Thanksgiving is already next week, and it's time to think about what to put on the holiday table.
I wasn't born in the US, so before moving to California, I had no idea how serious this celebration actually is. The first time I attended Thanksgiving dinner was in 2016. Every guest was required to bring a signature dish or dessert (if you don't cook, you could always bring a bottle of wine). Between the main course and desserts, there was even a break, because the table was so full. And what surprised me most was how the variety made the whole experience more interesting.
Thanksgiving is a full-day event, not just a day off, and a tradition that has been part of American culture for centuries. The holiday dates back to the early 1600s, when early settlers held a harvest feast to give thanks for the season, eventually evolving into a national celebration of gratitude and shared meals.
Turkey became the centerpiece for practical reasons. Wild turkeys were plentiful, large enough for a big group, and not needed for milk or eggs, unlike cows and chickens.
Gravy and cranberry sauce also make sense: turkey can be lean and mild, so gravy adds richness, and cranberry sauce brings acidity and sweetness that balance heavier dishes on the table.
Pecan pie and pumpkin pie became holiday staples for similar reasons. They were widely available in the fall, easy to store, and turned into desserts that felt seasonal and comforting.
Thanksgiving is one of the most traveled days of the year, and many families prepare food for days. It's also one of the few holidays where the menu remains unchanged, which is probably why it feels so comforting and familiar.
Another thing I learned later is how many restaurants create special Thanksgiving dinners. Most of them offer the classic holiday dishes, so you can enjoy the tradition even without cooking. But some restaurants close for the entire day so their teams can spend the holiday with family and friends. And honestly, that's the whole point of Thanksgiving — being at the table with your people.
Principles of Pairing Wine with Thanksgiving Food
Think about the whole table, not just the turkey
Thanksgiving plates are a mix of savory, sweet, acidic, creamy, and herb-forward dishes. One wine rarely matches everything, so choose bottles that are flexibleChoose wines with good acidity
Acidity keeps the palate fresh when you have rich sides like mashed potatoes, gravy, stuffing, and sweet dishes on the same plate. This is why Riesling, Chenin Blanc, and sparkling wines work so well.Avoid heavy, overly oaked wines
Big, dense, heavily oaked bottles can overpower lighter dishes and clash with fruity sides like cranberry sauce. Medium-bodied reds with softer tannins are a safer choice.Aromatic whites are your friend
Herbs like sage, thyme, and rosemary show up everywhere on Thanksgiving. Whites with aromatics, like Gewürztraminer or Viognier, complement those flavors.Look for reds with soft tannins
Turkey is lean, and strong tannins make it taste even drier. Pinot Noir, Gamay, and Zinfandel are classic matches because they’re fruity, smooth, and food-friendlySlight sweetness can help
A touch of residual sugar balances salty, spicy, and sweet dishes. Off-dry Riesling or even a demi-sec sparkling wine can make the whole plate taste more harmonious.
Thanksgiving Pairing
While there are some general principles to food and wine pairing, remember that taste is personal. We all experience flavors differently, and what delights one person might not work for another. So trust your own preferences, explore with curiosity, and, above all, enjoy the experience.
image by delishknowledge
Gewürztraminer + Persimmon Salad
The floral, fruity notes of Gewürztraminer highlight the sweetness of persimmon, while its medium acidity balances the citrus dressing. The wine’s soft texture pairs well with avocado and toasted nuts, keeping the salad bright and fresh.
Pairing principle:
Fruit-forward salads work best with aromatic whites that have moderate acidity and a touch of sweetness. They match the fruit without clashing with the dressing.
🍷 Alternative: Riesling (dry or off-dry) or Viognier
⏰ 30 min | 🥗 Vegetarian | Recipe
image by erinliveswhole
Sauvignon Blanc + Pear and Blue Cheese Salad
The crisp acidity of Sauvignon Blanc cuts through the richness of blue cheese and keeps the pear’s sweetness lively. Its herbal notes echo the greens, while the wine’s brightness balances the walnuts without making the salad feel heavy.
Pairing principle:
Salads with creamy cheese and sweet fruit need a wine with high acidity and freshness to lift the flavors and create balance.
🍷Alternative: Chenin Blanc or Pinot Grigio
⏰ 30 min | 🥗 Vegetarian | Recipe
image by themediterraneandish
Vermentino + Grilled Corn Salad
Vermentino’s citrus, herbal notes, and bright acidity balance the sweetness of the corn and complement the char. Its clean, slightly salty finish pairs well with feta and fresh herbs, keeping the salad crisp and refreshing.
Pairing principle:
Grilled vegetables with sweet and smoky flavors need a high-acid, herb-friendly white that keeps the dish light.
