Thanksgiving is my favorite holiday. I mean, it has a lot going for it: people I care about, gratefulness, honoring the land, grilling, dogs, my Ma’s stuffing (dressing, technically), games, pie, and great drinks. Lydia and I have hosted Thanksgiving for five straight years now, and we have a blast bringing family together, planning the meal, and deciding what we'll be pouring.
This year, I'm taking you along for all five acts of our Thanksgiving, sharing what I'm pouring and, more importantly, why.
ACT I - Night Before Thanksgiving Prep
The turkey is taking up space in the fridge while it’s dry brining. Ma has already cut the bread into chunks and set it to dry in pans high enough that the dogs can’t reach. A lot, I mean, A LOT of fresh herbs to prep, cranberry sauce to make, and cilantro date chutney to finish. This is a very casual but busy night, so we keep it simple.
This night is all about making Thanksgiving Day easier. So we typically pick up Zombie Dust by Three Floyds and a Pinot Noir, and let people choose. This is not a fancy night. It's about getting work done, sharing a beer or glass of wine, and spending time together.
ON THE DRINK MENU
BEER
Three Floyds Zombie Dust
Pale Ale
WINE
Pinot Noir
An easy-drinking red
ACT II - Parade and Breakfast Casserole
Our family has watched the Macy’s Thanksgiving Day Parade on Thanksgiving morning for as long as I can remember. Fun fact: this year is the 100th parade! It’s so fun having Lydia join in this tradition. Another treat is having my Ma make one of her famous breakfast casseroles. Don’t ask how much cream or cheese is in it. Just enjoy it and admire the floats. This year, my Ma came up with a fun idea: cranberries, a bit of juice, and a rosemary sprig in an ice cube. We’ll finalize the recipe as we get inspired at the grocery store, but we’ll pair it with prosecco, since we usually do a fruit-forward mimosa and prosecco is light and crisp.
THIS YEAR'S MORNING POUR
Cranberry-Rosemary Prosecco Mimosa
Cranberries, a splash of juice, and a rosemary sprig frozen into an ice cube, finished with crisp Prosecco.
ACT III - Prepping, Cooking, and Apps
Now we’re in the thick of it. The turkey hits the grill by noon, appetizers are laid out, the family starts arriving, and cooking is in full swing.
I typically choose a cocktail that’s easy to manage while I’m out on the grill. This year, I’m going with a whiskey-and-apple theme. It’s easy, it’s very autumn, and tasty. I love using rye instead of bourbon for this cocktail because of its peppery character. It pairs well with autumn spices and cuts through some of the sweetness from the cider and maple syrup.
Photo From www.onlyfoods.net
THE WELCOME COCKTAIL
Rye Apple Cider Smash
Fresh apple, maple, citrus, and a little rye spice.
Ingredients
- 2 oz Sazerac 6-Year Rye
- 2 oz fresh apple cider
- ½ oz lemon juice
- ¼ oz maple syrup
- Apple slice
- Cinnamon stick
Preparation
Shake the rye, apple cider, lemon juice, and maple syrup with ice.
Strain into a rocks glass over fresh ice. Garnish with an apple slice and cinnamon stick.
Why rye?
Its peppery spice balances the sweetness of the apple cider and maple syrup.
We also enjoy keeping a few premium whiskeys on hand. One of my favorite ways to appreciate whiskey is to compare different styles side by side. You don't need to be an expert to notice the difference between a sweet, caramel-forward bourbon, a spicy rye, and a peaty Scotch.
THREE WHISKEYS / THREE EXPERIENCES
THE CLASSIC BOURBON
E.H. Taylor Small Batch
Caramel, molasses, and dark fruit. A bourbon I enjoy sharing.
THE PERSONAL PICK
Circle City Whiskey Company 13-Year Straight Rye
A special rye I'm excited to share with my dad, who's a rye fan like me.
Other rye options: Peerless Rye or High West Double Rye.
THE SMOKY SCOTCH
Lagavulin 16-Year Single Malt
Rich, intense, and peaty. Perfect for sipping by the fire pit on a crisp November evening.
In my happy place
ACT IV - Dinner!
This is where I called in the wine expert. Since I smoke our Thanksgiving turkey and use plenty of fresh herbs and salt, I wanted a wine that would complement those flavors without overwhelming them. Monica suggested a Beaujolais, a French red wine made primarily from Gamay grapes.
Beaujolais is known for its bright red-fruit flavors, refreshing acidity, and relatively low tannins. That acidity can balance the turkey's richness, and its versatility makes it a great pairing for cranberry sauce, stuffing, roasted vegetables, and many other Thanksgiving sides.
Here's the fun part: I've never actually had a Beaujolais. But Monica has introduced me to plenty of wines I've enjoyed, so I'm excited to try something new this Thanksgiving. If you're roasting your turkey rather than smoking it, an unoaked Chardonnay or Chablis could also be a great choice.
MONICA'S THANKSGIVING WINE PICK
Beaujolais
France · Gamay Grape · Red Wine
BODY
Light–Medium
ACIDITY
Refreshing
TANNINS
Generally Low
Why it works with smoked turkey
Bright acidity balances the richness of the turkey and Thanksgiving sides. Its red-fruit character and softer tannins complement the herbs and smoke without overwhelming them.
ACT V - Dessert and Games
While you serve the pumpkin and pecan pies, pour a nutty, caramel-flavored port. I recommend the Sandeman 20-year Tawny Port. Port is a fortified wine whose extended oxidative aging develops nutty, caramel, and dried-fruit characteristics, and 20-year ports deliver on these notes. These flavors pair naturally with pecan pie, with its nutty, sweet notes. You don’t need a large pour, as port has a higher alcohol content than other wines.
THE AFTER-DINNER POUR
Sandeman 20-Year Tawny Port
Nutty, caramel, and dried-fruit characteristics make this a lovely way to finish Thanksgiving dinner.
Best alongside pecan pie
The Port's nutty, caramel-like character complements the richness and toasted flavors of the pie.
A modest pour is plenty—tawny Port is a fortified wine.
Then, time to relax and perhaps have one last E.H. Taylor pour while we digest, play games, and converse.
And that's our Thanksgiving drink plan. Of course, things may change between now and Thursday. We might stumble upon a different bottle, tweak a cocktail recipe, or decide to pour something entirely unexpected. That's part of the fun. What won't change is how much I look forward to having everyone together. The food, the traditions, the laughter, and those moments when we can finally sit down and enjoy everything we've worked on. A good drink can certainly add to the experience, but it's the people around the table who make it memorable.
From our Thanksgiving table to yours, cheers!