Don’t forget the wine, champagne, spirits, and cocktails this Thanksgiving dinner

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From coordinating the seating plan to avoid any family drama, to accommodating everyone’s dietary restrictions, our plates come Thanksgiving time are pretty much full. However, there is one thing you don’t have to worry about this season — your ability to wine and dine.

Below please find a Thanksgiving wine and cocktail guide to make entertaining guests easier & happily buzzed!

FESTIVE COCKTAILS & PAIRINGS

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Pair with Cape Mentelle Shiraz Cabernet 2016

Ingredients

extra virgin olive oil

4 thick slices of sourdough bread

1 cup shiitake mushrooms

2 teaspoons chopped thyme

sea salt and freshly ground black pepper

3 ½ oz soft cheese, such as blue or brie

Method

Preheat oven to 400 degrees.

Drizzle a little olive oil over the bread slices, then add to a large cast-iron frying pan and cook in oven until lightly charred on both sides.

Meanwhile, place the mushrooms in a small frying pan, add the thyme, a good pinch of salt and a splash of olive oil and cook for 5 minutes or until tender.

Transfer to a bowl and drizzle over a little more olive oil. Season to taste with salt and pepper.

Arrange the mushrooms on the charred bread. Top with cheese and serve.

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Pair with Cape Mentelle Cabernet Sauvignon 2015

Ingredients

10.5 oz rib eye steak

olive oil

2 cup chopped kale

2 cloves garlic, crushed or thinly sliced

14 oz brown lentils can

1 cup sour cream

sea salt and freshly ground black pepper

Method

Heat a large cast-iron frying pan until good and hot. Pat the rib eye dry with paper towel, then brush the meat with olive oil and sprinkle on one side with salt. Place the steak, salt-side down, in the pan and cook for 10 minutes or until well browned and crusty on the bottom. Season the top with salt, then flip over and cook for another 8 minutes.

Remove from the heat and let the fat render for a few minutes on each side, then transfer to a carving board, cover loosely with foil and rest for 10 minutes.

Place the kale in the hot pan and cook until tender. Remove and rest with the meat.

Combine the garlic and lentils (and the juices in the can) in a small cast-iron frying pan. Bring to the boil and cook until the liquid has evaporated, and the lentils and garlic have softened. Remove from the heat and stir in the sour cream. Season to taste and spoon onto a serving plate.

Slice the steak and top with roughly chop the kale. Season and serve with the creamy lentils.

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This wine pairs perfectly with Alaskan king crab, seared scallops, and fresh kumamoto oysters. It can also stand white poultry such as roasted chicken and stuffed turkey.

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Sipped alongside handcrafted bacon, the salty, sweet, smoky flavors of cured pork bring out the bourbon’s aromas of crème brûlée and spice cabinet. Bacon-wrapped shrimp with a bourbon glaze is a delicious savory dish as is slow-cooked short ribs braised in bourbon on a bed of grits. And a perfect finish to any meal is Woodinville Bourbon enjoyed with a chocolate, caramel or apple dessert.

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Bold and velvety, Glenmorangie’s 14-year-old port cask finish is the perfect complement to Thanksgiving dinner with all of the trimmings. Save some for a dark chocolate dessert pairing!

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Ingredients:

1 part Tullamore D.E.W. Original

1 part Dry Vermouth

1 part Ruby Port

2 Dash Aromatic Bitters

2 Dash Chocolate Bitter

Garnish Orange Twist and Cherry

Method: Add all ingredients into a chilled Stirring glass, add ice and stir until chilled. Pour contents into a cocktail glass, zest with Orange and garnish with Cherry.

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(Created by Tim Herlihy, Nat’l Ambassador for Tullamore D.E.W.)

Ingredients:

2 parts Tullamore D.E.W. Original Irish Whiskey

0.5 part Honey

Fill with Hot Apple Juice/Apple

Cider (if using Cider reduce

whiskey to 1.5 parts)

Method: In a pre-heated mug, add Tullamore D.E.W. Original and Honey. Fill mug with Hot Apple Cider / Juice and stir together. Garnish with Cinnamon stick and Orange wheel studded with Cloves and Star Anise.