🍷 Alternative: Albariño or Sauvignon Blanc
⏰ 30 min | 🥗 Vegetarian | Recipe
image by recipegirl
Riesling (off-dry) + Green Salad with Oranges & Pecans
Off-dry Riesling’s bright acidity and light sweetness match the citrus and dried cranberries while keeping the greens crisp. Its fruitiness pairs naturally with the oranges, without making the salad feel heavy.
Pairing principle:
Fruit-forward salads work best with aromatic whites that have both acidity and a touch of sweetness to match the fruit and lift the greens.
🍷 Alternative: Gewürztraminer or Pinot Gris
⏰ 23 min | 🥗 Vegetarian | Recipe
image by vanillabeancuisine
Сhablis + Crab Dip
Chablis’s sharp acidity and minerality cut through the creamy texture of the dip and highlight the natural sweetness of the crab. Its clean citrus profile keeps the flavor bright and prevents the dish from feeling heavy.
Pairing principle:
Delicate seafood with creamy elements needs a high-acid, mineral-driven white to lift sweetness and keep the palate fresh.
🍷 Alternative: Sauvignon Blanc (Sancerre) or Albariño
⏰ 15 min | 🦀 Crab | Recipe
image by tastesbetterfromscratch
Sauvignon Blanc + Spinach Artichoke Dip
Sauvignon Blanc’s bright acidity cuts through the creamy texture and balances the richness of the cheese. Its herbal notes match the spinach and artichokes, keeping the dip tasting fresh instead of heavy.
Pairing principle:
Creamy, herb-forward dips need a crisp, high-acid white that complements the greens and lightens the richness.
🍷 Alternative: Vermentino or Pinot Grigio
⏱️ 30 min | 🥬 Vegetarian | Recipe
image by lindseyeatsla
Sparkling Brut + Parmesan Sweet Potato Fries
Brut sparkling wine cuts through the sweetness of the potatoes and the saltiness of the Parmesan. The bubbles refresh the palate, keeping each bite crisp instead of heavy, and the acidity balances the roasted flavors.
Pairing principle:
Fried or roasted salty snacks need high acidity and bubbles to reset the palate and balance sweetness or richness.
🍷Alternative: Prosecco Brut or Cava
⏰ 40 min | 🥔Vegetarian | Recipe
image by tarateaspoon
Chardonnay (unoaked) + Cheese & Herb Potato Gratin
The bright acidity of unoaked Chardonnay lightens the richness of the cream and cheese, while its apple and citrus notes keep the herbs fresh.
Pairing principle:
Rich, creamy potato dishes need a fresh, non-oaky white with enough acidity to balance the fat and keep the flavors lifted.
🍷Alternative: Chenin Blanc or Pinot Blanc
⏰ 1h hr 20 min | 🥔 Vegetarian | Recipe
image by twopeasandtheirpod
Zinfandel + Roasted Brussels Sprouts with Balsamic
The berry fruit and soft spice of Zinfandel balance the bitterness of Brussels sprouts. The slight sweetness in the balsamic glaze matches the wine’s ripe fruit and keeps the pairing smooth.
Pairing principle:
Vegetables with bitterness and balsamic glaze need a fruity, medium-bodied red that softens sharp edges and complements caramelization.
🍷Alternative: Pinot Noir or Grenache
⏰ 50 min | 🥦 Vegetarian | Recipe
image by yeyfood
Pinot Noir + Parmesan Garlic Mushrooms
Pinot Noir’s earthy notes mirror the flavor of sautéed mushrooms, while its bright acidity lifts the Parmesan and garlic. The light body keeps the pairing balanced and prevents the dish from feeling too heavy.
Pairing principle:
Earthy mushroom dishes work best with light reds that have bright acidity and subtle tannins to match the umami without overpowering it.
🍷Alternative: Beaujolais or Barbera
⏰ 20 min | 🍄 Vegetarian | Recipe
image by loveandlemons
Chenin Blanc + Mashed Cauliflower
Chenin Blanc’s bright acidity and orchard-fruit notes lift the creamy texture of the cauliflower, while its freshness cuts through the roasted garlic and Dijon mustard.
Pairing principle:
Creamy purées with garlic or mustard need a high-acid white that adds structure, balances savory flavors, and keeps the dish fresh.
🍷Alternative: Sauvignon Blanc or Pinot Grigio
⏰ 20 min | 🥦 Vegetarian | Recipe
image by loveandlemons
Pinot Noir + Roasted Root Vegetables
Pinot Noir’s bright red fruit and earthy undertones match the natural sweetness of root vegetables. Its light body and clean acidity lift the caramelized edges and keep the dish balanced instead of heavy.
Pairing principle:
Earthy, sweet vegetables pair best with light reds that have good acidity and subtle tannins to highlight caramelization without overpowering the dish.
