We had a wonderful Thanksgiving dinner. There was plenty of food and delicious wines with each course. Here are the wines we had with dinner and what we paired them with:

Windham Fume Blanc: with appetizers: very crisp wine with nice tropical fruit characters; nice sipper or could pair with a seafood dish.

Butternut Squash soup with Willowcroft Traminette: dry white wine with spicy aroma; dried apricot and pineapple flavors. I would think that this would also pair with glazed ham.

Harvest Salad with Tarara Pinto Gris: very crisp and clean white wine; stainless steel fermented; citrus aroma and taste.

Turkey and dressing with cranberry relish; green beans with carmelized onions; mashed sweet potatoes paired with Gray Ghost Cabernet Franc: Dry, peppery red aged in French oak. Lots of raspberries. This one has been written up in the Washingtonian as a holiday favorite.