Here are some thoughts to help you select a wine (or wines) for Thanksgiving.
I've never seen a recommendation to serve Vouvray, but I think it would be excellent with Thanksgiving dinner. Vouvrays come from the Loire Valley in France and are made from the Chenin Blanc grape. They vary in sweetness, but all combine strong fruit character with earthy/mineral qualities and plenty of acid, which makes them a good match for a variety of foods. I can recommend 2 that are available at our local Bay Area Spec's: Sauvion, which is on the drier side ($11), and Chateau Moncontour, which is a "demi-sec" or medium-sweet ($14).
Reds and Rosés:
Pinot Noirs are the classic recommendation for reds, but last year I wrote about some good options from the southern Rhone Valley in France, here. I mention rosés in that post as well, but I'll add that any rosé from Provence is a good choice.
The Two-Minute Guide to Bubbles should help you get a fast idea of what you're looking for. If you decide on Champagne, you may want to read Champagne 101, which includes a guide to the French terms that indicate levels of sweetness.
What am I serving this year? Much as I hate to admit it, for the first year ever, I may compromise among the various family preferences and end up serving . . . Belgian ale. I take comfort in the fact that it is the wine of beers.