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Thanksgiving Wine and Food Pairing

Whether you’re going to someone’s home or you’re hosting Thanksgiving this year, it’s always a good idea to have a great wine that will go well with your meal.

Whether you’re going to someone’s home or you’re hosting Thanksgiving this year, it’s always a good idea to have a great wine that will go well with your meal.

Our wine pick: Vignes De Paul Valmont, Blanc Fruite

About this wine: This white blend is a great complexity from Southern France.  You will experience a fresh taste with tropical fruit and acacia honey on both the nose and palate.  This wine is a sprightly white that will continue to surprise you. 

Why this wine works for your Thanksgiving meal: This wine is a blend of the following wines: Grenache, Chenin, Mauzaec, Ugni Blanc, Chasan, Vermentino, and Sauvignon Blanc.  Since it’s a blend, it’s a great wine that will not only go well with a variety of your Thanksgiving dishes, but it will also appeal to everyone’s palates.

Still looking for a great Thanksgiving recipe?  Try this Maple Roasted Turkey with Sage, Smoked Bacon and Cornbread Stuffing from the Food Network that will pair very well with this wine:

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 bunch fresh sage, leaves finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 large onions, finely chopped
  • 1 loaf cornbread, cubed (about 6 cups)
  • 1 large egg, lightly beaten
  • 1/2 cup heavy cream
  • 3 cups chicken stock
  • 1 (12 to 14 pound) fresh turkey
  • 1 cup pure maple syrup
  • 1/4 cup hot water
  • 8 strips smoked bacon
  • 1/4 cup all-purpose flour
  • 1/2 lemon, juiced

 

Directions

Preheat the oven to 350 degrees F and remove the top rack.

Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden.  Remove from heat.  Put the cornbread in a large mixing bowl and scrape the sautéed onion mixture on top.  Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.)  Toss well to combine, season with salt and pepper.  

Remove the neck and gizzards from the inside of the turkey and discard.  Rinse the bird thoroughly inside and out with cold water, pat dry.  Sprinkle the cavity and skin liberally with salt and pepper.  Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go.  Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish.  Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes.  The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.)  If the legs or breast brown too quickly, cover with foil.  About 2 hours into cooking, shingle the strips of bacon over the turkey breast to cover; continue to roast and baste for another hour or so.  The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.)  Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.  

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat.  Using a wooden spoon, scrape up brown bits stuck to bottom of pan.  Whisk the flour into the drippings, stirring as it thickens to prevent lumps.  

Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor.  Simmer for 5 minutes and then strain to remove any particles.  Serve the gravy with the maple-roasted turkey and cornbread stuffing. Recipe courtesy of http://www.foodnetwork.com/recipes/tyler-florence/maple-roasted-turkey-with-sage-smoked-bacon-and-cornbread-stuffing-recipe2/index.html

Have a happy Thanksgiving!

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Tom Anderson, AdviCoach November 20, 2012 at 06:01 PM
I love this wine and the magic it creates with the turkey is amazing! Thanks Liz and Tom for reminding me!!!!!
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