There are as many different styles of Thanksgiving dinners as there are wines, so there isn’t one magic wine that will work with every dish. One basic rule in picking the right wine is to pick something with good acidity. The acids help to cut through richness and keep your palate refreshed.

At my house we usually start with a dry, fruity white, maybe a Sauvignon blanc or a Pinot Blanc. We then move on to a Cru Beaujolais or a Pinot Noir followed up with a Cotes Du Rhone. If we can still move after all the food and drink we might have some Madiera with the pie. The idea is to not overthink or stress about the wines. Pour what you enjoy and give thanks for the many wonderful wines we have to choose from and our friends and family to share them with.

Happy Thanksgiving from Mary Anne