Thanksgiving Wine Pairings

 Thanksgiving dinner offers such a variety of flavors, from savory and herbaceous to sweet and spiced, making it the perfect opportunity to get creative with wine pairings. Here’s a list of unique pairings that will surprise and delight your guests this holiday season:

Turkey Dishes

1. Classic Roast Turkey

• Wine Pairing: Pinot Noir (I recommend the Pröst Wines Pinot Noir, Pfalz, Germany 2022)

   This garnet-hued Pinot Noir is a flawless pairing for classic roast turkey. Light-bodied yet full of character, it offers lush dark fruit and cherry notes that complement the turkey’s mild flavor. The wine’s fine tannins and bright acidity balance the savory, juicy turkey without overpowering its delicate seasoning. Elegant and versatile, this Pinot Noir enhances the entire meal, making it a standout choice for your Thanksgiving table. A true crowd-pleaser for both red and white wine enthusiasts!

2. Smoked Turkey

• Wine Pairing: Syrah/Shiraz (I recommend the Chateau De Saint Cosme Côtes du Rhône, France 2023)

   This deep red Syrah is a perfect match for smoked turkey. With bold aromas of black pepper, sandalwood, and dark fruit like blackberries and plums, the wine complements the smoky, charred edges of the turkey beautifully. Its rich, velvety texture and balanced acidity cut through the turkey’s smoky richness while enhancing its savory flavors. This Syrah adds depth and sophistication to every bite.

3. Deep-Fried Turkey

• Wine Pairing: Sparkling Brut Rosé ( I recommend the Cvne Penedes Rose Brut Cava)

   This pale pink Cava is a showstopper for deep-fried turkey. The lively effervescence cuts through the turkey’s crispy, golden skin and the richness of the fried preparation. Subtle red fruit flavors like strawberry and raspberry add a touch of brightness, enhancing the turkey’s savory notes. Perfectly balanced between refreshing acidity and delicate fruit, this sparkling rosé ensures each bite is as indulgent as the last without feeling heavy. 

Stuffings

4. Traditional Herb Stuffing

• Wine Pairing: Sauvignon Blanc (I recommend the Craggy Range Sauvignon Blanc Te Muna Road Vineyard, 2022)

  This pale straw-colored Sauvignon Blanc is crisp, vibrant, and acidic, making it the perfect partner for a classic herb stuffing. With pronounced herbal notes of sage, parsley, and thyme, the wine mirrors the flavors of this traditional dish. A subtle hint of salinity on the finish cuts through the richness of the stuffing and enhances its savory essence, making every bite and sip a seamless pairing.

5. Cornbread Sausage Stuffing

• Wine Pairing: Red Blend ( I recommend the Alba Vineyard Old Mill Red)

   This wine’s medium body, fruity notes, and smooth tannins complement the dish without overpowering its warm, hearty flavors. The blend’s subtle spice and earthiness enhance the sausage and cornbread’s seasoning, creating a harmonious balance.

6. Mushroom Stuffing

• Wine Pairing: Chardonnay ( I recommend the 2021 Grand Reserve Chardonnay from Alba Vineyards)

   Mushroom stuffing is earthy and rich, making it a perfect match for a full-bodied, oaked Chardonnay. This wine’s creamy texture and notes of vanilla, butter, and toasted oak complement the umami flavors of the mushrooms and the savory herbs in the stuffing. The acidity in the Chardonnay will also cut through any richness, balancing the dish beautifully.

Side Dishes

7. Sweet Potato Casserole with Marshmallows

• Wine Pairing: Dry Riesling ( I recommend Alba Vineyard Dry Riesling)

   The Alba Vineyard Dry Riesling is an exceptional companion for the rich and sweet flavors of sweet potato casserole with marshmallows. Its bright acidity cuts through the creamy sweetness of the dish, refreshing the palate and preventing it from becoming overly heavy. The wine’s vibrant notes of apricot, green apple, and citrus enhance the caramelized sugars in the sweet potatoes while echoing the toasty, sugary flavors of the marshmallow topping. With a touch of residual sugar, this dry Riesling achieves a perfect balance, complementing the dish without overpowering it. Serve well-chilled (45-50°F) to emphasize its crisp, fruit-forward profile and ensure a pairing that transforms this holiday classic into a refined and harmonious experience.

