Thanksgiving Pairings To Die For

We can all agree that the holidays are an amazing time to cherish with loved ones, BUT at my wine society, we have another reason to enjoy the holidays… INCREDIBLE FOOD AND WINE PAIRINGS!!! With the help of our resident pro, Christine Havens, we’ve included some helpful tips for a Thanksgiving meal that is sure to make your mouth water.



Appetizer: Salad


A helpful tip: Salads are often difficult to pair, bright vinaigrettes clash with many wines, making them seem bitter. The key lies in finding a wine with higher acid than the salad dressing. A crisp Grüner Veltliner is a good choice, as is a Sauvignon Blanc or a Pinot Gris.


Our suggestion: Talley Vineyards’ 2017 Bishop’s Peak Sauvignon Blanc


Entree: Roasted Turkey

A helpful tip: Choose a medium-bodied red for turkey and gravy. The classic choice is Pinot Noir—whether from Sonoma County, the Willamette Valley, or from Burgundy this is a fail-proof variety. We also like Garnacha, a Côtes du Rhône or a spicy Zinfandel.
Our suggestion: BlueBird Hill’s 2016 Estate Pinot Noir

Side Dish: Sweet Potato Casserole

A helpful tip: Try out an Alsatian Pinot Gris, a Zinfandel or a dry Riesling.
Our suggestion: Totol’s 2016 Zinfandel


Side Dish: French Onion Soup Mashed Potatoes


A helpful hint: For mashed potatoes, go with a rich wine. A barrel-fermented Chardonnay fits the bill well, complementing the creamy-butteriness of the potatoes.
Our suggestion: B. Wise’ 2016 Chardonnay

Side Dish: Green Bean Casserole Topped with Fried Onions


A helpful tip: Chardonnay again works well with fried onions, barring that a Viognier will do the trick.
Our suggestion: Aratas’ 2016 Chardonnay

Side Dish: Cranberries

A helpful tip: Valpolicella is lovely or go with a Spanish Monastrell or, yes, once again, Pinot Noir.
Our suggestion: DV8 Cellars’ 2015 Pinot Noir

Dessert: Pumpkin Pie Bars

A helpful tip: Here the key is in choosing a dessert wine that is sweeter than the dessert itself. A Tawny Port is an excellent match with pumpkin pie, as are Rum, PX Sherry, or Banyuls.
Our suggestion: Principe di Tricase’s 2005 Herman’s Port
For more incredible food and wine pairings, download the app here.


Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe for Updates