Thanksgiving is almost here! Here are a few of our favorite wine pairings for a festive dinner.
It’s the time of year for festive gatherings, delicious food, and great wine. There is a chill in the air, leaves are falling, and that glass of red wine is absolutely scrumptious.
Making all of the dishes that we cherish year after year is part of the tradition, but this year, we’re also giving some of our old favorites a twist – like Green Bean Casserole with a homemade Mushroom Cream Sauce and Skillet Mashed Potatoes – think mashed potato pie with a crispy golden crust.
Last year, we made a Pear, Brie & Thyme Galette. It was a hit on the starters table and perfect with a glass of bubbly Blanc de Blancs. Scroll down for the recipe and give it a try!
Let’s Talk Wine + Turkey
The good news is that when pairing wine and turkey you can really lean into what you and your guests want to enjoy – a chilled glass of white, a robust red, something a little sweet or something in between – there are many great pairings. See our short list of favorites below. These wines are approachable, drinkable, and will enhance the flavors of your meal.
Sparkling Blanc de Blancs
Our gold medal Blanc de Blancs is great for any celebration. It pairs wonderfully with your starters – oysters, shrimp cocktail, salads, cheese & charcuterie, and so much more, but it also will be enjoyable for your entire meal. Notes of almond and lemon zest are delightful and it has a beautiful effervescence that is so enjoyable to sip on.
Fruit-forward, dry, and crisp, this wine has beautiful notes of honeysuckle, pineapple and mango with a bit more acidity than the Viognier. It is a wonderful match for your holiday meal.
An earthy, medium-bodied red with notes of rich cherry, peppercorn, and roasted coffee bean. Pair this with every holiday meal – great with turkey, chicken and beef roasts, and all your favorite sides.
If you like something a little sweet, this is your wine. Made entirely from apples and pears, the fruit flavors are delectable and really great with pork chops and roast turkey. The Orchard Blend is like taking a sip of fall – it’s your favorite apple picking day in a bottle. Pairs well with sides, mains, and dessert!
Shop: Holiday Bundles
Choose your bottles and enjoy great discounts on to go purchases and online orders!
10% Off 4 Bottles (Code ‘4BOTTLES’)
15% Off 6 Bottles (Code ‘6BOTTLES’)
20% Off 12 Bottles (Code ’12BOTTLES’)
Wine Club Members: 20% Off All Bottles (Discount Automatically Applied)
Pear, Brie & Thyme Galette
Serves 6-10 People
For The Crust
1 1/2 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons chilled unsalted butter
4-5 tablespoons ice water
1 egg white, beaten
3/4 tsp coarse sugar or salt for sprinkling (optional)
The homemade crust is delicious and we highly recommend making it from scratch. It only takes about 10 minutes to make. However, of course, there are some great pre-made pastry doughs out there that will work as a great substitute if you prefer.
For The Filling
2 tbsp apricot (or fig) preserves
1/2 tsp of fresh thyme leaves, lightly chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
1 teaspoon flour
6-8 ounces brie cheese, chilled and thinly sliced
2-3 firm pears, rinsed and thinly sliced
thinly sliced fresh thyme sprigs for garnishing
In a large bowl, mix together flour and salt. Cut the butter into smaller cubes and add to the flour mixture. Mix in to the flour with your hands using your thumbs forming a cornmeal like dough. There can be small pieces of butter that are not fully worked into the dough – these will add to the flakiness of your crust.
Slowly add the water to the dough mixture, only 2 spoonfuls at a time – you don’t need much to begin to form a dough. Use your hands to form the dough into a ball, flatten it into a disc shape, and then wrap and chill in the fridge.
While the dough is in the fridge, preheat the oven to 425 degrees.
Now, it is time to work on the filling! Over low-medium heat, combine the preserves (apricot or fig), thyme leaves, butter, vanilla extract and flour in a sauce pan, and stir until combined and slightly thickened. This should only take a minute or two to thicken.
Grab your dough from the fridge, unwrap the disc, and place the unwrapped dough onto a floured surface (your counter or a large cutting board). Roll it out until it is 1/8″ thick. Sprinkle with flour if it is sticky. (Don’t worry if the edges of your dough aren’t perfect, you will be folding up those pieces to cover the layers of fruit and cheese at the end.) Transfer the dough to a baking sheet lined with parchment paper. Your first layer will be brie cheese, arrange along the dough, but make sure to leave a 2″ border (so you can fold the edges up later – see the finished photo for an idea).
Spoon half of the preserve & filling mixture over the brie – distribute evenly. Arrange the pear slice on top – start by lining the outer edge to form a circle then move in to create an inner circle of pears (see finished photo). Spoon and distribute the remaining preserve & filling mixture over the pears. Fold the edges of your dough over the fruit. Brush the crust with egg white wash. Optional: sprinkle a little coarse sugar or salt on the egg washed crust – you don’t need much!
Bake for 40-45 minutes until the crust is golden brown and the fruit has softened and is bubbling. Let cool before serving and top it with sprigs of fresh thyme.