By Natalie MacLean

1. Start with bubbly. Sparkling wine is a great aperitif to sip while you wait for the turkey to finish cooking. It adds a celebratory note to the meal and goes well with starters like soup and salad.

2. Consider the turkey. Unlike most poultry and game birds, turkey meat is very dry in texture. So you need a mouth-watering wine to complement it. Good options are crisp whites like riesling and pinot grigio. And yes you can drink red wine with white meat: Pinot noir, beaujolais and zinfandel all have juicy, berry-ripe flavors that go well with turkey.

3. Look beyond the bird. The range of side dishes means that you don't have to match your wine just to the turkey. Since Christmas dinner is often a banquet-style meal, with everyone choosing the trimmings, why not do the same with your wines? Offer both red and white, and possibly more than one depending on the size of your group.

4. Complement or contrast. A big, buttery chardonnay from California or Chile can complement the roasted, smoky flavors of squash, chestnuts and pecan stuffing. But if you'd rather have a contrast to the richness of cream sauces and dressings, try a crisp New Zealand sauvignon blanc.

5. End on a sweet note. If anyone still has room left when it's time for pumpkin or pecan pie, offer a late harvest wine or icewine. If you're a chocolate fan, try serving a liqueur with complementary flavors such as raspberry or blackcurrant.

I would recommend:
Veuve Clicquot non-vintage champagne
Calera pinot noir, California
Cline zinfandel, California
Kim Crawford sauvignon blanc, New Zealand

Natalie MacLean is the author of Red, White, and Drunk All Over. Visit her site to use the invaluable wine-and-food matcher.