With Thanksgiving just around the corner, I thought I would share some of my "go to" wines to pair with your turkey and stuffing! The first varietal that comes to mind is a Riesling, either a dry or sweeter style would work. I prefer a drier style Riesling like the Gustav Lorentz from Alsace, France. Acknowledged as one the finest white wine grape varietals in the world, this Riesling is crisp, dry, refined and delicately fruity with an elegant bouquet of mineral and floral notes. Another Gustav Lorentz showstopper, one that is my personal favorite with turkey, is their Pinot Blanc which has beautifully fragrant aromas of ripe apples, lemon and white flowers. The bouquet carries through to a clean, crisp and fresh palate, with the addition of lime and a hint of ginger and minerality. Refreshing acidity balances out this delightful wine.

For the Chardonnay lover, I definitely recommend the Kim Crawford "Unoaked" Chardonnay. This all stainless steel white wine bursts from the glass with enticing aromas of stone fruits and pear. The ample, ripe and complex flavors include peach, pear and apple with a long, flavorful finish- amazing stuff!

Let's not forget about the one wine that goes with almost everything- champagne! It may be difficult to find sparkling champagne or champagne for under $20.00- $25.00 a bottle so, I recommend trying a Prosecco (Italy) or a Cava (Spain). These sparkling alternatives are excellent with any appetizer and most definitely with turkey. If you feel like splurging a little, for $30.00 or less, I recommend the "J" Cuvee 20 Brut or the Domaine Carneros Brut (both from California). The "J" Cuvee 20 Brut displays hints of pear, sun-kissed citrus, baked apple, light vanilla and roasted almond aromas and flavors, while the Domaine Carneros has lovely flavors of citrus, melon, pear and cherry with pretty floral notes of red roses. Although perfect with turkey, both of these wines are versatile enough to pair with heartier entrees such as pork or duck.

For those of you who "have to have" red wine with your Thanksgiving feast, I highly recommend a Pinot Noir, preferably a light to medium bodied style. Some wines that fit this profile would be either the Mirassou Pinot Noir or the Erath Oregon Pinot Noir. The Mirassou California Pinot Noir displays fresh fruit flavors of pomegranates, cherries and currants with complementing aromas of strawberries, pomegranates and cherries. The Erath Pinot Noir has luscious aromas of ripe strawberries, vanilla, graham cracker and a hint of caramel. The wine displays bright flavors of red currant, raspberry and orange peel.  When selecting a Pinot Noir be aware that there are richer, heavier styles, usually $30.00 a bottle and higher,  that are better suited to go with beef tenderloin or lamb, which some people enjoy serving as a main entrée or as an addition to their turkey.

If you are someone who loves Cabernet Sauvignon regardless of what you are eating for your Thanksgiving meal, a few of my favorite Cabernets that won't break the bank are the Estancia Paso Robles Cabernet and the Louis M. Martini "Napa Valley" Cabernet. The Estancia Cabernet Sauvignon displays intense black currant and dark cherry fruit flavors followed by a long, rich finish and the Louis M. Martini Cabernet is medium bodied, with balanced tannins and has notes of black cherry, cassis and spice with a backdrop of oak flavors. Although these Cabernets would be ideally paired with a steak or prime rib, the main thing to know and always remember is whatever wine you personally prefer to drink, that is the best wine to serve at Thanksgiving! Cheers to you, Brad Wermager