Tag Archives: edible rhody

Definitely This Wine with Fall Salads


What food and wine pairing will taste like a party in your mouth?

Edible Rhody Magazine’s Boston Bibb Salad and Ravines Riesling.

Typically, acidic salad dressings are hard to pair with wine – they make the wine taste bitter.

However the fresh apple cider sweetens this dressing and pairs perfectly with this fruity but bone-dry Riesling.

Brimming with flavors peak-of-summer fruit flavors like peach and nectarines, this will go especially well with the spiced pecans and cheddar cheese in the recipe.

Woo-hoo to fall salads!


Ravines Riesling - Finger Lakes Wine


Great wine from the Finger Lakes region. Dry & crisp without being sweet.

Flavors of peach, honeysuckle, and a crisp ripe lemon/lime finish.

Try with dishes that include apples, like Edible Rhody Magazine’s Boston Bibb Salad.

– Eric Taylor, Bottles General Manager


Boston Bibb Salad with Apples and Pecans

Photo by Chip Riegel


by Steve Johnson, The Red Dory, Tiverton

At the restaurant, our vinaigrettes tend to be on the slightly acidic side, but this one is a touch sweeter thanks to the addition of fresh apple cider.


1–2 heads Boston Bibb lettuce, trimmed, washed and dried

1 small red onion, peeled and thinly sliced
1 cup cubed semi-sharp Vermont cheddar cheese (we use Grafton cheddar)
½ cup dried cranberries
3 tablespoons minced fresh chives
Spiced Pecans*
Apple Cider Vinaigrette**

Divided among 8 salad plates, arrange lettuce, red onion, cheese and cranberries as desired. Sprinkle with pecans and fresh chives. Dress with Apple Cider Vinaigrette. Serves 8 as an appetizer.


2 tablespoons brown sugar

1 tablespoon kosher or sea salt
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
8 tablespoons (¼ pound) melted butter
4 cups pecans (or your favorite combination of nuts)

Preheat oven to 350°. In a mixing bowl, blend the sugar, salt and spices. Pour in the melted butter and stir to mix. Add the pecans and toss to coat evenly. Spread the seasoned nuts out on a baking sheet and roast them for 12 minutes or so. (There should be more than enough pecans for the salad, with some to snack on too!)


⅔ cups cider vinegar

¼ cup fresh apple cider
2 medium shallots, peeled and thinly sliced
1½ teaspoons grainy mustard
½ teaspoon fresh thyme leaves
½ cup good olive oil
1 cup canola oil
Kosher or sea salt
Freshly ground black pepper

In a mixing bowl, whisk together all of the ingredients to make the vinaigrette. Double-check the seasoning.


Malbec Paired with Cornbread & Chorizo Stuffing!

stuffingSometimes, it’s fun to do a twist on your traditional Thanksgiving dishes, and Edible Rhody’s Corn Bread and Chorizo Stuffing recipe is a great choice to liven things up. Enjoy with a big glass of rich, delicious Malbec!

The little bit of spice from both the chorizo and the cayenne and the big ripe fruit flavors of La Posta Pizzella Vineyard Malbec will be perfect together.  Plus, if you are going to slather the stuffing in gravy, you’ll be glad you have this beautiful Malbec to cut through all the richness.


Owners Nick & Tracy Rabar, Avenue N American Kitchen & The Pantry at Avenue N, Rumford

You’ve got to have some fun and break tradition from time to time. This recipe came from that style of thinking—and it’s a great example of our ever-evolving Thanksgiving menu. It feeds a big crowd but can be divided easily.

½ loaf (8-inch length) Seven Stars pain de mie or other quality, dense white bread, cubed
1 small loaf (4 cups) corn bread, cubed
2 tablespoons extra-virgin olive oil
1 Vidalia onion, peeled and diced
2 jalapeño peppers, seeded and diced
1 red Bell pepper, seeded and diced
2 stalks celery, diced
4 small cloves garlic, peeled and minced
1 pound chorizo, casing removed
2 ears (1 cup) sweet corn, removed from cob
2 scallions, finely sliced
8 sprigs fresh thyme, stems removed
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 teaspoons kosher or sea salt
2–3 teaspoons Tabasco, or to taste
2 tablespoons honey
2 sticks (½ pound) unsalted butter, melted
2–4 cups chicken stock

Preheat oven to 350°.

