The three-bottle plan
If you only read one section, read this one. Put out one of each and you have every dish covered:
- A light, juicy red: Pinot Noir or a cru Beaujolais such as Morgon or Fleurie. Works with turkey, stuffing, cranberry sauce and ham.
- A crisp white with a touch of sweetness: an off-dry Riesling. The best match for sweet potatoes, spiced sides and anyone who "doesn't like red".
- Something sparkling: Champagne, Cava or Prosecco. Perfect for arrivals, appetizers and anything fried.
Dish by dish
| Dish | Best wine | Also good |
|---|---|---|
| Roast turkey, white meat | Pinot Noir | Chardonnay (lightly oaked), Gamay |
| Dark meat and gravy | Zinfandel | Grenache, Pinot Noir |
| Deep-fried turkey | Champagne | Cava |
| Herb stuffing | Pinot Noir | Chenin Blanc |
| Cranberry sauce | Gamay (Beaujolais) | Pinot Noir |
| Sweet potato casserole | Off-dry Riesling | Gewürztraminer |
| Mashed potatoes | Chardonnay | Pinot Noir |
| Green bean casserole | Pinot Noir | Chardonnay |
| Glazed ham | Riesling | Rosé, Gamay |
| Mac and cheese | Chardonnay | Champagne |
| Cheese board | Champagne | Port with blue cheese |
| Pumpkin pie | Tawny Port | Late-harvest Riesling |
| Pecan pie | Tawny Port | Sauternes |
| Apple pie | Moscato | Sauternes |
Why these wines work
- Acidity cuts through richness. Gravy, butter and cream need a wine that refreshes your mouth between bites.
- Low tannin plays nice with cranberry. Big, tannic reds turn bitter and metallic next to tart fruit sauces.
- A little sweetness tames sweet sides. Next to marshmallow-topped sweet potatoes, a bone-dry wine tastes sour. An off-dry Riesling does not.
- Dessert wine should be sweeter than dessert. Otherwise the wine tastes thin. That is why Port beats a dry red with pie.
What to skip
- Big, oaky Cabernet Sauvignon. It overpowers turkey and clashes with cranberry sauce. Save it for steak.
- Heavily oaked, buttery Chardonnay with the sweet sides. Choose a lighter, fresher style.
- Dry red with pie. Pour Port or Moscato instead.
How much wine to buy
Plan on about half a bottle per wine-drinking adult for a long dinner, a bit more if the afternoon starts early. For 10 wine drinkers, that is about 5 bottles: 2 red, 2 white and 1 sparkling is a good split. Our wine party calculator does the math for any group.
On a budget
You do not need expensive bottles. A Beaujolais-Villages, a German Riesling and a Spanish Cava each cost about $15 or less and cover the whole meal.
Serving tips
- Chill the whites and sparkling wine the night before; take the whites out about 20 minutes before dinner.
- Give light reds like Pinot Noir and Beaujolais 15 to 20 minutes in the fridge. Slightly cool red tastes fresher with a heavy meal.
- Open reds when the turkey comes out to rest. That is all the "breathing" they need.
More pairings: Thanksgiving turkey, ham, cheese board and fruit desserts.
