By Steve Tawa

CHERRY HILL, NJ (CBS) – While you’re planning your Thanksgiving dinner menu, don’t overlook a selection of wines to wash that turkey down, and complement the feast.

Since the meal’s centerpiece is likely to be that big bird, wine associate Gary Famoso at the Total Wine and More store in Cherry Hill has this advice: why not split it down the middle?

“Typically go for a Pinot noir or Beaujolais.”

And for whites?

“Reisling or Gewurtztraminer if they want it dry-sweet. If they want something a little heavier, I’d go with a Viognier.”

With the red wines you may want a lighter, rather than a big chunky wine, and whites, look for some fruit and acidity.

Listen to Steve Tawa’s full interview with Gary Famoso and Bob Davis in this CBS Philly podcast:

Total Wine Supervisor Bob Davis, an avid home brewer, says don’t discount beer, either.

“There’s a lot of fall beers still on the shelves. And some winter beers are coming along. These are food-friendly beers.”

At the front end, why not a sparkling wine with appetizers? And with those decadent desserts.

“I bought a ten year Tawny port.”

Those are sweet, fairly heavy fortified wines.

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