A good Thanksgiving wine is bold and fruity enough to stand up to The Meal—and doesn’t cost much.
These red wines offer flavors of dark cherries, pepper and violets. We like: E. Guigal, Coudoulet de Beaucastel, J.L. Chave Selection Mon Coeur, Terminus.
Briary, berry-rich, spicy reds primarily made in California. We like: Seghesio Sonoma County, St. Francis Old Vines Sonoma County, Gallo Family Vineyards Frei Ranch, Cline Ancient Vines, Ridge Sonoma County Three Valleys.
Wines from the Marlborough region of New Zealand have sharp, citrusy flavors of grapefruit, lemon and orange and notes of pear and grass. We like: Cloudy Bay, Villa Maria, Kim Crawford, Nobilo, Matua.
Assertive whites, these have flavors of lychee, grapefruit and peach. We prefer dry or just slightly off-dry styles with the Thanksgiving meal. We like: From Alsace, Trimbach, Zind-Humbrecht. From the U.S., Philo Ridge, Montinore Estate, Chateau Ste. Michelle, Navarro, Hermann J. Wiemer.