Thanksgiving calls for wines as diverse and dynamic as the dishes on the table. Whether you’re starting with oysters and Champagne, carving into turkey with Pinot Noir in hand, or saving something sweet for the pie course, the right bottle brings it all together. From bright Albariño and elegant Fleurie to soulful Brunello and festive Lambrusco, here’s what we’ll be pouring—and sharing—this Thanksgiving.
FOR THE FEAST: Your versatile reds, whites, and sake—perfect from appetizers to turkey and beyond.
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- 100% Albariño from multiple plots in the Salnés Valley
- Grapes are de-stemmed and cold-macerated and only free-run juice is used for this cuvée
- Fermentation in temperature-controlled stainless steel and raised in tank for 8 months on the lees.
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- Majority large used Austrian oak casks from Stockinger with some older French casks
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- From the lieu dit “Les Marrans” in the heart of Fleurie
- Traditional semi-carbonic maceration
- Aged in large older barrels for 12 months
- Energetic, mineral-accented aromas of fresh-picked red berries, smoked meat, blood orange, and a hint of allspice. Silky, juicy and layered on the palate with flavors of red currant, bing cherry, boysenberry, and fresh black pepper. A succulent and lifted wine that is endlessly charming yet complex
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- A mencía-dominant field blend with Bastardo (Trousseau), Garnacha Tintorera (Alicante Bouschet), Palomino, Doña Blanca and more
- Blended from many different parcels, mostly planted between the 1890s and the 1940s in and around Valtuille de Abajo
- Clay, alluvial stones and sand
- 50-60% whole-cluster spontaneous fermentation in 13000L open-top oak vats with 60-day-plus post-fermentation maceration
- Racked to 225-500L barrels for elevage until the next harvest
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- 20% come from vineyards in the alluvial deposits of the Tunuyán River in Paraje Altamira, and 80% come from the high and alluvial zone of Gualtallary
- Medium and large gravels, which are covered with calcium carbonate paste, which contributes to the structure, texture and finish of the wine
- Hand harvested with careful bunch selection
- Fermented at 28ºC, with very careful pigeages in order to obtain optimum extraction
- 18 months in 3,500L in untoasted French oak foudres, while 25% was aged in concrete pools with no epoxy
- Aged for a further 12 months in bottle
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- 90% Sangiovese, 10% Canaiolo
- From 15-40 years old vines planted in the Ciarliana and Cervognano crus, rich in tuff and clay
- from 250-350 meters above sea level
- Fermentation with indigenous yeasts in temperature-controlled stainless steel
- Maceration on the skins for 15-25 days with pump-overs
- Aged in 33-50 hectoliter oak casks for 18 months and cellared in the bottle for a minimum of 1 year before release
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- Rice: Yamada Nishiki milled to 60%
- A remarkably elegant honjozo popular with local Miyagi drinkers.
- Unusual for a sake of this grade it is made from Grade A Yamada Nishiki from Hyogo, some of the most highly sought after rice in the country and almost always used in more premium sake styles.
- Dynamic aroma and flavors of tart wild strawberries and green herbs balanced with mild creaminess.
- Versatile in food pairings but excellent with raw oysters, fluke and scallops. An excellent match for caviar.
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BUBBLY AND BEYOND: Sparkling, sweet, and fortified bottles to open the evening or close it with style.
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- 50% Chardonnay, 42% Pinot Noir, 8% Meunier
- 50% 2020, 50% Perpetual Reserve, sourced from their 7 year solera
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- 35% Meunier, 35% Pinot Noir, 30% Chardonnay
- 50% 2021, 50% perpetual reserve 1970-2019
- From Cumières 1er Cru and Hautvillers 1er Cru
- Fermented and aged in a mix of enameled tanks, neutral barrel
- Reserve wine in concrete tanks
- Aged 30 months on the lees
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- Certified Organic (CCPAE)
- Practicing Biodynamic (Demeter)
- 50% Xarel.lo, 40% Macabeo & 10% Parellada from the Vinya dels Fòssils planted en gobelet in 1964
- Primary fermentation in tank, secondary fermentation in bottle
- Aged for 30 months sur-lie
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- Pinot Noir, Pinot Blanc, and Pinot Gris (co-planted and co-fermented)
- Sourced from various estate sites in Nahe
- Stainless steel fermentation and aging, minimum 20 months en tirage
- Pinot Gris aged in barrique
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- 100% Lambrusco Grasparossa
- Harvested in the first days of October
- Maceration on the skins for 48-72 hours, a longer period than other Lambrusco wines which allows a better extraction of the tannins
- Refermentation by the Charmat method with a particular technique, called monofermentation to maintain and enhance the primary characteristics of the grape
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- From a 2.5HA vineyard, Viñedo de los Vientos
- Made in a combination of a Chinato and Marsala method with roots and herbs and fortified with brandy
- 12 months in used French oak
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FOR A CROWD: Our favorite large formats made for gatherings big and small.
