What's the Best Wine to Serve with Thanksgiving Dinner?

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School's in session, on your terms: We're asking the Valley's top wine gurus to answer all your wine-related queries, tackling them one at a time each Wednesday, so we can all stress less and pour more.

Today's teacher: Greg Tresner, master sommelier at The Phoenician's Il Terrazzo.

UNCORK THE ISSUE: What's the best wine to serve with Thanksgiving dinner?

SPILL THE JUICE: "In the wine world, there is no best," says Master Sommelier Greg Tresner of Il Terrazzo at The Phoenician. "But there are many wines that are extremely suitable."

NOTE THE COMPLEXITIES: Think about the grape varietals you like. "If you drink wine only from this country, you're used to only naming the wines by the grape variety," Tresner says.

For a red? "I'd have a nice Pinot Noir from somewhere on the West coast that's not overbearing but has a nice fruitiness to it," Tresner recommends. " It complements the variety of flavors at a Thanksgiving dinner."

Click through for Tresner's white wine pairing and his suggestions for branching out beyond the ordinary.

And a white? "Try a more aromatic grape variety like a Riesling, Gewurztraminer, or Chenin Blanc, which go well with the dry fruit and spice of stuffing and roasted turkey," Tresner suggests.

Try describing what you're looking for or trying to avoid instead of naming grape varietals. "For example, you might say, 'I want to drink a chardonnay' or 'I want a very, very dry wine on the savory side,'" Tresner says. "Or you might describe, 'I hate sweet wines, don't like full body, don't want something too light."

GET THE GOODS: Tresner recommends exploring wines at places like Postino Winecafé or the new wine shop at The Phoenician, where knowledgeable staff can walk you through what you're drinking and you can munch on something. "You can go anywhere," Tresner says. "There's more than 20 places to buy wine in the metro area alone."

SWALLOW THIS: Pick a wine you like that complements your favorite Thanksgiving dishes and don't be afraid to branch out.

Come back for class next Wednesday and leave your questions for our wine gurus in the comments section below, no hand raising necessary.

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