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Ingredients:
2 parts Glenfiddich 12 Year Old

¾ part pear juice

½ part simple syrup

¼ part lemon juice

Blue pea flower tea & cinnamon stick, to garnish

Method: Combine all ingredients but garnish in a shaker over ice. Shake briefly and pour over crushed ice in a stemless wine glass. Top with a splash of Pea flower tea and add the cinnamon stick.

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Ingredients

1 part Glenfiddich 15 Year

3/4 part fresh orange juice

3/4 part sweet vermouth

3/4 part Cherry Heering

Method: In a cocktail shaker, add all ingredients and shake vigorously over ice for at least 10 seconds. Strain into a coup.

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1 ½ parts Hendrick’s Gin

¾ part Sweet Vermouth

¼ part Mint Syrup

½ part Lemon Juice

3 TSP Pomegranate Arils

Egg White

S&S

Garnish with Citrus Begonia leaves & pomegranate aril

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1.5 oz. Cascade Blonde American Whiskey

3 oz. apple cider

Orange wedge

Cinnamon stick

Shake whiskey and cider over ice. Strain into cup with fresh ice. Squeeze a small orange wedge into the drink and drop into cup. Garnish with a cinnamon stick.

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1.5 oz. Cascade Blonde American Whiskey

4 oz. boiling water

.25 oz. honey

Lemon wheel

Cinnamon stick

Add ingredients into mug and garnish with a lemon wheel and cinnamon stick.

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Cranberry Rosemary Old Fashioned

1.50 oz George Dickel Bottled in Bond Whisky

.25 oz Cranberry Rosemary Simple Syrup

2 dashes bitters

sugared cranberries and rosemary

Combine whisky, simple syrup and bitters in a glass with ice. Stir to combine. Garnish with sugared cranberries and rosemary.

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Ingredients

  • 5–6 large ice cubes
  • ¼ cup of pomegranate seeds
  • Veuve Clicquot Rich Champagne

Directions: Place 5 ice cubes in a large wine glass, sprinkle in the pomegranate seeds, and finish with chilled Veuve Clicquot Rich

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Cointreau — 1 oz

Lemon-infused Botanist Gin — 1.5 oz

Cranberry Juice — 0.25oz

Fresh Lemon Juice — 0.5 oz

Simple Syrup — 0.25 oz

2 dashes of aromatic bitters

Combine Cointreau, lemon-infused Botanist Gin, Cranberry Juice, Fresh Lemon Juice, Simple Syrup, and bitters into cocktail shaker. Shake all ingredients and strain into a coupe glass. Garnish with a star anise.

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2oz The Botanist Gin

.5oz Fresh Lemon

4oz Carrot Apple Juice

Add all ingredients to cocktail shaker. Add ice, shake and strain over ice into a Highball glass. Garnish with a Shaved Carrot.

To make Carrot Apple Juice — Place two clean and chopped carrots into blender. Add 4oz of Apple Juice. Blend and strain.

To create Carrot fruit roll ups — Lay pulp out on parchment paper and bake in the oven.

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Ingredients:

  • 2.5 parts BACARDÍ Reserva Ocho
  • 0.25 parts Sugar syrup
  • 1 part Freshly-pressed apple juice
  • 2 dashes Orange Bitters

Method: Build over ice rocks until perfectly diluted. Float apple juice last. Garnish with an apple slice.

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Ingredients:

  • 1.5 parts BACARDÍ Cuatro
  • 0.75 parts Martini & Rossi Rosso
  • 0.25 parts Dry Curacao
  • 2 dashes Angostura bitters

Method: Stir all ingredients with plenty of ice until very cold, strain into a coupe glass. Garnish with orange peel.

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Punch serves 20

1 gallon apple cider

1 bottle apple wine

1 cup St-Germain French Elderflower Liqueur

½ cup Cointreau

1 cup Bombay Sapphire

1 tablespoon mulling spices

1 lemon

1 orange

1 apple

4 cinnamon sticks

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2 parts Bombay Sapphire East Gin

.75 parts Pumpkin puree

.5 part Xante Pear Brandy

.5 part Simple syrup

.75 part Lemon juice

.5 part Egg white

METHOD

Combine ingredients and shake hard, serving up or down in glass. Garnish with pear slices and cinnamon

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Cocktail by Trevor Schneider, Brand Ambassador of Reyka Vodka

2 parts Reyka Vodka
1 part espresso
.5 part simple syrup

Combine all ingredients into a cocktail shaker, shake, strain into a martini glass, and garnish with 3 espresso beans.

