In your meal planning, don’t forget to think about what will be in your guests’ glasses. I have taken an anecdotal survey of what friends and family are preparing this year for the big meal, and I learned that not everyone thinks turkey is the pièce de résistance. Here are recommendations for what might be on your plate. —Anita Skogland

The meal: Roast turkey, mashed potatoes, glazed carrots, pan-seared brussels sprouts, cranberry-orange sauce, gravy
The wine: White wine drinkers should look for Kabinett German Riesling such as Leitz, Schloss Vollrads, or Dr. Loosen. The typical Thanksgiving meal resembles a fall feast that would be served in Germany, so this is a natural pairing. Riesling’s delicate sweetness allows the food to shine. An added benefit: most Rieslings are 10 percent alcohol or less. For reds, look to pinot noir from Santa Lucia Highlands, California or from Givry or Rully, Burgundy – both these regions produce pinot noirs that have a light acidity and food-friendly fruit. Another option is gamay, which is the backbone of the Beaujolais region.

The meal: Pot roast, potato gratin, roasted root vegetables, grilled asparagus
The wine: If beef is your centerpiece, consider a white Burgundy from Maconnais, a red Bordeaux, or a Napa Meritage. If you’d prefer to stay local, there are some very good North Carolina wines to consider, such as cabernet franc or viognier from Jones van Drehle, Laurel Grey, or Childress.

The meal: North Carolina pan-seared trout, rice, roasted carrots, salad
The wine: White wine is your best bet, such as a white Burgundy, dry Riesling from Austria, or gruner veltliner. Rosé from Provence or a rosé from Pinot Noir grapes would pair nearly as well, or a pinot noir from Oregon or New Zealand.

The meal: Tofurky, roasted red potatoes, roasted cauliflower, salad
The wine: This list is the same as the one for trout, but I would add a Chilean merlot, Spanish rioja, or Italian chianti among the pairings.