Find the perfect pairings for all your celebrations

the nonalcoholic thanksgiving guide

Holiday meals and parties should be joyous occasions, but can put hosts under a lot of pressure. We've created this guide to nonalcoholic options for the holidays to help take out the guesswork of food pairing. Whether you're navigating being sober during this time of year or just want to have dry options for your guests, you'll be happy to have plenty of these crowd-pleasers on hand.

Read on for our Thanksgiving guide, and be sure to check back in December, too.

Keep it light & easy

Beginning Your Meal

Pair savory appetizers with refreshing drinks that help stimulate the appetite of your guests. Keep the following chilled before serving:

• Leitz Eins Zwei Zero sparkling rosé, made from 100% pinot noir grapes, is a dry wine that will refresh the palate between bites of contrasting flavors.

• The Saskatoon by For Bitter For Worse loves a charcuterie board, and is perfect to keep drinking throughout the rest of the meal.

• Gin is a classic spirit to open up one's palate. With these chic yet convenient GinISH & tonic cans, you won't have to spend any time mixing cocktails.

Aperitivos were designed to open up the appetite, their name coming from the Latin "to open". These pleasantly bitter, low-sugar bottles of Alta by Casamara Club are guaranteed to be a crowd-pleaser.

complement, don't overpower

Eating the Main Course

A traditional Thanksgiving has its classic standards—a roast turkey, mashed potatoes, green beans—but this meal is still in essence a potluck. Choosing what to drink alongside can be tricky, as you want it to go well with anything and everything that may be on the table. Here's our take:

• Turkey is a white meat with a low fat content that needs a full-bodied white or low tannin, medium-bodied red with relatively high acidity. Check out Leitz Eins Zwei Zero Riesling or Hill Street Vin(Zero) Shiraz.

• Dishes seasoned with savory herbs mesh well with Sauvignon Blancs; try our Giesen, which is a dealcoholized wine from Marlborough, NZ, or Sauvage from Acid League. Sauvage is a wine proxy, a substitute for wine made with a blend of juices, extracts, and tea. This recipe uses Sauvignon Blanc grapes and has a remarkably fresh finish.

• Other libations that can hold their own to red wine as a great complement for your meal will be Proteau Ludlow Red and NON #4 Roasted Beetroot & Sansho.

• Don't forget beer! Bravus Amber Ale will bring earthy flavors to the meal, while also being citrusy and refreshing.


Enjoying Dessert

Miraculously, there's always room for dessert. It's important to end the meal on a memorable note, so choose this final pairing wisely.

• Although it may seem counterintuitive, you don't want to serve sweet drinks with sweet foods, as the sugars will overwhelm the palate. For the pie or cheesecake, drink Thomson & Scott Noughty sparkling Chardonnay for a clean, dry palate cleanser. The beautiful bottle also looks great on the table.

Digestifs have been used for centuries to help people settle their stomachs and aid digestion after a heavy meal. Try Lyre's Amaretti for a nutty, spicy treat. You can have it over ice, or make the elegant yet simple Italian dessert called affogato by pouring it over ice cream with a shot of espresso.


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