8. Mashed Potatoes with Gravy

• Wine Pairing: Merlot ( I recommend Castoro Cellars Merlot, Paso Robles, California 2021)

   This medium-bodied Merlot is the perfect complement to creamy mashed potatoes and savory gravy. With ripe flavors of black cherry, plum, and cassis, it contrasts beautifully with the earthy, umami-driven richness of the dish. The wine’s velvety texture mirrors the potatoes’ creaminess, while its balanced acidity cuts through the heaviness, keeping the pairing refreshing and satisfying. Subtle oak notes of vanilla and spice add warmth, enhancing the comforting appeal of this classic Thanksgiving side. Serve the Merlot slightly cooler than room temperature (60-65°F) to preserve its bright fruit characteristics, ensuring a harmonious and crowd-pleasing pairing.

9. Green Bean Almondine

• Wine Pairing: Chenin Blanc or Grüner Veltliner ( I recommend Domaine Huet Vouvray Sec, Loire Valley, France or Stadt Krems Grüner Veltliner, Kremstal, Austria)

   Green Bean Almondine is a dish that balances the fresh, vegetal flavors of green beans with the buttery, nutty richness of almonds. The Domaine Huet Vouvray Sec and Stadt Krems Grüner Veltliner offer two elegant options to elevate this Thanksgiving classic. Domaine Huet Vouvray Sec: Chenin Blanc from the Loire Valley features bright acidity and a refined balance of floral and mineral notes. Its crisp texture and hints of honey and stone fruits beautifully highlight the green beans’ natural freshness while complementing the toasted almonds. The wine’s vibrant acidity cuts through the richness of the butter, refreshing the palate and enhancing the dish’s sophistication. Stadt Krems Grüner Veltliner: Grüner Veltliner’s signature herbal and peppery notes pair seamlessly with the earthy, nutty elements of the dish. The wine’s bright citrus and green apple flavors bring a lively freshness that mirrors the green beans’ crisp texture, while its subtle spiciness enhances the buttery almonds. Grüner’s medium body ensures it doesn’t overpower the dish, creating a perfectly balanced pairing. Both wines provide the essential acidity and freshness to balance the dish’s richness while adding layers of complementary flavors. Chenin Blanc emphasizes elegance and minerality, while Grüner Veltliner brings a touch of herbal complexity and zest, allowing you to tailor the pairing to your preference. Serve these wines slightly chilled (50-55°F) to preserve their crispness and showcase their nuanced flavors.

10. Roasted Carrots with Honey Glaze

• Wine Pairing: Gewürztraminer ( I recommend the 2023 Beneduce Vineyards Gewürztraminer)

   The wine’s floral aroma, subtle sweetness, and vibrant acidity mirror the glaze while enhancing the natural sweetness of the carrots. Its acidity cuts through the richness of the honey, refreshing the palate, while its smooth texture complements the tender, caramelized carrots. This balance of sweetness, earthiness, and freshness elevates both the dish and the wine for a seamless pairing.

Vegetarian and Vegan Dishes

11. Vegan Lentil Loaf

• Wine Pairing: Tempranillo ( I recommend the Tobelos Rioja Crianza Tempranillo )

   This pairing is a perfect match for the earthy, savory flavors of a lentil loaf. The Tobelos Rioja Crianza Tempranillo brings earthy undertones of leather and tobacco that echo the lentils’ natural nuttiness, while bright red fruit notes of cherry, plum, and cranberry provide a refreshing contrast to the dish’s density. With 12 months of oak aging, this Crianza offers soft tannins, vanilla, and spice, enhancing the loaf’s herbs and seasoning while complementing the caramelized crust from baking. Its medium body ensures the wine doesn’t overpower the dish, and its lively acidity cuts through the richness, creating a beautifully balanced pairing. Serve the Rioja Crianza at a slightly cool room temperature (60-65°F) to highlight its fruitiness and preserve its elegant structure. For a refined and harmonious pairing, the Tobelos Rioja Crianza elevates lentil loaf into a memorable centerpiece, perfect for vegetarians and wine lovers alike. Note: Please be aware that it’s unclear if this particular wine is vegan-friendly. If that’s a concern, be sure to confirm with the producer or seek alternative vegan wines in the Tempranillo category.

12. Cauliflower Gratin

• Wine Pairing: White Burgundy ( I recommend the 2019 Louis Jadot Puligny-Montrachet )

   This white Burgundy showcases elegant notes of ripe pear, toasted almond, and subtle oak, which harmonize with the nutty, buttery flavors in the gratin. The creamy, cheesy richness of cauliflower gratin needs a wine with enough acidity to cut through the fat, but also enough body to complement its weight. The wine’s minerality provides a refreshing counterpoint to the dish’s decadence.