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Cocktail by Vance Henderson, Monkey Shoulder Brand Ambassador

1 ½ parts Monkey Shoulder

¾ parts Maple Syrup

4 parts Chai Tea

1 teaspoon Butter

Method: Add whisky and maple syrup to mug and top with hot tea. Lightly stir then top with butter.

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Cocktail by Vance Henderson, Monkey Shoulder Brand Ambassador

1 ½ parts Monkey Shoulder

¾ parts Sweet Vermouth

¼ part Maraschino Liqueur

2 Dashes Chocolate Bitters

Garnish with Orange Twist

Method: Combine ingredients, stir, and strain into a coupe glass-up, fashioned glass and garnish with an orange twist.

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Cocktail by David Powell, Hudson Whiskey Brand Ambassador

INGREDIENTS:

2 parts Hudson Four Grain Bourbon

1 Campari

1 part sweet vermouth

DIRECTIONS: Add ingredients to a mixing glass and stir for 30 seconds to mix and chill. Strain into rocks glass over fresh ice and garnish with lemon twist.

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Cocktail by David Powell, Hudson Whiskey brand ambassador

INGREDIENTS:

2 parts Hudson Manhattan Rye

.75 part sweet vermouth

1 dash each of Angostura aromatic bitters & orange bitters

Orange twist & cocktail cherries for garnish

DIRECTIONS: Add to a mixing glass: vermouth, Manhattan rye, bitters, then ample ice. Stir for 30 seconds to mix and chill. Strain into a stemmed cocktail glass. Express oils from an orange twist over drink and discard twist. Garnish with a high-quality cocktail cherry (or two).

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Cocktail by Jaime Salas, Milagro Tequila Brand Ambassador

Ingredients:

1.5 Parts Milagro Anejo

3 Parts Taza Guajillo Chili Chocolate

Heavy Cream

1 Pinch Chili Powder

Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chili chocolate shavings.

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8 oz. SKYY® Infusions Blood Orange Vodka

4 cups prosecco

Juice of 4 blood oranges

2 cups orange juice

8 stems rosemary

Ice

Combine vodka, prosecco, and orange juice in a bowl. Strain through a fine mesh strainer and into a pitcher. Add rosemary to the pitcher. Pour over ice.

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INGREDIENTS

40ml Brockmans Gin

15ml Spiced Pear Liqueur

10ml Lemon juice

20ml Five Spice simple syrup

Fever Tree Tonic

Garnish: Star anise and a sliver of pear.

METHOD

  1. Pour the first four ingredients into a Collins glass and top with the tonic water
  2. Add ice and stir a few times. Garnish with star anise and pear slice
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INGREDIENTS

45ml Brockmans Gin

25ml lemon juice

10ml Balsamic vinegar

10ml Ruby Port

10ml Berry liqueur

METHOD

  1. Fill a highball glass with crushed ice, break thyme and churn in the glass then pour in all the ingredients.
  2. Give the glass a good stir.
  3. Garnish with thyme and a dehydrated slice of lemon.
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RECIPE:

3/4 oz Fernet-Branca

3/4 oz Templeton Rye

1/4 oz of Creme Yvette

Top with Brancamenta Whipped Cream

1 1/2 oz Spiced Pumpkin Syrup

Whole Egg

Grated Nutmeg & Garnish with Star Anise

METHOD: Add all ingredients into tin, shake, strain into cocktail glass, top with whipped cream, grate fresh nutmeg over top, sip slowly and enjoy!Due to different variables between coconut milk and pumpkin purées that when making the cocktail it should be done to taste

  • Spiced Pumpkin Syrup: One can organic Pumpkin. One can of organic coconut milk. 1/2 cup of brown sugar. 3/4 oz of pimento liqueur (allspice liqueur). Simmer in sauce pan for 10 minutes, let cool then strain through cheese cloth
  • Brancamenta Whipped Cream: Combine half pint of heavy whipping cream with 1 oz of Brancamenta and 2 oz of simple syrup into iSi whipper, charge and store in refrigerator until ready for use.
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Recipe:

2 ounces Woodford Reserve

4 ounces hot fresh apple cider

1 ounce brown sugar syrup

For the syrup:

Combine equal parts water and brown sugar. Bring to a boil until sugar is dissolved. Remove from heat and let cool.

