Thanksgiving Wines: Gratitude, Pairings, and Bottles Worth Sharing

Thanksgiving isn’t just about the turkey; it’s about the people we pour for and the stories we open alongside the bottles. Susannah nails that spirit in her reflection: “This post is about giving thanks.” —Susannah (Avvinare). Same. Let’s bring that gratitude straight to the glass—and make sure what we pour plays nice with cranberry chaos and sage-laced stuffing.

Her wish is simple and spot-on: “I hope wonderful wines grace everyone’s table.” —Susannah (Avvinare). Consider this your friendly, opinionated guide to make that happen, with a few classic grapes and regions that thrive on the Thanksgiving table without demanding the spotlight.

Style snapshot: Thanksgiving-friendly grapes

• Pinot Noir (Willamette Valley, Burgundy, Sonoma Coast): Dry, light to medium body, red-fruited (think cherry/cranberry), silky tannins. The go-to for turkey and herbs.
• Gamay (Beaujolais, esp. Cru Beaujolais): Dry, light body, juicy red fruit and florals, bright acidity. Like Pinot’s extroverted cousin—festive and versatile.
• Riesling (Mosel, Finger Lakes, Clare Valley): Dry to off-dry, high acidity, citrus/stone fruit. A secret weapon with sweet-salty sides and spice.
• Zinfandel (California—Lodi, Sonoma, Paso Robles): Dry, medium to full body, brambly fruit and warm spice. Choose moderate alcohol and oak to avoid steamrolling the stuffing.
• Lambrusco (Emilia-Romagna): Dry to off-dry, lightly sparkling, red-fruited and savory. Bubbles scrub the palate; the chill keeps it refreshing with rich dishes.
• Chenin Blanc (Loire—Vouvray, South Africa): Dry to off-dry, medium body, orchard fruit and waxy texture. Handles turkey, gravy, and creamy sides with grace.

Context: Why these wines work on a wonderfully chaotic table

Thanksgiving isn’t a single-dish situation. It’s a parade of flavors: sweet cranberry, earthy mushrooms, roasted roots, and a bird that’s happiest with acidity and gentle tannins. The common thread in the grapes above is balance: fresh acidity, aromatic lift, and either light tannins (Pinot, Gamay) or no tannins (whites, Lambrusco). Those traits keep wines from clashing with sweetness or drying out your palate when the sage and gravy show up.

The conventional wisdom says avoid heavily oaked, high-alcohol bruisers—they turn every bite into a wrestling match. Pinot Noir from Willamette Valley or Burgundy, for example, leans savory and red-fruited, meeting herbs and turkey where they live. Beaujolais (especially cru bottlings like Morgon or Fleurie) offers joyful fruit with enough structure to handle roasted dark meat. On the white side, Riesling’s acidity threads the needle between tart cranberry and salty stuffing, and an off-dry bottling adds just a touch of harmony when sweetness hits the plate.

If red is a non-negotiable and you want more oomph, Zinfandel can be fantastic—just keep it balanced. Look for producers who favor freshness over jam and restraint over oak. Or zag with Lambrusco: the chill, the bubbles, the savory edge—it’s like a palate reset between bites of rich sides. That Italian nod also vibes with Susannah’s background in Italian regions, which she sums up simply: “I have represented every Italian region…throughout the years.” —Susannah (Avvinare)

Best occasion

Friendsgiving or the full family table when you need crowd-pleasing bottles that won’t stir up debate (leave that for football calls).

Best pairing direction

Lead with bright, versatile wines that amplify herbs and fruit: Pinot or Gamay for reds; Riesling or Chenin for whites. Add a chilled Lambrusco for richer plates and one balanced California Zinfandel if your crew wants a bolder red. Save the heavy oak and sky-high alcohol for another day.

Here’s the big-picture move: buy a few styles, open them all, and let guests explore. It’s Thanksgiving—curiosity and generosity taste better than any single perfect pairing. And if you’re feeling extra grateful, say it out loud like Susannah reminds us. The bottle matters; the people matter more.

Final takeaway: Keep it bright, keep it friendly, keep it grateful. Wines with lift and charm are your table’s best teammates. Everything else—politics, pie strategy, second-helpings etiquette—can be sorted after the first toast.

Source: https://avvinare.com/2025/11/26/preparing-for-thanksgiving/