A well-crafted Pinot Noir or Off-Dry Riesling come to mind whenever anybody asks me what to pair with the foods we associate at Thanksgiving–roasted turkey, stuffing, creamed oysters, pumpkin pie.

But sometimes we don’t feel like drinking alcohol. Or perhaps there’s someone around your holiday table who’s pregnant or nursing or taking medication that precludes alcohol consumption.

DRY Soda to the rescue! This sophisticated beverage, like wine, pairs well with fine food.

“DRY Soda is made of only four all-natural ingredients, is less sweet, and makes a great alternative to alcohol beverages during the holidays,” Sharelle Klaus, founder and CEO of DRY, told me.

Klaus has long been on my radar screen, from the moment I tasted the products when the company launched in 2005 with four flavors (Lemongrass, Lavender, Kumquat, and Rhubarb) to the recent addition of new flavors such as Juniper Berry, Vanilla Bean, and Blood Orange.

Two years ago, right around this time of the year, I even wrote a Taste column entitled, For a Sophisticated Alternative to Alcohol, Go DRY, for The Seattle Times Pacific Northwest magazine charting the company’s fascinating beginnings and its meteoric rise in the super-competitive world of soft drinks and sodas.

Lucky for us, Klaus has put together her ideal pairings of traditional holiday meal cuisine with hand-selected flavors of DRY.

Klaus’s suggestions for holiday food and wine pairing?

*For turkey and cranberry, try Rhubarb DRY. Enhance the flavor by using rhubarb in the cranberry sauce recipe.

*If duck is your bird of choice, sip Kumquat DRY, and use kumquat in the duck marinade.

*Prefer red meat? Pair your prime rib with Juniper Berry DRY.

*To satisfy that sweet tooth, enjoy Vanilla Bean DRY with pumpkin pie, pecan pie, and sweet potatoes.