Selecting a wine for Thanksgiving dinner might seem intimidating even though there are few limits when it comes to turkey, whether you brine it, grill it or even deep fry it. The real dilemma comes with the sides: what wines will pair with tastefully lumpy mashed potatoes and gravy, pudding-like corn casserole or roasted Brussels sprouts (“just to get something green on the table”)?
Beyond the gauntlet of flavors in the big meal, quantity is key, as you need to have enough bottles on hand to leave the whole crowd satisfied. To ease your increasing holiday tension, Wine Spectator reached out to eight leading sommeliers from across the United States for their favorite bottles to share over turkey and trimmings. The catch? All the wine picks had to be affordable—$30 and under. Thinking creatively, these pros chose food-friendly bottles that will still wow—from deep Italian rosés to a sparkling orange wine from California to autumn staples like Beaujolais and Pinot Noir. These bottles are sure to fit into your holiday, no matter what is on the table.
20 Great Wines for Thanksgiving Dinner
“I’m always a fan of Burgundies, and the holidays are no exception. Joseph Drouhin makes a really nice St.-Véran that can still be found on retail shelves for under $30. It’s from the south of Burgundy, so riper fruits lead to a slightly fleshier Chardonnay, which is nice with the cooler weather and richer flavors of Thanksgiving dinner. Louis Latour makes a Bourgogne Rouge, graciously labeled “Pinot Noir” for the American market, that sits right around $30 in retail shops. It’s surprisingly full bodied for its price point, with beautiful raspberry notes on the palate.”—Lily Stagg, wine director of Award of Excellence winner MaMou, New Orleans
“[During the holidays] I like to introduce friends to lesser-known varietals, like Kerner, a hybrid of Riesling and Trollinger, grown in Northern Italy’s Alto Adige region. The Pacherhof Kerner Alto Adige Valle Isarco 2021 is super dry, with notes of Granny Smith apple, lime zest, juicy peach, flint and white pepper. Another option, from the oldest estate in the Marche region, Garofoli’s Podium is a vineyard that sits atop a long, flat-topped hill reminiscent of a speaker’s podium. The Garofoli Verdicchio dei Castelli di Jesi Classico Superiore Podium 2020 [has] notes of Meyer lemon, wild herbs and chopped almond. The texture is soft and elegant with extreme length to the finish.
[For reds], Chianti Classico is somehow still under-appreciated, but has been our go-to wine at home for a long time. The Castello di Bossi estate is in the commune of Castelnuovo Berardenga, just east of Siena. Their Castello di Bossi Chianti Classico Berardo Riserva 2020 is 100 percent Sangiovese, from a single estate vineyard, and offers notes of black cherry, spiced plum, cocoa and menthol. The wine is fuller than typical Chianti Classico, has silky texture, and beautifully integrated tannins.
[From Sicily], COS was started by three winegrowers, each of their last names representing a letter of the winery name (Cilia, Occhipinti, Strano). Since its inception, they have focused on organic farming, as well as organic materials in the production. Their COS Nero d’Avola Sicily IGT Nero di Lupo 2022 is aged in cement tanks for a couple years. The wine has notes of dark red fruits, cassis, leather and a hint of balsamic. The flavors are expressive, the body weight is about medium, and the tannins are crunchy.”—Casper Rice, corporate wine director of Fabio Trabocchi Restaurants, including Grand Award winner Fiola and Best of Award of Excellence winner Fiola Mare in Washington, D.C., and Best of Award of Excellence winner Fiola Miami in Miami
“I like to pour lighter-bodied red wines with Thanksgiving dinner; my favorite pairing with the meal is the cru Beaujolais Fleurie. These wines are fresh and bright, with great acidity, but also offer a fair amount of texture and weight for a Beaujolais. It pairs beautifully with turkey, but also has enough of a backbone to stand up to all of the sides and accompaniments. An alternative to Beaujolais would be Pinot Noir from the Pacific Northwest. The wines, similar to Beaujolais, have a great fresh quality to them when consumed in the first five years after bottling, but retain a great fresh red-fruit structure, mostly fresh wild strawberry to me.”—Mark Patykewich, general manager of Best of Award of Excellence winner Katharine Brasserie and Bar, Winston-Salem, N.C.
