As a Certified Sommelier, wine and food pairing is something that is always an interesting subject for me, but as Thanksgiving presents such a cacophony of tastes and textures, there really isn’t any particular wine that has gained the reputation of being the absolutely best choice.
My personal favorites are a Russian River Pinot Noir and Viognier, the first being soft enough to please the palate of even those not partial to reds, and the second featuring such a sumptuous mouth-feel that everyone tends to fall in love with it.
This article from the New York Times wine writer Eric Asimov, “Wines for Thanksgiving Dinner”, is a terrific guide for the very subjective process of providing libation for your guests and family, and is pretty entertaining, as well.
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