Probably the most challenging meal to pair wine with is a Thanksgiving dinner. When you consider the mountains of food and the variety of textures and flavors, the sheer scope of it all can be daunting. Through years of trying to accentuate the meal with wine and pay attention to the palates gathered for the repast, I’ve found that a collection of wines assembled on the holiday table, buffet style, best serves the varied personalities that require a libation to wash down the feast with.

Here are my suggestions. A sparkling wine is just about perfect with a Thanksgiving meal. The bubbles compliment almost any edible component of the feast and are a certain guarantee of gaiety at the table. Just for fun, search out sparkling Vouvray from the Loire Valley of France and let the celebrations begin. Gewürztraminer is complex and full of flavors, a perfect pairing with the myriad flavors at the festive table. California produces several great ones. Big Chardonnays from California are also a serious consideration. The Finger Lakes region of New York State has been consistently producing delicious Dry Riesling and I’d be sure to have a bottle on the table, chilled and ready for the glass. Even a Sauvignon Blanc will work well. For a palate that enjoys a bit more fruit and a touch of sweetness in their wine, a California White Zinfandel is a sensible choice to include on the table. Or, go French and serve up a bottle of Rose’, sophisticated and perfect with the collection of festive foods.

The time is absolutely perfect for a Beaujolais Nouveau, a palate pleaser for sure this day. And finally, if a red wine suits your thirst quenching desires, score a bottle of Pinot noir from Washington State or even California. Regardless of the choices you make for your Thanksgiving table, please remember to drink responsibly and to toast the good fortune you and yours partake of.