“Thanksgiving food has tons of richness, so I look to regions that have similar levels of richness in their cuisine—namely Alsace. Under $30 retail, Alsatian Pinot Gris is a great choice to pair well with nearly everything on the table. My favorite producer is Emile Beyer. The ‘Tradition’ Pinot Gris sits under $30 and, if you’re willing to take it a step up, the single-site bottlings from them are out of this world.
“On the side of reds, I’d bring Gamay from Beaujolais. You’ll be able to find certain cru Beaujolais—a cru is listed, for example Morgon, Brouilly, Fleurie, Monthélie—for under $30. Some may sit above that, but there will likely be a range of options. The wines are both serious and often have a playful freshness to them that helps them pair with turkey and ham, and even certain vegetarian dishes. Look for Château Thivin, Jean Foillard and Clos de la Roilette!”—Tia Polite, head sommelier of Award of Excellence winner Indienne, Chicago
“I love Champagne and always have a sparkling option—it’s nice to have a little effervescence with a rich meal. Riesling is a dynamic grape that pairs well with many foods, especially vegetables. Von Winning Sekt is a sparkling, dry Riesling, made by an exceptional producer from the Pfalz region in Germany.
[For whites,] Chenin Blanc pairs well with a wide range of foods as well: Its dry, roasted apple note is great with cruciferous vegetables, stuffing and turkey. I love the Denis Meunier Vouvray Expression de Silex 2021. I am a big fan of chilled red wines with food or while you are mingling before dinner; my current favorite is a Gamay from the Savoie, Domiane Les Aricoques ‘Pan!’ [Le Rouze] 2023.”—Sarah Clarke, wine director of Best of Award of Excellence winner République, Los Angeles
“Sekt is a great option for an alternative to Champagne. Markus Molitor’s sekt retails for around $20, and the Riesling grapes are sourced from around the Mosel. The natural acidity and cool climate contribute to a style that feels more classic.
“I love to bring Cerasuolo d’Abruzzo to Thanksgiving; this is a darker rosé, and a good amount of producers allow for the juice to spend time in neutral oak. It has to have at least 12 percent alcohol and can’t be sold until the first of January following harvest. Dark and brooding berry notes, with a bit of oxidized mouthfeel and texture, makes this a wine that pairs well with so many of the classic Thanksgiving dishes.
“Years ago, I would only drink domestic wines during Thanksgiving, which seemed like the appropriate theme for a U.S. holiday. With that in mind, Stolpman Vineyards’ Crunchy Roastie [from California's Santa Ynez Valley] is a great choice for this holiday. Retails for under $30 and is a great version of Syrah, taking stylistic cues from the Northern Rhône, but with a bit more fruit on the palate, which makes it great with turkey and cranberry sauce and shows off that Santa Barbara style.”—Nikita Jarred, wine director and partner of Smithereens, New York City
“Our Thanksgivings here in South Louisiana can have cool or quite warm to even hot weather. It would be fun to bring a chilled orange sparkling wine that fits into the decor and isn’t too serious before we delve into the bounty of Thanksgiving Day. Carboniste’s Crab Bulles d’Orange Extra Brut hits all the right notes, with each juicy sip leaving you wanting another one. The Pinot Grigio undergoes fermentation with native yeast and soaks on its skins for seven days. Then it’s blended with a little rosé of Pinot Noir and Albariño before undergoing its second fermentation, creating a beautiful orange sparkling from California grapes. I’d bring a few bottles because some guests will want to continue sipping on it, as its beautifully layered texture will complement the entire feast.”—Crystal Hinds, wine director at Best of Award of Excellence winner Effervescence, New Orleans
“Domaine Ozil’s Rochette [a Grenache Blanc from the Loire] is one of my ultimate favorites! This natural wine has aromas of fresh apples, floral notes and a hint of toasted brioche. It’s a versatile, gastronomic wine, pairing effortlessly with a range of dishes. [Another white to try is] Los Bermejos Malvasia Seco—a vibrant, crisp Malvasia from the Canary Islands. This bottle is refreshing, with minerality and subtle floral hints, perfect for balancing the richness of Thanksgiving fare.
“[For red wines,] ‘La Capitulation Ne Paie Pas!’ by Axel Prüfer [of Le Temps des Cerises in France’s Languedoc region] is a light and elegant Cinsault, perfect for Thanksgiving. Its delicate fruitiness and structure make it an excellent match for roasted turkey and savory sides.”—Laila Bazahm, owner, chef and wine director of Award of Excellence winner El Raval, Austin
