Wine is traditionally served in a particular order. For Thanksgiving this year, however, I wanted to mix things up a bit and challenge myself to come up with a menu that would pair with wines served opposite of when they would usually be served. 

Appetizers

Blanched Asparagus wrapped in Prosciutto with crushed walnuts

Wine: Cru Classe Sauternes. I particularly like Chateau Coutet in Barsac for this. 

Aged Gouda with Honey and Maricopa Almonds

Wine: Sercial Maderia. I’m a huge fan of the Rare Wine Company’s offerings. 

1st Course

Spinach Salad with Dried Cranberries, Walnuts, and Applewood Smoked Bacon with Red wine Vinegarette

Wine: Fransiscan Magnificant. Oh yeah. Strong flavors requires a strong wine. In the absence of this wine a really good Merlot will do. 

2nd Course

Sous Vide Salmon over Julienne Green Beans and fresh Microgreens. 

Wine: Dry Rose. I would lean towards the Finger Lakes myself with this one but understanding that those aren’t available everywhere I would secondly look for the south of France or Loire Valley Roses. 

Main Course

Herb Roasted Turkey with Cramberry and Apple stuffing. Sweet potato gratin with baking spices. Roasted Brussel Sprouts with crispy Panchetta. 

Wine: Killian’s Russian River Chardonnay. This personal offering from my former boss is perfect for this type of meal. Rich and delicious with great acid. 

Dessert

Pumpkin Pie with homemade Whipped Cream. Creamy Brie with berries. 

Wine: Champagne or Riesling? Or Both! Both definitely. 

Happy Thanksgiving and enjoy this time with your loved ones!