Thanksgiving is that time of year when a carnivorous Brit such as I is thankful to have an American friend and thus enjoy a bonus day of turkey consumption. This year, I’ve been put in charge of choosing the wines to accompany the feast, so I thought I’d share some of my thoughts on the matter. But before we proceed, here’s ChatGPT with a glorious vision of Thanksgiving dinner to set the mood for your feast. I mean, nothing says Thanksgiving like a heaping plate of green beans, right? Right?!
Firstly, and to state the obvious, Thanksgiving dinner typically features a variety of dishes, so wines that pair well with the diverse flavors of the meal are ideal. I’m the kind of guy that likes to start with something bubbly, proceed to white, then onto red and if there’s enough left in the tank, some kind of dessert wine (although this seems to happen more around Christmas than it does Thanksgiving). Since there will likely be a number of people attending this is going to involve quite a number of bottles, so I prefer to keep the cost per bottle reasonable and usually not more than around 2,000 Yen (with Champagne the exception). So, let’s take a look at how I like to do things and hopefully you will find some helpful hints along the way.
Sparkling
Start with a sparkling and make it Champagne. Or if your friends are like mine, you’ve been waiting and waiting until the last of them finally shows up to toast the occasion and you’ve already drunk half a bottle of white wine and don’t really fancy the Champagne anymore…no wait, that’s a ridiculous statement.
Anyway, assuming things are going to plan…
Champagne has long been the wine of choice to celebrate special occasions and sets the mood, so it’s a sure fire bet. My personal choice would be a NV Brut from one of the major houses over the more budget orientated options for a simple reason: they are generally a step up in quality with a marginal extra outlay. I’ll decide which one based on price and availability but I have a few preferences regardless. If you go the cheaper Cava route, Franciacorta, Crémant de somewhere, Prosecco or other Sparkling, then as good as those can be they just don’t have the draw of Champagne, but of course the budget may dictate. Only exception I would consider is an English sparkling but I don’t really want to spend the time trying to convince a bunch of people that only have a passing interest in wine that the quality of English sparkling can be the equal of Champagne. And this stuff is not that easy to come by in Japan, so overall it’s not really worth it.
White
Next up are the whites (not in any order of preference):
- Riesling (dry)
- Chardonnay (unoaked or minimally oaked)
- Northern Italian whites – Arneis, Pinot Bianco, Pinot Grigio, Friulano etc
- Sauvignon Blanc – New Zealand and Chile offer excellent value. Sancerre for a more restrained classic style.
- South African Chenin Blanc
- Grüner Veltliner
Any of these will work but a New Zealand Sauvignon Blanc may possess the broadest appeal and the safest bet of the lot. Overall, those listed are included because of their suitability to at least pair with the greenery on the dinner plate (especially if your Thanksgiving dinner features a plateful of green beans à la ChatGPT’s vision) and possess decent acidity for the richer food on offer. And anything of these which has some aging on the lees will have a bit more weight as well. Some people well versed in wine seem to have a bit of an aversion to the more exuberant examples of Sauvignon Blanc, but I like to include one as they are widely enjoyed and easy to quaff. But if you are opening more than one white, perhaps save the Sauvignon Blanc for last, especially if it’s a very intense one. You’ll want to build up to that otherwise a less aromatic white as a follow-up may come across as somewhat bland.
Red
When it comes to red wine, the logic is to choose something somewhat delicate, light, higher in acid and low to moderate in tannin and alcohol. Wines with this type of profile will typically not overpower the turkey and will be more versatile.
Pinot Noir is a great fit, but a quick word about Pinot Noir before we get into the nitty gritty. While Pinot Noir is one of the most commonly recommended red wines to accompany Thanksgiving dinner, the thing is not everyone actually likes it. This observation comes from personal experience and this could be different from yours, but I’ve seen many times that it can be too light, too acidic, too bright and/or too delicate for those used to a more robust Cabernet Sauvignon, Shiraz or Malbec, for example. Plus not everyone cares about balancing the taste of the food and the wine and they are fine with something they already know and like, regardless of the possible lack of so-called pairing suitability. It’s what they like and nothing is really going to change their opinion. And that’s fine, just something to be aware of.