Spread cubed breads on 2 large sheet pans, being careful not to crowd. Bake until lightly toasted, approximately 20 minutes. Remove from oven and cool.

Grease a large baking dish that doubles for serving. Heat olive oil in a large sauté pan over medium heat. Add onions, jalapeños, red pepper, celery and garlic and sauté until the onions are translucent (5 minutes). Add chorizo and stir to break up into small pieces until cooked through. Add corn and scallions; sauté another 5 minutes. Add cubed bread, thyme, chili powder, paprika, cayenne, salt, Tabasco, honey and butter and toss well. Add chicken broth until desired consistency is met. Stuffing should be moist but not soupy. Check for seasoning. Spoon stuffing into baking dish and bake uncovered for 40 minutes.
Makes approximately 15 cups or 12 servings.

I know my mouth is watering… Happy cooking!


The Bottles Team

Sutto Prosecco & Holiday Salads!

carrot_webA glass of bubbly is a great way to start your Thanksgiving dinner! We’re digging on Sutto Prosecco (from our Top 9 Thanksgiving Wine List) — it’s fresh, vibrant, and a treat everyone will enjoy along with special holiday salads. Try pairing it with Edible Rhody’s Rainbow Carrot Salad with Toasted Cumin Vinaigrette, featured in their recent fall issue. 


The Prosecco is a perfect match with the earthy sweet carrots, crunchy crisp radishes and salty/sweet feta cheese. The lively bubbles are a lively contrast to the flavors of the veggies and the savory qualities of the cumin vinaigrette.  A great way to start the meal!

Ben Wood, WildWood Catering, Kingston

Thanksgiving falls right at a wonderful time of the New England harvest. Flavorful rainbow carrots are among the bounty. Serve this raw carrot salad at your feast as a vibrant contrast to the traditional Thanksgiving fare.


2 pounds rainbow carrots, well-washed
¼ cup fresh chives, cleaned and chopped
¼ cup flat-leaf parsley, cleaned and chopped
6–8 Breakfast radishes
1 cup (¼ pound) Narragansett Creamery Salty Sea Feta, crumbled
Grated zest of ½ lemon
Kosher or sea salt
Freshly ground black pepper
Edible flowers (optional)


½ teaspoon ground cumin
3 tablespoon sugar
¼ cup apple cider vinegar
½ cup extra-virgin olive oil

For salad, trim carrot tops and, using a vegetable peeler, shave the carrots lengthwise into long, thin 3- to 4-inch ribbons. Place carrot ribbons into bowl. Toss in herbs with carrots. Slice radishes lengthwise as thin as possible; use mandolin if accessible.

For dressing, heat small skillet on medium heat for 1 minute, add ground cumin and cook for 1 minute, shaking pan constantly, or until cumin is slightly darkened and fragrant. In a small bowl add vinegar and sugar together, then whisk in toasted cumin and olive oil. Add a pinch of salt and pepper to taste.

To serve, season carrots and herbs with dressing just before serving and top with feta cheese, shaved radishes, a sprinkle of salt, pepper and lemon zest. Garnish with edible flowers if possible—we love Indie Growers in Bristol! Serves 6–8 people as a first course.

Enjoy this fun and creative dish! Cin Cin!


The Bottles Team

Having Acorn Squash? Drink with Chardonnay!

We love Fall for its full, rich flavors of foods. Let’s turn our attention towards squash, and more specifically, the sweet and savory flavors of acorn squash. In nearly in any situation, squash and Chardonnay make a perfect pairing, including this Stuffed Acorn Squash recipe featured in Edible Rhody Magazine.

Chardonnay is one of the most planted grapes in the world and plays a part in nearly every wine growing region, from Rhode Island to New Zealand.  Because of the vast differences in wine making styles found from region to region, one can expect a huge variety of styles of Chardonnay — from rich, luxurious oaky and buttery styles, to wines that are very light, lean and crisp.


