It depends on what is being served. A turkey with heavy gravy, yams, green
beans and cranberry sauce marries well one set of wines, while a different
menu or sauce can do well with a different set.

Generally speaking as a white, I like a riesling from Germany, New York
State or the Pacific NW. If you serve sauerkraut as they do in Baltimore, a
gewurztraminer from Alsace is good.

As for a red I like zinfandel since its almost an American grape and can
stand up to heavier sauces. For lighter sauce a beaujolais village or a cru
beaujolais works or a light bodied burgundy or Oregon pinot noir. Stay away
from beaujolais nouveau just released unless you like grape juice.

There all sorts of possibilities- raw oysters and muscadet;
garlicky dishes and wines with Sauvignon blanc from the Loire, Graves or
California or an Italian white called arneis.

Unless you are roasting game or beef stay away from Cabernet Sauvignon or
Merlot; ditto chardonnay unless with seafood.

Finally wines from the chenin blanc grape from the Loire and the West Coast
range from off dry to sweet and are usually undervalued and make a good
substitute for riesling.

Enjoy!!!!!

For dessert moscato d'asti is very versatile there are Italian and
California versions.

--
Joe "Beppe" Rosenberg
"Al" > wrote in message
...
> I'm new to wines. I need your recommendation for red and white wines for
> typical Thanksgivings dinner. I would put upper limit of price to ~$25.
> Thank you very much!
>
> Al
>
>