Thanksgiving Wine Pairings To Enhance Your Holiday Dinner, According to the Pros

Wine can make or break a holiday meal. And if you’re looking for wines that pair well with the traditional American holiday fare, sommeliers are here to help. Pairing the entire meal with a single style or consistent bottle of wine (bulk buying for a festive dinner definitely makes sense), is totally possible, thanks to similarities dishes will share. But for some more versatility in your Thanksgiving wine lineup, pick a few bottles that pair with each person’s favorite foods, be it green bean casserole or roasted turkey legs. Whether you’re hosting or being hosted, here are the styles of wine you should stock up on for the best Thanksgiving wine pairings at your holiday meal.

Wine Pairing With Turkey

“When choosing wines to pair with holiday meals, the name of the game is acid. Aside from cranberry sauce, a typical Thanksgiving table has nothing to counterbalance the rich gravies, starchy potatoes, and tryptophan-laden turkey legs,” says Denise Beauchamp, Operations Manager at Mesiba and LilliStar. “White wines that have bright acidity, zesty citrus notes, and a layered finish can do just that—think unoaked chardonnay from Chablis or its neighbor sauvignon blanc from Sancerre. For reds, the same balance is achieved by sticking to youthful, light, fruit-forward wines—think recent vintage pinot noir from Burgundy or the Sonoma coast, or introduce a natural wine, which adds funk, texture, and interest to your table.” Pro tip: Chill your reds in the fridge for an hour before they hit the table to ensure the wines are refreshing between bites of hot and heavy holiday richness.

Wine Pairing With Ham

Play off ham’s sweetness and fattiness with a nice gold white. “For a traditional glazed ham, a fruity, high acid, off-dry riesling would be my choice,” says Jason Hedges, Beverage Director at Laurent Tourondel Hospitality and author of The Seasonal Cocktail. “This wine selection would have enough acidity to cut through the richness of the ham, and just the right amount of sweetness to compliment the honey glaze.”

Wine Pairing With Vegetables

“I love to pair Thanksgiving dishes with Chenin blanc,” says Lisa Komara, Beverage Director at Blackfoot Hospitality. “It comes in many forms. A sparkling version that's not too dry in style brings a lovely apple note that is great with this meal. The still versions that range from dry to slightly off-dry are also perfect. They bring a nice texture that can stand up to, and even enhance turkey, and play well with the sweeter flavors of fall vegetables.” 

Wine Pairing With Stuffing

Chase down that stuffing with a nice gulp of red wine. “Stuffing usually has a mix of savory and herbaceous flavors. A wine with earthy tones and a touch of spice would be a good match,” says Hedges. “Consider a medium-bodied and slightly herbaceous red, like a grenache from southern Rhone. This style of wine would have enough complexity to compliment the flavors of the stuffing without overpowering them.”

Wine Pairing With Cranberry Sauce

A lighter-bodied, fruit-forward red can go perfectly with the accouterments on the holiday table. Komara is a fan of gamay, which has savory notes. “The juicy red fruits really tie into things like cranberry sauce, and play well with sweeter vegetables such as squash, sweet potatoes, and pumpkin,” she says, “The savory undertone is very harmonious with the herbs present in your stuffing and turkey seasoning, making this a match made in heaven.” 

Wine Pairing With Pumpkin Pie

For dessert, stick with a sweet wine. “For a pumpkin or pecan pie I love a sweet Marsala from Sicily, especially the Vigna La Miccia made by Marco de Bartoli,” says Bella Babbit, wine director at NoMad London. “They're super nutty and sweet wines, but still have freshness.”

Another dessert wine option: Madeira—a fortified wine from Portugal, similar to port or sherry. “I love Madeira with so many different things, but I love it even more with pie. Both Bual and Malmsey Madeira are both great dessert options, but because the wines are so nuanced, you can try them with a variety of different flavors that pies come in,” says Liz Martinez, General Manager and Sommelier at The Apparatus Room at Detroit Foundation Hotel. “The wines are less viscous than port, and have higher acidity, making them a better match for food.”