Choices in wine pairing for Thanksgiving are abundant. For whites with apricot or citrus and well-balanced acidity, try Sauvignon Blanc or Riesling. Reds require fairly tame tannins that will support, but not overwhelm the food.
Good luck finding one single wine that will marry perfectly with marshmallow and pecan-laden yams, oyster and sausage stuffing and truffle mashed potatoes. So what is one to do when faced with a potential food and wine pairing disaster?