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- Practicing Biodynamic/Organic
- 73% Riesling, 14% Gewürztraminer, 9% Early Muscat, 3% Pinot Blanc, 0.5% Pinot Gris, 0.5 % others
- 50% Big Salt 2024 vintage proper, 50% barrel fermented Riesling
- Serpentine, loess, basalt, marine sedimentary soils
- Elevation: 300-1,500 ft
- Co-fermentation of 10 vineyards located across Oregon
- Native fermentation
- 12.0% abv
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- Niederhäuser Hermannshöhle Vineyard
- Argillaceous slate with limestone veins and volcanic elements
- Stainless steel vats and neutral 10+-year-old 1200L German stückfass from Hösch
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- Certified LIVE Sustainable/Practicing Biodynamic
- 75% Cristom Estate Vineyards, 25% from ten sites in the Eola-Amity Hills
- Named after Mt. Jefferson in the Cascade Range that can be seen from the winery
- Volcanic soils of Columbia River Basalts
- 100% native yeast fermentation
- Aged 10 months on its lees in 22% new French oak
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- Produced only in exceptional vintages
- Bucciarelli Riserva is selection made during the aging process of the Chianti Classico where the best lots are chosen for longer aging
- 100% Sangiovese from estate-owned vineyards in Castellina in Chianti
- South east facing vineyards 420 to 500 meters above sea level
- Mostly Galestro soils with some clay and Alberese
- Spontaneous fermentation-maceration in cement tank lasts one month
- Malolactic fermentation happens naturally in the spring and summer after the harvest
- Aged in 9 to 20 hectoliter Slavonian casks for 2 years, then two years in used barriques
- 1986 was the first year of production
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- Only produced in the most exceptional vintages
- The Riserva is produced from Pianrosso single-vineyard fruit
- Four years of aging in 7-30 hectoliter Slavonian oak barrels
- Followed by 12 months of bottle aging
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- Tempranillo (78%) from 30-year-old vines in Cuesta (Cenicero) and Montecillo (Fuenmayor) vineyards.
- Garnacha (22%) comes from La Pedriza vineyard in Tudelilla (Rioja Oriental).
- Grapes were harvested manually and transported to the winery in refrigerated vehicles.
- Spontaneous alcoholic fermentation
- Selected wines were put in barrels to start ageing separately: the Tempranillo for 36 months with six manual rackings, in American oak barrels averaging 4 years in age and the Garnacha for 30 months with five manual rackings, in barrels with two and three wines. The final blend was bottled in March 2016.
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- 50% 2021, 50% perpetual blend 2014-2020
- Primarliy from Cuisles, wth small parcels in Châtillon-sure-Marne
- Green clay, sand, limestone terroir
- Fermented and aged in stainless steel
- Aged 18 months on the lees
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- Dewasansan and Gohyaku Mangoku milled to 65%
- A beautifully dry and spicy sake, slightly nutty, with the characteristic Shishi no Sato clarity.
- Pairs beautifully with the “mountain cuisine” of rural Ishikawa, smoky dishes of grilled game meats, miso based stews, braised daikon radish and river trout.
- A “chokara” (super dry) sake in the Onigoroshi (“dry enough to kill a demon”) style.
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Connect with your Skurnik Wines & Spirits representative to bring these bottles to your table—or become a customer here.
Want to elevate your cocktail hour? Explore our hand-picked spirits, from barrel-aged gin to festive large-format whisky, in our companion Thanksgiving spirits guide.
