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Sparkling wine isn't just celebratory; it's actually one of the most diverse and food-friendly wines to be had. Laurent Gruet hails from Champagne, France, and uses the region's wine-making methods with grapes grown in the United States.
This richer white complements the myriad herbs, spices, and fruits on the table. Eyrie was the first winery outside Europe to make Pinot Gris commercially, and they've done so successfully since 1970.
This stalwart holiday white is a guaranteed crowd-pleaser. Steele is a classic, balanced Chardonnay both for those who love the varietal and for everyone else.
Look for reds that are lower in alcohol and tannins—the softer, juicier wines. Schug is soft enough to sip before the meal and can stand up to all the flavors of a Thanksgiving feast.
A good body with a bit of spice and fruit, it plays well with all the other dishes on the table. Most zins are blended, but Cline keeps theirs as is.
Don't discount this and other Alsatian-style wines, like Riesling, as after-dinner bottles only. Brooks amplifies fruit in cranberry sauce and stuffing and cuts through creamy or starchy sides. If it isn't available, ask your wine seller for a comparable sub.
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