Thanksgiving Wine Guide: Gratitude, Pairings, and Community
Thanksgiving isn’t just a menu; it’s a mood. Susannah at Avvinare reminds us to slow down and actually feel it. As she puts it, “I hope wonderful wines grace everyone’s table.” —Susannah, Avvinare. That’s the vibe: pour something joyful, honor the people around you, and let the wine amplify—not dominate—the day.
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.
Her post is a love note to resilience, community, and the wine world that connects us from the U.S. to Italy. No bottle bragging, no flexing—just gratitude. I’m here for that. So consider this your calm, confident pairing compass to match the energy: generous, flexible, and a little bit sparkly.
Key Takeaways
- Key themes: Thanksgiving wine, wine pairings, Pinot Noir—stay informed on these evolving trends.
- The takeaway? Keep exploring, keep tasting, and don’t be afraid to try something new.
Style Snapshot: What to Pour and Why
Thanksgiving tables are a flavor rodeo—roast turkey, herby sides, gravy, tart cranberry, maybe a surprise mac-and-cheese cameo. You want wines with lift, fruit, and enough acidity to keep things fresh. A few crowd-pleasing lanes:
- Brut Sparkling (dry, light-bodied) — Champagne, Crémant, or California traditional-method bubbles slice through richness and kick off the day with a festive pop.
- Riesling (off-dry to dry; medium-bodied) — Mosel and Finger Lakes are classic: high acidity + stone fruit = harmony with sweet-savory sides and spice.
- Pinot Noir (dry; light to medium-bodied) — Willamette Valley and Santa Barbara deliver red fruit, gentle tannin, and whispery earth that loves turkey and mushrooms.
- Gamay/Beaujolais (dry; light-bodied) — Juicy, fresh, and cranberry-adjacent. Beaujolais-Villages if you want value; Cru Beaujolais for a little gravitas.
- Barbera (dry; medium-bodied) — From Piedmont (Barbera d’Asti or d’Alba), it’s Italy’s Thanksgiving MVP: bright acidity, dark cherry, and easy tannins.
- Lambrusco Secco (dry; sparkling red) — Emilia-Romagna’s fizzy wildcard. Dry, refreshing, and ridiculously food-friendly. It’s like cranberry sauce had a glow-up.
- Chardonnay (dry; medium to full-bodied) — Chablis for zippy minerality, or a balanced Sonoma/Carneros style with judicious oak if you live for buttery mash.
None of this is about perfection. It’s about balance—fruit, acid, texture—and wines that play nice with a crowded plate.
Context: The Grateful Table
Susannah’s post isn’t a pairing list; it’s a reminder of what the holiday is actually for. She writes, “resiliency is the name of the game.” —Susannah, Avvinare. Amen. That’s why versatile grapes shine at Thanksgiving. Pinot Noir and Gamay bring red-fruited lift without stomping on the turkey. Riesling’s acidity keeps the whole affair from feeling like a post-surf nap on the couch. Barbera, with its Italian snap, nods to Susannah’s deep bond with Italy and her work across every Italian region—it’s a stylish bridge between cultures and cuisines.
Common wisdom says avoid heavy tannin and high alcohol because they bulldoze delicate flavors and heat up spice. That tracks. But there’s room for personality: a savory Cru Beaujolais can be as contemplative as the toast you give, while a dry Lambrusco invites that second (fine, third) plate without palate fatigue. And sparkling? It resets your taste buds while keeping spirits buoyant—like a reliable set rolling in when the lineup’s getting messy.
What I appreciate most in Susannah’s note is the focus on people over performance. If your uncle brings Zinfandel, roll with it. If your friend loves oaky Chardonnay, cool—serve it colder and keep the sides herby, not sugary. A generous table beats a perfect lineup every time.
Best occasion: The main meal—and the all-day hang. Brunch bubbles, dinner reds, late-night leftovers. Keep the mood easy and the corks cooperative.
Best pairing direction: Lead with acidity and fruit. Think Pinot Noir (Willamette/Santa Barbara), Gamay (Beaujolais), Barbera (Piedmont), Riesling (Mosel/Finger Lakes), and Brut sparkling (Champagne/California). Each brings refreshment, balance, and that quietly confident, guest-friendly energy.
However you pour, take Susannah’s cue: notice the good stuff—the people, the stories, the small moments between courses. The wines just help us taste it all a little more clearly.
Source: https://avvinare.com/2025/11/26/preparing-for-thanksgiving/
