Category Archives: Wine Pairings

Rosé Wine Pairing with Peach Barbecue Ribs

bbq ribs recipe wine pairings
Photo by Chip Riegel

What wine is essential for summertime? Rosé! Right between a red and white wine, rosés are dry, and not sweet like White Zinfandel or Blush wines. Rosés have a light berry flavor, which comes from contact with the red grape skins during the winemaking process. But unlike a red wine, rosés are very crisp and full of pep, vigor, and light citrus flavors. They also happen to be great partners with food for your next party!

A perfect food and wine pairing we’ve had are BBQ ribs and rosé. Edible Rhody Magazine was kind enough to let us share with you a fantastic Peach Barbecue Ribs recipe. Written by Chef/Owner Nick Rabar of Avenue N American Kitchen in Rumford, Rhode Island, these ribs use a simple dry rub and a barbecue sauce to swoon over. Reward yourself for a job well done with a bottle of Mulderbosch Rosé!

mulderbosch rosé wine pairing

2012 MULDERBOSCH ROSÉ
Stellenbosch, South Africa

Made from Cabernet Sauvignon grapes, Mulderbosch has produced a rosé that’s both sturdy and seductive. The dark pink color lets you know you’re in for a seriously good treat. On the nose, expect blood orange, cherry and sandalwood. Look for bold flavors of ripe black cherries and herbs balanced by zesty acidity. This powerful rosé will love hanging out with you and your ribs.

Visit our store to get this wine
(Or, have it delivered to your door if you are located in Rhode Island!)

peach barbecue ribs recipe wine pairing
Photo by Chip Riegel
 

PEACH BARBECUE RIBS
Chef/owner Nick Rabar, Avenue N American Kitchen, Rumford

This is the perfect recipe for summer when my grill and smoker are cooking at full throttle. It makes an ample amount of the dry rub and sauce—which go well with chicken too. Feel free to halve the recipes or save the extra for more good stuff on the grill.

INGREDIENTS

3 racks lamb ribs or pork baby back ribs (approximately 6 pounds)
1½ cups dry rub*
2–3 cups peach barbecue sauce*

DIRECTIONS

Coat ribs with dry rub and let stand for 1 hour. Preheat oven to 325°. Place ribs in baking dish and bake for 2 hours, turning occasionally.

Heat grill to medium or prepare coals. Place ribs on grill, mopping with barbecue sauce until sauce has caramelized and ribs are tender and sizzling, being careful not to burn. Remove and serve with extra sauce. Serves 6.

Note: For smokier flavor, omit the oven step and prepare fire by banking coals to 1 side of the grill. Cook ribs wrapped in foil off the direct heat for two hours, adding coals as needed for a steady, even heat. (Or use top rack on a gas grill.) Finish over heat as directed above.

*Dry Rub
½ cup kosher salt
½ cup brown sugar
1 tablespoon each chili powder, paprika, cayenne pepper, ground cumin, ground ginger, mustard powder
1 tablespoon fresh thyme leaves, chopped fine

*Peach Barbecue Sauce
3 strips bacon
1 Vidalia onion, diced
1 clove garlic, minced (about 1 teaspoon)
2 quarts (8 cups) ketchup
1 cup Worcestershire sauce
1 cup brewed coffee
¼ cup apple cider vinegar
½ cup brown sugar
2 tablespoons kosher salt
2 tablespoons honey
3 dried chipotle chiles, ground in a spice mill or with mortar and pestle
2 cups peach juice or nectar

For the dry rub, combine all ingredients in a medium bowl and mix, taking care to break up brown sugar. Store in container with tight lid.

For the barbecue sauce, sauté bacon in a 4-quart stockpot until fat is rendered, removing bacon and saving for another use. Add onions and continue to cook until caramelized. Add remaining ingredients. Simmer for 1 hour on low heat, stirring often. Makes 3 quarts. Can be made in advance. Refrigerate for 1 week or freeze up to 6 months.

