The comfort of Thanksgiving might come from the reassuring repetition of the same dishes, year after year: turkey, mashed potatoes, green bean casserole, pumpkin pie.

The wine might be where it's time to mix things up.

The comfort of Thanksgiving might come from the reassuring repetition of the same dishes, year after year: turkey, mashed potatoes, green bean casserole, pumpkin pie.

The wine might be where it's time to mix things up.

Chris Brown, manager at Chateau wine & Spirits (formerly Corner's Beverages) in the Polaris area, has a few suggestions for off-the-beaten-path bottles that still aren't too risky to take to Thanksgiving dinner.

"Every year, I have people come to me, and they don't want the usual thing," Brown said. "They don't want a just chardonnay or a sauvignon blanc."

Below, find his ideas for some perfectly delightful comfort-food pairings. They're guaranteed to spur that post-dinner doze, too.

Chateau St. Michelle Gewurztraminer

Region: Columbia Valley, Washington
Cost: $14
Flavors: bright and lush, with spicy cloves and nutmeg and apricot in the background
Pairs well with: fruit compote, sweet potatoes
Chris Brown's advice: "Gewurztraminer is something that people have had for Thanksgiving dinner and Christmas dinner for a while. This particular one is spicy and not overly sweet. "

Chateau St. Michelle Dry Riesling

Region: Columbia Valley, Washington
Cost: $11
Flavors: dry, with passionfruit and lime with a light minerality
Pairs well with: poultry, ham, stuffing
Chris Brown's advice: "Washington is really producing some great stuff right now. This is great for Thanksgiving turkey, or it will even hold up to ham because the saltiness will go with the minerality nicely."

Quady Electra Red Muscat

Region: Madera, California
Cost: $16
Flavors: peach and citrus flavors with a spritzy mouthfeel
Pairs well with: dessert course
Chris Brown's advice: "They also make a white Electra. It just depends on what's for dessert. Just look at the coloration of your dessert. If it's got a lot of apples in it, (go with) red. I had some of the white with creme brulee."