“This sparkling non-alcoholic wine gives bright flavors of green apples, pears, and lemons, accented by delicate toasted notes and fine bubbles,” Makhija says. He adds that its crisp acidity makes it an ideal accompaniment for rich-leaning appetizers such as a mushroom tart baked with puff pastry.

“This non-alcoholic wine comes from the Mosel region of Germany. It offers intense minerality with notes of lime zest and green apples,” Makhija says. “It is off-dry, making it a perfect drink to enjoy with a warm spiced squash soup with apples.”

For the salad course, Makhija recommends this tart, saline rosé from Australia. “This is a very refreshing drink with the raspberries providing intense tartness, balanced by the tannins and creaminess from the chamomile.” He adds that this wine would be a great match for a fall salad with bitter greens, such as chicory with pecans.

If your salad course has fruit, like apples or pears, Makhija recommends reaching for a clean, crisp and refreshing wine. “This alcohol removed wine is coming from vineyards in Campo de Calatrava in Castilla-La Mancha, Spain,” he says. “This is a non-alcoholic wine with tropical and stone fruit notes with a hint of melon in the background.”

“Coming from the Baden region of Germany, this non-alcoholic wine has notes of sour cherries and cranberries with subtle tannins and a rich mouthfeel,” Makhija says.

“Proxies from Canada offers a range of wine alternatives—one of my favorites is the crisp white because of its tropical fruit profile,” Makhija says. “Expect notes of lychee and pineapple, with a layer of ginger and peach notes in the background.”

“Gewürztraminer is Navarro’s flagship grape; the juice is floral and sweet with notes of tropical fruits,” Makhija says. “Expect notes of mango, papaya, pineapple, and lychee among floral notes of jasmine and white hibiscus.” He adds that the wine’s sweetness makes it an incredible match for a rich pecan pie.

The staffers at Food Network wanted to include one of their favorite non-alcoholic sippers, which is crisp, dry and lightly acidic with tons of small fizzy bubbles that sparkle on your tongue. It’ll pair just as well with the charcuterie board as it will with a side of stuffing, all the while contributing a special, festive feel.