Italian Wines That Crush Thanksgiving: Pairings Beyond Pinot Noir

Susannah’s recent note on Italian wines for Thanksgiving was a reminder that good ideas don’t need to be perfect on day one—they just need to get started. As she put it, “Thanks for continuing to read Avvinare.com.” —Susannah, Avvinare. And start she did: “Katarina Andersson of Grapevine Adventures and I started a substack this fall called All That Wine.” —Susannah, Avvinare.

Consider this your friendly nudge from a California-based wine nerd who spends equal time decoding terroir and checking swell reports: Italian wines are tailor-made for the Thanksgiving chaos. Bright acidity, food-loving textures, and savory edges bring the whole spread into focus—from herb-roasted turkey to buttery mash and cranberry that never knows when to quit.

Style Snapshot: Italian Grapes and Regions That Play Nice

• Sangiovese (Chianti Classico DOCG) – Dry, medium-bodied, high acidity, fine tannins. Red cherry, herbs. Great with turkey, stuffing, and gravy; the acidity cleans the plate.
• Barbera (d’Asti or d’Alba) – Dry, medium-bodied, naturally low tannin, high acidity. Juicy red fruit. Perfect for tangy sides like cranberry and anything with balsamic or tomatoes.
• Lambrusco (di Sorbara/Grasparossa) – Dry to off-dry, sparkling red with zippy acidity. Loves salt, fat, and fun. Epic with ham, sausage stuffing, and cheese boards.
• Frappato (Vittoria, Sicily) – Dry, light-bodied, floral and red-fruited. A chillable red that flatters roast turkey, herbs, and lighter sides.
• Etna Rosso (Nerello Mascalese, Sicily) – Dry, medium-bodied, savory and mineral with volcanic lift. Excellent with roasted root veg and mushrooms; choose a lighter style if tannins run firm.
• Dolcetto (d’Alba) – Dry, medium-bodied, soft tannin and plummy fruit. Easygoing red that won’t bulldoze delicate sides.
• Verdicchio (dei Castelli di Jesi) – Dry, medium-bodied white with citrus, almond, and salinity. Killer with green sides—beans, salad, herbaceous everything.
• Soave Classico (Garganega, Veneto) – Dry, light to medium-bodied, stone fruit and subtle almond. Great for lighter starters or seafood-centric appetizers.
• Gavi (Cortese, Piedmont) – Dry, crisp, saline. If your bird got a lemon-herb spa treatment, this is the white that keeps pace.
• Prosecco (Glera) & Franciacorta (Chardonnay/Pinot) – Dry, sparkling. Prosecco for pop-and-pour aperitivo; Franciacorta for more structure at the main event.
• Cerasuolo d’Abruzzo (Montepulciano rosato) – Dry, deeper-colored rosato with cherry lift. Bridges white and red camps across the table.

Why Italy Works for Thanksgiving

America’s default turkey play is Pinot Noir and Chardonnay. No shade—they’re classics. But Italians have a superpower: acidity that keeps food lively. When your plate includes gravy, creamed sides, herbs, smoke, and a tart cranberry curveball, Italian wines act like the friend who keeps everyone on good terms.

Common wisdom says tannins + lean turkey = meh. That’s why Barbera and Sangiovese shine: they bring structure without getting mouth-dry. If you love Nebbiolo, go lighter—Langhe Nebbiolo or Nebbiolo d’Alba—rather than big, age-worthy bottlings. Save the heavy hitters for braised short ribs on a rainy Sunday.

Sparkling reds like Lambrusco aren’t a gimmick—they’re a strategic move. Bubbles scrub fat, the chill keeps it refreshing, and the fruit profile plays nice with sweet-savory sides. Meanwhile, southern reds like Frappato and Etna Rosso deliver fragrance and lift, not just power, which matters when you’re balancing stuffing, turkey, and Aunt Linda’s marshmallow yams.

Best Occasion

All-day Thanksgiving—from kitchen grazing to the main feast—when plates get complicated and palates get weary.

Best Pairing Direction

Focus on high-acid, low-to-moderate tannin wines. Red: Sangiovese, Barbera, Frappato, Lambrusco. White: Verdicchio, Soave, Gavi. Think herbs, roast poultry, savory sides, tangy cranberry, and salty charcuterie.

How to Build a Mixed Case

Go three reds, three whites, and two sparklers. Aim for one familiar name (Chianti Classico), one conversation starter (Etna Rosso), and one crowd-pleaser (Prosecco). If you want a rosé bridge, Cerasuolo d’Abruzzo covers both camps. Keep alcohol moderate; set a light chill on the reds. Trust the acid.

Susannah’s update reads like an invitation to play—not to chase perfection. Or in her words, “Thanks for continuing to read Avvinare.com.” —Susannah, Avvinare. Italian wine at Thanksgiving isn’t contrarian; it’s practical, delicious, and kind of the overachiever we need when the table looks like a varsity buffet.

Source: https://avvinare.com/2025/11/28/italian-wines-for-thanksgiving/