That said, there are some more versatile Thanksgiving options out there, so here are my recs.
1. Dry rose. I know I harp on rose a lot. I love it, what can I say? A dry rose goes with so many things, is juicy and refreshing, and the acid helps you digest your meal. What more can you ask for? Try a blanc de noirs sparkling rose, almost any dry french rose, or, if you can find it, a gamay rose. Mmm...
2. Speaking of Gamay- Gamay! Remember my Beaujolais post? (You should, it was recent.) Beaujolais and Gamay wines are pretty much the perfect turkey wine. Fruit-forward, light bodied, acidic and lightly earthy, they really just rock it. If you're bored of Pinot Noir, give a Beaujolais a whirl.
3. Sparkling Wine. If you get a good dry sparkler like a blanc de blancs, its fizz and light dryness will again be a great, versatile accompaniment to the myriad of dishes on your Thanksgiving table. Plus, it feels fancy! (Without the necessity of a high price tag. More for your buck = more gluttony! Yay America!)
4. Sauvignon Blanc. Now, this one can run either too fruity or too grassy, but a nice, tart version can be a delish option.
5. Viognier. This grape is a little chameleon. Depending on where it is grown and how the wine is made, it can show off tropical fruit, or even a mineral, oaky funk. Either one goes well with T-Day food. Mmm
6. Pinot Noir. Now, I guess this one is making my list only as a crowd pleaser. I think it is a boring, safe option for this kind of meal, but, it really can work. Depends on your personal tastes. I probably won't be taking one to MY meal, however, wherever that winds up being this year, but you do your thing.
Anyone else have any T-Day faves? Share away!