 
VISIT
 

Wine Pairings for Striped Bass Season in Rhode Island

food and wine pairing idea striped bass albarino

It’s striper season in Rhode Island! You might have read our previous posts featuring food and wine pairings as they come into season in little Rhody. This week, we’re all about this mouth-watering combination: Striped Bass paired with Albariño, a white wine from Spain.

In Season Now
June – September

Striped Bass is a classic Ocean State food, and the Rhode Island state fish! Now is the season for catching your striper in the Narragansett Bay. Not a fisherman, or just unlucky? Pick up a few filets from local  fishermen such as The Local Catch at your farmer’s market. The Local Catch also has a Community Supported Fishery (CSF) program, sign up today!

Mild and sweet, light and flaky, Striped Bass tastes great cooked right on the grill, or pan-seared (in filet form!). Just add your favorite fresh herbs, lemon, olive oil or butter, and season to taste for the perfect Rhody summertime dish.

Read Edible Rhody Magazine’s simple Grilled Striped Bass recipe or Striped Bass with Tomato Basil Relish and Sweet Corn Purée recipe.

Wine Pairing

Albariño is a native grape of the Ríaz Baixas (pronounced “ree-ass by-shuss”) region on the Galician Coast of Spain. White wines from this region are delicate, lively, and aromatic. Ríaz Baixas is also a region with an ancient, pre-Columbian history of fishing and seafood. If it grows together, it goes together, so enjoy this fantastic wine with striped bass this summer!

Recommended Wine: Santiago Ruiz

Photo: Santiago Ruiz
  • History of the label: Santiago Ruiz’s daughter, Isabel, was celebrating her wedding at the winery house, and drew a little map to help guests find their way. Santiago saw it, added his handwritten text, and chose it to be the label for his wine.
  • Upon retiring at the age of 70, Santiago Ruiz dedicated himself to his true vocation and followed in the winemaking tradition of his ancestors. His maternal grandfather was one of the first to produce and bottle wines in Galicia in 1898.
  • Read more about Santiago Ruiz at www.bodegasantiagoruiz.com
Visit our store to get this wine
 

Radishes & Wine: Seasonal Rhode Island Food Pairings

food wine pairing radish white wine "pinot gris"

Radishes are here in Rhode Island! As part of our series of blog posts featuring in-season foods paired with wine, this week we’re having Foris Pinot Gris with farm-fresh radishes. For more pairing ideas, visit our seasonal recipe page.

The other week, Darius Salko invited Nick, the Bottles Wine Director, to Allens Farms and The March Hare in nearby Westport, MA. Darius showed us around and gave us super-fresh greens to enjoy. Take a look at photos from our visit, here!

  • Allens Farms grows certified organic herbs, greens, vegetables and flowers in nearby Westport.

In Season Now
May – Mid-December

Radishes are a spicy root vegetable that grows best either in spring or early fall. Whether you prefer French Breakfast radishes or the familiar Cherry Belle radish (or both!), radishes are easy-to-grow and can be enjoyed fresh or cooked. Make an easy appetizer with a baguette, soft cheese, and chives, serve  them with artisanal butter and sea salt, or even braise them with shallots. A great way to enjoy the local harvest!

Wine Pairing

Pinot Gris is medium bodied white wine with notes of pears, apples, and stone fruit. Pinot Grigio and Pinot Gris happen to be the same grape, but the former is grown in the northeastern region of Italy, and is generally paler and lighter in style. Foris Pinot Gris is delicious example of Pinot Gris from Oregon, with aromas of melon, pear, citrus blosson, and a hint of vanilla. A great summertime wine!

Recommended Wine: Foris Pinot Gris

  • Foris is a family owned and operated vineyard in southern Oregon’s remote Rogue Valley.
  • Pinot Gris grows well in cooler climates such as Oregon, Washington, Alsace, and Northern Italy.
  • Read more about Foris Pinot Gris at www.foriswine.com
Visit our store to get this wine
 

Pairing Seasonal Rhode Island Foods with Wine: Arugula & Sauvignon Blanc

arugula "sauvignon blanc" food wine pairing idea

We love pairing farm-fresh foods with wines, as the ingredient comes into season here in Rhode Island. The other week we had asparagus and Grüner Veltliner (so good!), and this week we’re enjoying arugula with Sauvignon Blanc.

