The Best Wines for Thanksgiving Dinner

Thanksgiving dinner might just be the most challenging—and rewarding—meal of the year to pair wine with. Between buttery mashed potatoes, savory stuffing, roasted turkey, tart cranberry sauce, and those heirloom family sides, there’s a lot happening on the plate. With a little guidance (and a stop at Boone’s Wine & Spirits), you can pour bottles that make every bite taste better.

Start with the turkey. Whether you roast, smoke, or fry it, turkey is mild in flavor with a slightly rich texture, which makes it incredibly versatile. Pinot Noir is a slam dunk: light to medium body, soft tannins, and bright red fruit that flatters both white and dark meat. A good Oregon or California Pinot brings enough acidity to cut through gravy and stuffing while staying elegant and food-friendly.

Prefer white? Chardonnay delivers. Lightly oaked styles—think Sonoma or Burgundy—bring a creamy texture and a hint of butter that cozies up to mashed potatoes and roasted vegetables. If you want contrast to all that richness, go unoaked Chardonnay or Chablis for crisp, lemony refreshment between bites.

Don’t sleep on dry rosé. A structured rosé from Provence or a Garnacha rosé bridges the whole table, from cranberry sauce to green bean casserole, and pleases guests who “don’t know what they want” yet always finish their glass.

If your menu leans bold—sausage stuffing, herb-loaded gravy, smoked turkey—Zinfandel can be a powerhouse. Its ripe berry fruit and baking-spice notes play beautifully with roasted meats and sweet potatoes. For aromatic pairings, Gewürztraminer and off-dry Riesling shine with honey-glazed ham, spiced carrots, or cranberry sauce. A dry or off-dry Riesling from Germany or Washington State also sneaks in as a stellar partner for apple pie.

Speaking of celebration, sparkling wine is Thanksgiving’s secret MVP. Start the day with Cava or Prosecco alongside appetizers—bubbles lift salty snacks, deviled eggs, and cheese boards. With the main meal, a Brut Champagne or domestic traditional-method sparkler adds high-acid, palate-cleansing zip that resets your taste buds between bites. If your crew loves a touch of red fruit, try a sparkling rosé; it’s festive, photogenic, and seriously food-versatile.

For dessert, match sweetness with sweetness. Late-harvest Riesling, Tawny Port, or a lightly sweet Moscato d’Asti turns pumpkin, pecan, or apple pie into a next-level pairing. (A splash of Tawny Port with pecan pie is a small holiday miracle.)
A few simple pro tips:
•    Serve temperature matters. Chill whites and sparklers well (sparkling: fridge-cold; Chardonnay/Riesling: cool but not icy). Lightly chill Pinot Noir for 15–20 minutes before serving to brighten the fruit.
•    Plan quantities. A safe rule is half a bottle per adult for dinner, more if you’re hosting a long afternoon. A mix of styles—one sparkling, one white, one light red, plus a bolder red—covers most crowds.
•    Meet in the middle. If guests are split on sweet vs. dry, pour a dry option first and keep an off-dry Riesling or sparkling rosé ready as a friendly bridge.
•    Open more than one. Thanksgiving is about grazing and sharing. Offer two or three options so people can discover their own perfect match.

At Boone’s Wine & Spirits, we love building custom Thanksgiving lineups that fit your menu and budget—whether you’re cooking for six or twenty. Bring your plan (or a photo of the grocery list), and we’ll set you up like a pairing pro.

Here’s to a full glass, a full plate, and a full heart. Happy Thanksgiving from all of us at Boone’s.