There is no one 'perfect' wine pairing for your Thanksgiving meal, there are many options; the only expert opinion that matters is your own. That said, I believe a bold red and an equally extroverted white work well. Pairing wines to a rich, complicated supper is not as difficult as it may seem.
Welcoming guests and relatives with flutes of crisp, sparkling white wine is always festive, whether your hors d'oeuvres are salted nuts or a lavish selection. Although a soup or shellfish starter might be its ideal partner, the wine's bubbly assertiveness allows it to hold its own with more robust dishes.
In many cases, a good-quality, medium-bodied red wine could carry the whole meal. I would suggest a Pinot Noir to enhance the flavors of the dark meat and cranberry sauce. For a white wine look for a Viognier or a Chardonnay to compliment the white meat of the bird and herbal flavors in the sides.
With very little legwork, you can find wines like these in every price range, so taste several -- with your menu in mind -- before you commit, and buy accordingly, budgeting at least a bottle per guest to ensure there's enough for everyone (especially if you are offering different kinds for them to try).
A few of my favorites:
Sparkling Wine
American sparklers have come into their own. Try the grapefruit-tinged Gruet Brut (about $15), toasty Domaine Chandon (about $20), or an almost rose-scented Domaine Carneros (about $25).
Pinot Noir
Try less serious ones with an appetizingly tart edge: We like West Coast Pinots by Adelsheim Vineyard and David Bruce Winery (each about $25); the latter has some leathery elegance.
Chardonnay
Four Vines, "Naked," California ($16.00) Exhibits crisp apple, white peach and pear, finishing long with hints of citrus and mineral.
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