Wine Wise
Easy-to-understand tips on what wines work well at Thanksgiving.

The Thanksgiving table presents the ultimate in food and wine pairing challenges. With such an abundance of flavors, how do you choose which wine to swirl and sniff? Is it truly possible to find just one wine that works with both marshmallow-covered sweet potato soufflé and savory chestnut herb stuffing? The following guide has wine pairing suggestions for everything from soup to nuts to make sure this Thanksgiving is a happy and harmonious one.

Turkey
We've all heard the old adage of white wine with white meat, and there is some truth to that. We don't want to lose delicate turkey flavors to a big red wine loaded with concentrated fruit and tannins. However, when pairing a light-bodied white wine with rich pan gravy, the wine gets lost in the mix. For this pairing, it is more important to check out your turkey's trimmings. If it's stuffed with lemons and has a touch of thyme, pair that lovely lad with a white with some weight, like Chardonnay or a sassy Sauvignon Blanc to enhance the citrus. If you're smothering your slice of turkey with that savory pan gravy, pick a lighter red like Pinot Noir or a dry rosé .

Stuffing
Stuffing can range from the super savory, with chestnuts and herbs, to the slightly sweet, with fresh and dried fruits. For either category, a New World Riesling (anything other than those from Europe) is a great match, lending that touch of sweetness to an already savory bite or complementing the existing sweet notes. For dressing with a Southern flare, like cornbread and sausage, choose something with body like a fruit-forward Merlot to round out the spice and complement the sweetness of the cornbread base.

Soup
The all time favorite in this category is the creamy, dreamy butternut squash soup. Usually topped with a swirl of fresh cream, this makes for a decadent beginning to your celebratory meal. This pairing is all about body. Choose something with great acidity to cut through that rich bodied soup and make your mouth water for your next bite. Bubblies, like Schramsburg Blanc de Blanc (CA), Laurent Perrier Ultra Brut (France), or Domaine Carneros (CA) are fun for this pairing, and an herbaceous Sauvignon Blanc, like those from New Zealand, are great at contrasting the soup's velvety texture and nicely complement any fresh herb garnishes like sage or marjoram.

Veggies and Such
Brussels sprouts, green beans, corn and turnips can pose some of the hardest wine pairings. The easiest approach is to look at how these sides are prepared. If you serve any of your veggies straight up (without cream), sip an acidic Sauvignon Blanc or a crisp Chenin Blanc . If you like your vegetables with butter and cream sauces, go for an unoaked Chardonnay (a heavily oak fermented Chardonnay will be too heavy and cloying).

Sweet Sides
Sweet potato soufflé, with its famous bubbling brown sugar and marshmallow top, fares well with the likes of a fruity Pinot Noir or a big jammy Zinfandel. The wine should be as sweet as the dish, or it will taste thin and insipid. Other sweeties, like cranberry sauce or zesty fruit chutneys, play nicely with spicy wines like Gerwurztraminer and, for reds, spicy Syrah and fruity Zins are perfect.

Desserts
Pies, pies and more pies fill the dessert table this holiday. From the prominent pumpkin pie to the time-honored mincemeat, Thanksgiving desserts are traditionally sweet and spicy. Rich Port wines and sweet Sherry are both great with pumpkin pie. For apple pie à la mode, pick a super sweet nectar like Sauternes, late harvest Riesling or an ice wine (like Inniskillin), to add a touch of honey to those heavenly cooked apples and cream.

Multiple Courses
So to answer the big question, "Is there any one perfect pick that stands the challenge?", well, no, there isn't?but there are soooo many fabulous wines that not only work well, but also add a whole other dimension of palate pleasing to the festivities. Most importantly, have fun with this food and wine challenge.

Since the turkey does not usually stand alone, you may want to pour more than one style of wine at the table. If you're planning to pour one white and one red, go for the very versatile Sauvignon Blanc and Pinot Noir . For something a little different, serve a dry rosé . This wine style is very playful with an array of flavors and textures. Rosé wines have a little more weight than whites, but aren't quite as heavy as reds. If you're looking to add a little spice to the scene, include a Syrah or a Zinfandel . As an ode to this all- American holiday it is always a treat to celebrate with American wines.

Maureen C. Petrosky is the author of The Wine Club, A Month- By- Month Guide to Learning About Wine With Friends.