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A festive wine can make or break your feast, highlighting or hiding the many flavors that come with Thanksgiving dinner. But how do you choose the right bottle? We tapped sommeliers from around the country to give their top picks for the feast to ensure your Thanksgiving table is dressed to the nines with the finest wines.

Christopher Sawyer, Sommelier at The Sommelier Files

2017 Robert Mondávi Winery Fumé Blanc Napa Valley: $23 “I recommend starting with crisp light white wines to complement the start of your meals.”

Sanford St. Rita Hills Pinot Noir 2015: $30 “Moving on to the yams, mashed potatoes, green bean salad, gravy, stuffing, and white meat calls for something that can complement the various flavors on the dish. An easy choice would be a young, vibrant Pinot Noir with ripe red fruits, spice and a kiss of oak. These Pinot Noir offerings are also fabulous options to serve with turkey sandwiches on the days following Thanksgiving.”

Amanda McCrossin, Sommelier at PRESS Restaurant

Qupé, Chardonnay, Bien Nacido “Y” Block, Santa Maria Valley, CA: $21 “For the white wine, I like something that has a bit more body to stand up to the food, especially turkey, but that doesn’t overdo it on the oak or fruit front.”

Public Radio, Grenache/Syrah/Petite Sirah, Paso Robles, CA: $25 “While red wine and turkey are traditionally not the best of friends, with so many different dishes, what I’m looking for here is versatility. In addition to keeping the alcohol under 15%, I’m also looking for wines with a little bit of body without an overwhelming amount of fruit or oak. Pinot Noir is always a great call for Thanksgiving as that varietal generally gives way to lower alcohol, has soft tannins, and can play well with multiple dishes.”

Steven Dilley, Sommelier at Bufalina

Southold Farm + Cellar “Call of the Brave” Red Blend 2017: $34 “For this year's red, it's a first at my Thanksgiving table: a Texas wine! This is a sangiovese/cab franc blend that clocks in just above 12% alcohol, which means you can drink it throughout a long meal without immediately passing out afterward. It's fruit-fowardness and crisp acidity means it should work with most things on the table, cranberry sauce aside!”

Raj Vaidya, Head Sommelier at DANIEL

Joseph Drouhin Santenay 2013: $30 “I tend to lean towards fruit-forward wines without too much tannin, as I find those wines with high tannins tend to clash with the salty delicacy of turkey. Although I do love to drink American on this very American holiday, I also tend to reach for some French options at the same time.”

Laura Fiorvanti, Master Sommelier & CEO at Corkbuzz

Domaine de Beaurenard - Cotes du Rhone 2017, $19 “I am really obsessed with wine from the Rhone Valley in France and think it is still one of the best wine-producing regions in the world to find high-quality wine for a great value. The Rhone Valley has two distinct sub-regions; in the Northern Rhone red wines are produced using the Syrah grape and the Southern Rhone produces red wine using a number of grapes including Grenache. Both of these grapes will please many picky wine drinkers because they are approachable, flavorful and pair well a wide variety of flavors. When serving a large group of people with many different wine preferences, I like to keep the wine affordable.”