Why it works: Bright acidity, red fruit, and silky tannins make Pinot Noir a natural with turkey. It handles savory stuffing, cranberry sauce, and gravy without overpowering the bird.

Why it works: Rich Cabernet fruit and firm structure stand up to prime rib, while co-fermented Syrah adds savory spice. The tannins complement the richness of the beef.

Why it works: Fresh acidity cuts through the richness and salt of ham, while the wine’s fruit character complements a sweet glaze. A refreshing alternative to red wine.

Why it works: Dark fruit, peppery spice, and savory depth echo the smoky flavors of the turkey. Particularly good with barbecue rubs and smoked meats, and best with moderate heat rather than intensely hot spices.

Why it works: Chardonnay has the texture to match buttery stuffing and rich gravy, with enough freshness to keep every bite interesting. Especially good with herbs, mushrooms, and all things butter.

Why it works: Dry, aromatic, and refreshing, this Italian-style white is a lovely contrast to salty cured meats, cheeses, and olives. An excellent way to start the afternoon.