Regardless of the style, one can expect apple and pear flavors from Chardonnay — perfect flavors for the autumn months.  We especially recommend Domaine Bernier Chardonnay from the Loire Valley, France. It’s rich, but doesn’t have loads of the oak and butter than can overpower the true expression of the Chardonnay grape.  Yummy!

Since Chardonnay usually has apple and pear flavors, it makes perfect sense that it would pair with acorn squash.  Apples go with squash, right?  Then so will Chardonnay and squash.  Simple.  Enjoy!


By Amy McCoy

Author of Poor Girl Gourmet and founder/blogger of PoorGirlGourmet.com

2 medium (2 pounds each) acorn squash, washed
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
2 cups prepared wild rice
1 (15-ounce) can black beans, drained and rinsed
1 medium shallot, peeled, trimmed, and finely chopped
1 (6-ounce) container plain Greek yogurt
1 tablespoon adobo sauce (from 1 small can chipotle peppers packed in adobo)
2 tablespoons finely chopped cilantro leaves
1 bunch scallions, light green and white parts only, sliced crosswise into rounds

Preheat oven to 450°.

Slice each squash in half from stem to root end. Scoop out seeds and toast or discard.

Brush cut side of squash halves with the olive oil. Stir together salt, pepper, cayenne pepper and cinnamon. Sprinkle each cut side of squash with ¼ teaspoon seasoning.

Place the squash cut side up on a large, parchment-lined rimmed baking sheet and roast until the squash is just fork tender, about 25 to 30 minutes.

While the squash roasts, stir together the rice, beans and shallot.

Divide stuffing evenly and fill squash halves. Return squash to oven and roast until squash are starting to brown on the edges, are completely fork tender and the stuffing is heated through, approximately 20 to 25 minutes.

In a small mixing bowl, whisk together yogurt with adobo sauce.

Remove squash from the oven, drizzle the adobo cream over each half, then garnish each with cilantro and scallions. Serve with any remaining adobo cream on the side. Serves 4.

(Note: If you aren’t a fan of spice, reduce the adobo sauce to 1 teaspoon when adding it to the Greek yogurt.)

Total cost:
$11.26 for 4 servings;
$2.82 per serving.

Squash Away!


The Bottles Team


Chameleons of the Sea

Seafood and rosé wine pairing! It’s a match made in heaven. You may have read our grilled tuna steak or swordfish kebab pairings, however, we have saved the best for last with this light & simple, yet slightly southern Pan Roasted Fluke & Fried Green Tomatoes with Jonah Crab-Chive Remoulade. Thank-you Edible Rhody Magazine for this fabulous recipe!

Brand new to the store, Bodegas Taron has been flying off our shelves and we are happy it is. Zesty, fruity, and earthy it is the perfect summer sipper for light seafood fare.

Fish Recipe & Rose Wine Pairing

Found most commonly in the Mid-Atlantic from Cape Cod, Massachusetts, to Cape Fear, North Caroline, fluke (or Summer Flounder as they are also referred to) are left-eyed flatfish. Fluke are highly valued for their lean white meat and light, delicate flavor. As bottom feeders, they are able to change their coloring to blend in with the bottom of where they live, thus allowing them to be predators and to protect themselves from predators.


Bodegas Taron
Bodegas Taron is the collaboration of four small towns in Rioja Alta, Spain who pooled their vineyards and generations of experience together in order to share what they do best with the world. Together with the know-how of the experienced and the spirit of the young, they have created a winery based on tradition and innovation, producing wines of outstanding quality.

50% Viura and 50% Garnacha, this pale pink rosado is smooth and light, with ripe fruit and floral aromas followed by a fresh crisp palate of ripe strawberry, offset by a subtle hint of earth. The perfect addition to the Pan Roasted Fluke for some added zippy acidity and subtle fruitiness.

Pan Roasted Fluke & Fried Green Tomatoes with Jonah Crab-Chive Remoulade

Executive Chef Karsten Hart, Castle Hill Inn & Resort, Newport

Fresh local seafood and vegetables from our Castle Hill Inn garden were the inspiration for this dish and, with it, a nod to my Louisiana heritage.

