2024 Thanksgiving Wine Pairings: Nick’s Picks

If there were ever a meal fit for wine pairings, it would be Thanksgiving. There’s a certain joie de vivre around “the perfect wine and food pairing,” and the gathering of friends and family around a dinner table—catching up, engaging in face-to-face conversation, spreading love and laughter (hopefully)—is, in itself, the most noteworthy of all wine pairings! In today’s society, we too often overlook being present in the moment, instead focusing our attention on the end of the day. That’s if we can get our faces out of our screens long enough to even notice the occasion in the first place.

So now that I’m done preaching about “being in the moment,” you’re probably asking where the wine pairing part fits into my rant! I truly think the best pairings are the glasses you share with your loved ones. Wine always tastes better when paired with a good time!

Now, for some guidance on what’s going to taste great with the food on the table, let’s dig in a bit…

While the possibilities are almost endless, it’s hard to go wrong with a well-made Chardonnay. That might sound boring, but with so many different styles and producers out there, the options within this variety are expansive. From the more mineral-driven, leaner styles of Chablis to the robust, oaked, and buttery styles of Meursault or California’s Sonoma Valley, I truly believe there’s something for everyone in this variety. I’ve converted many “ABC” (Anything But Chardonnay) drinkers with a well-made Chablis. Prices on Chablis often remain an incredible value compared to their more expensive Côte de Beaune Burgundy counterparts as well! The key is to balance the richness of the food with a wine that has enough freshness and acidity to cut through all that delectable goodness, while either complementing or contrasting the flavors of both.

For reds, there’s a broad range of higher-acid, light- to medium-bodied wines that will enhance—but not overpower—the delicate flavors of turkey, gravy, and mashed potatoes. The stuffing will be the most aromatic, and the cranberry sauce will pack the most punch. Keeping all of that in mind, let’s talk about aromatic grape varieties with higher acidity, red fruit notes, and some herbal qualities…

Beaujolais is arguably the most classic Thanksgiving pairing but has seen its fair share of hard times over the years, with many people associating it with cheap, unremarkable wine. Nowadays, however, the push for single-village, elevated “cru” bottlings from quality producers has brought Beaujolais to new heights of quality and sheer deliciousness! The best examples can rival the Pinot Noirs from Burgundy’s Côte de Nuits.

Pinot Noir is right there with Beaujolais in the classic pairing category, and there are plenty of quality producers out there. The subtlety and elegance of Pinot Noir, especially from Burgundy, can cause even the busiest of hosts to pause for a moment, close their eyes, and thank Bacchus himself for creating such an elixir!

Sangiovese from either Chianti Classico or Brunello could be an underdog in the battle for wine pairing dominance at Thanksgiving. Sangiovese is a high-acid, aromatic grape variety with plenty of herbal “stuffing” (see what I did there?) to complement the array of aromas on the Thanksgiving table. With ample red fruit notes to harmonize with the cranberry sauce and acidity to cut through the rich gravy, don’t overlook the Italians this Thanksgiving!

If you’re fortunate enough to enjoy a Thanksgiving meal surrounded by loved ones this year, take a pause to enjoy the moment and savor the best pairing of all!  

Cheers!