I love lighter reds and many here have already suggested pinot noir which is a great choice. One of my favorite Pinot's right now is the Jules Taylor from New Zealand (2012 is incredible) and the price is typically less than $20. It drinks like most $50 Pinots.
Zinfandel is often suggested and it is great but many Zins have a higher alcohol % which can really weigh down a meal. One that I do think would work well is Frog's Leap Zinfandel which is lower in alcohol content and really lovely.
Finally, Gruner Veltliner is a fantastic white. Crisp and acidic with lots of character (and not that expensive typically so buy a few bottles!) There are numerous good producers and typically a good wine store will stock a couple but I hesitate to point out one over the others.
I like the Oregon Pinots right now. Erath has a great one and very reasonable. Also like a nice Zinfandel. Try Dancing bull or Bogle, Lastly , I like this Italian : Cantina Zaccagnini Montepulciano d’Abruzzo. These are all very reasonably priced and all well rated
This wine pro disagrees with "always and only" Pinot Noir. For me it all depends upon where it's from. So many California Pinots are just plain sirupy,. If you have access to some of the great little Burgundies we get on the East Coast, I say yea to pinot. Otherwise, I much prefer a cru Beaujolais such as Morgon, Fleurie, Julienas, Brouilly (NOT B. Nouveau). And always a couple of bottles of chilled Riesling, that ever-versatile white wine that will please many of your guests.
I think those are good points and I'm sort of blushing here. I'd choose a lighter style Pinot, maybe a French one, for sure - and I like your other suggestions, too, especially for the Fleurie - a lovely wine.
I agree! So many makers of Pinot Noir seem to really want to make a Cabernet Sauvignon! I do tend to enjoy Oregon Pinot Noirs a lot with meals like this - Domaine Drouhin is one of my favorites year in and year out.
Hi, Eric! At Cook's Science, we thought a lot about what drink to serve with your Thanksgiving dinner to balance all of the flavors and textures going on and came up with our Holiday Spritz cocktail: http://www.cooksscience.com/recipes/9369-holiday-spritz/
It balances sparkling wine, St. Germain, Aperol, and sweet vermouth, is (relatively) low in alcohol, and pairs wonderfully with your T-giving meal.
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Zinfandel is often suggested and it is great but many Zins have a higher alcohol % which can really weigh down a meal. One that I do think would work well is Frog's Leap Zinfandel which is lower in alcohol content and really lovely.
Finally, Gruner Veltliner is a fantastic white. Crisp and acidic with lots of character (and not that expensive typically so buy a few bottles!) There are numerous good producers and typically a good wine store will stock a couple but I hesitate to point out one over the others.
It balances sparkling wine, St. Germain, Aperol, and sweet vermouth, is (relatively) low in alcohol, and pairs wonderfully with your T-giving meal.
Enjoy!