Thanksgiving Food and Wine Pairings

Thanksgiving is just around the corner, and with it comes the chance to explore delicious new Thanksgiving food and wine pairings. While classic dishes like mashed potatoes and green beans are staples, adding fresh flavors can make this holiday even more memorable. From apple-inspired recipes to cozy fall soups, these dishes are crafted to pair perfectly with ONEHOPE’s wines and add a delightful twist to your Thanksgiving feast.

 

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Elevate Your Appetizers: Apple Brie Bruschetta + Reserve Chardonnay

Serves 10-12

Time: 45 minutes

The famed Bouchon Bakery opened in July 2003 in Yountville. Located just 10 minutes south of the ONEHOPE property, the bakery boasts the most incredible Honey Whole Wheat Bread we’ve ever had. Every time we make this dish, we make it a point to stop by and grab a loaf (maybe two, just to have extra). If you can imagine apple pie as a savory appetizer…that is the beauty of this dish. The rich and creamy brie perfectly contrasts the high acidity in our Reserve Chardonnay. This decadent wine is wildly complex and has notes of lemon, pineapple, sweet cream, and vanilla.

Ingredients:

• 12 small slices of artisan whole-wheat bread
• 4 tablespoons salted butter
• ½ cup brown sugar
• 4 fuji apples, cubed
• ¼ teaspoon cinnamon
• 1 teaspoon vanilla bean paste
• 6 ounces brie 

Instructions:

1. Preheat the oven to 400°F. Place bread on a sheet in a single even layer, and toast in the oven for about 8 minutes until golden brown. Remove from the oven and set aside to let cool. 
2. Set a sauté pan over medium heat, add butter, and melt it. Next, stir in the brown sugar. Add the apples, cinnamon, and vanilla bean paste and mix together. Let simmer for 15 minutes, until the apples soften.
3. Spread 1 tablespoon of brie on each toasted bread, and top with caramelized apples.
4. Place on a wood cutting board to serve.

Enrich Your Flavors:  Roasted Carrot Ginger Soup with Monterey Pinot Noir

This Roasted Carrot Ginger Soup bursts with fall flavors and pairs beautifully with our Monterey Pinot Noir. The wine’s berry notes and textured tannins complement the soup’s sweet and spicy undertones, creating a cozy and flavorful pairing.

• Ingredients:
  • 12 carrots, 5 tbsp olive oil, 1 tsp salt, ½ tsp pepper
  • 1 large yellow onion, 4 garlic cloves, 1 tbsp grated ginger, 2 cartons chicken broth, honey for garnish
• Instructions: Roast the carrots, then blend them with the other ingredients until smooth. Garnish with honey for added sweetness.

Read more about wine and soup pairings on Better Homes & Gardens

Dan’s Footnote:

A bit of sour cream or Greek yogurt on top is a tasty addition. We also tried (by mistake) turmeric instead of ginger in one of the recipe tests for this, and that was delicious, too! A happy accident… 😄

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Brighten Your Salads:  Roasted Beet Kale Salad with Brut Millesimato Prosecco

Serves 6-8

Time: 1 hour

Rutherford Grill is less than a 5-minute drive from the property and is one of our favorite spots for a quick team lunch (when we don’t have time for the 3-hour al fresco wine lunch we all daydream about). They have an incredible rotisserie chicken salad that inspired us to create this dish! Most salads don’t make for good leftovers the next day, but thanks to its hearty kale, this one holds up beautifully! Pair this dish with our Brut Millesimato Prosecco DOC. It has a dry finish with plentiful bubbles, a nice textural contrast to the rich goat cheese in this dish.

Salad Assembly

Ingredients:

• 5 beets, peeled & cubed into 1-inch pieces
• 3 tablespoons olive oil
• 1 ½ teaspoons salt
• ½ teaspoon ground pepper
• 8 ounces shredded kale, stems removed
• 2 rotisserie chicken breasts, shredded into 1-inch long chunks (save the rest of the meat for snacking!)
• 1 pear, sliced
• ½ cup caramelized pecans
• 4 ounces goat cheese, crumbled

Instructions:

1. Preheat the oven to 400°F. Line a baking tray with parchment paper, and toss the beets, olive oil, salt, and ground pepper together before spreading them across the sheet in a single, even layer. Bake for 40 minutes, tossing once 20 minutes in. Remove from the oven and let cool. 
2. In a large mixing bowl, combine kale, chicken, and dressing (recipe below) together. Transfer to a large serving bowl, and top the salad with the roasted beets, pears, caramelized pecans, and goat cheese.

Dressing

Ingredients:

• ⅓ cup coconut oil
• ⅓ cup peanut oil
• ¼ cup rice vinegar
• ½ teaspoon sesame oil
• ⅓ cup peanut butter
• Juice of ½ lemon
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt 
• ½ teaspoon ground pepper

Instructions:

1. Combine all dressing ingredients in a blender and blend on medium/high speed until smooth and creamy, about 30 seconds. 

Dan’s Footnote:

When measuring ingredients for the dressing with your measuring spoons, measure the oils first with the same measuring spoon as the honey. The honey will fall out of the measuring spoon much cleaner!

