Thanksgiving turkey is roast turkey with a spread of sweet and savoury sides — cranberry, stuffing, gravy and more. The lean bird and the varied, sweet-savoury sides call for a versatile, fruit-forward wine with bright acidity. Light reds like Pinot Noir and Beaujolais are classics, their red fruit and freshness flattering the turkey and bridging the sides, while off-dry Riesling or a fruity rosé handle the cranberry sweetness. The wine should be fruit-forward and fresh; versatility across the whole table, with acidity to keep lean turkey juicy, is the key to this feast.
Our sommelier's picks
Light, fresh red
14–16°C (57–61°F)Pinot Noir · Willamette Valley, Oregon
Pinot's bright red fruit keeps lean turkey juicy and bridges the varied sides — the Thanksgiving classic.
Oregon and California offer value Pinot.
Juicy chilled red
13–15°C (55–59°F)Gamay · Beaujolais, France
Cru Beaujolais's fruit and freshness flatter the turkey and handle the whole table.
Cru Beaujolais is great value.
Off-dry aromatic white
8–11°C (46–52°F)Riesling · Germany
Riesling's fruit and acidity handle the cranberry sweetness and keep the bird moist.
German Riesling is superb value.
Fruity rosé
8–10°C (46–50°F)Grenache · France
A fruit-forward rosé bridges the sweet and savoury sides with fresh acidity.
Affordable and versatile.
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Start free — track your cellarQuestions about pairing Thanksgiving Turkey
What wine pairs with Thanksgiving turkey?
Versatile, fruit-forward wines — Pinot Noir, Beaujolais, off-dry Riesling or a fruity rosé — keep lean turkey juicy and bridge the sweet-savoury sides.
What is the best all-rounder for the Thanksgiving table?
Pinot Noir or cru Beaujolais — their fruit and acidity flatter the turkey and handle the variety of sides.
How do I pair with cranberry sauce?
Its sweet-tart edge favours a fruit-forward wine like off-dry Riesling or a fruity rosé.