13. Roasted Butternut Squash

• Wine Pairing: Rosé ( I recommend the 2021 Château d’Esclans Whispering Angel Rosé Côtes de Provence, France )

   Rosé works wonderfully here because its bright acidity and fruit-forward characteristics provide a fresh contrast to the roasted, sweet flavors of the dish. This elegant Provençal rosé brings crisp acidity and delicate notes of strawberry, peach, and citrus that complement the natural sweetness of roasted butternut squash. Its dry, refreshing profile prevents the pairing from becoming cloying while enhancing the dish’s caramelized flavors. The subtle herbal undertones in Whispering Angel also echo any thyme, sage, or rosemary often used in squash preparations.

14. Roasted Turnip

• Wine Pairing:Viognier ( I recommend the 2021 E. Guigal Condrieu Rhône Valley, France )

   The lush fruitiness and aromatic qualities of Viognier beautifully enhance the earthy, caramelized flavors of roasted turnips. With its ripe fruit notes, floral aromas, and rich, creamy texture, Viognier creates a striking contrast to the turnip’s natural earthiness while complementing its caramelized sweetness. The wine’s moderate acidity ensures it doesn’t overpower the dish but instead balances and elevates it.

From the home of Viognier, Condrieu represents the pinnacle expression of the grape. Wines from this region are celebrated for their intense aromas of apricot, peach, and honeysuckle, paired with a luxurious mouthfeel that provides depth and elegance. The bright acidity of a Condrieu wine highlights the roasted turnip’s sweet and savory elements, while its rich texture enhances the dish’s buttery or herbaceous undertones. This pairing transforms a simple roasted vegetable into a sophisticated, elevated dining experience.

Meat Dishes

15. Honey-Baked Ham

• Wine Pairing: Chenin Blanc ( I recommend the 2021 Force Celeste ) 

   The 2021 Force Celeste is an outstanding pairing for honey baked ham, bringing balance and vibrancy to the dish’s sweet and savory profile. This natural wine from Swartland offers notes of ripe yellow apple, quince, and a touch of honey, perfectly complementing the ham’s caramelized glaze. Its crisp acidity cuts through the richness of the meat, cleansing the palate and enhancing the ham’s salty-sweet interplay. Subtle minerality and a hint of citrus zest provide an elegant contrast to the dish’s bold flavors, while the wine’s slight waxy texture adds depth to the pairing. Best served slightly chilled (around 50–55°F), Force Celeste transforms honey baked ham into a refined, flavorful experience that’s perfect for festive gatherings or casual indulgence.

16. Prime Rib

• Wine Pairing: Cabernet Sauvignon ( I recommend the 2018 Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon Napa Valley, USA)

   The 2018 Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon is a superb pairing for prime rib, seamlessly complementing the dish’s rich marbling and savory depth. This Napa Valley Cabernet offers bold flavors of blackberry, black cherry, and cassis, layered with notes of mocha, vanilla, and cedar, which mirror and enhance the meat’s natural umami qualities. The wine’s firm tannins provide structure, cutting through the fat and balancing the juiciness of the prime rib, while its balanced acidity keeps the pairing lively and prevents it from feeling overly heavy. Aged in French oak, the Artemis contributes subtle hints of baking spice and toasted wood that echo the flavors of a perfectly roasted prime rib crust. Best served at 60–65°F, this wine shines alongside medium-rare to medium cuts of prime rib, especially when paired with a rosemary or garlic rub to complement its herbal undertones. Together, they create an indulgent and harmonious dining experience.

17. Duck Confit

• Wine Pairing: Orange Wine ( I recommend the 2018 Radikon Slatnik Friuli-Venezia Giulia, Italy)

  Duck confit, with its rich, savory flavor and tender texture, pairs beautifully with an orange wine like the 2018 Radikon Slatnik from Friuli-Venezia Giulia, Italy. Orange wines, made from white grapes with extended skin contact, offer a unique combination of structure, tannins, and complex flavors that complement the dish’s richness. Radikon Slatnik’s notes of dried apricot, orange peel, hazelnut, and subtle spice harmonize with the caramelized skin of the duck while adding a layer of fruity brightness. The wine’s slight tannic structure and full body cut through the duck’s fat, balancing its luxurious texture and enhancing its herbal, earthy undertones, especially if prepared with thyme or rosemary. Best served slightly chilled (around 55°F), this pairing is elevated further with roasted root vegetables or a bitter greens salad, creating a perfectly balanced and sophisticated dining experience.

