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Your Thanksgiving celebration wouldn’t be complete without family and friends, decadent dishes, and that perfect bottle of wine. Personally, I find that the whole thing goes down a bit better after a few glasses of wine… I’m talking to you, close-talking Uncle Bob, and to you, shrieking-laugh Aunt Susie.

Whatever Thanksgiving traditions you hold dear, the flavors of Thanksgiving are complimented by Pinot Noir, Riesling, and Rosé.

It just so happens, however, that the flavors of Thanksgiving are EXPENSIVE! Add up that turkey, the potatoes, the gravy and fixin’s, the homemade apple pies and pumpkin pies, and the last thing you want to add to the shopping list is a pricey bottle of wine.

But get ready to BE THANKFUL… there are hundreds of good wines under $20 that will enhance your Thanksgiving feast without breaking the bank.

We’ll start with Pinot Noir. Pinot Noir’s berry and spice flavors and structure make it a perfect accompaniment to your savory dishes.

Some of my favorite Pinots for Thanksgiving under $20:

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On to Riesling – a crowd-pleaser with a variety of finishes from dry to sweet. Riesling is amazingly versatile, just like the American Thanksgiving table. Serve Riesling with a flavorful salad to start your Thanksgiving dinner off right!

Here are just a few of my favorite Rieslings under $20:

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Lastly, we come to Rosé. I have fallen in love with Rosé as not just a great summer sippin’ wine, but as a year-rounder that makes a perfect semi-dry counterpart to even the richest Thanksgiving dishes. Rose is also a fantastic base for mulled wine – just add cranberry juice, a mulling spice packet (available at many wineries and specialty stores) and a stick of cinnamon for a warm, comforting delight after your pumpkin pie!

The Best Rosés under $20:

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This just skims the surface of the amazing wine selections available under $20 to accompany any family gathering. I know I’ll be sipping on some of the wines I list above along with a few new discoveries… no matter what you serve this Thanksgiving, give thanks this year with those you love.

This recipe is the epitome of fall.  With roasted root vegetables, the sweet smell of curry, and colors that look like swirling leaves, there is no better time to serve it.  Shared with me by my dear friend Shayna, it has quickly become one of my favorite recipes.  Not only is it easy but it takes no more than an hour to dice and simmer your way to happiness.  This delicious autumn soup pairs fabulously alongside Milbrandt Vineyards 2006 Traditions Riesling and Peconic Bay 2006 Riesling.  Both have a bright acidity with a hint of sweetness that matches up perfectly with the ginger and curry flavors of the soup!

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Eric Laumann is the owner and winemaker for Cambiata and Ludwig wines. He has an infinite amount of zeal for this industry and the wine making process in general.

Lindi Kauer: Do you have any winery traditions, crush traditions or events that you are particularly fond of?

Eric Laumann: (Not sure how to answer this question) First and foremost I focus on the processes. Bottom line is I get up in the morning and I make wine. Harvest isn’t necessarily my favorite time, I look at all of wine making as a linear process and I simply try to make wines that fit my wine philosophy. 

LK: What are some practices in the vineyard and in the winery which set you apart or which you are particularly proud of?

EL: You shouldn’t be proud, it’s one of the seven deadly sins and it’s self indulgent. The star is the vineyard, the star is the grapes. I chose “Gradus Ad Parnassum,” (translated as “Steps to Parnassus,” the mountain of the muses) as the motto for Cambiata because I believe that wine making is like climbing a mountain in a metaphorical sense; no matter how many vintages you produce there is still something to be learned. If you don’t climb the mountain you don’t get blessed, and if you do not apply proper rigor, you will die of thirst.

LK: Where would you say you are at in this journey?

EL: I’ll climb as long as I can.

LK: Don’t you think that with some of your vintages you’ve done a really good job? Can’t you be proud of those?

EL: Well, see. . . I’d call it satisfaction, not pride.

LK: What about other wineries or wine makers you admire?

EL: Randall Graham of Bonny Doon is someone I admire because he is constantly reinventing himself. He goes beyond and creates a culture around his wine, delivering the appearance of “magic” in the bottle.

LK: To you – is wine more art or science? What about that do you love?

EL: I get upset when wine makers claim to be artists. The star is the vineyard. When you take wine and put your personality on top of it, to add meaning or add essences, in doing so you mask the terroir. You are supposed to be the Talent Agent, the educator for the wine. For instance, Randall does a great job of presenting the wines in a way that makes people see them a little differently and he adds this extra dimension without compromising the wine’s terroir.

LK: What is your favorite food and wine pairing?

EL: Well, we are located in Monterey County where there is a lot of great, fresh fish and you can just go down to the docks and pick it up hours old. There is also great produce here, like local peppers and fresh cilantro, that I really enjoy cooking with. All of which goes nicely with either the Cambiata Albarino or the Ludwig Riesling.