I came across some basics on wine selection about a year ago. (Quite possibly mid-November of last year.) Let’s see how much I remember.
If the hostess did not ask you to bring a particular kind of wine, and I think a good hostess would not make such a request, then don’t expect your bottle to be served at the dinner. The hostess presumedly has planned the wines to coordinate with the meal. As such, select a room-temperature or slightly-chilled variety. Don’t choose a wine that should be well chilled.
The bottle should be stoppered by a cork, either natural or reasonable synthetic. Skip any bottle that is stoppered by a plastic plug. Screw-cap bottles are not even to be considered.
The bottle should have a reasonable indentation in the bottom; IIRC, this is a cross over from champagnes. Similarly, skip a bottle that has a built-in handle.
Avoid Concord grape wines. Concord grapes are highly bitter, so sugar has to be added to the wine. The resulting wine is good for certain types of cooking, but not for drinking.
Avoid white Zinfandel wines. Unless you look good in a tutu, and are actually wearing it when you buy the bottle. White Zin is generally considered “not a real wine.” Go with red Zin instead.
A vintage wine (there is a year on the label) is better than non-vintage. If you know which years are “good” vintage and which are “bad,” then I should be taking advice from you.
Divide your age by 2; if the result is more than 25, drop it to 25. This is the maximum you may spend per bottle. If you go over this limit, then it is presumed that you know what you’re doing, and again I should be listening to you.
If the dinner includes some special celebration (in addition to the Thanksgiving holiday), champagne is appropriate – but coordinate with the hostess. Choose a “brut” sparkling wine over an “extra dry,” but be advised that brut is dryer. If you have a choice, choose “fermented in this bottle” over “fermented in the bottle” (emphasis added).
Feel free to select a reduced-alcohol wine or sparkling juice, especially for a group of non-drinkers.
Some quick personal recommendations: I’m partial to Baron Hertzog wines. I also lean towards Cordon Negro champagne. And support your local vinyard, if there is one.