Uncork a great Thanksgiving feast this year with wine. Whether you tend toward reds, whites, or bubbly, there's something here for everyone and everything -- even dessert! Share your take on this idea!Upload your photo here. By tradition, more wine is sold for Thanksgiving Day dinner than for any other meal of the year.Plan ahead what wines you will serve right along with your Thanksgiving meal to get the best value for this spectacular day. In some ways, choosing a single wine for Thanksgiving dinner is difficult, given the great variety of foods and flavors. There's white and dark meat. There are sweet and rich yams, tart cranberries, buttery mashed potatoes, stuffing made with any number of ingredients, and spiced pumpkin pie for dessert. You may want to serve a little of several different types of wine so guests can taste a wine with each dish. Or you may want to pick one good all-purpose wine. The most important consideration is the wine's taste, how it complements what you're serving, and what you like.

There are no hard-and-fast rules for picking the right red or white wine. Whether you favor whites or reds, lighter, livelier, less complex wines go better with the traditional Thanksgiving feast than heavier, more complicated ones. (After all, you don't want everyone to be asleep by 3 p.m.!) Here's a rundown of wines that are perfect with turkey and all the fixings. The fine bubbly bite of a great sparkling wine makes any event more lively and special. Serve a flute or two as a starter as guests are arriving -- or at the table; they're wonderful companions for food. If you're serving a sparkling wine with dinner, be sure it is labeled brut (which means it is dry) and not a sweet sparkling wine such as Italy's Asti Spumante. Though the standby white wine for many is Chardonnay, generally, the oakiness and intensity of most Chardonnays is not ideal for the Thanksgiving feast. Consider instead white wines that are refreshing, tangy, and fruity, such as: Viognier: Floral and fruity, with essences of peach, apricot, and pear.

Chenin Blanc: Spicy and slightly sweet with high acidity.Sauvignon Blanc: Light and crisp, with grassy or herbaceous flavors. Riesling: Can be dry or sweet; spicy, fruity flavor with touches of peaches or apricots and a floral fragrance.Gewurztraminer: Can be dry or sweet. The German word gewurtz means "spiced." These wines are highly aromatic with floral touches and spice notes such as cloves or nutmeg. Yes, you can serve red wine with turkey breast. york beer & wine shop ltdYou may not want to serve Cabernet because it is generally too tart and high in tannins to match well with turkey, but you can serve a lighter red. buy french wine londonIn fact, it is a red wine that has long been the classic choice for Thanksgiving because its light berry brightness contrasts well with the heartiness of the traditional menu. what is the best red wine for weight loss

But red wine doesn't stop there. Consider any of the following: Pinot Noir: Younger wines are fruity with essence of plums, strawberries, cherries, and raspberries. Older wines have a smoky edge to them.Syrah: Strong spice and black pepper qualities. Older syrahs are fruitier, with some smokiness. Also called Shiraz if it comes from Australia.Zinfandel: Lots of intense, plummy, jammy flavors with spicy or peppery notes.Beaujolais: Light and dry with fresh, fruity flavors. best spanish wine bookChoose more recent vintages and serve it slightly chilled.buy wine after 9 wisconsin Between Red and Whitebuy wine farm Rose: Crisp, light, and fruity, this lovely light pink wine (much drier than syrupy White Zinfandel) might be just the thing to serve with a hearty meal.

Muscat: Can be white, light, and slightly sweet or dark and quite sweet. Perfumy and musky, with essence of oranges. Port: Sweet, fairly heavy fortified wine. Younger ports are fruitier. Older ports are less sweet, tawny in color, and have a nuttier flavor from longer aging in wood.Sauternes: Be sure there's a final "s" on the bottle of Sauternes you buy. "Sauterne" is a generic name for cheap, dry to semisweet wines made from a blend of only fair-to-middling grapes. Real Sauternes comes from France and is delightfully sweet, with notes of vanilla, pineapple, and peach.Riesling or Gewurztraminer: Reprise either of these -- in their sweeter incarnations (see entries under "The Whites," above) if you served them with dinner. Or break out a new bottle with the pumpkin pie.Asti Spumante: A sweet or semisweet sparkling wine from Italy. Serve it well chilled. Click below for more great holiday wines along with buying and serving tips to enjoy all year long View Buying and Serving Tips

What goes well with turkey? Here, a dozen easy-to-find bottles—all $15 or less—that are worthy of your feast. Thanksgiving: Ohh, sweet, delectable Turkey Day. I'm obsessed with this ultimate feast and the ever-swelling gathering of family and friends crammed into a too-tiny, hectic and utterly delicious-smelling kitchen. I adore the sight of hands everywhere eager to help prepare, stories being shared and everyone sitting down together to a veritable smorgasbord. And while this uniquely American holiday's history has given us a fairly good idea of what to eat, the question of what to drink is perhaps not so easily answered. To start, let's get one thing out of the way: There's not a "right" or a "wrong" wine to slug with your stuffing — but there are wines that just might be more likely send you to sensory elation. So, where to start? One of the most relied-upon "rules" of wine and food pairing is "If it grows together, it goes together." The idea is that wines and foods naturally evolved together as a whole regional cuisine.

For example, you'd be more likely to find lots of fresh, crisp whites in a warmer-climate area adjacent to the sea than you'd be to find huge, dark, spicy reds (the former wines pair better with seafood than the latter). The concept isn't as easy to apply in modern-day America, but you can still relish the uniquely American spirit of Thanksgiving by drinking American wines. And my, oh my, do we have some good ones to choose from! If it's a red you're after, I'd bet most heavily on a Pinot Noir. Lighter in body and softer on the palate than something like a Cabernet or a Merlot, California Pinot Noir's plush, easy berry fruit is just the right match for poultry and all your T-Day fixins. Pinot Noir from Oregon is also stellar — I find it has a touch more earthiness and a little less forward, juicy fruit than its sisters further south. For whites, a fuller-bodied wine will stand up nicely to the rich dishes on your dining room table. A great California Chardonnay with a bit of toasty oak in it definitely fits the bill with its round mouthfeel and slight creaminess, which just begs for some buttery mashed potatoes and gravy.

If you’re not a die-hard fan and usually dislike Chardonnay, ask your wine merchant for one that's un-oaked, which will allow more bright, appley and citrusy fruit to shine through while the grape's full body will still satisfy. Alternatively, a wonderfully aromatic, lighter-bodied white with pronounced notes of fruit and flowers can act as an excellent contrast to the many savory, substantial foods of Thanksgiving. Washington state produces some excellent Rieslings (both dry and sweet, though I'd vote for dry and save sweet for pairing with pie), and the grape's naturally high acidity cuts nicely through the richness of the food. Gewurztraminer is another favorite: Highly aromatic with a touch of warm spice, the best ones are coming out of cooler-weather areas like Washington and Oregon. On the East Coast, look for any of the aforementioned grapes coming out of the Finger Lakes region of New York. In the end, Thanksgiving is about celebrating our blessings. So whatever beverage ends up on your table, raise your glass and toast to the good things!