Since there are so many flavors on the table, it’s hard to go wrong with whatever you choice.

Now, I generally suggest pairing a non-sweet (dry) Riesling and a Pinot Noir, because both wines are so ridiculously food-friendly that it’s hard to go wrong.

But this is one of those times you should really go with what everyone likes – and what you like. No one is going to stand up in the middle of Thanksgiving shouting, “I can’t believe you paired Zinfandel with that.”

And if they do, well, just give them another piece of pie or something.

My only rule of thumb is to have a white and a red – so there’s something for everyone.

Our Smart Wine Guy has made it easy this month with a big sale on some great Chards and Cabs.

My $10 a bottle picks:
Toasted Head Cabernet Sauvignon and Chateau St. Jean Chardonnay

My $20 a bottle picks:
Beringer Knights Valley Cabernet Sauvignon and Simi Chardonnay

My Riesling and Pinot picks:
Chateau Ste Michelle Eroica Riesling (about $25 but not at all stores, friends) or Pacific Rim Riesling (under $10)
David Bruce Central Coast Pinot Noir (about $25, but not at all stores - La Crema is another good choice, at about the same price) or Robert Mondavi Private Selection Pinot Noir (a squidge over $10)