Picture the traditional Thanksgiving table; roasted vegetables, some pies that will rattle around in the refrigerator for the next three months, cranberry sauce, and at the center of it all, a gigantic bird with stuffing (or dressing, if you’re a weirdo) spilling from its hindquarters while your dad struggles to carve it with a dull knife in one hand and a beer in the other.
With such a diverse array of flavors, you should consider the fact that there isn’t a one-size-fits-all solution to Thanksgiving food pairing, or any food pairing where the mission statement is to prepare as dramatic a spread as possible and serve it all at the same time. It’s easy to picture some poor soul standing over the table, his eyes locked on the green bean casserole, wondering if he should bring up a bottle of Sauvignon Blanc from the cellar.
The best advice is to go with the bottle that makes you happy. Of course, a little guidance goes a long way. For example, Sauvignon Blanc might taste great with that green bean casserole, but before long something on your plate will clash hard with what’s in your glass. Check out our blog for some of our favorite Thanksgiving suggestions!