Top White Wines for Thanksgiving DinnerSome may think any white wine for Thanksgiving will do the turkey justice, but that’s not true. Make your Thanksgiving dinner memorable with our turkey and wine pairing recommendations. To enhance but not overpower the flavors of your holiday feast, look for white wines that are round, smooth, fruity and floral with just a touch of sweetness. White wines from Alsace like Riesling, Gewürztraminer and Pinot Gris fit the Thanksgiving profile perfectly.Match red wine with food A guide to help you pair red wine with food.PairingsTop wines to drink with turkey Posted by Fiona Beckett (Google+) on November 24 2010 at 09:45 If you were eating it entirely on its own roast turkey would be one of the easiest ingredients in the world to match. You could drink your favourite white, red, ros or even sparkling wine with it and it would work fine. The problem comes with what you put with it - a full-flavoured, fruity, sometimes spicy stuffing, tart cranberry sauce and an array of vegetables (sprouts and carrots at a minimum) that means you probably have about a dozen different flavours on your plate.

That doesn’t mean you can’t still pick a white or rosé but it does suggest something full and fruity that can cope with the onslaught.what is the best red wine for weight loss The other consideration should be who you have round the table as both Thanksgiving and Christmas tend to be multi-generational gatherings involving older members of the family who may well be set in their ways. best cheap wine and champagneSo it’s worth sticking to tried and tested crowd pleasers:buy french wine london My top picks would be:best company to ship wine A good full bodied Chardonnay - a Meursault if you want to impressman o war wine for sale

A Rhone red - Chateauneuf-du-Pape for maximum impactbest wine for stress A young St Emilion or Pomerol - provided you know your Bordeaux - or other top notch Cabernet/Merlot blends from Chile, California or Western Australia A good Australian or South African Shiraz - or, if you're feeling daring, Sparkling Shiraz What I wouldn’t do is pull out some aged and venerable bottle that you’ve been keeping for a special occasion. There’s always a danger that it will disappoint and that the cranberry sauce will just slaughter it. When it comes to cold turkey think in terms of a slightly lighter red like a Pinot Noir or (my own favourite) a chilled cru Beaujolais or good Beaujolais Villages. If you'd like to subscribe to our free monthly newsletter and be eligible to enter our fabulous prize draws click here or to get notice of posts as they're published click here. Enter the code shown in the image below:

Join my mailing list for extra tips and offers. Hot tips and reports for industry professionals & keen amateurs.-- If you normally prefer red wines, consider a Pinot Noir to go with your Turkey. It will have a bit fuller flavor than white wine choices you might make but will match quite well with the meal. Pinot Noir has very little tannin so it will not overwhelm the taste of the meal. There are many good brands of Pinot Noir from California, Burgundy (France) and also someFind a known name brand in your price range and enjoyServe Pinot Noir very lightly chilled (what could bePutting the Pinot Noir in the refrigerator for about 20 minutes before serving it will bring out the fruit and will take away the 'bite' that alcohol can give when servedA couple of good brands are Sterling Vineyards Winery Lake Pinot Noir in the $20 price range and Camelot Pinot Noir in the $10 price range. I personally avoid the Pinot Noirs -- If you normally prefer dry

white wines, then Chardonnay would be the natural choice for a match with Turkey. dry white wines, then do not try to overcomplicate this. select a nice Chardonnay in your price range and enjoy. are too many good ones to make suggestions. It is hard to go wrong -- If you usually like wine with a little sweetness, such as White Zinfandel or many of the German wines, I would suggest that you try a Vouvray. This is a widely available and reasonably priced wine from the Loire River region in France. Do not let the fact that this is a French wine intimidate you. Just understand that a Vouvray will have a nice fruit taste with just a whisper of sweetness. Expect it to cost less than $10 per There are, of course, many other wine choices you can make that will go with Turkey and the traditionalThis is just designed to take the guesswork and simplifyDry white wine options could include a nice Pinot Gris (Trimbach is probably the best at about $16 or

$17), a White Burgundy from France (they are made with Chardonnay) You can get really wrapped up in making this a harder decision but you do not have to. within these tried and true suggestions and save your time and energy on the rest of the meal as well as enjoying the time with your family and guests.If you're getting excited about grilling season, you've probably already checked in on our tips for the best way to grill sausages, and stocked up on condiments and buns. But what will you drink? We love smoky rauchbier and fresh IPA with sausage, but there are options for wine drinkers as well, whether you're making classic grilled hot dogs with ketchup and mustard or branching out to bratwurst with sauerkraut or spicy Italian sausage with sweet and sour peppers. We asked sommeliers from around the country for their sausage and wine pairing advice. Here's what they had to say. "The biggest misconception is the idea that sausages should be paired with red wine or that people should just opt for beer.

