Turkey Pairings

It’s here, the biggest feasting day of the year…Thanksgiving. It’s definitely one of our favorite holidays. Our family truly knows how to celebrate with multiple turkeys, lots of appetizers, an array of sides and scrumptious desserts…and of course lots of wine. Usually around this time of year many of my clients ask me “What wine pairs with turkey?” So here my thoughts on turkeys and wine for this holiday.


My motto with any party is always; start with a Sparkling or Rose. It’s festive; it quenches the pallet, entices your taste buds and it’s a fun way to start off any gathering.

For the turkeys, well, it depends on the cooking style. Here’s my pairs for all types of cooking methods.

Deep fried
I would pair with Burgundian wine (Pinot Noir). Because this wine has more structure than California style Pinot’s, I think the richness and the structure will pair better with “fried”

Smoked
I definitely say a Syrah from Walla Walla, Washington is the best match because of the bacon and smoky notes which will pair nicely with “smoke” style.

Baked
A Central Coast Pinot Noir is my pick because the sweet more jammy style will enhance the juiciness of a baked turkey.

Rotisserie
I’d pair with a Pinot Noir from California (any region) because they are both versatile (the cooking style of the turkey and the winemaking)

Grilled Turkey
If you use wood, then I would pair with Cabernet because of the cedar flavors from the wood. If you’re using briquettes, I would pair with a jammy style wine either a Pinot or a Zinfandel.

Turducken
Does anyone really make this? Anyway, I’d pair with a Sonoma Coast Pinot Noir for the funky aromas and fruit-driven style. It will pair nicely because of the complexity of the turducken and the wine.

Regardless of how you cook your turkey this year, just make sure you have lots of wine. We always say, pairing is subjective and whatever you like is the best pairing.

Happy Thanksgiving and cheers!