For turkey, versatile, fruity wines with good acidity work best, and both red and white can pair nicely.

Classic red options

• Pinot Noir: Light-bodied, bright red fruit, and soft tannins that match turkey’s mild flavor and typical Thanksgiving sides without overwhelming them.

• Gamay/Beaujolais: Very fresh, juicy red fruit and low tannin, great if you like something easy-drinking with both white and dark meat.

• Zinfandel: Good if your meal is richer or spicier; its ripe fruit and spice can stand up to bolder stuffing or gravy.

Classic white options

• Chardonnay: A fuller-bodied, lightly oaked Chardonnay works very well with roast turkey and buttery sides, echoing roasted and creamy flavors.

• Riesling: Off-dry or just slightly sweet Riesling is excellent if you have sweet elements like cranberry sauce, balancing tart and savory notes.

• Sauvignon Blanc / Pinot Grigio: Crisp, high-acid whites that refresh the palate and suit lighter preparations or mostly white meat.

Quick picks by situation

• Traditional roast turkey with classic sides: Pinot Noir or Chardonnay.

• Turkey with sweet glazes or lots of cranberry: Off-dry Riesling or fruity Zinfandel.

• Smoked or heavily spiced turkey: Zinfandel, Syrah, or a richer Chardonnay.

If in doubt and you need one “crowd-pleaser” for the table, choose a fruity Pinot Noir or a balanced, not overly oaky Chardonnay.