Jonah Crab–Chive Remoulade:
1 fresh farm egg yolk
½ teaspoon mustard
½ cup vegetable oil
½ clove garlic, finely minced
¼ cup minced celery
¼ cup minced red bell pepper
½ teaspoon fresh jalapeño or Serrano pepper, finely minced
¼ teaspoon paprika
¼ teaspoon Old Bay seasoning
3 tablespoons minced fresh chives, plus additional for garnish
1 pound Jonah crab meat (or fresh lump crab meat)
Juice of 1 lemon

Fried Green Tomatoes:
2 fresh farm eggs
1 cup buttermilk
1 cup all-purpose flour
1 cup Kenyon’s jonnycake meal (or other white corn meal)
1 tablespoon kosher or sea salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon Old Bay seasoning
2 large green tomatoes, sliced ½ inch thick
Juice of 1 lemon

4 (6-ounce) fluke fillets (or flounder)
Freshly ground white pepper

In a stainless steel bowl, combine egg yolk and mustard. Whisking constantly, slowly drizzle ½ cup vegetable oil into the egg mixture to form a mayonnaise (or substitute with your favorite mayonnaise). Once the mixture is fully emulsified, combine remaining remoulade ingredients. Adjust seasoning. Refrigerate.

For the tomatoes, whisk together eggs and buttermilk in a small bowl. In a separate bowl, combine dry ingredients. Dip tomato slices into liquid mixture first, then dredge in the flour mixture. Heat ½ cup vegetable oil in a cast-iron skillet over medium-high heat until temperature reaches 375°. Gently submerge tomatoes in the hot oil. Fry until golden brown. Place on a clean paper towel. Season with salt, pepper and lemon juice. Keep warm.

Season both sides of fluke with salt and freshly ground white pepper. Heat 2 tablespoons vegetable oil in a sauté pan over high heat. Add fillets and sear both sides until golden brown and cooked through.

To serve, place 3 slices fried tomatoes on warm dinner plate. Place the fluke fillet on top of the fried tomatoes and cover the fish with the remoulade sauce. Garnish with fresh chives and enjoy! Serves 4 as a main course.

Your Heirloom Eggnog Recipe

Christmas parties call for one classic drink: Eggnog. There are plenty of good pre-mixed eggnog options, but don’t you think there’s something special about food and drinks lovingly made from scratch? Edible Rhody Magazine has provided us with an easy but delicious homemade Eggnog recipe that will please all you guests. You’ll just need a few basic ingredients, brandy, rum, and a blender.

We recommend that you adjust this basic recipe to your taste buds. Don’t like nutmeg? Try using cinnamon, clove, allspice, or a combination of these spices. Need variety in your life, and want to explore other liquors other than brandy or dark rum? Applejack, bourbon, or madeira are interesting flavor twists. Experiment, enjoy, and create a tradition!

Your Heirloom Eggnog

by Chris Amirault, Cook & Brown Public House

2 large, fresh farm eggs
3 ounces (by volume) white sugar
1 teaspoon grated nutmeg
3 ounces brandy
3 ounces dark rum
6 ounces whole Rhody Fresh milk
4 ounces heavy cream

Beat eggs in blender for 1 full minute on medium. Sprinkle in sugar while blending for another minute, then add remaining ingredients while blending thoroughly. Chill completely in the refrigerator and serve with additional nutmeg grated on top. Serves 2 generously, or 4 in moderation.


Cheers! Swing by Bottles for all your cocktail ingredients! www.bottlesfinewine.com

Cider Braised Pork Shank Pairs with Malbec Wine

Cider Braised Pork Shank pairs with Malbec Wine

Hearty and warming, braised pork is a fantastic dish for the winter season, and with the addition of a fabulous wine pairing, your dinner will sing! Edible Rhody Magazine has provided us with a succulent recipe for a special Cider Braised Pork Shank, and we’ve paired it with Malbec wine. Happy Holidays!

