Southern Glazer’s Wine & Spirits Wine Experts Share Their Personal Thanksgiving Wine Recommendations

Wine Pairings Complement the Flavors and Aromas of America’s Favorite
Foodie Feast

MIAMI & DALLAS–(BUSINESS WIRE)–#ThanksgivingSouthern
Glazer’s Wine & Spirits
(“Southern Glazer’s”) — the largest
North American wine and spirits distribution company — is sharing wine
trends and pairing recommendations from some of the Company’s top Master
Sommeliers® and wine experts. From festive Prosecco, to new style
California wines, and varieties that best pair with the most popular
seasonal foods, these very personal recommendations will take party
hosts from Thanksgiving morning meal prep to the next day’s delicious

Pull out the Prosecco says Matthew
, Master Sommelier – Director of Wine Education –

“My go to Thanksgiving Day wine is Prosecco. This aromatic, frothy
Italian fizz has a festive feel and is quite versatile in its use. Start
the morning prep with an Extra Dry Prosecco mixed into a classic
Bellini, Mimosa, or Champagne cocktail. Roll it right into brunch with
baked eggs, spicy sausage and sticky buns. The soft bubbles and slight
sweetness will help the brunch flavors pop. Then step it up to a brut
style Prosecco from the Veneto quality region of Conegliano
Valdobbiadene for the main turkey feast and fixings. This dry style with
its floral fragrance, fruit intensity and mild tartness refreshes the
palate and compliments everything from the turkey, stuffing, cranberry
sauce, green bean casserole and more. Many wines would fail against such
diverse flavors and textures, but Prosecco’s charm shines through with
every sip.”

Reach for Riesling says Kathryn
, Master Sommelier – Director of Wine Education – New

“All sommeliers love Riesling. While many Rieslings are actually dry,
Thanksgiving is the perfect time to reach for one with a touch of
sweetness. Most cranberry sauce and sweet potato recipes contain enough
sugar to make any dry wine strike a sour chord, but a German Kabinett or
similar style from New York’s Finger Lakes region or Washington’s
Columbia Valley will harmonize beautifully with these flavors. And
Riesling has another secret weapon for your more savory plates – high
acidity that will cut through richness and even mitigate saltiness. It’s
the best all-rounder around. Pinot Noir’s silky texture makes it a
classic red wine match with birds of every feather. New World versions
from Oregon and California have plenty of ripe, red fruit and hints of
fresh, herbal flavors that will compliment everything from cranberries
to the sage in your stuffing. Lately, I have been particularly impressed
with Pinot Noirs from Australia’s cooler climate regions, such as the
Yarra Valley, as well.”

Evolving California wine styles are making waves says Eric
, Master Sommelier, Master of Wine, Certified Wine
Educator, and Senior Vice President and Corporate Director of Wine
Education for Southern Glazer’s

“More new style California wines are coming across my radar than ever
before, a trend that started around 2009 that continues to gain steam.
The watchword is balance. California has always had a reputation for
wines with exuberant fruit, higher alcohol and loads of new oak, but
this new wave of styles promotes brighter acidity, lower alcohol, less
new oak and a subtlety that used to be the hallmark of European wines.
The end result are wines that tend towards the lean side and work with
food wonderfully. As California wine styles continue to evolve, this new
wave of wines brings about an expanding perspective as to what the
Golden State can produce, and it is pretty exciting to witness.”

Take cues from your menu says Brian
, Certified Wine Educator – Director of Wine Education –

“The rich aromas that fill the house during Thanksgiving give me the
clues as to which wines to pair with the feast. Rosé d’Anjou is a
perfect wine for entertaining. Its fresh aromas of raspberry and rose
petals lead to bright red fruits reminiscent of strawberries and
cranberry sauce. The finish is lightly sweet balanced by refreshing
acidity. My choice for a red takes me to the wonderfully versatile
Dolcetto d’Alba. Its aromas are fresh and perfumed which perfectly
complements the oven roasted fare on the table. In the mouth it shows
fleshy fruit balanced by earthy flavors and sometimes a hint of mint. I
like to serve it with a slight chill which helps to soften a slight
bitterness in the finish. The versatility and crowd-pleasing quality of
these two wines make them a sure hit for Thanksgiving.”

It’s time for older treasures says Eric
, Master Sommelier – Director of Wine Education –

“As we move into the holiday season and accompanying meals, I think of
elements like mushrooms, root vegetables and savory stocks. It is a
great time of year to drink older treasures from your cellar. My go-to
for a dinner so full of umami flavors is usually Red Burgundy from the
Cotes de Beaune; Volnay, Santenay or an earthy Chassagne-Montrachet.
I’ve also had some great pairings with mature Oregon or California Pinot
Noir, Cru Beaujolais, northern Rhône appellations, and lighter vintages
of Barolo and Barbaresco. The slow cooking, roasting, simmering,
reduction of flavors and earthy tones that go into the Thanksgiving meal
all set the stage for the complex, earthy and subtle red fruit character
that these wines display after several years of age.”

Red and white are both alright says Guy
Noel Stout
, Master Sommelier – Director of Wine Education –

“My family serves roasted or smoked turkey with cornbread dressing and
honey baked ham with all of the traditional side dishes, plus a
selection of pies for dessert. The wines change each year, but the
styles remain consistent. Light and fruity white wine goes so well with
the sage and poultry seasoning we use in the dressing and the roasted
elements of the turkey. I traditionally serve German Mosel Kabinett
Rieslings from Piesport and Bernkastel, wines with a juicy, fresh,
peachy fruit quality. These are lightly sweet and have lower alcohol
than most other wines and are a perfect match with the wide variety of
flavors the side dishes present. For those that prefer a drier white
with more body I also serve Chardonnay-based wines such as Corton
Charlemagne or Meursault from Burgundy, wines with rich, nutty and
slightly oaky flavors that pair well with turkey. I also serve a red
wine with bold character. I like the rich, dark, red fruit quality, soft
tannins and spice flavors found in Zinfandels from the Sonoma and Lodi
regions of California. This style is superb with honey baked ham with a
clove and coffee glaze and baked sweet potatoes on the side.”

Southern Glazer’s has more certified wine experts than any other North
American wine and spirits distributor. Its employees have successfully
completed more than 3,500 wine, sake and spirits education programs,
from introductory to master-level achievements. These include:

  • Over 1,100 Wine and Spirits Education Trust (WSET) wine & spirits
  • 19 WSET Level 3 Awards in Sake;
  • 1,500 Level 1 Court of Master Sommeliers®;
  • 117 CMS Certified Sommeliers;
  • 20 CMS Advanced Sommeliers;
  • 15 Master Sommeliers®;
  • Over 600 Certified Specialists of Wine (CSW);
  • 16 Certified Wine Educators (CWE); and
  • 117 Certified Specialists of Spirits (CSS).

About Southern Glazer’s Wine & Spirits

Southern Glazer’s Wine & Spirits is North America’s largest wine and
spirits distributor, and the preeminent data insights company for
alcoholic beverages. The Company has operations in 44 U.S. states and
the District of Columbia, Canada, and the Caribbean, and employs more
than 20,000 team members. Southern Glazer’s urges all retail customers
and adult consumers to market, sell, serve, and enjoy its products
responsibly. For more information visit
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Southern Glazer’s Wine and Spirits, LLC
Press Contact:
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Glazer’s Wine and Spirits, LLC
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Director, Public Relations
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