Deciding what wines to bring to your family Thanksgiving Day dinner is an interesting task. From a culinary perspective, you have spices, flavors and textures that vary more than anyother meal of the year. Take Aunt Betty’s sweet yam casserole with marshmellows plopped on top. Makes me think of a German Spatlese Riesling. Serve the yams along side a slice of Tom Turkey smothered in spiced cranberry sauce and I reach for a bottle of fruity Dolcetto or a Pinot Noir from Willamette Valley. Toss in Brussels Sprouts sauteed with pancetta and I pine for a well-made Pinot Gris from Alsace. While the varied flavors on the table create an interesting wine challenge, the people seated around the table make it near impossible to hit it right with one lone wine. In my family alone we have non-drinkers, red-wine-gives -me-a-headache sippers, I-love-anything-sweet lovers and I-only-drink-big-beefy-red guzzlers. So what is an at-home sommelier to do? My advice. Select a quality Riesling such as Monchhof Kabinet or Zilliken Butterfly and a quality Rhone Valley red such as Guigal’s Chateauneuf-du-Pape and plop them both on the table for all to enjoy. Each can bring a wide range of flavor profiles to the table and many smiles on the faces of those around it. Cheers to the start of the holidays.