Thanksgiving dinner has a lot going on. There is the turkey, of course, but then come the buttery potatoes, savory stuffing, tangy cranberries, roasted vegetables, and that sweet potato casserole someone absolutely insists needs marshmallows.

So, what wine goes with all of it?

As a sommelier, my advice is to give yourself permission to offer a few different styles. Choose wines with freshness, enough flavor to complement the food, and a place in the meal where they can shine. You do not need one magical bottle that pairs perfectly with every bite.

From welcoming bubbles to something sweet with dessert, these are the bottles I would bring to the Thanksgiving table, along with the dishes that make them feel right at home.

Rotari Brut Rosé Trentodoc: Trentino, Italy: I love starting a holiday gathering with sparkling wine. It immediately makes the occasion feel festive, and it is incredibly useful when the appetizers range from cheese and olives to something warm coming out of the oven.

Rotari Brut Rosé is made from Pinot Noir and Chardonnay using the traditional method, with its second fermentation taking place in the bottle. Its fresh, dry style and red-fruit character make it an inviting opening pour. For Thanksgiving, I would serve it with marinated mozzarella and olives, Parmesan puff pastry bites, or a cheese and charcuterie board. The freshness brings balance to rich cheeses and buttery pastry, while the fruit character gives it enough presence to continue into dinner.

My pairing pick: Cranberry and Brie bites. Creamy cheese, tangy cranberry, crisp pastry, and bubbles make a delicious welcome. And yes, you can absolutely keep sparkling rosé on the table with the turkey!

Essay Chenin Blanc, Roussanne & Viognier, South Africa: Thanksgiving is a wonderful opportunity to explore white blends, especially when they bring together freshness, fragrance, and texture.

Essay is a Chenin Blanc-led blend with Roussanne and Viognier. The producer describes a wine with generous fruit, floral aromatics, a rounded texture, and a fresh finish. That combination gives it room to work with several dishes on a Thanksgiving plate. I would pour it with roast turkey, apple and fennel stuffing, roasted squash, or a creamy vegetable side. The aromatic character complements the fruit and herbs in the meal, while the texture makes sense alongside richer dishes.

My pairing pick: Sourdough sausage stuffing with fennel, onion, and fresh cranberries. There is enough going on in that dish to appreciate a white with both flavor and freshness.

Pasqua PassioneSentimento Bianco, Veneto, Italy: If you usually reach for Chardonnay at Thanksgiving, this is a lovely opportunity to try Garganega.

Pasqua’s PassioneSentimento Bianco is made from Garganega, with the producer highlighting citrus, apricot, and peach aromas alongside a structured palate. It offers a different expression of Italian white wine, one that feels particularly appealing with autumn ingredients. I would serve it with turkey breast and gravy, creamy potato and leek gratin, roasted carrots, or butternut squash ravioli. Its fruit character complements the natural sweetness of roasted vegetables, while its body gives it a place beside creamier textures.

My pairing pick: Potato and leek gratin with Parmesan. The potatoes and cheese bring richness, while the leeks add a gentle sweetness that makes this a fun pairing to explore.

Hecht & Bannier H&B Provence Rosé, Provence, France: Rosé deserves a place at Thanksgiving. Put it right between your whites and reds, and let guests discover how comfortably it fits into the meal.

The pictured H&B bottle is labeled as made with organic grapes from Provence. This is the style I reach for when I want something refreshing that can move between appetizers, poultry, vegetables, and a plate with several different flavors. I would pair it with herb-roasted turkey, an apple and fennel salad, roasted root vegetables, or a savory cranberry appetizer.

My pairing pick: Warm burrata topped with savory bacon-cranberry sauce and served with garlic crostini. The combination of creamy cheese, salty bacon, and tart fruit makes me want something fresh in the glass.

Rosé is also a thoughtful option for guests who enjoy a white wine’s refreshment but want a little more fruit presence alongside dinner.

Georges Duboeuf Beaujolais Nouveau 2026, Beaujolais, France: Few wines feel as closely connected to the November calendar as Beaujolais Nouveau.

This young, Gamay-based red celebrates the new harvest and offers a festive way to introduce red wine to the meal. The 2026 release arrives November 19, just in time for Thanksgiving.

For pairing, the appeal is its youthful fruit and generally gentle tannic profile. That makes Nouveau an approachable choice when turkey, stuffing, and cranberry sauce are sharing the same plate. Serve it slightly chilled with roast turkey, glazed ham, cranberry relish, or leftover turkey sandwiches.

My pairing pick: Turkey with sourdough stuffing and a little cranberry sauce. This is exactly the kind of mixed plate where a youthful, fruit-focused red can be fun.

