I think we can call it. Thanksgiving tables have officially become more than just basic turkey and mashed potatoes with gravy in recent years. And while the debate over canned vs. fresh cranberry sauce still goes on—though the correct answer is clearly canned—every tandoori turkey, pumpkin risotto, or apple pie mac and cheese presents a new challenge: what drinks go with these dishes? That’s why we’ve curated our list of wine, sake, cider, and spirit recommendations to shine at every Thanksgiving meal. Enjoy in happiness and good health.
Whites & Lighter Reds: For versatile, food-friendly bottles that won't overpower the meal.
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- Practicing Organic
- 60% Sauvignon Blanc, 40% Chardonnay
- Santa Barbara County AVA
- Sourced from Yellow Foxtrot, McGinley, and China Blue Vineyards
- Chamise shaley loam soil with serpentine cobbles
- Once pressed, grapes are vinified separately
- Native yeast fermentation
- Aged in neutral oak and stainless steel, then blended in tank before bottling
- 12% abv
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- Practicing Organic
- 100% Chardonnay
- Clones: Clone 4, Heritage Wente, Clone 96, Clone 95
- Sourced from Burnside, Occidental, Piner, Hall Road, Lawson Vineyards (Sonoma County AVA)
- Hand-harvested
- De-stemmed and foot tread before being pressed
- 100% tank fermented and aged for 6 months before racking
- Gentle crossflow filtration done before bottling
- 6,300 cases produced
- 12.5% abv
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- Practicing Organic
- 100% Gamay
- 50+ year old vines
- Vines from Les Côtes de la Roche just west of Juliénas in the hamlet of Jullié
- 350+ meters in altitude and on a clear day you can see Mont Blanc!
- High density planting: 10,000 vines/ha
- Steep slopes of crushed granite, blue stones – with the bedrock very close
- Semi-carbonic vinification in large upright wooden barrels
- Aged in stainless steel
- There are many terroir parallels between Jullié and Juliénas. This is a character-rich, expressive Gamay from just outside of Beaujolais’ band of “cru” villages. Certainly one of the finest values for serious quality anywhere; floral, aromatic and full of intensely layered red fruits.
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- 100% Cinsault
- Sourced from 4 granite vineyards in Guarilihue Alto
- Hand harvested
- 100% whole cluster fermentation with indigenous yeast in oak tanks at low temperatures for 15 days
- 12 days of maceration
- Aged for 1 year in concrete and large oak casks
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- 100% Pinot Noir
- Sourced from four vineyards in the Bannockburn subregion
- The nature of being a gravity flow winery allows grapes to be gently destemmed without pumping
- 20% whole cluster fermentation
- Native yeast fermentation
- Aged for 13 months in French oak (25% new)
- No fining or filtering
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- Practicing Organic
- 100% Grenache
- Sourced from 3 sites in Santa Barbara County
- Santa Barbara Highlands Vineyard (Sierra Madres Mountains)
- 3,200 ft. elevation
- Vie Caprice Vineyard (Los Olivos)
- Densely planted 5′ x 4′
- New source from Mt. Refugio for the Grace lineup
- 84% whole-cluster fermentation
- Aged 12 months elevage in neutral French 220L and 500L puncheon
- 14.3% abc
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Bolder Reds & Beyond: For richer dishes, darker fruit, savory flavors, and guests who prefer more structure.
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- Certified Organic
- 94% Garnacha with 6% of Bobal, Moristel, Garnacha Roja, Tinto Velasco, and other varieties
- Sourced from vineyards located at 550m above sea level in Alfaro on a heterogenous mixture of sand, iron-rich clay, and alluvial stones over a substrate of limestone
- Older vines for the cuvee are 40 years old in cordon doble, but significant amounts of younger vines (15 y-o) for this cuvee were planted en vaso (goblet)—Álvaro is one of the only people in Spain capable of new plantings in this training style
- Hand-harvested and fermented with native yeast in stainless steel before refinement in barrique for 12 months—85% French and 15% American
- 100% estate-owned fruit
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- Certified Regenerative Organic
- 62% Zinfandel, 19% Carignan, 10% Mataro, and 8% from 20+ other varietals in the field blend (Syrah, Petite Sirah, Tempranillo, Trousseau, Castets, Cabernet Sauvignon, Merlot, Alicante Bouschet, Grand Noir, Lenoir, et al.)
- Sonoma Valley AVA
- Vines planted in 1888
- Elevage 10 months in 28% new oak, the rest neutral oak
- Native Yeast Fermentation
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- 100% Cabernet Sauvignon
- From the pastoral hills near the village of Vias along the Mediterranean coast
- Rocky volcanic soil
- 25+ year old vines
- Fermented and aged in stainless steel
- This Cabernet is aromatic and luxuriously textured with a seductive bouquet full of pure blackberry, mocha, and a hint of gorgeous violet. Exquisitely layered with notes of red berries, sage and crème de cassis
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- 100% Tempranillo
- Sourced from the Mayorita, Las Monjas, El Palo and Bardal vineyards in Rodezno, and Alto del Rey in Labastida
- 40+ year-old vines in clay limestone at 500-600 metres altitude • Hand-harvested with bunch selection in the vineyard and transported under refrigeration to the winery
- Gentle destemming and crushing before optical sorting • alcoholic and malolactic fermentation in tank
- Aged for two years in house-coopered American oak barrels; the first year in new oak and the second in barrels averaging 4.5 years
- The wine was manually racked four times by the light of a candle. Bottled in June 2024
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- Practicing Organic
- 95% Zinfandel, 5% Mataro, Alicante Bouschet, Petite Syrah, Grenache, Cinsault
- Number of vineyards: 20+
- Vine age: 50 to 130 years old
- Vineyards located in: Napa, Sonoma, Mendocino, Lodi, Contra Costa, Amador, and Paso Robles
- Average age of vines: 89 years
- Fermentation: 100% native yeast
- 12 months in barrel, 80% French oak, 20% American (overall only 10% new oak)
- Bottled sulfur: 10 mg/L free, 67 mg/L total
- Unfined
- 15.2% Alc
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Bubbles, Ciders & Sweets: For celebratory pours, dessert, and the end of the meal.
