Thanksgiving is one of my absolute favorite holidays! A day where it’s socially acceptable to stuff your face as much as possible all in the name of family, friends and what you’re thankful for in this crazy life? A dream day of celebration if you ask me!
This year I did a pre-Thanksgiving celebration with friends and family in which I cooked up a feast that included an 8-hour brined turkey which involved a pasilla pepper, garlic, onion, serrano pepper sauteed mixture reduced with tequila that I tucked into the skin before roasting for 4 hours; a cranberry sauce that packed a punch thanks to serrano and chipotle chile peppers and an adobo sauce; a pepperoni stuffing that tasted like the best pizza bread ever; classic mashed potatoes with a fruity twist; and a classic pecan pie.
I teamed up with Wine Access to host my Thanksgiving feast and I can’t express how awesome it was to have four wines come in one package that covered all my wine pairing bases. The Thanksgiving Day Plus Dessert set is the ideal holiday set because each wine is almost guaranteed to pair well with one of the dishes already on the table.
This awesome set comes with four wines. Premier Cru Champagne. Oregon’s finest Pinot. 96-Point Port. Napa’s “Super Sauvignon.” Each one is a sommelier-curated pick, made to pair perfectly with a wide array of Thanksgiving favorites.
NV Pierre Gimonnet et Fils 1er Cru Blanc de Blancs Brut Champagne 750 ml
Tasting Notes: Mineral-driven house style with lean, sharp, crisp notes of green apple, citrus zest and faint white flowers.
Pairs With: Soft cheese, shellfish and fish
My Pairing? A cheeseboard complete with soft cheeses like brie, charcuterie, grapes, and dried fruits and crackers. It’s a great bottle filled with lush, tiny bubbles that’ll get the party started before the appetizers even come out of the kitchen.
2014 Cristom Vineyards Pinot Noir Jessie Vineyards Eola-Amity Hills 750 ml
Tasting Notes: Complex aromas of dark cherry and wild strawberry, lifted by notes of dried orange peel, wild herb, and anise. Medium to full-bodied, anchored by a core of solid red and black fruits.
Pairs With: Exotic/ spicy foods, white meat, vegetables, soft cheese, hard cheese, fish, cured meat and red meat.
My Pairing: A spice-driven pepperoni stuffing with pepperoncini; red bell peppers; sun-dried tomatoes and spices. With its deep red and dark berry and cherry liqueur flavors, and it vibrant, rich style, this pinot noir also went well with my roasted turkey with the pasilla pepper sautee and the spice cranberry sauce.
2019 Spottswoode Vineyard Sauvignon Blanc Napa-Sonoma Counties
Tasting Notes: Bright, fruity with lively citrus tones. Aromas of grapefruit zest and fresh-cut green pineapple are rounded out by Mandarin blossom and chamomile.
Pairs With: Vegetables, soft cheese, shellfish, fish, white meat
My Pairing: The turkey and mashed potatoes! The sauvignon blanc’s bright, citrus-based flavors went perfectly with the white meat of the turkey. This refreshing glass also is a great palate cleanser in between helpings. The mashed potatoes pair super well with this too as the secret ingredient is little chopped green apples which cut nicely through the butter and cream.
2016 Pocas Junior Vintage Port Half Bottle (375 mL) Half-Bottle
Tasting Notes: A bold, sweet wine that is full of blackberry compote, licorice, prunes, espresso, and walnut flavor on the palate. A viscous port with spice cake or gingerbread notes with a hint of molasses.
Pairs With: Hard cheese, nutty desserts.
My Pairing: A sweet, nutty pecan pie. I absolutely loved taking a bite of my rich, buttery, brown-sugar-filled pecan pie and finishing the bite off with a sip of port.
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Chelsea is a bicoastal freelance journalist whose passion revolves around exploring the world, immersing herself in foreign cultures, and of course, eating and drinking everything delicious.
Her work can be found in TravelPulse, Forbes, This Is Insider, Fox Lifestyle and more. She covers all things food, drink and travel and is always up for an adventure, whether that means an adrenaline-pumping excursion or trying a new cuisine.