Desserts

18. Pumpkin Pie

• Wine Pairing: Muscat ( I recommend the Merryvale Antigua Solera Muscat )

   The Merryvale Antigua Solera Muscat is a stunning pairing for pumpkin pie, bringing a luscious harmony of flavors that enhances the dessert’s warm, spiced profile. This fortified Muscat, made using the solera method, offers rich notes of orange peel, caramel, dried apricots, honey, and a touch of nutmeg, which mirror and amplify the cinnamon, nutmeg, and clove spices in the pumpkin filling. The wine’s velvety texture complements the creamy, custard-like consistency of pumpkin pie, while its bright acidity cuts through the dessert’s richness, keeping the pairing vibrant and balanced. Subtle toasty and nutty undertones in the Antigua resonate with the buttery crust, creating a seamless and indulgent match. Serve the Merryvale Antigua Solera Muscat slightly chilled (around 50–55°F) to enhance its complexity and freshness, making it the perfect companion for this classic holiday dessert. Together, they create an unforgettable and elegant ending to any festive meal.

19. Pecan Pie

• Wine Pairing: Tawny Port ( I recommend the Niepoort 20-Year Tawny Port )

    The Niepoort 20-Year Tawny Port is a sublime pairing for pecan pie, enhancing the dessert’s rich, nutty sweetness with its complex and layered flavor profile. This aged tawny port offers luxurious notes of toasted almonds, hazelnuts, caramel, and dried fruits like fig and raisin, which perfectly mirror and elevate the caramelized pecans and buttery filling of the pie. The wine’s velvety texture complements the pie’s gooey consistency, while its bright acidity balances the dessert’s inherent sweetness, ensuring the pairing doesn’t feel overly heavy. Subtle hints of spice and toffee in the port resonate beautifully with the warm, baked flavors of the crust and pecans. Serve the Niepoort 20-Year Tawny slightly chilled (55–60°F) to enhance its elegance and refreshing qualities. This pairing creates a harmonious, indulgent dessert experience.

20. Apple Crumble

• Wine Pairing: Paxxito ( I recommend the 2018 Barboursville Paxxito Virginia, USA )

   The Barboursville Paxxito is an exceptional pairing for apple crumble, elevating this comforting dessert with its luscious flavors and balanced acidity. This dessert wine, crafted using the passito method, showcases notes of dried apricot, tropical fruits, golden raisins, honey, and almond, which complement the spiced apples and buttery crumble topping. Its vibrant acidity cuts through the richness of the dish, enhancing the tartness of the baked apples while harmonizing with the caramelized sweetness of the crumble. The creamy texture of Paxxito mirrors the soft, warm consistency of the apples, while its nutty undertones resonate beautifully with the crumble’s toasted, buttery elements. Serve Paxxito slightly chilled (50–55°F) to emphasize its refreshing qualities and bring out its nuanced complexity. This pairing creates a decadent and memorable dessert experience, perfect for a special occasion or an indulgent treat.

21. Chocolate Bourbon Pie

• Wine Pairing: Ruby Port ( I recommend the Graham’s Six Grapes Ruby Port, Portugal )

   The Graham’s Six Grapes Ruby Port is a stellar match for chocolate bourbon pie, enhancing the dessert’s rich and indulgent flavors while providing a perfect balance of sweetness and structure. This port is known for its vibrant notes of dark cherry, blackcurrant, and plum, accompanied by hints of chocolate and spice, making it an ideal companion for the pie’s intense chocolate filling and warming bourbon undertones. The wine’s lush, fruit-forward profile cuts through the pie’s dense richness, while its velvety texture mirrors the smooth, creamy chocolate. Subtle spice and cocoa notes in the port resonate with the bourbon’s smoky, caramelized flavors, creating a harmonious interplay. Serve Graham’s Six Grapes slightly chilled (around 55–60°F) to accentuate its freshness and ensure it doesn’t overpower the dessert. Together, this pairing offers a decadent and perfectly balanced conclusion to any meal, delighting fans of both wine and dessert.

22. Cheesecake with Berry Compote

• Wine Pairing: Madeira ( I recommend D’Oliveiras Frasqueira Malvazia Madeira )

   The D’Oliveiras Frasqueira Malvazia Madeira is an exceptional pairing for cheesecake with berry compote, offering a luxurious balance between the dessert’s creamy, tangy base and the wine’s rich, complex profile. The Madeira’s intense flavors of caramel, dried figs, toasted nuts, and a hint of citrus zest beautifully complement the cheesecake’s smooth texture and the tart sweetness of the berries. Its bright acidity cuts through the richness of the cheesecake, keeping the pairing fresh and lively, while its dried fruit and honeyed notes enhance the compote’s natural sweetness. The wine’s nutty, oxidative undertones add depth, tying together the dessert’s flavors in a harmonious balance, and its subtle citrus peel element mirrors the compote’s tang for an elevated experience. Serve the Madeira slightly chilled (55–60°F) to highlight its refreshing acidity and nuanced complexity, creating a refined and indulgent dessert pairing perfect for special occasions.

With these unique pairings, you’ll wow your guests and elevate your Thanksgiving feast. Cheers to a delicious holiday! 🥂