Famille Perrin Côtes du Rhône, Rhône Valley, France: Famille Perrin’s Côtes du Rhône also deserves a place in this lineup, following its appearance at my recent tasting.

For Thanksgiving, I would give this red a place alongside the savory, herb-filled dishes: sausage stuffing, roasted mushrooms, dark-meat turkey, and gravy. A Rhône red offers a useful direction for guests who want more weight than a youthful Beaujolais, with a food pairing focus that feels right for the season.

My pairing pick: Sausage and herb stuffing with roasted mushrooms. The savory ingredients give the wine a satisfying foundation.

It is also a lovely bottle to bring when you know the host enjoys French reds and you want something that can join dinner without requiring its own special course.

Marqués de Cáceres Crianza 2022, Rioja, Spain: Rioja is one of my favorite directions for a table filled with roasted foods, herbs, and comforting sides.

The 2022 Marqués de Cáceres Crianza is Tempranillo-led, with the producer describing black fruit, spice, delicate oak, and silky tannins. Those elements suggest a lovely connection to the savory side of Thanksgiving.

I would pair it with roast turkey thighs, sausage stuffing, mushroom gravy, or a platter of aged cheeses.

My pairing pick: Herb-roasted dark-meat turkey with mushroom gravy. The deeper flavors give the wine more to work with than plain turkey breast alone. This is a good choice for the guest who loves a classic red with dinner and appreciates some oak character alongside the fruit.

Campo Viejo Gran Reserva 2018, Rioja, Spain: Another Rioja, another reason to make room at the table.

Campo Viejo Gran Reserva offers a more mature direction. The producer describes its Gran Reserva style through dark fruit, smoky oak, spice, and soft, velvety tannins.

For Thanksgiving, I would pair the 2018 bottle with roasted mushrooms, chestnut stuffing, dark-meat turkey, or a lamb roast if your family serves an additional main course.

My pairing pick: Mushroom and chestnut stuffing. Earthy ingredients, browned edges, and savory herbs create a lovely setting for a mature Rioja.

It would also make a thoughtful host gift, especially for someone who enjoys wines with developed character.

Northstar Premier Merlot 2022, Columbia Valley, Washington: Merlot can be a beautiful holiday wine, but it deserves to be considered on its own terms. It can have plenty of structure and depth.

Northstar’s 2022 Premier Merlot blends 81% Merlot with 19% Cabernet Sauvignon and matures for 20 months in French oak. This is a substantial red that I would give a place beside the richer dishes on the table.

Think dark-meat turkey, mushroom gravy, sausage stuffing, roasted duck, or beef tenderloin if your Thanksgiving menu includes a second centerpiece.

My pairing pick: Turkey thighs with a deeply flavored mushroom gravy and a side of sausage stuffing.

This is also a special bottle to bring for a host who loves Washington wine or wants a red to enjoy beyond Thanksgiving dinner.

Brassfield Estate Cabernet Sauvignon 2021, High Valley, California: There is often a Cabernet lover at the table, and I believe there is room for that preference, too.

Brassfield’s 2021 Estate Cabernet Sauvignon brings a bolder option to this collection. The winery describes blackberry, anise, mocha, cedar, and cinnamon, supported by structured tannins.

I would give this bottle the richest pairing of the evening: beef tenderloin, a holiday rib roast, deeply browned mushrooms, or an aged-cheese course. If turkey is the only main, focus on dark meat and savory gravy, keeping the sweetest sides for another sip.

My pairing pick: A beef roast with rosemary and mushrooms, for the family that likes an additional main alongside the turkey.

Confidence at the table also means recognizing which bottle fits a particular dish. This Cabernet has a place, especially when the menu gives its structure something substantial to meet.

Finish With Something Sweet

Lamoreaux Landing Riesling Ice 2024, Finger Lakes, New York: When dessert arrives, give the wine selection a fresh start.

Lamoreaux Landing’s 2024 Riesling Ice is a dessert wine with producer-described notes of dried apple, orange, golden raisin, honeyed peach, and apricot, balanced by bright acidity. That makes it an inviting match for fruit-based Thanksgiving desserts.

I would serve it chilled in small pours alongside apple tart, pear galette, bread pudding, or a lightly sweet pumpkin cheesecake.

My pairing pick: A warm apple tart with a buttery crust and restrained sweetness. The fruit connection feels seasonal, while the wine’s acidity brings freshness to the finish.

You could also serve it with a creamy goat cheese and sliced pears if your guests prefer a cheese course to pie.

You do not need to open every wine on this list. Choose a few that suit your menu and the people gathering around it. Choose a few bottles you are excited to share, put something delicious on the table, and let people explore. There is plenty to be thankful for in a good meal, good company, and a wine that makes you want another bite. Always remember, eat what you like and drink what you love, please pair responsibly.