Thanksgiving, in its humblest form, is a celebration of the harvest; a giving of thanks to the gods for the tidings bestowed upon us, and an opportunity to share this bounty with those we hold dearest. Now, it’s not quite clear how the turkey came to be the star of the table but it serves as a great backdrop against the warm, roasted and spiced flavours of fall. As with any celebration, and in consideration of what is being served, it is also important to think about what you’re going to drink. Wine makes food taste better—so long as it’s the right wine.

The first thing you want to consider is the turkey. Even when cooked perfectly, turkey tends to be on the dry side, which is why it is traditionally served with gravy and cranberry sauce to add moisture and flavour back into the bird. Selecting wines that are high in acidity and low in tannin will make sure that your palate stays quenched during the meal. Avoid big and heavy reds like cabernet sauvignon, and instead, look for wines with bright fruit, high acidity and minimal tannins, like gamay or pinot noir. Or, you may want to consider riesling. Generally known for its versatility when paired with food, riesling offers high acidity, which causes your mouth to produce saliva, bringing much need moisture back to your palate. Most rieslings also tend to have flavours of pear and green apple, both of which happen to be in season this time of year and when roasted, are beautiful accompaniments on a Thanksgiving table.

The other thing you want to think about when selecting wine for your feast is what else is going to be on the table. Fall flavours are rich, warm and robust. Roasted squash and root vegetables are classic pairings alongside cranberry sauce, potatoes and buttery, herb-drenched stuffing. These are not subtle flavours and you want to make sure that the wine being served is not competing with, but rather, complementing them. Again, gamay and pinot noir are perfect wines to reach for, as their ripe red fruit and bright acidity help to bring out the flavour and add lightness to savoury dishes like roasted stuffing or gravy. If you are looking to serve a white wine that adds decadence to the palate, viognier is a great option. While lower in acidity, wines made with the viognier grape are beautifully textured and often display notes of ripe apricot and honey with beautiful floral undertones, pairing beautifully with sweet, roasted root vegetables.