The good old classic Christmas music is already playing on the radio, my Thanksgiving shopping is done, and it’s time to prepare for one of the biggest feasts of the year!

The table is almost in place as family and friends are laughing and having a great time. The delicious smell of turkey fills up the whole house, and now it is time to toast and give our thanks.

There are so many different selections of food on the Thanksgiving table, and sometimes it can be confusing as to which wine to choose. When your guests arrive, you could start with a Champagne or sparkling wine to toast, and it also makes a lovely pairing to go with appetizers.

For those who would prefer a red wine, Pinot Noir is an excellent choice with its medium body and fruity flavors perfect for cutting through the fatty turkey, mouth-watering gravy, and succulent stuffing.

Dry Rose is a fresh, crisp, and fruity all-rounder and it pairs well with most of the food selections on the table. It normally has a lower alcohol percentage.  One of my personal favorites would be a Riesling with its mouth-watering acidity, which makes a delightful combination for a successful Thanksgiving meal.

Here are a couple of suggestions to help you.

Aubert Et Fils Brut Champagne

Blended with Chardonnay, Pinot Noir and Pinot Menier. Elegant aromas of toast and truffles followed by a delightful crispness.

Dr. Loosen Riesling 2014

Elegant and racy! On the nose it expresses red peach aromas with spicy and creamy acidity.

Moulin De Gassac Guilhem Rose 2014

Aromas of wild strawberries, citrus, and peppery spice ending with fresh juicy plums.

Liberated Pinot Noir 2013

Aromas of overly ripe fruit combined with hints of bing cherry, cranberry and spice.

I hope you found this helpful!

Happy Thanksgiving!

Cheers, Simone