When you’re choosing wines for your Thanksgiving table, it seems simple: What goes best with turkey? While that’s one way of going about it, it probably makes more sense to figure out what else is happening on the table.
Turkey is turkey is turkey, and matches well with anything from the hearty white (California Chardonnay or Viognier, Rhone blends) to the lightweight-but-firm red (Pinot Noir, well-made Merlot, Beaujolais Nouveau).
But where it really gets interesting is figuring out flavor pairings. If you’ve got a hearty cornbread-and-sausage stuffing, you’ll want to go with something funky and red that can stand up to it, like a Cabernet Sauvignon or a Rioja wine from Spain. If it’s oyster-based, you’ll want a minerally, crisp white, like a Sauvignon Blanc.