Consider the turkey: Unlike most poultry and game birds, turkey meat is very dry in texture. So you need a mouth-watering wine to complement it. Good options are crisp whites like riesling and pinot grigio. And yes you can drink red wine with white meat: pinot noir, beaujolais and zinfandel all have juicy, berry-ripe flavors that go well with turkey.

Look beyond the bird: The range of side dishes means that you don't have to match your wine just to the turkey. Since Thanksgiving dinner is often a banquet-style meal, with everyone choosing the trimmings, why not do the same with your wines? Offer both red and white, and possibly more than one depending on the size of your group.

Complement or contrast: A big, buttery chardonnay from California or Chile can complement the roasted, smoky flavors of squash, chestnuts and pecan stuffing. But if you‚d rather have a contrast to the richness of cream sauces and dressings, try a crisp New Zealand sauvignon blanc.

End on a sweet note: If anyone still has room left when it's time for pumpkin or pecan pie, offer a late harvest wine or ice wine. If you're a chocolate fan, try serving a liqueur with complementary flavors such as raspberry or blackcurrant.

For more tips on wines for your special occasion - or any occasion - check out Natalie's new wine matcher at www.nataliemaclean.com/matcher.

For more Turkey Day wine advice, check out this month's feature story, Malbec: the pumpkin pie wine? As well as Amy Reiley's turkey-friendly wine recommendations, Bargains of Beaujolais and Champagne for Turkeys.