Let’s face it — Thanksgiving dinner is a lot of work. There’s planning a menu, shopping, prepping, executing cooking and baking times, serving; not to mention the cleaning and de-cluttering. Choosing the right wine can feel like the last thing on your to-do list. While it’s easy to grab some Champagne and call it a day, serving wine that complements each dish elevates the meal and gives guests an experience to rave about.

We tapped experts to help pick the wine varietals that are not only food-friendly, but will have guests stunned at the unique and playful way each works on the Thanksgiving table. Check out what they say are the best wines to pair with each course — from an appetizer spread through dessert — and give your guests something extra to be thankful for this year.

What to Drink with Appetizers

While turkey may be the main event for this holiday, putting out a good spread for guests to nibble on while they arrive is always customary. Everything from a charcuterie board to soups, dips, deviled eggs and more can grace the appetizer table. But with so many types of dishes, it may be difficult to pick the type of wine that will work the best with all of them. Not so fast, say experts.

Will Taylor, Beverage Director at New York, NY-based La Compagnie Flatiron notes that bubbles are always a crowd pleaser as well as a palate pleaser; starting with them sets the mood for the entire dinner. And, he explains that while Champagne is preferred, there is a sparkling wine that can hit a variety of budgets without sacrificing on quality, like Cava, Cremant du Jura or some festive PetNats.

But bubbly isn’t the only option: “Chardonnay and Chenin Blanc have the widest crowd appeal as well as the most varied applicability — these two workhorse varieties will pair with most appetizers you're bringing to the table,” says Taylor.

If you’re looking to pull out something unique to start off the meal, Vonda Freeman, Director of Beverage Programs at Charleston, SC-based The Indigo Road Hospitality Group says that Grechetto, a full-bodied white from Italy, is the choice.

“Grechetto is from the lesser-known Italian region of Umbria. It is used as a blending grape in Orvieto but when it is found as the single star of the show, it really shines,” she says, noting that it works particularly well with cured meats, deviled eggs and pungent cheeses. She also explains that the nose has aromas of apple, dried apricots and hazelnuts, making it a perfectly on-theme sipper.

Looking for a red wine option? William Eccleston, General Manager and Wine Director at Panorama Wine Bar in Philadelphia says that the old Thanksgiving standby, Beaujolais Nouveau will be a hit alongside any type of light bites, as will Cabernet Franc.

“I love the Beaujolais Villages Crus–like Moulin a Vent, Chenas, or Julienas for a more serious flavor that doesn’t overpower. Cabernet Franc from the Loire Valley brings similar flavors of tart cranberry and gamey wild raspberry — think of mirroring the cranberry sauce on the Thanksgiving menu as a condiment to all of the turkey, gravy and stuffing and we’re in the right ballpark,” he says.

Recommended Bottles:

• Romanelli “Fonte Perna” Grechetto, Umbria, Italy 2022
• Raventós Blanc, Blanc De Blancs, 2021, Sant Sardurni D’Anoia, Catalonia, Spain
• Jacques Lassaigne "Les Vignes des Montgeuex," Montgueux, France
• Domaine Tissot "BBF" NV, Jura, France

What to Drink with the Main Course

Turkey, stuffing, cranberry sauce and all of the accoutrements are what everyone waits for 365 days per year, so it should definitely be given its time to shine. With that, you’ll want to choose something that complements the flavors and textures of the meal without overpowering it. That’s right, time to put away those big, bold Cabernets and oaked Chardonnay in favor of wine that enhances each bite.

“A new world Pinot Noir with warm red fruit like wines from Sonoma or Santa Ynez Valley, California, Australia, Chile or South Africa would work,” says Mia Martensson, Resort Sommelier, Seven Stars Bay Resort and Spa, Turks and Caicos. She explains these wines have ripe fruit and good acidity that works well with earthy stuffings with mushrooms, cranberry sauce and roasted vegetables — all of the things that can be found alongside the turkey.

Sofia Villalón, a food and beverage professional who has worked in restaurants, catering and now owns Pichona, a pop-up bakery in Vermont, says that red wines that are fresh, juicy and low in tannins are your best bet for perfect harmony between your wine and food.

“We all can lean on Pinot Noir for most things, as its fresh, light, and low tannins,” she says, but there is no reason to stay in the safe zone. “Let's look towards other light red wine varieties that can stand to please during dinner like Gamay, Grenache, Blaufrankisch, and Zinfandel. From an earthy Gamay to a jammy Zin, you can find happiness anywhere,” she explains.

Taylor echoes this sentiment, explaining that Grenache and Gamay work well with turkey, but aren’t strong enough to overpower anyone’s favorite side dish. “Gamay is generally quaffable in nature and the bright acidity makes for a fresh and easy going light red,” he says. As for Grenache, he recommends styles from cooler climates and high elevations, like the Gredos Mountains near Madrid. “These Garnachas are often wonderfully perfumed, light and extremely food friendly,” says Taylor.

