Thanksgiving is actually a pretty wine-friendly meal. With turkey, sausage stuffing, sweet potatoes, cranberry sauce and all those different flavors, I like to offer both a red and a white.
Pinot Noir
My favorite all-around Thanksgiving red.
Pinot Noir has enough acidity to balance rich dishes without overwhelming turkey. It's particularly good with stuffing, roasted vegetables and anything involving mushrooms.
Look for bottles from Oregon's Willamette Valley, California's Sonoma Coast or Burgundy.
Riesling
A terrific choice for Thanksgiving, especially when the menu includes sweet potatoes, cranberry sauce and a little spice.
I like a dry or slightly off-dry Riesling. Its bright acidity and fruitiness work beautifully with both savory and sweet flavors.
Look for Riesling from Germany, Alsace or New York's Finger Lakes.
Sparkling Wine
Bubbles make everything feel a little more festive.
Brut sparkling wine or sparkling rosé is lovely with appetizers, turkey and many of the side dishes. It's also a nice option for guests who prefer to stick with one wine throughout the meal.
How Much Wine Should You Buy?
For 10 guests, assuming most adults drink wine:
2 bottles Pinot Noir
2 bottles Riesling
2 bottles sparkling wine
That's approximately 30 standard five-ounce glasses in total. Adjust for your guests' preferences and whether you're also serving cocktails.
Have plenty of sparkling water and other nonalcoholic beverages available.
The Thanksgiving Cocktail: Cranberry-Rosemary Sparkler
This festive cocktail is pretty, seasonal and easy to prepare. The rosemary and orange give it a holiday aroma, and the cranberry adds just the right amount of tartness.
Makes 1 cocktail
1½ oz bourbon
1 oz unsweetened cranberry juice
½ oz fresh lemon juice
½ oz rosemary-orange simple syrup (recipe below)
2 oz chilled Prosecco or other sparkling wine
Fresh rosemary sprig, for garnish
Fresh cranberries (or an orange twist) for garnish
Ice
Fill a cocktail shaker with ice.
Add bourbon, cranberry juice, lemon juice and rosemary-orange syrup.
Shake until well chilled.
Strain into a cocktail glass.
Top with chilled Prosecco.
Garnish with a rosemary sprig and a few cranberries .
Rosemary-Orange Simple Syrup
Makes approximately 1 cup
1 cup water
1 cup sugar
2 fresh rosemary sprigs
3 strips orange zest, without the white pith
Combine water and sugar in a small saucepan. Heat, stirring, until the sugar dissolves.
Add rosemary and orange zest. Simmer gently for 2 minutes, then remove from the heat and steep for 15–20 minutes.
Strain, cool and refrigerate in a covered container for up to one week.
Make It a Mocktail
Skip the bourbon and Prosecco. Combine cranberry juice, lemon juice and rosemary-orange syrup over ice, then top with sparkling water or a nonalcoholic sparkling wine.
Add the same pretty garnishes.
Make-Ahead Tip
Mix the bourbon, cranberry juice, lemon juice and syrup for several cocktails in a pitcher and refrigerate.
When guests arrive, pour individual portions over ice and top each glass with sparkling wine.
Don't add the bubbles ahead of time or they'll go flat.