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A modern twist of a classic cocktail with Cincoro Anejo with agave nectar and bitters. Served over ice.

2 ½ oz Cincoro Anejo Tequila

½ oz Light Agave Nectar

3 dashes of Angostura® Bitters

Method: Pour ingredients into a mixing glass, stir and strain directly in a Rocks glass over ice.

Garnish: Orange swath and Maraschino cherry

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1.5oz Gray Whale Gin

1.5oz pear purée

1/4oz ginger liqueur

1oz freshly squeezed lemon juice

1/2 tsp allspice dram

Shake with ice. Strain into Collins glass with ice. Top with 2–3 dashes angostura bitters and soda water. Garnish with fresh safe and a sliced pear.

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Playing off the Manhattan, the cocktail swaps out sweet vermouth for Chambord to give the drink sweet notes of raspberry and vanilla.

Recipe

½ oz Chambord Liqueur

1½ oz Woodford Reserve® Bourbon

Dash of bitters

Maraschino cherry

Instructions

  1. Take a cocktail shaker filled with ice.
  2. Pour in Chambord, bourbon and a dash of bitters.
  3. Strain into a fancy glass.
  4. Top with a fancy cherry. Voila, the Chambord is ready for the occasion.
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1 ½ oz elit vodka

¾ oz heavy cream

½ oz honey syrup

¾ oz pumpkin spice syrup

½ oz fresh lemon juice

Garnish: Pumpkin spice powder and lemon twist

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a sprinkle of pumpkin spice powder and lemon twist. To make pumpkin spice syrup: in a sauce pan, add 1 tsp of ground pumpkin pie spice to simple syrup. Bring to a boil. Chill and serve.

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1.5 Santa Teresa 1796

0.5 Smoky Rhubarb Amaro

0.25 Cherry Herring

1 Martini Sweet Vermouth

2 dashes of orange bitters

Directions: Stir and strain into a coupe garnish with an orange peel and brandied cherry.

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1.5 oz. JAJA Blanco

2 oz. Blood Orange puree

½ oz. fresh lime juice

Seltzer

Dehydrated (or fresh!) orange slice, round.

Fill to the top of a coupe glass, add a splash of seltzer, and garnish with an orange slice (either dehydrated or fresh).

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2 oz. Camarena Reposado

1 oz. Pear Nectar

5 oz. Fresh Lime Juice

.5 oz. Agave Nectar

Fill w/ Ginger Beer

Instructions: Add ingredients (except ginger beer) into an ice-filled cocktail shaker, and shake together to combine/chill. Uncap shaker and add 1–2 oz. ginger beer. Strain into a highball glass containing a red wine poached pear slice, and filled with ice. Garnish with fresh sage.

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INGREDIENTS:

3 ounces Barefoot Bubbly Extra Dry

2 ounces Apple Cider

3/4 ounce Irish Whiskey

1/4 ounce Brown Sugar Syrup

DIRECTIONS:

  1. To make Brown Sugar Syrup, place 1 cup brown sugar and 1/2 cup water in saucepan over low heat. Stir continuously until barely begins to simmer. Remove from heat and allow to cool.
  2. Place apple cider, whiskey and brown sugar syrup in a cocktail shaker with ice. Shake until well chilled. Strain into a chilled glass. Top with Barefoot Bubbly Extra Dry.

RED

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When that special moment arrives, this wine delivers dense, dark elegance and serious poise. Bing cherry, cassis and mocha notes are layered with flavors of caramel toffee, roasted hazelnuts and black pepper spice. A memorable bottle to open at an elevated soiree or intimate gathering.

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The Smoke Tree vision stays true to the beauty of Pinot Noir. Smoke Tree winemaker Anne Dempsey strives to produce a wine that is naturally elegant, and that captures Pinot Noir’s variety and refinement. With aromas of black cherry, Santa Rosa plum and licorice, imbibers will also notice the finish is long and fresh. When enjoying with food, consider this pour to pair with your dark meat and stuffing this holiday season.

