To help you find some wines to round out your Thanksgiving feast, we asked the WOW Board for their favorite picks and pairings. Some of their answers and advice may surprise you, but there’s something for everyone. The most important piece of Thanksgiving wine advice to remember? Drink what you like and don’t worry about a single perfect pairing. When you’ve got a lot of food and a lot of people, let the occasion be the most important thing and just enjoy yourself. Save serious wine contemplation for another day. Cheers!

Robyn Tinsley, WOW Communications Chair: I usually cannot resist popping the cork on a bottle from my jealously-guarded (and ever-dwindling) collection of Mayacamas Chardonnays. Extended aging in very large oak casks make them about as white Burgundy-ish as you get on this side of the Atlantic, with gorgeous Napa fruit that former owner/winemaker Bob Travers never allowed to get overripe or tropical. I can hardly wait!

Denise Ehrlich, WOW President: This year I’m probably going to go with The Doctors’ Riesling 2013 from New Zealand for sipping throughout the day while I’m preparing the meal – this deliciously crisp wine has beautiful floral and apricot aromas and tastes of juicy apricot, Granny Smith apples and lime sherbet. It’s the perfect balance of fruit sweetness and fresh acidity with a low 8.5% alcohol that makes it easy to keep sipping all day. When we finally sit down for dinner (those who know me will laugh at this), I’ll go with Fort Ross Pinot Noir Sea Slopes 2012 from the newly designated Fort Ross-Seaview appellation in the Sonoma Coast. This is a really expressive Pinot Noir with lots of black cherry, wild berry and floral aromas. The elegant black raspberry and mulberry, are bright on the palate with hints of baking spices, silky tannins and a long finish. This brighter fruit, higher acid style of Pinot Noir goes well with the crazy mash-up of food that will be on the table. Cheers!

Patricia Chapman, WOW Secretary: For Thanksgiving meals, I look to my favorite wines: a Pinot Noir and a Pinot Gris from Eyrie Vineyards, Dundee Hills, Williamette Valley, Oregon. Both wines pair well with the traditional turkey and dressing (cornbread stuffing with oysters, of course!), but they also are delicious with other Thanksgiving classics like green bean casserole and sweet potatoes. The quality of the wines shine with classic terroir and fruit from the red Dundee Hills of Oregon. Although the original winemaker David Lett has gone to that great vineyard in the sky, his son Jason continues the Lett tradition in fine fashion. This Thanksgiving, among the other things for which I will give thanks, will be the Lett family and their wonderful wines.

Karin Singley, Chair of 2015 WOW Grand Tasting: My go-to wine for Thanksgiving is Pinot Noir. I usually do my turkey in a traditional style by roasting it and serving it alongside homemade cranberry sauce and cornbread dressing. The Kosta Browne Russian River Valley Pinot Noir with its lush, intense dark bing cherry flavors with a hint of bergamot is a perfect complement. And with an alcohol content of 14.5% it is sure to get the party started!

Tharen Simpson, WOW Sponsorship Chair: Thanksgiving is a time to rejoice and be thankful for our friends and family. What better way than to start the celebration with a bottle of bubbly, my fave being Veuve Clicquot Brut! Well-knit and balanced, with vibrant acidity framing hints of blackberry, white cherry, biscuit, honey and candied lemon zest.