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- San Colombano, Trebbiano Toscano, Malvasia bianca grapes from vines planted in the early 1970s
- Loamy clay soils
- Harvest mid-September and left to dry on straw mats until January following the harvest
- Ferments in 50 to 100 liter casks of chestnut, oak, cherry, acacia and mulberry where it remains for no less than five years.
- Rested in the bottle for at least six months before release
- Average annual production 165 cases
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- A Touriga Nacional-based blend of traditional Douro red varieties, grown on schist-sandstone soils at 600 meters of elevation
- Planted in traditional, horizontal rows on steep terraces and picked by hand
- Primary fermentation is arrested with addition of neutral grape-based spirit
- Fine Ruby is a blend of younger wines with a minimum of 3 years of reductive aging for a fresh, fruity style
- 19.5% ABV
- 102g/L residual sugar
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- Certified Organic (CCPAE)
- 50% Xarel-lo, 35% Macabeu, 10% Parellada, and 5% Malvasia de Sitges from the Vinya del Llac
- Primary fermentation in tank
- Secondary fermentation in bottle
- 18-month sur-lie aging before disgorgement
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Large Formats: For bottles made for sharing.
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- 100% Montepulciano
- Multiple vineyards in Central Italy, close to the Adriatic Sea, between Chieti and Casalbordino in Abruzzo
- Calcareous soil, clay soils
- Vinified and aged exclusively in stainless steel
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- Variety: Grüner Veltliner
- Region: Kremstal
- Vineyard: Various
- Soil Type: Loess and deep brown rich soils with gravel and marl
- Fermentation & Élevage: Stainless steel
Erich’s liter bottling of Grüner Veltliner has improved over the last decade and is now one of the very best that we offer. It’s a perfect foil for the infectious drinkability that this variety is known for but has an extra level of clarity and complexity that is sometimes missing from this category. Fermented entirely in stainless steel from estate grown. Loess dominated vineyards in the Kremstal.
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Behind the Bar: For seasonal cocktails and festive pours to kick off the holiday or round out the evening
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- Coffee liqueur produced in Oaxaca, Mexico, in the Sierra Mazateca Mountains
- Produced using estate-grown Tipica, Bourbon, and Caturra coffee grown by Paranubes Maestro Destilador José Luís Carrera
- Base spirit of unaged rum distilled from sugarcane juice
- Coffee is lightly roasted and cold brewed
- Locally sourced cinnamon, vanilla, chilhuacle chile, sarsaparilla, cacao husk, and allspice are macerated in rum for 30 days
- Cold brew coffee and infused rum are blended and sweetened using raw panela sugar
- 25% ABV
Paranubes’s coffee liqueur is a modern interpretation of café de olla, a Mexican culinary staple typically prepared by boiling coffee, sweetening it with raw sugar, and aromatizing it with cinnamon. It’s produced using estate-grown coffee, fortified using rum distilled from estate-grown sugarcane, and sweetened using estate-grown and -processed panela sugar. Paranubes then ups the ante by using local spices to add an extra kick to a spirit that straddles the line between traditional coffee liqueur and a coffee-based amaro.
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KOMASA GIN SATSUMA GIN (JAPANESE TANGERINE) NV
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- Japanese dry gin produced by Komasa Jyozo at their Hioki Distillery in Kagoshima Prefecture, Japan
- Base distillate is 100% rice shochu made from local Kagoshima rice and white koji
- Botanicals include juniper, coriander, and peels of the Sakurajima Komikan, Japan’s smallest mandarin orange (measuring, on average, about 4 cm in diameter)
- Distilled in 2 runs on a stainless steel pot still; base distillate shochu is produced in the first run under vacuum and comes off the still at 40% ABV; the second run, with botanicals added directly to the base, is atmospheric, and comes off at 55% ABV
- Gentle and bright without overpowering its elegant shochu base, this gin highlights the juicy, sweet nature of the Sakurajima Komikan with a throughline of delicate juniper structure
- Non-chill filtered; 45% ABV
The Sakurajima Komikan, Japan’s smallest orange, is the headliner in this elegant and minimally adorned shochu-based gin. Prized for their intense flavor, these tiny mandarin oranges are grown near an active volcano and require laborious care from growing season to harvest. They yield a gin that’s vibrantly flavorful and eminently sippable, and one that rewards deft handling in cocktails—a very dry Martini would be a first choice, a Gimlet riff or an amped-up White Lady if you’re feeling adventuresome.
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Connect with your Skurnik Wines & Spirits representative to bring these bottles to your table—or become a customer here.
