In the Spirit: Thanksgiving Wine Pairings Dish by Dish

Next to the Fourth of July, Thanksgiving is one of the quintessential American holidays. It is also one of the only food centric holidays that bring together tradition along with acceptable excess in eating and drinking.

When thinking about your wine selections, there are many terrific pairings with Thanksgiving fare. This year make it extra exceptional and go for all-American wines for your Thanksgiving spread. The timeless turkey has its centerpiece at the table, but there are so many other classic food flavors that have a perfect wine pairing. Let's travel around these United States to several different quality winemaking regions to pair with your characteristic dishes.

While all of these wines could take you from passed appetizers to pie, EDGE is here to guide you through the whole meal - sides included - with wine pairings to make it an unforgettable Thanksgiving feast:

TURKEY
Lutum Bien Nacido Vineyard, Pinot Noir, Santa Maria Valley, California, $50

The classic stalwart lean poultry is delightful with a lighter style red wine that won't overpower this mild flavored main dish. Check out this brilliant Pinot Noir from one of the best vineyards in the country located in the Santa Maria Valley of Southern California. Its fresh fruited, cherry nose and palate will sing when paired with the bird.

GRAVY
R�tie Cellars, Northern Blend, Washington State, $45

Sometimes the turkey is just the vessel used to deliver the delicious gravy and with more robust flavors you need a bigger wine. Try something that has a bit more intensity and extraction like a plummy, dark fruited Syrah (with Viognier). This classic French Rhone style is done beautifully in the Pacific Northwest's Washington State.

GREEN BEANS
Merry Edwards, Russian River Valley, Sauvignon Blanc, California, $32

Veggies are notoriously challenging to pair with wine, but if you get something that is light enough with balanced acidity to match the herbal quality of the vegetable, you can have a blissful match. In northern California we have an esteemed Sauvignon Blanc from one of the best producers in the Russian River Valley. It showcases a light, airy citrus with just the right sensible composition of fruit to match your beans.

SWEET POTATO CASSEROLE
Ravines, Finger Lakes, Dry Riesling, New York, $18

Casseroles of any kind conjure comfort and the wine should do the same with this archetypal dish. You want something with a little more boldness to match the more scrumptious yams but the wine should remain on the dry side because this is still considered a savory dish. The heightened acidity in this wine is what will elevate the casserole and also complement the sugars and starch from the sweet potato.

CRANBERRY SAUCE
Paumanok, Cabernet Franc, Long Island, New York, $20

This dish is controversial to some and evokes coziness to others but there's no doubt it is a classic flavor of the season. For this slightly sour fruit we need something that again will tame it without hiding the tart cranberry nature. The grape Cabernet Franc is a parent of Cabernet Sauvignon, but it's leaner, not as bold, and has a bit of that fresh red fruit essence.

ROLLS
Gruet Blanc de Noirs, Sparkling Wine, New Mexico, $15

The obligatory bread, homemade fresh from the oven or heated up from the store, also has a flawless pairing on the table: bubbles! Surprisingly this wine is made in New Mexico and uses the same grapes and winemaking method as true Champagne, but it is grown in the hot sunny days and cool desert nights of the Southwest.

MASHED POTATOES
Flowers Winery, Chardonnay, Sonoma Coast, California, $45

Another textbook side on many a Thanksgiving table is the mashed potato. Specifically, mashed potatoes generally have a buttery flavor and need a softer, gentle wine like an easy-going Chardonnay with that touch of oak to match the melting in your mouth. The Sonoma Coast is the birthplace of this balanced and consistently delicious Chardonnay.

STUFFING
Adelsheim, Pinot Gris, Oregon, $19

Classic stuffing has the flavors of toast and herbs so let's put it together with an aromatic American white wine from Oregon. No oak here, just bright yellow fruits like pear in this timeless and poised Pinot Gris from the terrific producer Adelsheim. They also make marvelous Pinot Noir.

PUMPKIN PIE
Newhall Farm, Ice Apple Cider, Vermont, $23

Dessert is here! Now we are ready to dial up the sweet. The rule of thumb for dessert is that you want your wine to be as sweet (or sweeter) than the dessert; otherwise the dessert will destroy the wine flavor. But have no fear, Vermont Ice Cider is here! Newhall produces this ice cider from Vermont apples and while sweet, is not cloying, and will match your pies with perfection.