Thanksgiving Wines

A blend of Pinot Noir and Chardonnay from top AVAs in the Willamette Valley, this sparkling wine is fresh, tart and slightly nutty. That combination makes it great with all kinds of starters, from lighter salads to rich chicken liver pâté, as well as with turkey.

Winemaker Gavin Chanin is making a name for himself with Pinot Noir from outstanding vineyards in Santa Barbara and Sonoma counties. This fragrant, foresty, berried Pinot is wonderful with an autumnal meal.

This California take on a Rhône-style blend comes from a top Paso Robles producer. Syrah adds smoky, peppery notes; Grenache, a real brightness that’s fantastic with a substantial holiday meal.

This Washington state Sauvignon Blanc is blended with 15 percent Chardonnay. It adds texture and weight that help the wine work with the extremes in this meal, from the tangy cranberry sauce to the creamy mashed potatoes.

John Skupny was one of the first California winemakers to see Cabernet Franc as more thana blending grape. This wine has deep, dark berry notes and a surprising acidity that helps it pair with just about anything.

This wine is so perfectly juicy, it can hold sway throughout the meal. The Four Graces has such a strong commitment to sustainability that it leaves half its property unfarmed, which means the vineyards are full of wildlife.