Italian Wines for Thanksgiving: Pairings, Regions, and Style Tips
Susannah’s Avvinare post flags a timely truth: Italian wine belongs at Thanksgiving. She and Katarina Andersson just launched a Substack called All That Wine, and while her note is more of a teaser than a tasting, it’s the nudge we need to stock the table smartly. As Susannah puts it, “Thanks for continuing to read Avvinare.com. It’s been a 17 year ride and its not over yet.” — and honestly, Italian bottles have been riding shotgun with American holiday spreads for ages.
Why This Matters
The wine world moves fast, and this story captures a pivotal moment. Whether you’re a casual sipper or a dedicated collector, understanding these shifts helps you make smarter choices about what ends up in your glass.
Thanksgiving is a flavor kaleidoscope: savory turkey, herby stuffing, tart cranberry, creamy sides, maybe a rogue marshmallow or two. Italian wines tend to shine here because they’re food-first — vibrant acidity, moderate alcohol, and styles that don’t bulldoze delicate flavors.
Key Takeaways
- Key themes: Italian wine, Thanksgiving wine, Wine pairing—stay informed on these evolving trends.
- The takeaway? Keep exploring, keep tasting, and don’t be afraid to try something new.
Style snapshot: Italian bottles that play nice with Thanksgiving
Barbera d’Asti (Piedmont)
Grape: Barbera
Style: Dry, medium-bodied, high acidity, low tannin
Why it works: Barbera’s zippy acidity is cranberry-sauce friendly and keeps pace with gravy without getting heavy.
Best pairing direction: Dark turkey meat, stuffing with herbs, and tangy sides.
Lambrusco Secco (Emilia-Romagna)
Grape: Lambrusco (various sub-varieties)
Style: Dry (secco), sparkling red, light to medium-bodied
Why it works: Bubbles lift rich textures; dry versions are savory and brilliant with salty, cured, or roasted flavors.
Best pairing direction: Charcuterie starters, roasted root veg, and anything glazed.
Verdicchio dei Castelli di Jesi (Marche)
Grape: Verdicchio
Style: Dry, medium-bodied, citrus/herbal, crisp acidity
Why it works: A white with enough body to stand up to turkey while staying refreshing. Think lemon-zest meets sage.
Best pairing direction: Roast turkey breast, herb-forward stuffing, green bean moments.
Chianti Classico (Tuscany)
Grape: Sangiovese (primary)
Style: Dry, medium-bodied, red fruit, lively acidity
Why it works: Sangiovese’s brightness and savory edge love rosemary, thyme, and gravy; tannins are typically friendly at the table.
Best pairing direction: Turkey with pan gravy, mushroom sides, and hard cheeses.
Etna Rosso (Sicily)
Grape: Nerello Mascalese (primary)
Style: Dry, light to medium-bodied, high acidity
Why it works: Lifted, volcanic elegance that won’t overpower the meal; a great alternative to Pinot Noir.
Best pairing direction: White meat, herbaceous dishes, roasted squash.
Franciacorta (Lombardy)
Grapes: Chardonnay, Pinot Nero, Pinot Bianco (traditional method)
Style: Dry, sparkling, medium-bodied
Why it works: Classic bubbles to start, reset the palate, and roll through the meal. It’s Italy’s answer to Champagne.
Best pairing direction: Appetizers, fried bites, and palate-cleansing between courses.
Context: Why Italian wine belongs on your holiday table
Common wisdom says Thanksgiving wines should be versatile and energetic, not hulking or overly oaked. Italy specializes in acidity and balance — the traits that let wine play nicely with everything from tart cranberries to umami gravy. Susannah’s quick holiday post is a reminder to keep it simple and start where you are; in her words, “the best is the enemy of the good.” — Susannah, Avvinare. You don’t need a 12-bottle master plan; a mix of one high-acid red, one textured white, and one dry sparkling handles the chaos with grace.
If you’re choosing between regions, think “Piedmont for tangy reds, Tuscany for savory balance, Sicily for lift, Lombardy for bubbles.” And when in doubt, go secco for Lambrusco, Classico for Chianti, and a trustworthy DOC or DOCG for clarity on style.
Best occasion: A big Thanksgiving table with mixed palates — from cab-lovers to “I only drink white” guests.
Best pairing direction: Favor high-acid, dry styles that complement tart and savory sides; keep tannins moderate and alcohol reasonable.
Bottom line: Italian wines are built for food and conversation — exactly what Thanksgiving’s about. Grab a Barbera, a Verdicchio, and a bottle of Franciacorta, and let the family debates drift from stuffing vs. dressing to Piedmont vs. Tuscany. If the surf cooperates tomorrow morning, even better.
Source: https://avvinare.com/2025/11/28/italian-wines-for-thanksgiving/
