(WSJ) - Our radical plan to make Turkey-Day even more delicious? Pair your Thanksgiving meal—from start to finish—with sparkling wines: Champagne, Prosecco or Cava. Here’s how to pull it off.

NO MEAL IS more traditional or, for that matter, more predictable than Thanksgiving. The same centerpiece turkey, the same side dishes, the same bottles of red and white wine. In the spirit of radical reinvention, I propose a holiday wine-pairing program that even some wine professionals I talked to deemed a bit outré (and yet not-so-secretly loved): an all-sparkling menu.

This isn’t as odd as it might sound. Sparkling wine happens to be particularly well-suited to the Thanksgiving table—and I’m not only talking about the pre-dinner toast. The bubbles provide a lively counterbalance to the rich flavors and general heaviness of the meal (although they won’t necessarily counteract the turkey-induced tryptophan fatigue). Think Prosecco or Cava. Or, better yet, think rosé Champagne, which has the weight of a red wine with the liveliness of a white—and bubbles that lend a more festive note.