Wine Pairing: Malbec
Robust, dark in color, and one of our favorite wine varietals, Malbec is not only a great wine for the season, but is especially delicious with this hearty braised pork dish. The flavors are bold enough to stand up to the full flavor of this preparation, with out being too strong to overwhelm the reduction sauce and your vegetable side dishes. Below are top picks from the wine experts at Bottles.

Mission La Caminade - Malbec Merlot from Cahors, France
A delicious Malbec from France. A dry style wine with big black cherry, plum and violet aromas and flavors. A great value!
Antigal Uno Malbec

A delicious wine in a beautiful bottle! Smooth and luxurious with dark fruit flavors like ripe plums and cherries, a very silky smooth texture and a dark cocoa and coffee finish. The ‘One’ on each bottle was cut from used wine barrel hoops – impressive both on the outside and inside. Really nice by itself but also great with the Cider Braised Pork Shank.
Luca Malbec - red wine from Mendoza, Argentina

Incredible dark opaque color with flavors of lavender, spice and black cherry cola. Great depth of flavor with lively acidity with a super long finish. A very flexible wine due to its concentration and balance.

Cider Braised Pork Shank
Martin Lyons, executive chef, XO Café, Providence
Embracing the change of seasons, this hearty dish is sure to take the chill out of a cold winter’s night. Blackbird Farm free-range pork braised with Barden’s apple cider, served with a gratin of Schartner’s root vegetables and some sautéed kale—a perfect way to pay homage to the work of our local farmers.
3–4 pounds pork shoulder or 6 (8-ounce) pork shanks
Kosher or sea salt
Freshly ground black pepper
2 tablespoons olive oil
2 yellow onions, diced
4 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, crushed
½ cup red wine
3 tablespoons tomato paste
3 cups chicken stock
3 cups apple cider
6 sprigs fresh thyme
1 bay leaf
4 each whole cloves and green cardamom pods
2 whole star anise
1 teaspoon whole allspice
¼ cup light brown sugar
2 tablespoons cider vinegar

Preheat oven to 325°. Season pork with salt and pepper. Heat oil in an oven-safe heavy-bottomed pot on medium-high heat and brown pork shoulder on all sides. Remove from pan. Add vegetables and garlic and cook for 3 minutes. Deglaze pot by adding red wine, scraping any browned bits. Reduce wine by half, and then stir in tomato paste. Add stock, cider, herbs and spices and bring to a boil. Remove from heat, add shoulder back to pot and cover. Place in oven and bake for 3–4 hours, until fork tender, turning occasionally.

Remove shoulder from pot and keep warm. Strain other solids through a fine-mesh sieve and discard. Defat and then return the liquid to the pot; add brown sugar and vinegar and cook down until mixture is thick enough to coat the back of a spoon. Serve pork sliced (or whole, if using shanks) with reduction sauce. Serves 6.


Visit our wine store to shop a great selection of wines for the holidays.
We’re located at 141 Pitman St., Providence, Rhode Island.

Wild Mushrooms Recipe and Wine Pairing

mushroom recipe - food and wine pairing

A seasonal favorite for winter are hearty, filling, and warming dishes. Mushrooms are a great wintertime ingredient to incorporate into your weekly repertoire because of their full flavor and heartiness. Edible Rhody Magazine has a simple but delicious recipe for wild mushrooms over creamy cheddar polenta, and we’ve paired it with a complementary Italian red wine, Gracciano Rosso di Montepulciano.
Red Wine Pairing with Mushrooms - Rosso di Montepulciano
Located in Montepulciano, Italy, the Tenuta di Gracciano della Seta has been owned by the della Seta Ferrari Corbelli family since the mid 1900s. Known as the great grape of Italy & grown mainly in the central region, Sangiovese has been around since the Romans & is used as the main component of the blends Chianti, Carmignano & Vino Nobile di Montepulciano. When young it has fresh fruity flavors of Strawberry & some spiciness but easily takes on tarry, oaky flavors when aged in barrels. Comprised 90% of Sangiovese & 10% Merlot the Tenuta di Gracciano Rosso di Montepulciano is deep ruby with flavors of blackberry, black cherry, spice & violets which brings out the natural savory earthiness of mushrooms.    
Mushrooms are fungi with over 14,000 specimens, some of which can and are consumed largely in the culinary world. Mushrooms are full of so many vitamins, antioxidants and health benefits that they should be a part of your regular diet. Used around the world in many cuisines, mushrooms add an earthy, Umami flavor to a dish. 