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Pinot Noir, a traditional favorite at Thanksgiving, shows well with traditional flavors of turkey and stuffing — not to mention potato recipes in all forms including Potato Turnip Gratin, a specially prepared recipe pairing for Oregon Wine Month from James Beard Award-winning Northwest chef Tom Douglas.

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For the person who can’t get enough charcuterie and hors d’oeuvres: This impressive Cabernet is perfect for sipping while noshing on the holiday charcuterie and passed hors d’oeuvres. With flavors of black cherries and blackberries with a touch of currants and vanilla, try this Cab with foods like bacon wrapped gorgonzola stuffed dates or wild mushroom arancini.

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With the cooler weather, the red wines become fruitier and Cavit’s Sweet Red offers fresh, fruity aromas and flavors of cherries and berries with a lush palate that leads to a round, smooth finish. The wine pairs well with the hearty vegetable dishes, red meat and spicy entrees. This wine is a proprietary blend of Merlot and Enatio grapes and it also complements the desserts of fall and winter.

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Cavit Pinot Noir has a distinctive balance with bright cherry notes and hints of berries; it is big, bold and complex. Pinot Noir is generally the lightest of the best-known red wines and it pairs quite well with the fruits and vegetables dishes served on Thanksgiving.

Some consider it a traditional favorite of the holiday as it pairs well with the traditional flavors of turkey and stuffing. The earthy undertones of the grape blend well with beets and mushrooms, risottos, poultry, red meat and fish such as tuna, salmon and swordfish.

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An alternative red for the holidays, this bourbon barrel-aged red blend offers signature notes of charred vanilla which complement any sweet potato and pecan casserole family recipe. With full-bodied, soulful notes of cherry licorice and black pepper, it makes for the perfect sip after a bite of gravy-covered turkey.

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The Pinot Noir has flavors of berry fruit and plums, with subtle hints of exotic space and toast, rounding out with a fresh, balanced acidity and fine tannins that drive a long finish. The bold red fruit flavors in this wine pair nicely with bacon-wrapped, stuffed dates and a light, airy chocolate mousse.

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THE 24 is a Rhone-style blend of Grenache, Mourvedre, and Syrah, with Malbec for added spice, intensity and character. The beautiful metal chronograph label pays homage to the Rolex timepiece, which counts down the thrilling 24-hour races at Daytona and Le Mans.

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SHIFT is a daring combination of Zinfandel, Barbera, Grenache, Petite Sirah, and Carignane. The bottle sports a cutting-edge, metal label that resembles a vintage, gated shifter and the cork is topped with a five-speed shift knob.

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APEX is Adobe Road’s pinnacle of Cabernet-based blending, featuring Syrah, Merlot and Petite Sirah with a stunning metal Apex curbing on the bottle. To a race car driver, the apex is the optimal line of the corner and winning depends on hitting the perfect apex.

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This 100% Cabernet Sauvignon represents the classic excellence of Napa Valley. Containing notes of attractive red berries and licorice creating a handy freshness. With detailed red plums and black currants for a smooth, fine and juicy finish complemented by savory herbal notes and gentle vanilla lift from oak aging makes a perfect addition to any evening.

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Producing the first Trailside Vineyard Cabernet Sauvignon in 1989, this 2013 vintage encompasses the excellence of this earthy, yet delicate wine. The silky tannins and tightly wound core are signs of this vintages aging potential. With notes of blackberry, ripe raspberry, cassis liqueur, and briar bring forth the fresh vanilla, toasted nuts, and baking spice characteristics from the Limousin oak.

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This Ink Grade Port is a combination of eight traditional Portuguese port varietals, organically grown on our winery, St. Helena. With a rich and full-bodied balanced sweetness, this port has been a favorite since its introduction in 1994. Notes of hazelnut, ripe berries, and lush fruitiness make this wine a delightful dessert for grown-ups.

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On the nose, aromas of bright strawberry and jammy fruit, are laced with mocha and vanilla, along with toasty oak notes. Flavors of boysenberry, blackberry, dark cherry, and tasty mocha lend complexity and depth on the palate. With a silky texture, and balanced acidity, enjoy this wine with tomato-based pasta dishes, thin-crust pizza, grilled lamb or turkey.

