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My Goose is Cooked! What are YOU making for Thanksgiving? Reservations! All of these cities have restaurants that do all the holiday cooking for you -- and serve it, too. Atlanta Boston Chicago Los Angeles Miami New York Portland San Francisco Seattle Washington D.C.

Whites
Avoid thin whites, like most Italians, and stay away from overblown Cali or Aussie Chardonnays. Here are some more specific recommendations:

Riesling

If you prefer dry wine, go for an Alsatian. The slight amount of sweetness in a German Spatlese would be a nice component, as long as the acid is there. It almost always is.

Sauvignon Blanc

The SBs of France don't always have enough body to stand up to a Thanksgiving dinner, although an oaky Graves from Bordeaux, such as Clos Floridene, would do the trick. Similarly, a slightly fuller Sauvignon Blanc from California would work, such as the Ferrari Carano, Chalk Hill, or Murphy Goode Reserve.

Chardonnay

These will go, especially if they're from France, specifically Burgundy. Don't go nuts and blow your budget on premier cru -- pick out a top Pouilly-Fuisse, like that of Ferret, or get something (cheaper) from the town next door -- St. Veran from Trenel is particularly good. Now York State Chardonnays have good acid, because it's colder there than on the left coast. Try Domaine Wolffer from Sagpond Vineyards, or Millbrook Vineyards (Hudson Valley) regular or reserve.