For centuries, Thanksgiving has been as big a celebration as Christmas in the USA – if not bigger. This year, we’re hosting our very own Thanksgiving dinner in the cellars of No.3 St James’s Street, celebrating the array of flavours and dishes that have become tradition across the pond. Whether you’ll be joining us, or you’re looking to host your own feast at home, we’ve put together a selection of our favourite bottles that pair well with classic American flavours.

The star of any Thanksgiving feast is, of course, the turkey. In the UK, our Christmas traditions mean we’re well-practiced at finding wines to pair with this most seasonal of birds. As our Christmas feasting guide recommends, a fruity, lower-tannin Zinfandel or Beaujolais Cru, or a riper Chardonnay would match beautifully.

More of a challenge are those dishes less familiar to the UK palate – those rich in a combination of sugar and salt, often featuring heavy influences of fruit, or sweeter vegetables. Most Thanksgiving food is heavy, and served in abundance. With this in mind, opting for lighter wines is a good rule of thumb – think wines that are lower in alcohol, with less noticeable oak, and fresh flavours that won’t overwhelm your already saturated palate.

Stuffing

Christmas dinner lovers, beware – this isn’t the stuffing you might be used to, but it’s no less delicious. Stuffing, or “Thanksgiving dressing”, tends to be a combination of cubed bread – either toasted, or a little stale – sliced vegetables like onion and celery, butter, dried herbs, and broth, all baked together until crisp. Variations might have dried cranberries, apples or sausage meat.

There are so many flavours going on here, that you’ll want a wine that can complement as many of them as possible. A Pinot Noir would be a great option – ideally one from Oregon or New Zealand, where the fruit is bolder than its Burgundian counterparts. This vibrancy will match any fruit in the dish, while keeping enough acidity to cut through the stodgier bread and broth elements. If you’re opting for a white wine, a Côtes du Rhône Blanc would do the trick – the earthier, sage and thyme flavours will strike a pleasant chord with the herbal elements of the dressing.

Sweet potatoes

Sweet potatoes are a stalwart of the Thanksgiving table. Perhaps one of the best-known (and more controversial) versions of it is the sweet potato casserole, a baked mash, mixed with spices like cinnamon and nutmeg, and often topped with marshmallows or pecans.

It’s not a common dish in the UK, but that doesn’t mean anyone enjoying it can’t easily find a wine to match. The key flavour here is sweetness – and lots of it. So, any wine that stands a chance of holding its own needs to have a fair whack of fruitiness, body and complexity to it. An off-dry Riesling would work, as would a Gewürztraminer – the spicy, warming flavours of ginger, clove and nutmeg in the latter combine beautifully with earthy sweet potato.

Green bean casserole

The humble green bean casserole deserves far more worldwide love than it currently holds. The original recipe was devised by an employee of Campbell’s soup, and was a combination of the company’s cream of mushroom soup, green beans, milk and soy sauce, topped with fried onions and baked.

It’s savoury, rich and high in umami flavours – so it needs a high-acid yet weighty wine to balance it out well. This is where Riesling can really shine. Opt for a full-bodied bottle where citrus flavours dominate – you’re going to want a wine that feels like it cuts through the creamy sauce, refreshing your palate and keeping you invigorated.

Pumpkin and pecan pies

Nothing says Thanksgiving more than a pie. Pumpkin is by the far the best-known iteration – but for those not a fan of its earthier flavours, pecan pies offer an alternative.

There are a few different ways you can approach dessert. Most people like a sweet wine with puddings: the nutty, complex flavours of a Tawny Port would combine wonderfully with pecans or anything featuring butterscotch.

For something a little different though, a Cava could be a fantastic option. With slightly earthier tones to it than other sparkling wines, it can enhance and balance these flavours in a pumpkin pie – while its acidity and bubbles help cleanse the palate after what we can imagine will have been a long, heavy meal.

Want more recommendation for pairing festive dishes with wine? Read our guide to Christmas food and wine here.