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Pure, rich and full-bodied Cabernet Sauvignon with flavors of currant, blackberry, black licorice and spice, and a firm, savory mid-palate that ends with a long, persistent finish. Pairs well with roast beef and winter vegetables.

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Without overpowering the annual myriad of side dishes, this California cab beautifully complements everything from spiced stuffing to leftover turkey sandwiches. The perfect bottle for dinner guests who savor a bold flavor, Mount Veeder Winery Cabernet Sauvignon has notes of berry, peppercorn, and olive which fill the palate and lead to a long, lingering finish.

The rugged mountain conditions on Napa Valley’s Mount Veeder produce grapes with concentrated dark fruit notes and a supple mouthfeel. This wonderfully rich wine is best enjoyed with good company and will surely be the topic of conversation at this year’s Thanksgiving table.

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Deep red with lush cherry, black currant, and blackberry aromas with a touch of tar and smoke. The highly concentrated flavors are framed by firm tannins. The texture is smooth-almost silky-and masks the firm tannic structure that lies below and only appears on the lingering finish. This full bodied red pairs beautifully with versatile meats such as turkey and the wine’s approachable price point make it a sophisticated yet affordable choice for holiday entertaining.

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With the alluring color of dark plums, this wine features scents of ripe cherries with cocoa, pomace blueberry, toasted wood and a soft, powdery whiff of old-fashioned lipstick. Entry is soft. Flavors of cherry cobbler mingle with cola notes and hints of anise. Tannins are structured yet extremely fine, providing a lush, lingering mouth feel. A wisp of acidity adds balance and freshness, a reminder of this wine’s origins in a cool, coastal region of California. This Pinot Noir exudes vibrant fruit which will enliven and enhance the flavors of your favorite Thanksgiving cuisine.

WHITE

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Before reaching for another bottle of pinot grigio, try serving a better version of the same grape from Oregon. Pinot Gris is a descendant of pinot noir and is a perfect white wine to balance your Thanksgiving meal — no matter how many helpings of mac and cheese or spinach mornay you put on your plate.

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Pinot Grigio is a wonderful white option for Thanksgiving; it pairs well with garlic and onions in many side dishes as well as the high-fat dishes of the holiday. With its light refreshing flavors of citrus and green apple, Cavit Pinot Grigio is a wonderful apéritif for the Thanksgiving meal. The suggested retail price for the 750 ml bottle is $9.99 and the 1.5L bottle is $14.99 and can be found online at Total Wine and is also available on Drizly.

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The Chardonnay is full of apricot, lemon, gala apple and subtle oak spice aromas that are best suited for dishes like sweet potatoes, the turkey’s white meat and pumpkin pie.

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Opulent flavors with a silky, alluring texture, flavors of apricot, lemon-cream tart and vanilla. The California Böen Chardonnay is elegant and lingerings on the palette and perfect for Thanksgiving dinner.

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The Smoke Tree vision for its Chardonnay is one of balance, elegance, and vibrancy. It is a delicious choice whenever you’re looking to enjoy a glass of wine. This honeysuckle and fall fruit-like pear sip, pairs perfect with your thanksgiving turkey and mashed potatoes.

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This is truly a lively and crisp Icewine with an abundance of fresh aromatics including lemon, lime and white peach, this wine’s full concentration of flavors is mirrored on the nose and balanced by a crisp acidity.

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For a truly American Thanksgiving, why not drink the wine that put American winemaking on the map? Chateau Montelena is the iconic Napa Valley estate perhaps most well-known for their win at the 1976 Judgment of Paris, during which their Chardonnay beat out their French competitors in a blind tasting and solidified California’s position in the world of fine wine.

Today, their 2016 Chardonnay is an elegant depiction of how beautifully balanced the varietal can be. Tasting notes include honeysuckle and jasmine on the nose, joined with flavors of green apple and candied orange peel on the palate, finished by a rich contrast of silky toast and pear. This food-friendly Chardonnay can be enjoyed on its own, or as a complement to any number of holiday dishes — especially poultry.

