Here’s a sampling of e-mails. My conclusion: We need to have an NRO wine-tasting sometime. Ok, Jonah, after a kegger.

Dear K-Lo,
(Writing as a longtime veteran of the trendy New York restaurant/club
business)
It’s traditional in some circles to drink Beaujolais Nouveau for
Thanksgiving, being the season and all. (Even though B.N. is rarely
very good.) But my opinion of France has declined enormously in recent
years and I no longer buy French products on purpose.
My happy new discovery: Little Penguin from Australia. Here’s a link to a six-pack variety.
I like red wine with poultry especially when it’s got gravy, stuffing,
cranberries and potatoes with it. My choice this year is Little Penguin
Merlot (the one with the blue label). The red and purple labels (Shiraz
and Cabernet) are also wonderful and if you like white wine their
Chardonnay (yellow) has got to be one of the best values available
anywhere.
I also recommend Blackstone Merlot, a nice pan-Californian blend.
All of these are very inexpensive and taste way beyond their price.
Plus, they’re 100% steadfast-Anglosphere purchases, not a small
consideration for me at least.
If you’re looking for something fancier, don’t forget our Italian
friends–you can’t possibly go wrong with a fine Barbera but be
prepared to pay a premium.

Here’s “Professor Bainbridge” on the topic.

Is there really an answer? the latter part of this, probably is the answer:

Pinot Noir is probably the best wine to go with Turkey, cranberry sauce,
etc. However, Food & Wine’s recent issue ran an article arguing for
Chardonnay at Thanksgiving.
Truth of the matter, my advice is: Drink what you like best (or what your
guests like).

If he likes The Corner, he must have good taste:

I am not an expert, but just an educated amateur with a decent palate, so be warned. The problem with a typical Thanksgiving or Christmas dinner is the mix of flavours–from fairly bland white turkey meat, through probably slightly musty gravy, to tart cranberries, and strong vegetable flavours such as brussels sprouts. No wine can really match it all. I favour something fairly fresh and fruity but with some depth. If you want red wine, try a gamay. A good pinot noir can just about manage [heck, a good pinot noir goes with almost anything]. Strong flavoured whites such as gewurtztraminers and rieslings are very good options–if the bottle has food pairings on it, look for those that will go well with spicy Asian cuisine. The whites I just mentioned plus a pink zinfandel [very celebratory] or similar vivid blush are my usuals. However, there is also something to be said for a decent very dry champagne–it’s very daring, but you’ll be suprised at how well it holds up.
Love The Corner, love NRO, love you!

Yikes:

My liberal friends seem to be having a tart, presumptuous little white whine with a lingering bitter aftertaste.

Ha-Ha:

“Is it DONE yet????”

Some of the same names keep popping up:

For a white wine with turkey, I have always enjoyed a good Alsatian Gewurztraminer (Trimbach is widely available for about $15 to $17 per bottle; try a Zind-Humbrecht if you’re splurging). For the red, try a good Cru Beaujolais, like a Morgon or Juliénas. The 2003 Beaujolais is out and it’s supposed to be spectacular. They can be found for $14 to $20 per bottle. Avoid at all costs the faddish Beaujolais Nouveau!.
If you’re boycotting France, as I suspect many Cornerites are, then I’d go with a Pinot Noir from Oregon for the red (Rex Hill and Benton Lane are two of my favorite producers). Domestic whites are tougher. There are some good Gewurztraminers and Rieslings from the Northwest (Canoe Ridge from Washington state is nice), but in general they lack the power and finesse of their Froggy or German counterparts.
The most popular U.S. varietals, such as Chardonnay, Cabernet Sauvignon, and Merlot just don’t work with turkey (which is very lean) and the wide variety of tastes in the typical Thanksgiving spread (cornbread stuffing, cranberries, sweet potatoes, etc.)

All-American Suggestions:

KJL-
For this American holiday, stick with an American wine. A fruity, youthful California Pinot Noir is what I like best with the bird. And the 2002 vintage is spectacular in every California region. Some mid-range (40-50 bucks or so) to look for are Martinelli, Dumol, Siduri, Loring, Failla, Kosta Browne, and Testarossa. For something in the $20 and under range, Chalone, Chateau St. Jean, Hitching Post and Sebastiani are good bets. If you really want to splurge look for Kistler, Paul Hobbs, Brewer-Clifton and Williams Selyem. These may cost north of $100. If you do splurge it may be better to get an older vintage as many of the more expensive Pinots will improve with a little age. A red Zinfandel is also a decent pairing and great quality in this uniquely American varietal can be found for $25 an under.
Last tip- don’t eat cranberry sauce until you are finished with your wine. It will ruin your palate.