Matt’s Pan-Roasted Wild Mushrooms
Over Creamy Cheddar Polenta
From Matt Jennings, Owner, Farmstead and La Laiterie, Providence
Yields: 6
5 cups chicken stock
2 cups stone-ground polenta
1 cup whole milk
1 tablespoon chopped fresh thyme, stems removed, plus extra for garnish
3 tablespoons chilled unsalted butter, cubed
¾ cup grated sharp Cheddar cheese
½ cup olive oil
½ cup finely diced Spanish onion
4 cups wild mushrooms, cleaned well and roughly chopped
1 tablespoon minced garlic
1 tablespoon minced shallots
Kosher salt and cracked black pepper to taste
Toasted pumpkin seed oil, for garnish (optional)
Fresh herbs or baby greens for garnish (optional)

In a heavy, medium saucepan, bring 3 cups chicken stock to a rolling boil, over high heat. Reduce heat to medium. Slowly pour in polenta, whisking continuously to combine well (no lumps!).
Turn heat down to low and let the mixture simmer. Add 1 cup chicken stock and stir. Add milk and continue cooking, until mixture begins to thicken. Stir frequently. If too thick, add more stock as needed—if too thin, add more polenta slowly until you reach desired consistency, cooking approximately 20 to 25 minutes.The polenta should eventually be the consistency of porridge and creamy, not grainy.
Add thyme and chilled butter to polenta and continue to stir. Add Cheddar cheese and stir to blend. Remove from heat and set aside.
Cover to keep warm.
In large sauté pan, over medium heat, add olive oil. Once hot, add chopped onions and sauté gently. Turn heat to low. Once onions are translucent, stir in mushrooms to cook. Incorporate shallots and garlic, and keep on low heat so that flavors merge. Garlic should not brown. Season with salt and pepper to taste.
Once mushroom mixture is cooked, remove from heat. Spoon polenta onto warm plates and top with pan-roasted mushroom mix.

Drizzle pumpkin seed oil as desired. Garnish with fresh herbs or baby greens.


Visit our wine store to shop a great selection of Thanksgiving wines.
We’re located in Providence, Rhode Island.

Thanksgiving Wine Pairing Idea with Rustic Mashed Potatoes

Photo: David Dadekian

The Thanksgiving table wouldn’t be complete without a big, comforting bowl of mashed potatoes. Keep reading to find out the Edible Rhody Magazine’s Rustic Mashed Potatoes recipe. We’ve also picked a fantastic Pinot Noir to pair perfectly with the mashed potatoes, as well as a few other wine recommendations. Cheers, and Happy Thanksgiving!

Arroyo Grande Valley, CA – $19.99
Lush hedonistic treat! Extremely expressive style with flavors and aromas of black raspberries and dark chocolate. Smooth but full of flavor, this favorite wine pairs especially well with the creamy/buttery Rustic Mashed Potatoes.
Rustic Mashed Potatoes
Ashley Vanasse, executive sous-chef,
Easy Entertaining Inc., Providence
3 pounds (about 9 medium-sized) red or Yukon Gold potatoes
(or a mix), washed, skin on and chopped in 1- to 2-inch pieces
2½ cups heavy cream
⅔ cups whole milk
1¼ cups (2½ sticks) Rhody Fresh butter
Kosher or sea salt
Freshly ground black pepper

Place potatoes in a large pot and cover with cold water. Cover pot and bring to a boil over high heat. Remove lid and boil for 20 minutes, or until potatoes are tender. Drain and set aside for 5 minutes. Combine cream, milk and butter in a saucepan and cook over medium heat, stirring until simmering. Return potatoes to their original pot and mash with potato masher. Slowly add cream mixture and continue to mash until desired texture is reached. Season to taste. Makes 8–10 servings as a side dish.

