Every November, I become annoyed when grocery stores and liquor stores recommend foreign wines for Thanksgiving. The main motivation seems to be that retailers want you to buy what they want to sell. Thanksgiving is a distinctly American holiday, giving thanks for our country's bounty, and should be celebrated with our own wines. Here are some of my suggestions.

White wines can be tricky. Aromatic ones work better than Chardonnay or Sauvignon Blanc. Try Gewurztraminer, such Dowsett's or Domaine Pouillon's, both from the Columbia Gorge, or Waitsburg Cellars' "Chevray" Chenin Blanc or Riesling. Rhone style whites such as DeLille Cellars' Doyenne Roussanne or Nefarious Cellars' Roussanne-Marsanne, or Rotie Cellars' Southern White can work well.

For red wines, steer away from Cabernet Sauvignons which may have tannins that are a bit too agressive. Try a Merlot and/or Cabernet Franc dominated wine, such as Fielding Hills' "Tribute" REd, Tero Estates' (although the winery is located in Oregon, it is part of the Walla Walla Valley AVA) Cabernet Franc or "DC3" blend, Long Shadows' "Pedestal" Merlot. Some Rhone-style reds can work well, too, such as Kevin White's Fraternité, Nefarious Cellars' "Rx3" or Betz Family's "Besoleil" red. Syrah works only if it is not in too bold a style, such as those from the Walla Walla Valley's Les Collines Vineyard - Forgeron or Kontos Cellars - or the Red Willow Vineyard - Eight Bells - or ones with a "feminine" side such as Rotie Cellars' Northern Red, or Waters' "Tremolo" Syrah. For those of you who want something more distinctive, try Carmenère, the smoky "lost grape" of Bordeaux, such as the ones from Seven Hills or Trio Vintners.

All in all, when selecting wines for Thanksgiving, think aromatics, wines whose aromas and savory flavors can complement the spice and herb aromas and flavors of turkey and all the fixings. Happy Thanksgiving!