Nick, the Bottles Wine Director, was invited to Allens Farm and The March Hare, to meet with Darius Salko. Darius gave us a fun-filled tour of the Westport, MA farm, and we were lucky enough to taste super-fresh pea greens, mustard leaves, and more. Read this special post devoted to our visit to the farm!

  • Allens Farm grows certified organic herbs, greens, vegetables and flowers in nearby Westport.

In Season Now
May – November

Arugula is a flavor-packed leafy green that is comes into season in Rhode Island during spring. Its spicy, peppery qualities make it a tasty addition or main component in salads, or even tossed with warm pasta, crispy pancetta, cream, and parmesan! Our favorite arugula salad is with balsamic vinegar and extra virgin olive oil.

Wine Pairing

Sauvignon Blanc is crisp, tart, mineral-driven, zippy, and herbaceous. Because Babich Sauvignon Blanc is from New Zealand, it has a bright, citrus component that soothes the pepper of the arugula. Sauvignon Blanc is ideal summer wine; serve it nice and chilled!

Recommended Wine: Babich Marlborough Sauvignon Blanc

  • New Zealand winemaking began in the late 1800s with Croatian immigrants.
  • New Zealand wineries like Babich began making a name for themselves in the 1980s with Sauvignon Blanc.
  • More about Babich Sauvignon Blanc at www.babichwines.co.nz
  • Learn about New Zealand wine at this great website: www.nzwine.com
Watch Nick’s video about New Zealand wine!
Visit our store to get this wine
 

Seasonal Rhode Island Food & Wine Pairings: Asparagus & Grüner Veltliner

Trying to match food and wine can sometimes grow into a complicated, out-of-control beast. Let’s pare it down. An easy way to start is to choose an ingredient that is in season, and then pick a complementary wine. As a wine store located in Providence, we tend to share Rhode Island farm (and ocean!) fresh foods as they come into season, and then give you our vote for the best wine pairing. Farm Fresh Rhode Island is a handy online resource for fresh, local foods.

In Season Now
April – June

Asparagus is one of the earliest native vegetables to look forward to in Rhode Island. A type of young green shoot, asparagus is a versatile early spring to summer side-dish and ingredient. Roast it in a pan, throw it on the grill with olive oil and salt and pepper, or use it in soups, omelets, or chopped up fresh in a salad!

Wine Pairing

Grüner Veltliner is crisp, dry, and Austria’s #1 white wine. Where most white wines fail when matched with green vegetables, Grüner always wins. There is most likely an in-depth scientific reason for why Grüner Veltliner tastes so good with bitter vegetables like asparagus, but all we know is that it’s a fantastic combination of mineral flavors mingled with the taste of pure springtime.

Recommended Wine:
Gobelsburger Grüner Veltliner

  • The Gobelsburger vineyards and winemaking have been tended to by monks since 1171.
  • A high quality Grüner Veltliner at an affordable price!
  • More about this wine at www.gobelsburg.at

Visit our store to get this wine!

 

3 Spring Recipes & Italian Wine Pairings

Spring is on its way, and with it comes fresh, light dishes and wines to pair with them. If you are in the Providence area, stop by our store to check out our newest food and wine pairings display, The Spring Table. We’ve picked a few Italian wines to match springtime dishes by Edible Rhody magazine. Keep reading for: white wines from Friuli to with with a light, lemon-scented risotto; mint, frisee, and fava beans mingling to match Alto Adige’s expressive whites and lighter style reds; and Veneto wines to drink with a swordfish dish topped with an easy sauce of tomato, olive, and capers. Food photos and recipes are by Edible Rhody.

Lemon Scented Pea Risotto
A delicate risotto to match these Friuli wines.
FRIULI-VENEZIA GIULIA: Located in the very northeast corner of Italy, Friuli is bordered by Veneto to the west, Slovenia to the east and the Adriatic Sea to the south.  With lots of mountains and mostly cool temperatures, wines from Friuli tend to be very light and crisp, making them perfect matches with lighter foods.  


