November 17, 2011
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By Sarah DiGiulio
Just the right vino can make any Thanksgiving dish shine. We tapped a top chef and our favorite sommeliers to find out which wines they serve to round out a meal for which to be thankful.

To serve with everything
Pour: Sauvignon Blanc
For a wine that pairs with all the classic turkey-feast tastes (from tart cranberries to the meaty bird itself) look for something clean with good acidity and without a lot of oak. The crispness in this white Sauvignon sips well with the entire spread, says John Ash, author of From the Earth to the Table: John Ash's Wine Country Cuisine and owner of the John Ash & Company restaurant in Santa Rosa, Calif. One of our favorites? Clos du Bois 2009 North Coast Sauvignon Blanc ($15; closdubois.com).

  • To highlight turkey and stuffing
  • Pour: Chardonnay
  • The full body in this white makes it a classic turkey pairing. Look for a smooth pick with a complex texture like Jacob's Creek Reserve Adelaide Hills Chardonnay ($12; jacobscreek.us), says Ardina Cerra, general manager of New York City restaurant Friend of a Farmer.
  • To highlight cranberries
  • Pour: Pinot Noir
  • Cherry, raspberry, and strawberry notes in this fruity red make tart cranberries pop, says Jackie Reissman, graduate of the French Culinary Institute and certified wine sommelier. Try the Mirassou California Pinot Noir ($12; thebarrelroom.com)—with pomegranate notes to keep it extra fresh.
  • To highlight sweet potatoes
  • Pour: Cabernet Sauvignon
  • Sweet and oaky flavors in this red complement the classic root vegetable, says Cerra. We love the jammy blackberry notes in the Sequoia Grove Napa Valley Cabernet Sauvignon ($35; sequoiagrove.com) balanced with hints of peppercorn to match a savory roast.