For Redondo Beach resident Kristin Fauth, wine began as a passion, not a career. While traveling frequently for her job, she chased every opportunity to explore wine country. People kept asking, “Why not work in wine?” To deepen her knowledge, Kristin took WSET courses to understand the science behind winemaking. She has since spent the past seven years as a wine sales representative, bringing her expertise to every pairing.
When planning your wine and food lineup for Thanksgiving, Kristin says it’s all about harmony. “It’s always about balancing your wine and your food.” With a rich Thanksgiving spread, she recommends wines with higher acidity, which brighten flavors and cut through heaviness.
Starters: Bubbles and Crisp Whites
Kristin likes to kick things off with a celebratory pop. “My favorite starters and finishers are always bubbles. People get excited to have something in their glass as soon as they show up.” Her pick is the Paris Valley Road Sparkling, made in the méthode traditionnelle—the classic French process of producing sparkling wine—for added flavor complexity.
For those who prefer still wines, Kristin recommends a crisp Sauvignon Blanc with appetizers or a fresh salad. As for glassware, use a flute for sparkling wines, while a pinot-shaped glass—with a wide bottom and narrow top—delivers a more intense, aromatic experience.
Main Meal: Chardonnay, Pinot Noir, and Beyond
After appetizers, Kristin suggests building gradually from sparkling to white wine, then to reds. “You don’t want to overpower your taste buds with heavy stuff right at once. You want to build on it.”
For Thanksgiving sides, she turns to Sextant Chardonnay. “This is buttery mashed potatoes’ best friend. It has those fruity notes, which makes it stand out even more in contrast to that buttery, heavy flavor profile of mashed potatoes.” For turkey, Pinot Noir takes the spotlight. “Pinot is definitely my choice for the main course… It gives you all the cherry and the cola and the notes that you want to lift up the turkey flavors.”
For hosts who want to keep it simple, Kristin says one wine can carry the meal. “If you’re going white, I’d go with Chardonnay. If you’re going red, I’d go Pinot. They’re both light enough but big enough. It’s the Goldilocks section. You don’t want something that’s too big or too small. You want something just right.”
Dessert: Sweet Finishes and More Bubbles
Kristin encourages flexibility to go with traditional Thanksgiving desserts. “You can get a Riesling, Port, or something heavier.” Kristin prefers to end with sparkling wine, which serves as a palate cleanser.
Kristin’s Advice on When to Open Wines
Bubbles: Open as guests arrive for a celebratory moment.
Whites: Open with the courses, chilled properly.
Reds: Open when the turkey comes out. For special, vintage reds, decant at least three hours ahead.
Kristin encourages hosts and guests not to fear experimenting. She admits, “I was always the ‘ABC’ girl—Anything But Chardonnay. When they started pouring it into a proper Chardonnay glass, I was like, ‘Oh! Okay. Yes.’ My world really opened up and changed.”
Most importantly, Kristin reminds us that wine is about joy, not rules. “There’s no wrong way to drink wine unless it’s out of a solo cup.”
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Hosting Tips
Pace yourself: Don’t over-pour. Stay hydrated.
Have a spare: Older bottles can turn. Keep a backup ready.
Keep whites cold: Use an ice vessel at the table.
Top up often: Refill glasses unless guests decline.
Prevent stains: Keep Wine Away handy.
Label love: Screen-printed labels stay on ice and impress as gifts.
Prep reds: Stand bottles upright a day ahead to settle sediment. Decant or aerate before serving.
The Craig Stoller Collection
Based in Paso Robles, the Craig Stoller Collection comprises Sextant, Windemere, and Paris Valley Road. Rooted in the Stoller family’s grape-growing legacy, these wines blend old-world tradition with California spirit. Shop thestollercollection.com or find select bottles at Adam’s Liquor & Bottle Shop and Corked in Redondo Beach.