While one may not think of Italian wines as a perfect pairing to American Thanksgiving dinner, that is exactly what Eccleston suggests. Barbera, he says, is a “Swiss Army Knife” of wines for Turkey Day with its solid core of cherry-berry fruit balanced with plenty of acidity and moderate tannins. Freeman also opts for a Barbera with Thanksgiving, as it is full of juicy red fruit flavors, such as tart and black cherry, with secondary notes of savory herbs and baking spices. “The juicy combination has a slightly rustic edge and will finish dry with medium tannins,” she says, enhancing the flavors from both the turkey and the stuffing.

While red or rosé may be the obvious choice for the table, Eccleston says that there is no need to shy away from adding a white wine to the mix. For this meal, he suggests Viognier, as it is a bit fuller in body and can stand up to the meal, while the wine’s complementary flavors will add a little something special.

“Viognier presents an alternative to Chardonnay with more full-bodied and lush flavors than Riesling including orange blossom, apricot and baked apple that appeals to most any palate,” he says.

Recommended Bottles:

• Viognier “Willamette” Penner-Ash ’22 (Oregon)
• Barbera d’Asti, Martinenga/Marchesi di Gresy ’22 (Italy)
• La Spinetta “Cà de Pian” Barbera d’ Asti, Piedmont, Italy 2020
• Las Pedreras Las Ánimas 2022, Cebreros, Spain

What to Drink with Dessert

Choosing wines for dessert may be the most difficult job of all, as balancing sweetness and acidity are tricky. Eccleston says a good rule of thumb when choosing wines for this course is to look for sippers that match or slightly exceed the sweetness of the desserts. “Wine without residual sugar will taste sour by comparison with the dessert,” he says. And no one wants to end a meal on a literal sour note.

Fortified wines make great companions to the dessert table, and with so many to choose from, you can have fun with it. Martensson points to Graham’s 30-year Tawny Port for an extra sweet ending to the feast. “It has the right balance of slight sweetness, yet good acidity and has all the lovely, dried fruits, nuts, and hints of baking spices. It works so well with cheese, chocolate, pumpkin pie and apple pie,” she says. Martensson says that for optimal drinking, chill the port to about 55 degrees and then serve.

Freeman says that Oloroso sherry is also a great option to pair with dessert, especially if one is looking for a drier wine. “Think of dried stone fruits, golden caramel and toasted nuts in a glass that pairs well with your favorite Thanksgiving desserts — from pumpkin pie to cheesecake. The wine will finish dry, but the flavors will linger on,” she says.

Eccleston adds that Late Harvest versions of Riesling, Sauvignon Blanc, Tokaji or Viognier will also pair perfectly at the dessert table, whether you’re serving sweet or savory pies, cookies or chocolate-based bites. “These are all great options that offer sweetness to match the dessert with acidity to refresh the taste buds,” he says. However, he suggests Madeira for a fortified wine, as it is nuttier and not as heavy as Port, he notes.

Not a fan of dessert wines? Well, Taylor suggests that ending the meal the same way one started — with Champagne — is the icing on the cake. He recommends Ratafia Champagne, however says that a sparkler with a Chardonnay base would be the best choice. “Chardonnay works particularly well with fall desserts, complimenting their spices.”

Recommended Bottles:

• Valdespino Oloroso “Don Gozalo” VOS Sherry, Jerez, Andalucia, Spain NV
• Graham’s 30-Year Tawny Port, Douro Valley, Portugal
• Valdespino Palo Cortado Viejo C.P., Jerez, Spain

Your Questions, Answered

Courtesy of Mia Martensson, Resort Sommelier, Seven Stars Bay Resort and Spa, Turks and Caicos

Is Merlot or Pinot Noir better for Thanksgiving?

Both will work, when shopping for your Thanksgiving dinner wines go to a good wine store that can help with recommendations. Look for wines that have a warmer and richer style and good acidity level to work with earthy flavors, creamy potatoes, and acidity from cranberry sauce.

What kind of wine should I bring to Thanksgiving as a guest?

A good quality champagne or sparkling wine will always make people happy.

Do you have any tips for picking out a wine on the fly?

Depending on what budget one has, Riesling from Germany (a dry style) is always great or Chenin Blanc from South Africa for whites. For red, Bourgogne Rouge from Burgundy. If you’re looking for a lower price point, go with a Beaujolais.

How much wine do I need for Thanksgiving dinner?

Calculate five people per bottle, but always buy a couple of extra bottles. If there should be any problems, like corked wine or oxidized bottles, you will still have enough wine for everyone.