We know it’s not quite Thanksgiving yet, but our mouths are already watering with the thought of all that turkey and stuffing goodness. Alongside those thoughts are ones of what wines to pair with our cornucopia of delights. With all the different flavors and components on the table it may seem impossible to choose just one white and one red. But do you really want to get into the intricacies of pairing different wines with each dish? We didn’t think so. Today we are going to help you narrow down your options to a few versatile wines that will give you stellar results at your Thanksgiving feast.

When selecting wines to not only pair with your vast array of foods, but also to please your never-seem-to-be satisfied family, you want to stay away from oak and tannins. These are two components in wine that can have complete adverse effects if matched incorrectly. Stick with light to medium, fruity reds or light to medium whites that have some fruit aspect to them. Typically wines that are lower in tannin levels and complexity are better suited for the wide assortment of foods they are intended to go with. This doesn’t mean that you have to choose wines that are flat just so they don’t overpower your food. Just make sure you’re not wasting a beautiful Brunello di Montalcino or a bottle of Opus One on foods that are not going to compliment the wine to its fullest potential.

There are a few regions that we can look to that present both whites and reds that are suitable for turkey, stuffing, mashed potatoes and cranberry sauce. Burgundy is on the top of our list for a go-to region for this holiday. Pinot Noir is one of the tried and true grapes that has the most versatility when it comes to food pairings. Since Burgundy’s Pinot Noirs are smooth, with both earthy and fruity notes, they are ideal for roasted poultry, as well as dishes with herbs and spice. Chardonnay is the white wine from this region, but they are a far cry from the big, buttery and oaky style that hails from California. Burgundy Chards see little oak which results in a higher acidity and minerality.

Photo from katinalynn.

One other wine from this region that we can’t go without mentioning in November is Beaujolais Nouveau. Some critics criticize this wine for being “immature” and “young” but that is exactly what it is supposed to be! This wine is produced using carbonic maceration (whole-berry fermentation) and is only fermented for a few weeks. The wine puts emphasis on very little tannins and a lot of juicy fruit. It is best served with a little chill on it, to accent the acidity, and is a great pairing for the flavors of fall. Beaujolais Nouveau is always released on the third Thursday in November, thus making it an easy Thanksgiving choice. But beware, this wine is meant to be drunk young. Just like it is a fashion faux pas to where white after Labor Day, it is a wine faux pas to drink Nouveau after Valentine’s Day.

Other regions that present food-friendly wines are Rhône in southern France, with its peppery syrahs and lush Viognier-based whites. Germany and Alsace are also a good place to turn if you want to consider somewhat off-dry whites. Their Pinot Gris, Riesling, and Gewürztraminers are excellent contenders for any dishes that may present a bit of spice or as an alternative to a heavy dessert wine.

Once the apple, pumpkin, and pecan pies roll out the last thing you want to do is weigh yourself down even more with a heavy dessert wine -- that is if you haven’t passed out already by this point. We suggest something with bubbles to lighten everything up. Moscato d’Asti is the perfect ending to a full meal with its orange and peach flavors and its fizziness. The effervescence in this wine helps to off-set the sweetness but also makes a good palate cleanser.

If you don’t find wines from these specific regions, try to find wines that are done in a similar style. You can find “Rhône-Rangers” from California that represent both the white and red styles of the French region, but you can also find Burgundy and German influenced wines from Oregon and Washington. Whichever wines you choose for your holiday fête, we wish you happy eating and drinking!

Wines To Try:
Four Vines “Naked” Chardonnay from Santa Barbara, California $15 - Why is it called naked? Because it was fermented in stainless steel rather than oak. The tropical fruit and acidity really show through on this not-so-typical California Chard; this is why we chose this as our favorite Turkey Day white.

Lodali Moscato d’Asti from Piedmont, Italy $15 - Don’t let the “Asti” fool you. This is much better than the infamous Asti Spumante. Less on the sugary sweet and more along the lines of fruity is what makes this dessert wine an overall crowd pleaser. The fizz lightens it all up and makes it a good wine for dessert or an aperitif.

Gerard Weinzorn Pinot Blanc from Alsace, France $16.99 - This white wine is crisp and full of stone-fruit aromas, with bright acidity and a clean mineral driven finish. A great match for sides with creamy and fuller textures.

Domaine A.F. Gros Bourgogne 2003 from Burgundy, France $29.99 - A medium-bodied Pinot Noir with tart raspberry and strawberry characteristics match with a vibrant acidity and smooth tannins to make this an all around food friendly red.

Domaine Laboure-Roi Beaujolais Nouveau 2007 from Burgundy, France $12 - Just like we said: young, fresh and fruity make this light-bodied red a must have at Thanksgiving table. Serve slightly chilled for best results.