Our Favorite Thanksgiving Wine Pairings

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Between cleaning your house, finding enough chairs for your guests, basting the turkey, figuring out who is bringing what pie and clearing enough room in your fridge, it’s easy to forget about the wine part of your Thanksgiving meal—but good wine is just as essential as the candied yams or stuffing (if not more!) We know you’ve got a lot on your plate, so let Tipsy help you take care of the wine, with suggestions for every part of your meal.

For those who want to buy a single bottle: Rosé is a can’t miss Thanksgiving pairing. Try the Sanguineto Rosé, which is bold and herbaceous or the Reverdy Rosé Sancerre,, which offers and elegant and mineral taste.

For the turkey: Do it big with a Magnum-sized Chermette Beaujolais, which, with ​​hints of cassis and raspberry, is complex and ripe.

For those of us for whom sides are the best part of the meal: The many sides of Thanksgiving — looking at you, stuffing, cranberry sauce and green bean casserole — deserve a trio: a bubbly, a white and a red. Try the finesse of a Cava to kick off the meal like the Barthessade Cuvee, the opulence of New Zealand Pinot Blanc like the Huia Pinot Blanc or a Spanish sparkling like Raventos Blance de Blancs.

For the Francophile: Thanksgiving might be a North American holiday, but we believe you can never go wrong with French wine. but we recommend Loire Chenin blanc for its richness, acidity and mineralogy (in sparkling and still form!), Cru Beaujolais, Marie Thibault-Cabrit La Roue Qui Tourne Blanc, Ludovic Chanson Les Caboutines, Laura Lardy and Moulin-a-Vent.

For the curious connoisseur: If you want to liven up the table with something different and exciting, bring a pairing that will give everyone something to talk about. We recommend the Peter Wetzer Furmint, which is elegance in a bottle from Hungary, or the Lyrarakis Latino Red for a juicy herbaceous Greek wine perfect for all the fall flavors.

Want to chat more about our favorite pairings? Stop by Tipsy and we’ll help you pair your dinner, from appetizers to post-pie.