Fantinel Ribolla Gialla
Indigenous to Friuli, this rare wine has a stunning Ying/Yang profile of lush tropical fruits and tart citrus in a rich, full bodied style with a nutty, savory finish. Complex and engaging flavors, but not too much to overpower the delicate risotto.

Cormons Pinot Grigio Friuli Isonzo
A rich and luxurious styled Pinot-Grigio – not thin and watered down. Dense flavors of lemon custard and white flowers with a brilliant acidity that comes across as undeniably seductive and impossible to ignore. 

Risotto Recipe
By Cindy Salvato, Rhode Island Market Tours


1 large shallot, minced
1 Tbsp lemon flavored olive oil
1 ½ cups Arborio rice
4 ½ cups chicken or vegetable broth, simmering over low heat
1 Tbsp grated lemon zest
¼ cup grated Parmesan cheese
Freshly ground black pepper
1 cup freshly shucked peas
1/4 cup fresh lemon juice
1 cup fresh pea tendrils (optional)
Grated Parmigiano-Reggiano (optional)

In a 2-quart heavy saucepan over medium heat, cook the shallots in the oil for 3 minutes; stir constantly with a wooden spoon. Add the rice and cook for 3 minutes; stir constantly. Add ½ cup of broth and stir until it has been absorbed into the rice. Continue adding the remaining broth ½-cup at a time; this will take approximately 15 minutes. When all the broth has been added, stir in the lemon zest, cheese, and several grinds of pepper, peas and lemon juice. Transfer into shallow bowls and garnish with pea tendrils. Serve with grated cheese. Makes 5 ½ cups. Serves 4.

Pecorino Toscana & Fava Bean Salad
A spring salad with mint & frisee, paired with white wines from Alto Adige
 
 

ALTO ADIGE: Italy’s northern most wine region has steep, sun-drenched slopes, mineral rich soils, and a long ripening season that provide ideal conditions for crafting world-class wines. Sharing a cultural heritage with Austria, this region, also known as Sudtirol, is well known for stunning and expressive whites and lighter styled, focused reds.

 
Alois Lageder Pinot Bianco

The richness and body of Alois Lageder Pinot Bianco will remind you of Chardonnay, with additional apple and floral characteristics. This wine pairs well this fresh bean salad recipe, providing a rich foil to the full flavors of the salty cheese and the bitterness of the frisse.

Alois Lageder Muller Thurgau
A hybrid of Riesling and Silvaner, this may be the best wine you’ve never heard of. Alois Lageder Muller Thurgau is medium bodied, with flavors of fresh, ripe stone fruits, and hints of nutmeg and white flowers. A heavenly wine that will pair very well with the mint element of the salad.

Fava Bean Salad Recipe
Chef/Owner Brian Kingford, Bacaro
12 ounces (1½ cups) fava beans, skin on, removed from pods
Juice of 1 lemon
Pinch of kosher salt
Capezzana or other estate-grown extra-virgin olive oil as needed
5 ounces (¾ cup) of Pecorino Toscano, cubed into ¼-inch dice
6 leaves fresh mint, cut in fine julienne
4 cups mâche, washed and dried
1 head frisee, washed and dried
Fresh-cracked black pepper
 
Blanch the fava beans in boiling water for 1 minute; cool and then remove skins. Whisk together the lemon juice, salt and 2 tablespoons of the olive oil. Add the beans, Pecorino and mint and toss to coat. Divide the bean mixture among six plates, creating a well in the center of each. Divide mâche and frisee evenly and nestle into the wells. Drizzle each salad with additional olive oil and add a pinch of black pepper. Serves 6. *Note: Baby Boston or Bibb lettuce can be substituted if mache isn’t available.
 
 
 
Swordfish with Tomato, Olive, & Caper Sauce
Try this simple dish with a white and red wine from Veneto.
VENETO: In the north-east of Italy, this region is best known for Prosecco, Amarone and Soave. Warm and sunny, Veneto produces a significant amount of wine, from light and easy whites to concentrated, rich, full-bodied reds.