🍷 Alternative: Zinfandel or Beaujolais
⏰ 60 min | 🥕 Vegetarian | Recipe
image by loveandlemons
Chardonnay (unoaked) + Green Bean Casserole
Unoaked Chardonnay’s bright acidity cuts through the creamy sauce and fried onions, keeping the dish lighter. Its clean citrus-apple notes complement the green beans without clashing with the mushroom base.
Pairing principle:
Creamy vegetable casseroles need a fresh white with acidity to balance richness and avoid heaviness.
🍷 Alternative: Pinot Blanc or Chenin Blanc
⏰ 1 h 20 min | 🥗 Vegetarian | Recipe
image by downshiftology
Zinfandel + Honey Baked Ham
infandel’s ripe berry fruit and soft spice balance the sweetness of the honey glaze and match the smoky, savory flavor of the ham. Its medium body and smooth tannins keep the pairing juicy and round without overwhelming the dish.
Pairing principle:
Sweet-and-savory meats work best with fruity reds that can handle sugar and salt at the same time.
🍷 Alternative: Grenache or Beaujolais
⏰ 1 h 30 min | 🍖 Meat | Recipe
image by houseofnasheats
Pinot Noir + Honey Roast Duck
Pinot Noir’s red fruit, acidity, and subtle earthiness balance the richness of duck and the sweetness of the honey glaze. Its light tannins keep the pairing smooth, while the wine’s brightness cuts through the fat and highlights the crispy skin.
Pairing principle:
Rich, sweet-glazed duck needs a fresh, medium-bodied red with high acidity to cut through the fat and complement the sweetness.
🍷 Alternative: Zinfandel (lighter style) or Grenache
⏰ 2 h 10 min | 🦆 Duck | Recipe
image by tastesbetterfromscratch
Beaujolais (Cru) + Thanksgiving Turkey
Cru Beaujolais has bright red fruit, high acidity, and soft tannins that keep lean turkey juicy and highlight the herbs in the rub. Its light, fresh style works with both white and dark meat and doesn’t overpower the mild flavor of the turkey.
Pairing principle:
Herb-roasted turkey pairs best with light reds that have good acidity and subtle tannins to keep the meat vibrant and balanced.
🍷 Alternative: Pinot Noir or Zinfandel (lighter style)
⏰ 3 h 50 min | 🍗 Turkey | Recipe
image by downshiftology
Cabernet Sauvignon + Beef Tenderloin Roast
Cabernet Sauvignon’s dark fruit, firm tannins, and structure match the richness of tenderloin and complement the crust from roasting. The wine’s depth brings out the beef’s flavor without overwhelming its delicate texture.
Pairing principle:
Rich red meat needs a structured red with tannins to balance fat and enhance savory flavors.
🍷 Alternative: Merlot, Syrah, Bordeaux Blend
⏰ 45 min | 🥩 Meat | Recipe
image by Gayle McLeod
Zinfandel + Honey Garlic Pork Tenderloin
Zinfandel’s ripe berry fruit and warm spice complement the sweet honey glaze and the savory garlic. Its medium body and soft tannins match the tender texture of pork, while the wine’s richness balances the caramelized edges.
Pairing principle:
Sweet-savory pork dishes need a fruity red with gentle tannins to match sweetness and keep the pairing juicy.
🍷 Alternative: Grenache or Barbera
⏰ 35 min | 🥩 Meat | Recipe
image by thebigmansworld
Moscato d’Asti + Healthy Pumpkin Bread
Moscato d’Asti’s light sweetness and gentle bubbles highlight the warm spices in pumpkin bread and balance its earthy pumpkin flavor. The low alcohol and bright acidity keep the pairing fresh instead of sugary.
Pairing principle:
Spiced pumpkin desserts pair best with lightly sweet, aromatic wines that lift the spices and soften earthy notes.
🍷 Alternative: Late Harvest Riesling or Demi-Sec Sparkling Wine
⏰ 50 min | 🎃 dessert | Recipe
image by hummusapien
Moscato d’Asti + Chocolate Banana Bread
Moscato d’Asti’s light sweetness and gentle bubbles lift the banana flavor and soften the cocoa. Its bright acidity keeps the bread tasting fresh, while the floral notes pair naturally with almond flour and warm spices.
Pairing principle:
Banana- and chocolate-based desserts work best with lightly sweet, aromatic wines that balance fruitiness and soften cocoa bitterness.
🍷 Alternative: Late Harvest Riesling or Brachetto d’Acqui
⏰1 h 5 min | 🍌🍫 dessert | Recipe
If you’re looking for classic pumpkin, apple, or pecan pies, check the Pie article for full wine pairings and serving tips
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