When it comes to Thanksgiving Dinner, choosing the wine is actually pretty easy.
I let my guests enjoy 2 wines, a Riesling and a Pinot Noir. Both are very pleasant on the palate and pair well with a variety of foods.
One of the things you want to keep in mind with any food pairing is “sauce”.
You want to pair the wine with whatever sauce is on the table.
There’s usually at least 3 sauces on any Thanksgiving table … gravy, cheese sauce and a sweet & tart Cranberry sauce.

This year, I’m going with a Lingenfelder Riesling. It’s light, refreshing and has the right amount of acidity to take on some of the fatty components of the gravy drizzled over the mashed potatoes, turkey & stuffing … as well as the cheese sauce often used for Brussels Sprouts.
For the red … I picked up a nice Pinot…