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. top 10 french wines 2014And my, oh my, do we have some good ones to choose from!wine bar new york music If it's a red you're after, I'd bet most heavily on a Pinot Noir. wine best friend quotesLighter 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. wine ice cream sold near mePinot 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.best italian wine shop in london

For whites, a fuller-bodied wine will stand up nicely to the rich dishes on your dining room table. best wine brand in saA 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! The Best Thanksgiving Cocktails & Drinks Count down through our top 50 most-saved recipes, like Tyler's Chicken Parmesan. Don't miss the latest recipes delivered to your inbox daily. Sign Up for MoreBBQ Chicken: Spicy Zinfandel or an off-dry Riesling will complement all the flavors in the sauce. Grilled Chicken: A crisp Pinot Grigio or Sauvignon Blanc is the way to go. Grilled Steaks: Cabernet is a classic match. A full-bodied red blend is a great choice too. Portabella Mushroom Burgers: Juicy Syrah will show off this veggie favorite.

Grilled Salmon or Tuna: Pair these rich fish with a Pinot Noir. BBQ Pork Ribs: Rich Syrah or fruity Zinfandel will stand up to the meaty goodness. Bacon Cheese Burgers: Zinfandel or a rich Merlot will make this favorite a standout. Grilled Lobsters: Buttery Chardonnay adds to the lusciousness.There are many fish in the sea, lakes and rivers. See perfect wine and fish pairings in this handy chart. Wine With Mexican Food: It's fun to start the meal with chips and salsa and Champagne or Sparkling Wine. Our go-to red for pairing with Mexican food is Pinot Noir or a lighter red blend. If you prefer a heavier red, or are enjoying a beef dish, try a Tempranillo. Verde sauces and chicken or fish dishes work well with Sauvignon Blanc or a bone-dry Rosé If the meal is very spicy, go with a sweeter wine like a Riesling, Gewürztraminer or Rosé. Peanuts, Pretzels & regular Potato Chips:A crisp, light white wine like an un-oaked Chardonnay, Sauvignon Blanc or Pinot Grigio will match up well to the salt.

BBQ Potato Chips:A red Zinfandel makes a lively combination! Tortilla chips with salsa:Skip the beer or margarita and instead reach for a tart Reisling, Pinot Grigio or Sauvignon Blanc! Red grapes:A delicious twist with Viognier. Popcorn:Enjoy a bowlful with a lightly oaked Chardonnay or Champagne. French Fries:Nearly anything goes! The subtle flavor of the potato does well with Merlot and Pinot Noir, and the salt and oil match nicely to light and crisp white wines like Pinot Grigio. Apples and Cheese:Easy to find a favorite if you remember this: hard, flavorful cheeses need a darker, heavier wine like a Cabernet Sauvignon and lighter cheeses need a nice light white like Pinot Grigio, Riesling. Apples like a Fuji or Delicious are well, just delicious! Hummus:A healthy snack deserving of a light red, like Pinot or Sangiovese. Twinkies:Sweet foods need sweet wines, try a German Reisling or Muscat. Ice cream:Try a late-harvest wine, or fruit infused dessert wine... pour right over the top!