Inama Soave
Soave is the region, Garganega is the grape. This is a great food wine because its flavors are more savory than fruity. Expect roasted almonds and wild flowers, like chamomile and elderflowers. A perfect pairing with the meaty, rich Swordfish and Tomato Sauce.

Scaia Corvina
Corvina is one of the primary grapes used to make Amarone and Ripasso wines. This wine has beautiful aromas and flavors of red flowers, black cherries and raspberries. Medium bodied – not too heavy – this wine will not overpower the flavor of the swordfish, but will not shrink away from the Tomato and Caper Sauce.


Swordfish Recipe
By Cindy Salvato, Rhode Island Market Tours


This sauce is very easy to make and it is versatile too. If you are in the mood for mussels or clams, simply put the shellfish in the sauce, place over medium heat, cover and let them steam open.

2 tsp olive oil
2 cloves garlic, minced
1/4 cup chopped pitted Sicilian or Kalamata olives
2 tsp brined capers, drained
1 (14.5-ounce) can diced tomatoes, undrained
6 to 4-6 oz. pieces of fresh swordfish
Salt and freshly ground black pepper to taste

Pre-heat oven to 375 degrees. Heat olive oil in a large nonstick skillet over medium heat. Add garlic and cook for 30 seconds. Do not let the garlic burn. Add the olives, capers, and tomatoes. Simmer lightly for 10 minutes. Cover and remove from heat. Brush baking sheet with olive oil and arrange the fish on it. Sprinkle with salt and pepper; bake for 10-12 minutes or until the fish flakes easily with a fork. To serve, place a piece of fish on each dish and spoon the sauce over the fish. Serve any left over sauce on the side. Serves 6.

Food Pairings: Italian Wine & Clam Linguine

If you stop by Bottles in Providence this month and notice a large wine display, you will be looking at our feature on The Italian Table. We’re sharing some food and wine pairing ideas from recipes inspired by regions in Italy. Keep scrolling to learn about Friuli-Venezia Giulia, how to make a simple Clam and Linguine dish, and some wines that taste great with that recipe. Thank-you to Edible Rhody magazine for providing such great recipes by local chefs around Rhode Island.
Need general food and wine pairing tips? Read Eric’s (Bottles General Manager) advice HERE.
FRIULI-VENEZIA GIULIA
Located in the very northeast corner of Italy, Friuli is bordered by Veneto to the west, Slovenia to the east and the Adriatic Sea to the south.  With lots of mountains and mostly cool temperatures, wines from Fruili tend to be very light and acidic, making them perfect matches with lighter foods.  
Friuli Venezia Giulia wine region italy pairing
WINE RECOMMENDATIONS

2011 Scarbolo Pinot Grigio

This white is truly the perfect match to Clams with Linguini.  Super fresh and juicy, the wine’s beautiful acidity will cleanse your palate of the intense garlicy flavors in the dish.  However there are subtle flavors of honey and juicy stone fruit that will compliment and not overpower the beautiful flavors of the clams.

2010 Scarbolo Merlot
While a white wine is the traditional pairing with this dish, this light bodied Merlot is an interesting alternative.  Light in body with plenty of fresh fruit flavors like tart plum, persimmon and black current, this wine won’t overpower the delicacy of the clams and will stand up to the garlic and black pepper elements of the dish.





CLAMS AND LINGUINE

By Matthew MacCartney, Executive Chef, Jamestown Fish

Clams and linguine is a favorite among the Rhode Island quahoggers who bring us the sweetest, freshest clams we’ve ever tasted. Our version of this well-loved dish takes the “less is more” approach inspired by our friend Joe Bruno at Pasta Nostra and focuses only on the star of the show: the clam.

