No matter how often you read our advice for pairing wine with the traditional Thanksgiving turkey — or any columnist’s advice, for that matter — the conclusion is the same: serve whatever you want. The great attribute of turkey is that almost any wine works, except tannic wines like cabernet sauvignon. It’s a neutral meat that pairs well with pinot grigio just as well as pinot noir.
And, as far as the side dishes go, there is very little that pushes your choice in a particular direction. Having said that, we prefer chardonnay for the Thanksgiving dinner. First, a creamy chardonnay that has undergone a lot of malolactic fermentation does well with all that gravy you’re putting on the meat and potatoes.
Second, it’s a versatile wine that marries well with any kind of dressing or vegetables. But no matter what you choose, don’t fret over the match. Do as we do and serve red and white so that your guests can exercise their biases.
You might want to consider a welcome drink as people walk in the door. It could be as easy as sangria ladled from a bowl or a mixed drink, such as an Aperol spritz of prosecco, soda and Aperol. Aperol adds red to the glass and for that reason we also like sparkling wine or champagne.
Not only do they add festive red to the atmosphere, but the bubbles make the occasion special. Chardonnay comes in all prices. If you have a large crowd, you might want to look for less-expensive versions.
But, if your dinner will be intimate and small, we hav.
