Every since I lived in San Francisco and my friends hosted “refugee Thanksgiving” for all of us with family across the country, Thanksgiving has been my favorite holiday. After all, what’s better than cooking a feast and serving it with fantastic wines?

With the holiday only three weeks away (!!!), here are some wine ideas to help you get ready for Thanksgiving dinner.

1. Bourgogne Blanc – Made exclusively from Chardonnay, Burgundian whites have great acidity and just enough richness to stand up to the Thanksgiving meal. Try a Chablis with no oak flavors, such as William Fevre Champs Royaux Chablis or one with a bit more richness, such as Domaine Michel Mâcon Villages.

2. Rosé – Bright and light, dry rosés pair fantastically with turkey and rich stuffing. Try a light one like Les Domaniers Ott, made from Syrah and Grenache, or a richer one like the Torre dei Beati Montepulciano rosé.

3. Gamay Noir – A lighter-bodied red with candied fruit flavors, Gamay Noir has great acidity to cut through rich flavors without overwhelming the lightness of turkey. Classic Gamay Noir comes from the Beaujolais region of France, and one of my favorite Cru Beaujolais is Domaine des Chers Julienas. A local Gamay from southern Oregon’s Umpqua Valley is made by Artisanal Wine Cellars and is definitely a great choice for the holiday. And let’s not forget that the Beaujolais Nouveau release is just around the corner, on November 17^th.

4. Cabernet Franc – If you’ve read any of my blogs, you’re well aware of my fondness for Cabernet Franc, especially from France’s Loire Valley. With light fruit flavors, as well as graphite and violets, it’s so complex and food friendly. Try a French one from Bourgueil, such as Domaine de la Chanteleuserie, or a local example from Ransom in the Rogue Valley.

Happy Turkey Day!

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