40 Littleneck clams (about 2 cups shucked), washed

and shucked; juice strained and reserved*

8 cloves garlic, crushed

⅓–½ cup extra-virgin olive oil

⅛ cup fine sea salt

1¼ pounds fresh linguine

40 twists black pepper

½ bunch fresh Italian parsley, stemmed, washed, dried and chopped

Remove and discard the soft black part of the clam connected to the body. Chop the clam bodies in half. Reserve chopped clams and juice separately in the refrigerator.

Heat garlic and olive oil in a 12-inch skillet over medium heat. Cook garlic until blond (not browned) and fragrant, then remove pan from heat. Remove garlic from oil to prevent further cooking and set aside.

Bring 5 quarts water and the sea salt to a boil. Add pasta to boiling water and move gently with a fork to prevent sticking. Cook until just underdone, about 2 minutes; strain. (Note: If using dry linguine, cook until just al dente, no more.)

Working quickly while the pasta is cooking, add reserved clam juice to skillet and bring to a simmer. Add reserved garlic and black pepper. Add strained pasta and shucked, chopped clams to the simmering clam juice and olive oil for 1 minute, tossing until most of the liquid is absorbed.

Divide pasta among four warm shallow pasta bowls. Garnish with parsley. (Dissuade your guests from adding cheese! This dish doesn’t need it.) Serve immediately.

Serves 4 as a main course.

*Visit EdibleRhody.com and click on the blog for shucking tips by Chef MacCartney.  






Italian Food & Wine Pairing: Emilia-Romagna & Pork Tenderloin

 
As part of our in-store wine display, we are featuring regions of Italy by pairing yummy recipes with matching wines. Keep reading to learn about the Emilia-Romagna region of Italy and some wines that pair with the Wood-Grilled Pork Tenderloin dish. A big thank-you to Edible Rhody for providing Italian recipes from local chefs from around Rhode Island.
wine map emilia romagna
 
EMILIA ROMAGNA
Emilia-Romagna’s location in Italy allows for an enormous diversity and abundance of cuisine.  From the coastal areas that are famous for its eels and clams, to the interior that is known for its wild game and pork based foods like Prosciutto di Parma and Mortadella from Bologna.  This pork recipe includes traditional ingredients from Emilia-Romagna like Crimini mushrooms, and aged Balsamic Vinegar from Modena.
WINE RECOMMENDATIONS

2011 Tre Monti Albana Secco White

If you prefer white with pork, this is a perfect match!  Albana is a full-bodied white with mouthfilling flavors of ripe peach and plum. It has a delicious savory bitter almond element on the finish that balances out the intense, luxurious fruit.  A great match with charred flavors with the pork and the savory, earthy flavors of the crimini mushrooms.
2011 Tre Monti Campo di Mezzo Sangiovese Superiore
The elegant and straightforward style of this Sangiovese pairs well with the rich flavors of the grilled pork and won’t overpower the flavor of the fine olive oil and fresh cherry tomatoes. Look for aromas of crisp dark fruits and red flowers with flavors of richly flavored dark cherries and baking spices.

*Tre Monti wines were also featured on Anthony Bourdain’s ‘No Reservations.’

 

