November is here, which means that Thanksgiving is nearly upon us! For foodies and epicurians, few days are as delightful as is Thanksgiving with all of its meats, potatoes, casseroles, veggies, and pies.

But, because it is such a special meal, it can also draw some anxiety around wine selections. The perfect meal needs the perfect wine, right? Well, sure. Of course there is no perfect wine, but I have selected a few that I think are perfect for a Thanksgiving meal. And, you can buy them at Jet Wine Bar (details below)!

So, this is how I pick my Thanksgiving wines.

For meats, I like to choose wines that mimic accompaniments to the particular dish. So, for turkey I like a wine that acts like cranberry sauce: tart and juicy. This is why so many people will serve gamay, but it applies to all grapes that produce lighter-bodied, juicy, and acidic wines. Portuguiser (also called Blauer Portuguiser) is similar in having a fresh, juicy feel. Agrina Doo from Serbia is a nice one. Pennsylvania’s Chambourcin is a fantastic choice, generally with wild, brambly, juicy blackberry notes and a good, acidic tartness. You absolutely cannot go wrong with Galen Glen’s. I like a Blaufrankisch, here, as well. These have a bit more tannin and spice, but not everyone wants cranberry sauce. Try Blau from Weingut Heinrich.

What about those veggies? I find Italian wines to be among my favorite for vegetables.

As with the turkey, think about what would accompany the vegetables. Would you sprinkle raw, slivered almonds on top? Try something young and fresh with “green” notes (of raw almonds, or green olives)?. That sounds to me like a young Vernaccia di San Gimignano, and Cesani makes one of my favorites.

Or, is your vegetable better with a shaving of cheese? Try something a little softer and nuttier, like Arneis. Ceretto Blange Arneis has been my go-to. Or, how about one of my newest favorites? Lugana. Ca’Lojera’s is perfect: a little rounder, with mint and melon, and with great acidity.

Want to go a little different? Please, please, please try a Hungarian white, like Juhfark or Hárslevelű. Not only are they fun to say, they have some qualities of both of the above. Juhfark is full and nutty, while still being fresh, green, and crisp. Hárslevelű has more honey, sharpened with some lime and peach. How do they do it? I do not know, but apparently the folks at Csetvei Pincészet (Juhfark) and Carpinus (Hárslevelű ) do know. Try the Juhfark with a vegan entree, like cauliflower “steak”, or with a green-bean casserole. That Hárslevelű will hit the spot with sweet potatoes, pumpkin pie, or just waiting by the oven!

Interested in adding these to your Thanksgiving Meal? Jet Wine Bar will be selling them in sets of 3, for $80.

Choose between: