A Thanksgiving Feast with Perfect Pairings 🍂

The holidays are all about gathering, gratitude, and, of course, great food and wine. To celebrate, we’ve put together a special Thanksgiving menu featuring the wines from your recent tasting — each paired with a dish that brings out the best in both.

1. Starter

Pear, Fennel & Goat Cheese Salad Wine: 2024 Clos du Soleil Sauvignon Blanc

Sauvignon Blanc’s bright acidity cuts through goat cheese and highlights fresh pear and fennel.

Ingredients (serves 6):

3 pears (sliced)

1 bulb fennel (shaved, fronds reserved)

4 cups arugula

½ cup goat cheese

¼ cup toasted pumpkin seeds.

Dressing:

3 Tbsp olive oil

2 Tbsp lemon juice

1 Tbsp honey

salt & pepper.

Directions: Toss arugula, fennel, and pears with dressing. Top with goat cheese, pumpkin seeds, and fennel fronds.

2. Main

Herb-Roasted Turkey with Lemon, Garlic & Thyme Wine: 2022 JoieFarm En Famille Chardonnay The Chardonnay’s savoury depth and subtle oak pair beautifully with roast turkey.

Ingredients (serves 8–10):

1 whole turkey (12–14 lbs),

6 cloves garlic,

2 lemons (quartered),

1 bunch thyme,

4 Tbsp olive oil,

4 Tbsp butter,

salt & pepper.

Directions: Stuff turkey with lemon, garlic, thyme. Rub with butter and oil. Roast at 325°F until internal temp reaches 165°F (about 3–3.5 hrs). Rest before carving.

3. Vegetarian Main

Butternut Squash & Apple Gratin with Sage Breadcrumbs Wine: 2024 Tantalus Riesling Riesling’s touch of sweetness balances earthy-sweet squash and apple, refreshing the palate.

Ingredients (serves 6):1 butternut squash (sliced), 2 apples (sliced), 1 cup cream, ½ cup Parmesan, 1 cup breadcrumbs, 2 Tbsp butter, 1 Tbsp sage.

Directions: Layer squash and apples in dish. Pour cream over, sprinkle Parmesan. Toss breadcrumbs with butter and sage, spread on top. Bake at 375°F for 35–40 min.

4. Alternative Main

Prime Rib Roast with Rosemary & Garlic Jus Wine: 2021 Blasted Church Cabernet Sauvignon

Don’t feel like turkey? Spice things up with a juicy prime rib — the Cabernet’s firm tannins and savoury depth shine here.

Ingredients (serves 8–10):1 bone-in prime rib (5–6 lbs), 6 cloves garlic, 2 Tbsp rosemary, 2 Tbsp olive oil, salt & pepper, 1 cup red wine, 2 cups beef stock.

Directions: Rub roast with garlic, rosemary, oil, salt, pepper. Roast at 450°F for 20 min, then 325°F until 125–135°F internal temp. Rest. Make jus by reducing red wine and beef stock.

5. Side

Roasted Root Vegetables with Maple–Balsamic Glaze Wine: 2023 Meyer Pinot Noir Pinot’s bright red fruit complements caramelized vegetables and maple glaze.

Ingredients (serves 6):2 carrots, 2 parsnips, 2 beets (cubed), 2 Tbsp olive oil, 2 Tbsp maple syrup, 1 Tbsp balsamic, salt & pepper.

Directions: Roast vegetables at 400°F with oil, salt, pepper for 30 min. Toss with maple syrup and balsamic, roast 10 more min.

6. Side

Haricots Verts with Cranberry–Hazelnut Gremolata Wine: 2022 Nichol Syrah “The Village”

Syrah’s peppery lift plays beautifully with tart cranberries and earthy hazelnuts.

Ingredients (serves 6):1 lb green beans, ¼ cup cranberries (chopped), ¼ cup hazelnuts (toasted, chopped), 1 clove garlic (minced), zest of 1 orange, 2 Tbsp olive oil.

Directions: Blanch beans 2–3 min, shock in ice water. Toss with olive oil, cranberries, hazelnuts, garlic, and zest.

7. Bonus Dessert

Pumpkin Pie with Spiced Whipped Cream

Wine: 2024 Tantalus Riesling

Riesling’s bright acidity and touch of sweetness balance pumpkin pie’s richness and spice.

Ingredients (serves 8):1 9-inch pie crust,

2 cups pumpkin purée,

¾ cup brown sugar,

2 eggs,

1 cup cream,

1 tsp cinnamon,

½ tsp nutmeg,

½ tsp ginger,

½ tsp salt.

Whipped cream:

1 cup cream,

2 Tbsp sugar,

½ tsp cinnamon.

Directions: Mix filling, pour into crust. Bake at 375°F for 45–50 min until set. Cool. Whip cream with sugar + cinnamon, serve on top.