Belle Glos 'Clark & Telephone Vineyard' Pinot NoirBouchard Pinot Noir

Are you a Pinot Noir fanatic? Then we recommend these wines as well, both of which will pair wonderfully with everything on your Thanksgiving table.
  • Bouchard Pinot Noir is a classic French style Pinot Noir, and has a light body, very smooth with plump red cherry flavors. A great value wine! Bourgogne, France $9.99
  • Belle Glos ‘Clark & Telephone Vineyard’ Pinot Noir is elegantly intense with rich expansive flavors of warm cherry pie, cinnamon, clove and nutmeg. Velvety and silky smooth, and sure to impress a lucky gift recipient or dinner guests. Santa Maria Valley, CA –  $49.99


Visit our wine store to shop a great selection of Thanksgiving wines.
We’re located in Providence, Rhode Island.

Signature Sausage Stuffing Recipe and a Thanksgiving Wine Pairing

sausage stuffing recipe  & thanksgiving food & red wine pairing
Photo: David Dadekian

Thanksgiving is one of our favorite times of the year. Family, friends, great food, and best of all, delicious wines. Edible Rhody magazine is featuring several classic Thanksgiving recipes, and among them is a Signature Sausage Stuffing by Kaityln Roberts at Easy Entertaining. We recommend this red Rhone blend from California, Tablas Creek ‘Patelin de Tablas.’ It’s a great wine pairing idea! Happy Thanksgiving!

Tablas Creek Vineyard Esprit

Paso Robles, CA
An American wine with French sensibilities. A blend of Syrah, Grenache and Mourvedre combine to produce a perfect pairing with your Thanksgiving Dinner, especially with Southern Style Sausage Stuffing. Both spicy with black pepper and brimming with ripe fruit, this could very well be a new favorite wine for all seasons. 90 points Wine Advocate. www.tablascreek.com

Signature Sausage Stuffing
Kaitlyn Roberts, executive chef/owner,
Easy Entertaining Inc., Providence
2 tablespoons butter
1 pound sweet sausage, casing removed
1 cup diced red onion
1 cup diced celery
1 cup diced carrots
4 cups bread (corn, brioche or high-quality white bread), cubed into ½-inch cubes*
2 tablespoons fresh parsley
1 cup homemade or sodium-free turkey stock
¼ cup pure maple syrup
Kosher or sea salt
Freshly ground black pepper
Heat oven to 350°. Heat butter in large pan over medium heat. Add sausage to pan. Break up into small pieces and cook fully. Remove sausage from pan, leaving butter and drippings. Add onion, celery and carrots to pan and sauté until slightly softened. Add bread and parsley and toss lightly. Season to taste. Place bread into a 9- by 9-inch baking dish. Whisk together the stock with the maple syrup, drizzle over the bread and bake for 30–40 minutes. Serve warm. Makes 8–10 servings as a side dish. * Use day-old bread or spread cut cubes on a baking sheet and bake at 300° for 15–20 minutes to dry.

Ferraton Cotes du Rhone red wineVieux Telegraph red wine
Are you a big fan of Red Rhone Blends? If you love Tablas Creek, then you’ll love these wines as well. They’re both very versatile Rhone wines that will be fabulous with all your Thanksgiving dishes; make an impression on your guests this year!
  • Ferraton Cotes du Rhone – A benchmark Cotes du Rhone from an extraordinary vintage with irresistible aromas and flavors of red and black fruits, red flowers and wild herbs like thyme and sage. A dry wine with lots of character and charm. A tremendous value! $12.99
  • Vieux Telegraph ‘Le Crau’ Chateauneuf du Pape – Deep dark fruit and haunting earthy flavors combine in a super smooth package that will WOW you and your dinner guests. Highly rated (92 Wine Spectator) and iconic, this wine is only now ready to drink and has a core of cherry and red currant with notes of sandalwood, mulled fig and cocoa. $89.99

Visit our wine store to shop a great selection of Thanksgiving Wines.
We’re located at 141 Pitman St., Providence, Rhode Island.