Since turkey is the guest of honor, not old Uncle Luke, turkey is the first consideration when thinking about wines and beers. However, there are so many different side dishes, and no two are made the same. You have to consider the tartness of cranberry sauces, the creaminess of creamed onions, the various savory flavors in stuffing. Not to forget the sweet potatoes or mashed potatoes, all being smothered in someone's version of gravy.
Simply put, this is not a "one size fits all" meal. A white and a red should be on the table. If serving beer also, an IPA and a dark beer such as a Porter should be available. The main thing is to make sure they are nicely balanced and flexible enough to handle many flavors.
The Natura Chardonnay from the Casablanca Valley in Chile is a good choice for a white wine. Unlike many Chardonnays, this one does not have any oak influence, just pure fruit flavor.
For a red, a nice California Zinfandel has the right touch of spice and fruitiness. Specifically, the Girasole Zinfandel from Mendocino County.
For a few beer choices, I would recommend Dogfish Head 60 Minute IPA or the Port City Monumental IPA. IPA's have a crisp flavor profile with some citrusy notes. A couple of Porters to mention are the Highland's Oatmeal Porter and the Avery New World Porter. Porters have a nice, malty flavor profile with hints of coffee and sometimes chocolate.
If you have any questions, please visit me on my Facebook page, www.facebook.com/thefermentedgourmet.
I hope you all have a wonderful Thanksgiving!
Don't forget the dessert!