You’re read all of the recommendations for what to drink with Thanksgiving dinner. Any magazine or newspaper has run a story already. But what about the leftovers on Friday, Saturday and Sunday?

I’ve got a few suggestions.

First, remember that most, post-Thanksgiving meals are more casual affairs than the day itself, so you won’t want to serve that special $100 bottle. You probably don’t want to ‘waste’ that wine on your family anyway, right?

If you are making turkey sandwiches, try a dry, or even off-dry rose’. With fresh acidity, light-to-medium body and bright berry flavors, it’s a great combination — especially if you put cranberry sauce or cranberry mayonnaise on the sandwiches. Some of the best local rose’s include those from Wolffer Estate Vineyards, Bedell Cellars/Corey Creek, Martha Clara, and Macari Vineyards. Wolffer’s rose is the best value of the lot.

Turkey pot pie
, particularly my mother-in-law’s rendition, is one of my favorite ways to use up those turkey remnants. Chardonnay with chicken is a tried and true pairing and I think it works with the creamy turkey pie filling here — just make sure that you steer clear of flabby, over-oaked versions with little fruit character. For post-Thanksgiving chardonnay, I’d recommend Roanoke Vineyards, Channing Daughters Winery, Wolffer Estate Vineyards, and Paumanok Vineyards. At $17, Roanoke’s flavorful, but balanced chardonnay would be my first choice along with Paumanok’s Grand Vintage if you want to splurge a little. Chardonnay is also a good choice for turkey-noodle casseroles like turkey tetrazinni.

I’ve never done it, but turkey stir-fry seems like a great, and fast, way to repurpose roasted, smoked, or deep fried turkey. Spicy, floral gewürztraminer is always great with sweet or spicy Asian cuisine, and we happen to have a couple terrific ones made locally at Corey Creek, Lenz Winery, and Waters Crest Winery. Corey Creek’s latest release is probably my favorite current release.

I like to make Mexican food with leftovers, things like turkey burritos, tacos, quesadillas, and enchiladas. Most of the time, I like cerveza (beer) with bold, spicy Mexican fare, but I’ve recently stumbled upon another great option — riesling. With plenty of fruit flavor and often a hint of sweetness to tame the flames of spicy food, it can be a revelation with Mexican. Paumanok Vineyards makes a great off-dry riesling and so does Martha Clara Vineyards (particularly their 2005). If you prefer a drier style — which still works — look to Waters Crest Winery and Peconic Bay Winery.

Of course, this doesn’t cover all of the leftover options or wines. Try a few different things and see what you like best. Remember — trust your own palate. It’s never wrong.