The Only Thanksgiving Wine List You’ll Need This Year 🦃🍷

Chardonnay:

Oregon Chardonnay or Bourgogne Blanc are my go-to’s here. Chardonnay is neutral enough that it won’t clash with the many dishes on the table (which a very aromatic or floral wine might do), yet full-bodied enough to stand up to the rich, heavy dishes we love so much. I recommend choosing one with at least some oak (preferably more neutral than new) for added weight and subtle notes of baking spice and toasted almonds. The soft, creamy notes complement everything from roasted turkey to decadent sides like creamy mashed potatoes and stuffing smothered in gravy.

Nouveau-style Wines:

Traditionally made from Gamay in Beaujolais but now adopted worldwide and made with other grapes too, Nouveau simply means ‘new’ and these are the first wines of the vintage. Always released on the third Thursday of November, right after fermentation is complete and just in time for holiday meals, Nouveau wines are fresh, fruity, and full of life. If you come into Arden this week, you can try Scribe Winery’s already-sold-out Nouveau of Pinot Noir, which we’re featuring all week leading up to Thanksgiving!

Cru Beaujolais:

For more ‘serious’ Gamays, I love Beaujolais, especially from one of the Cru sites. These wines are usually not made with carbonic fermentation (Nouveau’s trademark style) and instead have fresh raspberry and plum notes balanced with subtle hints of earth and dried herbs. I love Fleurie, Julienas, or Chenas for more delicate, lifted styles and Morgon, Brouilly, or Côte de Brouilly for bolder, more structured options. A perfect wine to have on hand for those who want something a little more refined but still with all the fruit-forward goodness of Gamay.

Malbec:

Full-bodied and jammy, Malbec is for those who love big reds but without the overwhelming tannins that can dominate a meal. Malbec’s soft mouthfeel makes it the ideal full bodied red for Thanksgiving, as it doesn’t overwhelm the bird or the sides. While the most famous Malbecs come from Argentina’s Mendoza, you can now find fantastic versions across the globe. Oregon’s Conur Wines, led by Argentine soccer player Diego Valeri (of Timbers fame), produces an Oregon Malbec that rivals anything from Mendoza. You’ll be able to find it at Arden soon, but in the meantime, grab a bottle at Elephant's Deli for your holiday table

Moscato d’Asti:

For a dessert wine that isn’t cloyingly sweet, I love Moscato d’Asti. Slightly sweet, slightly sparkling and lightly alcoholic (with an ABV of just 6-8%), Moscato is the perfect way to end a filling meal. The bubbles help lighten everything up, making it a refreshing choice after all those heavy dishes. It’s a perfect pairing for apple pie or a pear tart. Plus, if you have that great aunt who only drinks sweet wines, she can drink Moscato all night long!

Oloroso Sherry:

I know sherry can be divisive, but oxidative flavors are delicious pairings for Thanksgiving dishes with the notes of nuts and spice, and I love that these wines are dry. For those of us who want the flavors and experience of a port, without the sweetness, Oloroso Sherry is a fantastic option. This style is rich and nutty—think toasted hazelnuts, toffee, and cinnamon—and it pairs beautifully with dishes like roasted squash or stuffing. Personally, Oloroso is my favorite pairing in the world with pumpkin pie!

Tawny Port:

For those who want a true dessert wine, nothing beats a Tawny Port for this classic meal. Tawny Ports are also aged oxidatively so, while a Ruby Port retains its red fruit flavors, Tawny Ports take on rich caramel, salted toffee, and toasted pecan notes. They’re often labeled as ‘10 Year’ or ‘20 Year,’ which means they are blends of many vintages, with the youngest being 10 or 20 years old. You could also splurge on a ‘Late Bottle Vintage’ Tawny, which comes from a single exceptional vintage and is even more refined. It’s the perfect end to a decadent holiday meal and the ideal pairing with pecan pie.