Best wines for Thanksgiving dinner?

This probably ought to be in the FAQ.

Classic American Thanksgiving Dinner is a wine-pairing challenge; most of the things found on the table don't really work well with the popular whites and reds (Chardonnay, Cabernet Sauvignon, Merlot).

You're probably best off selecting medium- or light-bodied reds and crisp whites (little or no oak). Sparkling wine is the universal match, IMHO. Don't spend too much money on any one bottle. I'd suggest Sauvignon Blanc and dry Riesling for whites, and Pinot Noir, lighter- bodied Zinfandel and lighter-bodied, fruit-forward Syrah for reds. I also like dry Rose, but some folks won't even try pink wine, no matter how nice it is.

Roederer Estate Non-Vintage Brut is a perennial bargain in sparkling wine; buy a case for the holidays at Costco ($16/bottle). Kim Crawford Sauvignon Blanc ($13 at Costco) is another perennial bargain. You might try Bonny Doon's Pacific Rim Dry Riesling ($10-ish), too.

For reds, I've always cheated a bit for Thanksgiving and picked-up the $8-12 labels from the big producers. You're almost guaranteed that these reds won't be too heavy-bodied by the price point, and they're almost always adequate wines.

I'd suggest always having some Port on hand for dessert; there are several fine choices for under $20. I suggest Graham's Six Grapes Reserve($17 at Costco), Heitz Ink Grade if you can find it ($25 at the winery), Benjamin Tawny ($10 at Trader Joes, a bargain). I'm not as fond of Sandeman's in general, but they're commonly available.

I'll let those with more experience suggest European wines.

Good luck! Dana

At our house Pinot and Riesling rule on Turkey day!

Riesling and aged Chianti here.

"Rigaboy" wrote in news:gLmdnQlhoOfrna_anZ2dnUVZ snipped-for-privacy@comcast.com:

Unoaked Chardonnay say a St Veran or village Chabilis, why becasue I like them and my wife doesn't like Pinot with turkey.

This would seem to depend very much on the sauce and dressing that accompany the turkey. I make a very deep and rich sauce, browning turkey neck, wingtips and scraps thoroughly, then browning carrots and onions before seeping the entire mess in deep stock for a few hours. The resulting sauce is rich mahogany in color and very deep-flavored, and would make mockery of most white wines. Serving alongside of the turkey a savory cornbread- or sausage/chestnut dressing and I want a heavy red, a big shiraz, perhaps, or my favorite, a Barolo. It just seems to work beautifully, and no lighter wine would do it justice.

On the other hand a light sauce, the standard milky "gravy," wants a fruity white, perhaps a gewurz or Riesling to amplify the flavors of the vegetable nature of the sauce. A little heavier sauce might well ask for a range of Burgundies, from Beaujolais to some really good stuff, or one of the nice pinot noirs from just about anywhere these days.

Everyone to his taste, of course, but whenever I am invited to a turkey dinner I ask what type of sauce will be served. It usually works pretty well.

pavane

We typically barbecue a turkey along with the other neo-traditional stuff, and find that Zinfandel pairs very nicely with the dinner.

Jose

Bo Joe Lay New Vo

I'd hate to disappoint 1,000's of PR guys...

With your turkey and your mashed potatoes I recommend 2007 Pinot Gris Omaka Sprin from New Ziland. It's a mouth filling wine with deliciously ripe peachy, and slightly honeyed flavours, a creamy texture and a sliver of sweetness on the back palate.

With your Pecan pie I suggest R. L. Buller & Son Calliope Rare Muscat a really intense rich Rutherglen Muscat nose. ...Lovely raisins characters. Rancio. Amazing complexity and depth. The palate shows incredible concentration. It's intensely sweet and complex.

It is an extraordinarily luscious and a really outstanding.

Hope you like the suggestion..