Here we are, on the cusp of Thanksgiving yet again. Of course, the holiday is all about tradition, and that tradition certainly extends to the dinner table

While we never waver from the classics of turkey, gravy, mashed potatoes, stuffing, and so on, there’s nothing saying we can’t mix it up a little with our wine. As we celebrate the holiday, let’s enjoy the opportunity to venture out with what we’re imbibing.

This week, some suggestions that stray from the norm.

Monmousseau Touraine Cuvée J. M. Brut 2011

(Loire Valley, France; $22.49 at B.C. Liquor Stores)

Cast aside the cava and shelve the Champagne! This sparkler from the Loire Valley is composed of 80 percent Chenin Blanc and 20 percent Chardonnay; it’ll hit the spot as an apéritif or wash down any predinner snacks with ease.

Made in the traditional method via a second fermentation in the bottle just like its Champagne brethren, the wine carries some lovely brioche notes drenched with Ambrosia apple, key lime, and a touch of pink grapefruit.

While it can be a lovely accompaniment to your turkey, it’ll be just as enjoyable with the potato chips and roasted nuts you are scarfing down beforehand.

Bodegas y Viñedos Ilurce Rio Madre Graciano 2014

(Rioja, Spain; $14.99 at B.C. Liquor Stores, $13.99 until October 29)

We’re generally used to reds from Spain’s Rioja region being predominantly crafted from the Tempranillo grape, with maybe a little Garnacha thrown in there as well. On occasion, a wine from the region will also have Graciano as a component, a variety that brings a little black fruit and floral characteristics to the mix.

Rio Madre is an exception; it’s a wine made solely from Graciano, so those features end up being front and centre, resulting in a remarkably fascinating wine that comes as quite the bargain.

With a good lashing of dark berry fruit, it’s an ideal wine for those who want a bigger red with their dinner but don’t want to smother their turkey or the all-important gravy with anything too heavy.

Jean-Paul Brun Domaine des Terres Dorées Moulin-À-vent 2013

(Beaujolais, France; $26.49 at B.C. Liquor Stores)

We’re past the point of having to tell you that Beaujolais wines aren’t all sweet and confected like those we associate with the Nouveau category, right? Case in point, this charmer of a light red you should turn to if you’re a Pinot Noir fan.

South of Pinot Noir’s home in Burgundy, the wines of Beaujolais are arguably some of the most unsung on the planet. They’re every bit as elegant and food-friendly and can be found on shelves at a fraction of the price of good Burgundy. If you’re not yet onboard, consider this a rollout of the red carpet.

Light on its feet but heavy on character, it has an embarrassment of red berry fruit and a smattering of fresh herbs amongst buoyant acidity and just enough tannic character to carry your holiday meal. Fresh and lively, with an amiable, juicy character. Ignore the cranberry sauce and have a slug of this instead.

Bodega Sierra Norte Pasión de Bobal Rosado 2015

(Utiel-Requena, Spain; $16.99 at B.C. Liquor Stores)

Anyone who says rosé wines are purely for summer is lying to you. They can be some of the most food-friendly wines out there, particularly with poultry, and this unique bottling from Spain will prove it.

When vinified red, the Bobal grape makes a pretty rich, dark, and spicy wine—so we know that this pink isn’t gonna be too wimpy or delicate. Ultraquaffable, the Pasión de Bobal has layer upon layer of dark fruit and even a few darker elements, like hints of molasses and cloves.

Once you enjoy this with your Thanksgiving dinner, you’ll be racing to stock up for Christmas. (Oh, God, I can’t believe I’m already mentioning Christmas.)

Gonzalez Byass Nutty Solera Oloroso

(Jerez, Spain; $15.99 at B.C. Liquor Stores)

Speaking of wines that have a bad reputation for being sweet or confected, here we are with a sherry. Is it ultrasweet and cloying? No, no it’s not.

Think toffee-coated hazelnuts with a good lashing of bourbon. This is one of my favourite sherry wines, and I’ve poured it for many doubters. I’d venture to say every single person I’ve shared it with has become a fan.

Put a bit of a chill on it, plate your pumpkin pie, and share a few ounces of it with your guests; you have my word, they’ll be delighted.