Thanksgiving tends to split the wine crowd into two camps: the people building elaborate pairing spreadsheets and the people pouring whatever Uncle Tony brought. Susannah’s thoughtful post on Avvinare leans a different direction—gratitude first, wine second—which honestly might be the best pairing we have this season.
Why This Matters
This isn’t just another headline—it’s a signal of where the wine news is headed. Paying attention now could save you money, introduce you to your next favorite bottle, or simply make you the most interesting person at your next dinner party.
“This post is about giving thanks.”
—Susannah, Avvinare
She reflects on family, community, and the wild ride that is a life in wine, nodding to her students and years of representing Italian regions. It’s personal, grounded, and a good reminder that the bottle is a conduit—not the point.
Key Takeaways
- Key themes: Thanksgiving wine, wine pairing, wine community—stay informed on these evolving trends.
- The takeaway? Keep exploring, keep tasting, and don’t be afraid to try something new.
Style snapshot: Wines that play nice with the Thanksgiving chaos
Even though Susannah points to her Substack for specific picks, let’s talk styles that shine with the classic sweet-savory mashup on the table. Thanksgiving is a flavor riot: roast turkey, gravy, cranberry tartness, herbs, and a couple of sides someone swears are “traditional.” The best wines tend to be dry to off-dry, medium-bodied, high-acid, and fruit-forward—built to get along with everybody.
- Pinot Noir (California or Oregon) – Light to medium body, red cherry and cranberry, bright acidity. From Sonoma Coast or Willamette Valley, it’s a diplomatic red that won’t bulldoze your stuffing.
- Gamay (Beaujolais) – Fresh red fruit, low tannin, juicy texture. It’s the low-drama friend your plate needs; think Beaujolais-Villages or cru for a step up.
- Riesling (dry to off-dry; Germany, Alsace, or Washington) – Electric acidity and orchard fruit to cut through rich sides. Off-dry styles cushion spice and sweetness without turning syrupy.
- Chenin Blanc (Loire or South Africa) – Pear, quince, a little waxy texture, and lively acidity. Dry Vouvray can be shockingly versatile with turkey and gravy.
- Dry Rosé (Provence or California) – Salted strawberry vibes, crisp and crowd-friendly. Excellent when your plate is 60% sides.
- Traditional-method Sparkling (Brut) – Crisp, toasty, and palate-resetting. Pop it for appetizers and keep it going through the pie course if you’re feeling festive.
- Zinfandel (California; balanced styles) – If you want a bigger red, pick one that’s medium-bodied, not jammy, with spice that echoes stuffing herbs.
Conventional wisdom says avoid big, tannic reds—think youthful Cabernet—because tannin and turkey are frenemies at best. Most of us don’t want a wine that wins the plate; we want a wine that gets invited back next year.
Context: Gratitude, community, and why wine tastes better with people
What jumps out in Susannah’s piece isn’t a list of bottles; it’s her heart for the wine community—across the U.S., Italy, and beyond—and how teaching and consortium work tether her to something bigger. It’s a reminder that our tables are fuller because of the hands that grew, harvested, bottled, and shared.
“I hope wonderful wines grace everyone’s table.”
—Susannah, Avvinare
There’s another line that landed for me:
“Resiliency is the name of the game.”
—Susannah, Avvinare
That resonates in the glass, too. Regions like Beaujolais, Willamette, Alto Piemonte—places built on resilience—craft wines that feel right for a holiday about gratitude. These are wines with lift, brightness, and a bit of humility. No peacocking, just pleasure.
Common pairing advice often fixates on chemistry—acid, tannin, sugar—but the human side matters. Pour something generous and low-conflict. Let conversation lead; let the wine support. As Susannah frames it, the day is about appreciating “the time I do have with people I love,” and a well-chosen bottle is one more way to say that out loud.
Best occasion + pairing direction
Best occasion: Thanksgiving dinner with mixed palates—family, friends, and that one neighbor who “doesn’t really drink wine” but always wants a splash.
Best pairing direction: Aim for dry to off-dry whites with high acidity (Riesling, Chenin Blanc) and light to medium-bodied reds with low tannin (Pinot Noir, Gamay). Keep alcohol moderate, fruit expressive, and textures refreshing. If in doubt, open bubbles—Brut sparkling is the universal translator.
At the end of the day, the right wine is the one that helps you linger at the table a little longer. Raise a glass to the growers, the teachers, the importers, the writers, the friends who show up—year after year—and to the simple, stubborn joy of sharing what’s in front of us.
Source: https://avvinare.com/2025/11/26/preparing-for-thanksgiving/