Now, if Thanksgiving and I were in our own bubble then I would drink Pinot Noir all day long thank you very much. Although I risk the wrath of the Burgundy lovers out there, I prefer a New World Pinot Noir on such an occasion where I am likely drinking wine without food as much as I might be drinking with food. New World Pinots tend to be better equipped for this and are less fussy, better value and more crowd friendly than the earthy old world of Burgundy. Although as a middle ground I do have a fondness for German Spätburgunder which can offer similar value to the New World and sits perhaps somewhere between Burgundy and the New World. But it’s not only me at the dinner table, so it’s a good idea to have something on hand for those that are not so on board with Pinot Noir. But whether that would include a Cabernet Sauvignon, Shiraz, Malbec or something else, depends on who’s sitting at the dinner table. Another commonly recommended pairing is Beaujolais, but lighter-bodied Beaujolais may not offer enough distinction from Pinot Noir, so a Cru Beaujolais with a bit more weight like Morgon might be an option. Otherwise Tempranillo, Garnacha or even Mencia offer versatility without sacrificing weight and could bridge the gap nicely, offering a bit more structure and body without overpowering. All three can be approachable and pair well with diverse Thanksgiving dishes, appealing to those who might lean towards a fuller red. However, attention should be paid to the more powerful end of the spectrum of these varieties where alcohol levels can easily exceed 14%. Once we get into this territory then there’s a valid case for friends and family taking an early nap from which they do not wake until it’s time to leave.
Below are some specific wines on my shortlist for Thanksgiving 2025. They are either wines I’ve had recently and are fresh in my mind or ones which I’ve had numerous times and noted that they were always popular (e.g. Summerhouse and Montes Sauvignon Blanc). There are of course countless other options.
Sparkling
Champagne
Piper-Heidsieck Cuvée Brut NV
I popped a bottle of this for a friend’s birthday recently mostly because it came in a gift box with a pair of Piper-Heidsieck branded champagne flutes and this particular friend doesn’t own much in the way of decent stemware. So these glasses will come in handy the next time I’m over there 🙂 But selfish reasons aside, I noted how everyone enjoyed this. A really pleasing balance of freshness and reserve wines.
Other Sparkling
Tabali Tatié Brut NV
If going for a cheaper alternative, I’ve written about this sparkling wine from Chile here.
De Chanceny Crémant de Loire Brut
Another good option. Predominantly Chenin Blanc with fine bubbles and peach and apricot flavours.
Contarini Valdobbiadene Prosecco Superiore Extra Dry
If Prosecco I like one as dry as possible and found this to be a decent quaffer. I initially only bought it for Aperol Spritz but found that it’s also very drinkable on its own. Fresh, dry and quite delicate.
White
Wageck “Fundament” Riesling Trocken 2022
A quintessential dry Riesling. Ticks all the boxes really. I can’t find my tasting notes for this one, but I remember thinking “ah, this is Riesling exactly”. Fresh, citrusy and a bit oily.
Cantina Valpantena “Baroncino” Veneto Chardonnay 2022
Good concentration with apple and pear flavors although the finish is a fraction thin. Nice texture, acidity and just a pleasant all rounder with or without food. Sees some oak which is barely noticeable.
Summerhouse Marlborough Sauvignon Blanc 2023
This has never failed me. OK, it’s not Summer but it will be hot in the kitchen with the turkey in the oven and there will be a huddle of friends and family gathered around the dinner table, so a refreshing blast of citrus and tropical fruits might be very welcome indeed.
Montes Limited Selection Sauvignon Blanc 2023
This one from Chilean juggernaut Montes has an equally exuberant style to the Summerhouse. Also, it never failed me. Can’t think of any one that hasn’t enjoyed a glass of this one. Some aging on the lees.
Red
Morandé Gran Reserva Pinot Noir 2021
Red fruits driven, such as cherry and raspberry, with a nicely balanced and pleasantly smooth taste. 13% alcohol so well suited for a long boozy Thanksgiving.
Viña del Nuevo Mundo “Centrico” Pinot Noir 2022
Copy paste the Morandé description more or less. This one is possibly a bit more straightforward but offers even more drinkability.
Auntsfield Sliding Hill Pinot Noir 2022
Quite concentrated with dark fruit and plum. Alcohol slightly on the high side at 14%, but that extra oomph should please those accustomed to richer and denser wines. Unfussy when served in small glasses so this is one where you can forget about Pinot Noir specific glasses (I’ll bring my own Pinot Noir specific glass anyway but it’s not make or break).
Italian Sangiovese
I’ve had a Rosso di Montalcino with Christmas dinner before and I liked that pairing, although it still seems like a bit of an oddball pairing. While Sangiovese can be a little rustic to drink on its own, there’s plenty of examples that are more fruit-forward, rounded and can be sipped on their own after a bit of air. Something in the 13-14% alcohol region should do the trick, like one of these two.
Falchini “Titolato Colombaia” Chianti Colli Senesi 2020
The brighter of the two Sangiovese and drinkable from the get go. The fruit is forward and quite juicy.
Morisfarms Morellino di Scansano 2020
This one took a little while to reveal itself being a little tight and tannic initially, but with a bit of air this is really quite smooth and pleasant with fine sweet tannins, liquorice and red cherry. A smidge of chocolate from the Merlot.
90% Sangiovese and 10% Merlot and Syrah