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.

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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.

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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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