Photo by Edible Rhody


WOOD-GRILLED PORK TENDERLOIN

over Shaved Mushroom Crudo with Aceto Balsamico di Modena
Chef/Owner Brian Kingsford, Bacaro, Providence
After the long cold winter, the freshness of the raw mushrooms with their earthiness is gently kissed by the oil of sun-drenched olives—a perfect marriage for the first charcoal fire of the season.
3 pounds fresh pork tenderloin
3 tablespoons fresh lemon juice
½ cup virgin olive oil (Sclafani, Bertolli, Filippo Berio, etc.)
Kosher salt and fresh-cracked black pepper to taste
1 pound Crimini mushrooms, cleaned and thinly sliced
Estate-grown olive oil (Capezzana, Regaleali, Olio Verde, etc.) as needed
Mediterranean sea salt (small grind) as needed
Pinch of chopped fresh rosemary
Aged balsamic vinegar (Aceto Balsamico di Modena) as needed
Cherry tomatoes, sliced (optional)
Place the pork in a single layer in a deep, nonreactive baking dish. Mix the lemon juice with the ½ cup olive oil and a pinch to ½ teaspoon of kosher salt. Pour the liquid over the pork and marinate for 2–3 hours.
Preheat a charcoal grill to medium-hot. Season the pork with kosher salt and pepper and place it on the grill, being cautious of flare-ups. Cook until the internal temperature reaches 140°, about 3–4 minutes per side. Transfer the pork to a rack suspended over a plate to collect drippings; cover loosely with foil and rest in a warm place for about 5 minutes. (For medium doneness, the internal temperature should reach 150° after resting.)
Meanwhile, drizzle the mushrooms with the estate-grown olive oil and a touch of sea salt. Slice the pork ¼ inch thick across the grain and fan the slices over the mushrooms. Pour the pork drippings over the meat and sprinkle on the rosemary and additional sea salt to taste. Drizzle with estate-grown olive oil and vinegar. Garnish with cherry tomatoes if desired. Serve with a salad of fresh organic mixed greens with a touch of lemon and olive oil.
Serves 4 to 6. 

Thanksgiving Wine & Drink Pairing Guide

Thanksgiving pairing recommendations from the experts at Bottles are here!! From craft beer, to specialty cocktails, and to finding just the right wine for each occasion, we’ve got you covered! Watch these 4 videos: Pre-Dinner Drinks, Appetizer Pairings, Dinner Pairings and Dessert Pairings, and then scroll down for a list of the best Thanksgiving pairings and different kinds of red and white wines that work with Thanksgiving dinner.  Bottles is a wine store located in Providence, Rhode Island, so if you’re in the area, visit us!

Click below to watch all 4 videos

Pre-Dinner Drinks

With Thanksgiving just around the corner, we’ve come up with suggestions for pre-dinner, football game time drinks and cocktails to have on hand.
Full Sail’s Sessions Lagers
Only $14.99 for a 12-pack, these are low in alcohol and high in flavor
Mayflower Brewing’s Thanksgiving Ale
Perfect for the craft beer enthusiast in your family, nothing else says Thanksgiving like this beer
Charles de Fere Blanc de Blancs
Looking for something bubbly? This sparkling wine is a great pre-dinner drink that everyone will love.
Boulevardier Cocktail
Similar to a Negroni, this easy & classic cocktail has Bourbon, Campari, and Sweet Vermouth


Appetizer Pairings

What wine do you serve with appetizers? Find out what Joanna’s picks are.
Beaujolais Rosé
A great wine for pairing with fruit plates
Picquepoul
A nice French white wine that is crisp and delicate, pairing perfectly with cheese platters and savory vegetable dishes
Cranberry Cobbler Punch
An easy punch you can me before-hand; combine Gin, cranberry juice, Rose’s Lime Juice and Cranberry Bitters



Thanksgiving Dinner Pairings

When Thanksgiving dinner is ready, you’ll want wines that go well with everything on the table.
Pinot Blanc
A white wine that lends itself wonderfully with turkey, yams and herb stuffing; round and rich, Chardonnay fans will love it!
Anton Bauer Pinot Noir
People always reach for the Pinot Noir; Try this elegant Pinot Noir that is rich & velvety, but not too heavy.
Secateurs Cotes du Rhone
A red blend that is incredibly versatile when it comes to food pairing; it will show off everything on your Thanksgiving table!


Dessert Pairings

Eric talks about what to drink after dinner, as you are relaxing with friends and family, and enjoying Thanksgiving dessert.
Tawny Port
Perfect with traditional Thanksgiving desserts like pecan pie, this port is medium-dry and on the lighter side.
White Dessert Wine
Just a little bit sweet with honey and fruit flavors; serve cold or room temperature with fruit and cheese.
Bailey’s
Serve it with coffee!
Amaro Montenegro
A digestif from Italy, herbascious & slightly sweet, serve this with a lemon twist to settle those stomachs!
Glenmorangie Nectar D’Or
Scotch aged in Sauternes casks that gives it a honey, slightly fruity flavor that is wonderful with desserts