coat in a sauna.

Heavily oaked Chardonnay. That buttery, oaky style fights with nearly everything on the Thanksgiving table. If you want Chardonnay, go unoaked or lightly oaked (Chablis, Mâcon-Villages).

Very dry, austere wines. Young Barolo, tannic Nebbiolo, or aggressive Sangiovese – these need simpler food to shine. They’ll taste bitter and harsh next to sweet potatoes and cranberry.

Anything over 15% alcohol. High-alcohol wines fatigue the palate quickly. You want wines you can drink all afternoon without hitting a wall by dessert.

Host vs. Guest Wine Etiquette

If you’re hosting:

• Have wine open and poured when guests arrive. Standing around waiting for drinks is awkward.
• Don’t serve your most expensive bottle first. Start with something good but accessible, then bring out the nicer stuff with the main course.
• Chill your reds slightly (15-20 minutes in the fridge). Dining rooms are warm with a crowd, and slightly cool reds taste better than warm ones.

If you’re a guest:

• Bring wine the host would actually enjoy, not just the cheapest bottle at the store. $15-20 is a reasonable sweet spot.
• Don’t expect your bottle to be opened that night. The host probably has a plan. If they open it, great. If not, it’s a gift.
• Sparkling wine is always a safe guest bottle. It’s festive, universally liked, and signals that you put in effort.
• If you know the host well, ask what they’re cooking and bring something that complements it. That kind of thoughtfulness goes a long way.

The Honest Truth

The best Thanksgiving wine is whatever makes the people at your table happy. If your uncle loves his oaky Chardonnay and your sister swears by Malbec, let them have it. Wine is supposed to make a meal better, not start a debate.

That said, if you quietly put a bottle of off-dry Riesling on the table, the people who try it will thank you.

Planning your holiday wine lineup? Use Sommo to scan labels at the store, check tasting notes, and log your favorites so you remember what worked (and what didn’t) for next year.

Photo by Noah Samuel Franz on Unsplash