I’ve assembled a rafter* of four BC wines, all under $25, one each of sparkling, white, rosé, and red.

Perfect for pleasing a variety of palates on Thanksgiving!

The key to entertaining is to choose broadly appealing wines that will pair with a range of foods. Or, to break all the rules and just buy the wine you love to drink!


Okanagan Crush Pad Narrative XC Method NV $24

Flavours: XC are the Roman numerals for 90, which is how long this non-vintage wine rests on the lees (spent yeasts) to get a subtle creamy flavour. It's a blend of classic Champagne grapes: 60% Pinot & 40% Chard, done in a cost effective but delicious manner. Perfect for pairing with cheese and crackers, baked brie, even potato chips while you hang out in the kitchen.

Having something celebratory to welcome guests with is a classy touch. This bubbly will pair with salty snacks while the meal finishes cooking, and also makes the perfect host/hostess gift. 


Wild Goose 2015 Riesling $17

Flavours: mango, honey and pears, zingy refreshing acidity, it’s a Level 2 sweetness, so perfect for guests who love a more generously flavoured white. Punches above its price in flavour.

Not every white wine has to be dry, a Riesling with a touch of sweetness will stand up to richer Thanksgiving fare. A generous white, like the Wild Goose, will pair wild bolder styles of turkey (spicy rub, deep fried), sweet side dishes like roast yams, and even the pecan pie.


JoieFarm 2015 Rethink Pink Rosé $19

Flavours: bright with red cherry and berry notes, it’s just slightly off dry, a great match for stuffing with roast herbs, cranberry sauce, roast root veg/parsnips, and has a nice silky texture. 70/30 Pinot/Gamay. It’s versatile, and is juicy enough to keep everyone smiling. 

Rosé is a winning match with turkey, especially those made in a savoury French style (this one's inspired by the Anjou rosés of the Loire Valley). The JoieFarm would pair wonderfully with cranberry sauce.


Robin Ridge 2013 Gamay $23

Flavours: A winning red should have smooth light tannins to please fans of soft reds, but enough flavour to keep bolder red-lovers happy. A ripe style of Gamay from a sunny heat trap like Keremeos in the Similkameen Valley will be a winner with all, and won’t overwhelm the food like some heavier grapes may, such as Cabernet Sauvignon. There’s a nice spice on the palate, brambly fruit, raspberry, and peppery dried wild herbs. It’s lively but concentrated.

*I learned today that a group of turkeys is called a 'rafter' and not a flock!