For wine lovers, reaching for that prized bottle of Cabernet is practically a reflex on special occasions, but Thanksgiving is tricky. Turkey is not beef: The meat is more delicate and calls for a wine with less tannin. To please the range of personalities and palates at your holiday table, consider these pairings.
| Wine | Flavor Profile | Bottle to Buy |
| Pinot Noir | Soft, silky and elegant | Elk Cove, Oregon ($28) |
| Viognier | Peaches, pears and minerals | Guigal Condrieu, Rhone Valley ($50) |
| Rosé | Dry and structured (south of France) or richly textured (California, Australia) | Chateau de Trinquevedel, Tavel ($18) |
| Beaujolais | Vibrant fruit combined with depth and character | Moulin-a-Vent, Chateau des Jacques, Jadot ($25) |
| Riesling | Off-dry and crisp, with balancing acidity | Schloss Vollrads QBA ($18) or Kabinett ($24), Germany |
| Gewürztraminer | Aromatic, floral, slightly sweet; can be carried over to dessert | Zind-Humbrecht, Alsace ($24) |
| Pinot Gris | Full-bodied, slightly spicy | Rex Hill, Oregon ($16) |
| Tempranillo | Ripe, exuberant berry fruit when young | Artadi, Rioja ($15) |
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