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Sweeten Your Desserts:  Apple Cobbler with California Sparkling Almond Wine

Serves 10-15

Active Time: 1 hour 10 minutes
Non-Active Time: 40 minutes

The phrase “many hands make for little work” applies to this dish. Peeling the apples is certainly optional and can be left to your personal preference. That being said, if you do prefer to peel apples as we do in this kitchen, it is best enjoyed with a few loved ones, a glass of wine for everyone, and some good conversation around the kitchen counter. Our California Sparkling Almond is decadent and a great dessert wine to pair with this cozy fall favorite.

Filling

Ingredients:

• 6 pounds apples (about 12 large apples), peeled, cored & thinly sliced ¼” thick
• Juice of 1 lemon
• 4 ounces salted butter, melted
• ½ cup brown sugar, packed
• ¼ cup flour
• 1 teaspoon cinnamon
• 1 teaspoon salt

Instructions:

1. Preheat the oven to 375°F. Combine all ingredients in a large mixing bowl and toss until apples are evenly coated. Move into a 3” deep 9” x 13” roasting pan.

Crumble Topping

Ingredients:

• 3 cups oats
• 2 cups all-purpose flour
• 1 ½ cups brown sugar, packed
• 1 ½ cup sweetened coconut
• 1 ½ cups candied pecans, chopped
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 12 ounces salted butter, melted
• Vanilla bean gelato for serving

Instructions:

1. Combine oats, flour, brown sugar, coconut, pecans, cinnamon and salt in a large mixing bowl. Add melted butter and mix until small chunks form. 
2. Spread crumble over the apple mixture in an even layer, cover with foil, and bake for 20 minutes. Remove the foil and cook for another 10-20 minutes, when the crumble is golden brown. Serve while warm with a scoop of vanilla bean gelato.

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Refresh Your Cocktails:  Apple Bourbon Mimosa with Sparkling Brut

Serves 2

Time: 10 minutes

We’ve made this cocktail every year since our first annual harvest party and don’t plan on stopping anytime soon. As the sun sets and the people gather, guests get handed one of these unusual mimosas as they step out of their cars onto the crush pad. For months after, we’d often get asked what that welcome cocktail was and how it was created. A bit of cider, a good amount of sparkling brut (check out our Thankful For You shimmer for an extra festive touch), and a hint of bourbon—trust us when we say this one’s perfect for your next fall gathering.

Cocktail Ingredients:

• 2 tablespoons bourbon
• ⅓ cup apple cider, separated 
• 1 teaspoon brown sugar
• 1 ½ cups sparkling brut
• 2 apple slices for garnish

Cinnamon Sugar Rim Ingredients:

• 1 tablespoon brown sugar
• ⅛ teaspoon cinnamon
• 2 tablespoons apple cider

Instructions:

1. Combine bourbon, ¼ cup apple cider and brown sugar in a cup and whisk until combined and sugar is dissolved. 
2. Cinnamon Sugar Rim: Mix together the brown sugar & cinnamon on a small plate. Pour the remaining 1 ½ tablespoons of apple cider onto a separate small plate. Dip just the rim of each glass in apple cider, and then gently in the cinnamon sugar mixture just so there is a thin, light coating on the top.
3. Pour ½ of the mixture into each sparkling flute (1 shot / 4.5 cl.), and fill the rest with the Sparkling Brut (about ¾ cup in each flute). Garnish with a slice of apple in each glass.

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Transform Your Turkey:  Thanksgiving Turkey with Rosemary Thyme Butter Rub with Monterey Pinot Noir

Ingredients:

• 1 whole turkey (12-14 lbs)
• 1 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Zest of 1 lemon
• Salt and pepper to taste
• 1 onion, quartered
• 1 lemon, quartered
• 1 apple, quartered
• 1 bunch of fresh thyme and rosemary (for stuffing inside the cavity)
• 1/2 cup chicken or turkey broth

Instructions:

1. Prep the Turkey: Preheat your oven to 325°F (163°C). Remove the turkey giblets, rinse the turkey under cold water, and pat it dry with paper towels. Set it in a roasting pan.
2. Make the Herb Butter: In a bowl, mix together the softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper until well combined.
3. Rub the Turkey: Gently loosen the skin of the turkey by sliding your fingers under it, starting at the neck end. Rub half of the herb butter mixture under the skin, directly on the meat. Use the remaining butter to coat the outside of the turkey generously.
4. Stuff the Turkey: Place the quartered onion, lemon, apple, and a bunch of fresh thyme and rosemary inside the turkey cavity to add flavor while roasting.
5. Roast the Turkey: Pour the broth into the roasting pan to keep the turkey moist. Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 2 ½ to 3 hours, or until the internal temperature reaches 165°F (74°C) when checked in the thickest part of the thigh.
6. Crisp the Skin: About 30 minutes before the turkey is done, remove the foil to allow the skin to crisp up and turn golden brown.
7. Rest and Serve: Once cooked, remove the turkey from the oven and let it rest for 20 minutes before carving. This will help the juices redistribute and keep the meat moist.

Wine Pairing: Pinot Noir

This recipe pairs with our Monterey Pinot Noir. This beautiful wine has notes of cranberry, cherry & sassafras and will complement the rosemary and thyme flavors beautifully. The acidity in the wine will balance the richness of the herb butter and enhance the moistness of the turkey.