Alsatian or German riesling works almost all the time with nearly all sausage dishes. Rich, high acid, flavorful white wines like those from the Burgundy or its more affordable neighbor, the Jura, are outstanding options as well. If you want red wine, I would stick with something light in body with high acid and just a hint of tannin. The Jura comes to mind, with their great Trousseaus and Poulsards, but you could also go for a nice juicy Beaujolais or a lovely light bodied Loire Valley red. At the end of the day, the sausage is likely only one component of the dish, and I would always consider all ingredients before settling on a pairing."—Jess Hereth (Olympic Provisions) "Gruner Veltliner, Chablis, or a dry Riesling are all great pairings with brats, dogs, and spicy sausages—even if they're loaded with mustard, peppers, and onions. With crisp citrus and mineral flavors backed with acidity, each will do a great job of elevating the meaty, savory flavors in your bun without conflicting with the vinegar in spicy mustard.

Even an off-dry Riesling would be a great fit giving a nice tug-and-pull to the sweet, savory and sour flavors. If you must have a red, go with those that have ample fruit and loads of acid, like Pinot Noir or Gamay Noir."—Ian Becker (Absinthe Group) "The no-brainer pairing for sausages is, of course, riesling. Picture yourself at an Heuriger, a sort of Austrian wine tavern where you might have someone in the corner playing a zither, eating sausages and crushing crisp, dry Riesling by the liter, and you'll be feeling the gemütlickeit. It doesn't have to be bone dry, or even Austrian, but the ever present acidity is what's going to enliven even a ballpark dog. For a red, I always like a good Cru Beaujolais, e.g. Morgon, Moulin-a-Vent, etc., in this situation, with just enough juicy red fruit. Both assume you don't want the simplest solution, though: beer."—Chad Walsh (The Dutch) "You are right to be saying beer is the best thing with sausages...it is...but when you are in the mood for wine, I'd head to the big reds, such as softer style Zinfandel.

There is a chance you could go with a more mild wine, but in this instance I would say make the wine fun and let the food have the complexity."—Paul Einbund (Frances and Seam Wines) "As with almost everything food-related, it's all about the condiments: as long as the wine and the sauce work together, everything else should fall into place! For the brats, I think the classic pairing of Alsace Riesling is on the money; a little sweet fruit to counter the sour of the sauerkraut and the spice of the mustard is key, and these are white wines with enough texture and body to stand up to the sausage (the Grand Cru bottlings from Dirler-Cadé are pretty magical)."—Mia Van De Water (North End Grill) "Pick a wine with a nice level of acidity. For brats cooked in beer and mustard with sauerkraut, I'd go with a dry Lambrusco like Ca Montanari 'Opera Secco' from Emilia-Romagna. The bright ripe fruit is a great contrast to the sauerkraut and it's light enough to not overpower or get in the way."

"For brats cooked in beer with mustard and sauerkraut, you're going to want something that doesn't conflict with the sauerkraut but that has enough acidity to stand up to it. You are also going to want something that counteracts some of the spice from the mustard. I would go for a wine with a hint of residual sugar. Riesling or Pinot Gris (something Alsatian, like Albert Boxler) is going to be a shoe-in, but something effervescent like a sparkling Vouvray demi-sec, or even a Bugey-Cerdon (Patrick Bottex's is my favorite) would be great, too." "Pairing wine with sausage is the easy part; it's all the condiments that can throw you for a loop. With sauerkraut, I'd stick to the obvious: savory, snappy Gruner Veltliner from Austria, or a leaner, fresher style of dry Riesling from somewhere like the Pfalz. The tartness of sauerkraut makes pairing a red more challenging, so stick with an inexpensive crisp white."—Grant Reynolds (Charlie Bird) For bratwurst with mustard, look to Poulsard, one of the Jura's unique red grapes.

