Any suggestions?
I think that Pinot Noir goes well with the Thanksgiving dinner flavors.
That’s what I was going to post. It has spicy notes that work well with turkey.
I always go for a fruitier white; turkey and all the trimmings tend to be salty, and a Riesling or something similar cuts through it.
But really, turkey is versatile; anything, red or white, with jammy/fruity notes will go well.
Woohoo! According to this thread, I got it right… I laid in a supply of Pinot Noir and Viognier (a lighter, sweeter white).
By the way, one reason to serve a Viognier is that you can sound Tray Frahn-Say when you say “Vee-ohn-yay’”. Our favorite is ‘Honey Moon’. Trader Joe’s carries it, along with a Blue Fin Viognier (only $6, but that one we’re basting the turkey with… ok, and sipping, a little).
Yeah, I agree with Athena that turkey is versatile – I can go either red or white with it. I’m not a big wine guy, but if I wanted to do something a little different than usual, for the red, I’d go for an Austrian blaufrankisch (also known as lemberger). For white, I tend to like something a bit acidic to cut through the richness of Thanksgiving dinner. I’ll also suggest another Austrian wine with a grüner veltliner.
Chardonnay for me. I always like chablis with white meat.
Chardonnay is usually too oaky to work with turkey and sides. A Chenin Blanc from the Vouvray district works well, as do some Gewurztraminer wines. In the reds, I like a Syrah.
Almost any white wine will do. I don’t like red.
The most common whine at our house is my mother-in-law, saying “You’ve cut the slices too thick.” ::: duck :::
It’s a heavy meal with a large variety of flavours on the table. Something crisp and palate cleansing – a well chilled Lambrusco, or Prosecco for those who like white.
Prosecco here too! but that goes with almost everything I think. Including breakfast. XD
My sister used to serve Mateus rosé. It works too.
http://www.tesco.com/wine/product/details/default.aspx?N=8131+4294967152&id=255245360
We have a rioja to sip on while everyone turns up and grazes on the cheese and grazing foods. Pinot Noir for the bird and some High West double rye for gentle easing us into a coma come evening. One of the guests is a beer person so I have some Epic Spiral Jetty IPa and a Glutenator ( gluten free beer made with sweet potato and molassees, just to see how it is, the sweeet potato seamed kinda holidayesque)
We usually open a few bottles to satisfy all the differing palates. A very dry red for my gf, her mom likes a sweet Gewürztraminer, a cousin brings his cherry wine (homemade from his cherry tree’s fruit). I pour mine from whichever bottle is closest when my glass is empty.
Fortunately, there are lots of “unoaked” Chards to choose from these days.
I’m sticking with Pinot Noir. I’ve got a new winery I recently found that sources grapes from the Santa Lucia Highlands AVA (ground zero for Pinot Noir, IMHO), so my guests will be drinking that. I love introducing folks to new wineries. We’ll warm things up with a nice Sauv Blanc with the apps.
True, but you have to know your wines to pick a good one that doesn’t taste like chewing on a barrel. 
I’ve got a very nice semi-sweet Oloroso sherry for post-dessert, along with some smoked almonds and Stilton for those who aren’t foundering.
Beaujolais is good with turkey.
I see your problem. You’re serving the wrong bird. Duck is for Mother’s Day.
We served a flight of Barbera with our dinner. Worked very well.
Not a beer connoisseur by any stretch, perfectly happy with domestic macrobrews, but this sounds pretty interesting. How was it?