It produces a light-bodied red with notes of black cherry and strawberry. The grape doesn't have much pigment, so it looks more like a rosé than a big, extracted red wine. This wine will let the food take the center stage while the persistent acidity will ready you for the next bite."—Ryan Arnold (Lettuce Entertain You) "When I think of brats with mustard and sauerkraut, I think of Oregon Riesling. 'Memorista' Riesling by Ovum Wines is my new favorite out of the Willamette Valley and it is a dead ringer for a dry Riesling out of the Mosel Valley. It's got that perfect harmony of mineral, lemon, smoke and salt that screams for a rich sausage and it's got the acidity to deal with the sauerkraut and mustard." "Wine with brats: I would pour a fairly fruit driven Austrian Gruner Veltliner, something that has a pretty rich stone fruit component with smoky, white pepper notes. Heidler Thal Vineyard Kamptal, Austria 2012 is a good example."—Mark Mendoza (Coi / Daniel Patterson Group)

"Classic grilled dogs want a refreshing Spanish or French rosé, something easy drinking, good for hanging around the barbecue, nothing too fussy. "—Dana Frank (Ava Gene's and Bow & Arrow) "For classic grilled hot dogs with ketchup and mustard, I might opt for a juicy and fruit-driven red wine, such as Zinfandel or Cinsault. Wells Guthrie at Copain is making a fantastic light red wine, called 'P2,' made from equal parts Pinot Noir and Pinot Gris. It boasts juicy red berry fruit, no tannins, and a limestone backbone. For similar reasons, I'd also recommend Comte Abbatucci's Rouge Frais Impérial, made from biodynamically grown grapes in Corsica.—Jordan Salcito (Momofuku) "With grilled hot dogs and ketchup and mustard I would actually get a little crazy and tell you to drink some Alsatian Gewurztraminer. The floral aromatics, fat oily texture, and hint of sugar are outstanding with the sweetness of ketchup and the aggressiveness of mustard." "Rosé Champagne and grilled hot dogs always works.

Hot dogs are somewhat of a guilty pleasure and so is Champagne. It's like pairing a childhood memory with something really decadent. You could also get a nice sparkling rosé from Penedes in North Eastern Spain if you are on more of a hot dog budget.—Daniel Beedle (Juni) "When it comes to hot dogs (especially if outside in the backyard), I really love a grenache-based rosé like Domaine de la Fouquette from Provence or an American riff like Donkey & Goat's Isabel's Cuvée. They have sun-kissed fruit to love on the sweetness of the ketchup, and a whiff of white pepper to dance with the mustard." "Wine with a classic hot dog, I would probably go with a slightly chilled Beaujolais, something that has a bit of acid and a hallmark meatiness to it, with primary light red fruits. Chateau Thivin Cote de Brouilly 2012 is a good example." "I want wine that I'm gonna be happy drinking outside in the heat. Rose and slightly chilled, lighter bodied reds hit the spot. I like Ligurian Rossesse a lot;

it's got good acidity and freshness and tastes like cherries and the beach. I would happily chug a bottle with some spicy Italian sausage with sweet peppers and onions." "For the Italian sausage, I suggest picking out a juicy Italian red with generous fruit and just a hint of funk, something like the Librandi Ciro Rosso or Arianna Occhipinti's SP68, a blend of Frappato and Nero d'Avola from Sicily that is sweet, tart, and earthy in equal measure." "For a spicy Italian sausage with sweet/sour peppers and onions I would take one of two possible routes: off-dry German riesling or a nice robust juicy Lambrusco. Plus, Lambrusco is a great BBQ drink as it's like a wine-y alternative to beer." "Finding a rich, textured wine that's also high in acidity is important. One that I love at the moment is Koehler-Ruprecht's Pinot Blanc from the Pfalz, in Germany. The wine tastes dry but retains a slight hint of residual sugar, which will match beautifully with the sweet peppers and mellow the spice from the sausage meat."