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Standing as America’s #1 selling Chardonnay for 25 years and counting, the 2017 Kendall-Jackson Vintner’s Reserve Chardonnay is a true crowd-pleaser will accentuate every element of your Thanksgiving feast. Big and rich, this pick is extra turkey-friendly thanks to its tropical pineapple and papaya notes with hints of vanilla, honey and toasted oak that round out the palate and pairs effortlessly with sweet dishes like sweet potato casserole and savory stuffing.

SPARKLING

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Chandon is ready to sparkle into the holiday season with their NEW 2019 limited edition Harvested Under the Stars bottle! This year’s limited-edition features a true winemaking tale behind the bottle. Chandon harvests under the stars each season because the cool California night protects the quality of the grapes. The acidity and aromatic finesse of the fruits are preserved when gathered in the evening, allowing the grapes to be blended and aged into this staple cuvee, with a soft, dry finish and effervescent bubbles.

Designed with a holographic, eye-catching visual effect, reflecting the deep blue and glimmering stars of the Napa sky, Chandon’s 2019 Limited-Edition embodies the magic of the holidays. For the first time-ever, Chandon is offering this limited-edition bottle as a Magnum, which is meant to be enjoyed by more people and will be sure to elevate your celebrations with family and friends.

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One of the most non-conformist of Krug’s champagnes, Krug Rosé is defined by its distinction and finesse. A stay of at least 7 years in Krug’s cellars gives the Rosé 23rd Edition its unique expression and elegance. Unexpectedly, Krug Rosé 23ème Édition best accompanies very savoury dishes.It can be enjoyed with fois gras, lamb, game, white meat, venison or even dishes with spices.

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Add some sparkle to your holiday soiree with The Ruffino Prosecco Holiday Six-Pack!

Italian wine producer, Ruffino is extending its hit summer partnership with Brooklyn based fashion designer Stickybaby through the Holiday season to create the ultimate gift for the Prosecco lover in your life.

The festive iteration of the boozy six-pack — rocked by Olivia Culpo this Summer — is a transparent tote adorned with glitter, designed to be a show-stopping accessory, as well as perfectly carry six mini bottles of Ruffino Prosecco. You can even add ice to keep your bottles chilled or decorate with a bow to create an adorable holiday hostess gift.

The Ruffino Prosecco Holiday Six-Pack is available for pre-order now at ReserveBar.com for $100–6 x Ruffino Prosecco mini bottles (187ml) included!

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Crisp and inviting, Barefoot Bubbly Prosecco blends juicy apples, sweet peaches pears to create a vibrant medley in every sip. Finished with hints of zesty lemon and smooth honeysuckle, our rich Bubbly Prosecco is the perfect pairing for fresh fruit, hors d’oeuvres, and spicy dishes.

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For the perfect Thanksgiving bubbly: Delicate aromas of green apple, bright citrus notes with a persistent bubble and balanced acidity. Domaine Ste. Michelle Brut is the perfect accompaniment for a wide array of foods. A perfect brunch companion, or serve with salty appetizers like fresh-popped popcorn, seasoned crackers or chips. A delicious pairing with sushi rolls or sashimi.

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On the nose, aromas of green apple are laced with hints of peach nectar. Flavors of crunchy pears, zesty citrus, and honey layer over a slight yeastiness and a fresh minerality. Enjoy this sparkling wine with fresh oysters topped with a classic mignonette sauce, sushi, warm brie, or a fresh mixed berry tart.

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A sparkling wine with a clean, pleasantly fruity bouquet, reminiscent of rennet apples and peach blossom. Its flavor is rounded and well-balanced. Perfect as an aperitif, Santa Margherita’s Prosecco DOCG is ideal with seafood or cheese appetizers. Its mellow versatility also brings flavorful sparkle to a small plate brunch or your favorite rich dessert.

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Cavit Prosecco is an extra dry sparkling wine with aromas of fresh, ripe peach, green apple with a slight hint of citrus and a clean refreshing finish. A Prosecco can bring an elegance to the Thanksgiving or other holiday festivities and can be enjoyed as an aperitif or with appetizers, seafood or a charcuterie platter. It also makes a delicious match with turkey and dressing. Made from 100% Glera grapes this Prosecco is not just for holidays or special occasions.

WHISKEY

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Featuring raisin-rich cognac and signature citrus notes married with creamy smoothness, the luscious liquid has traveled from bourbon and sherry casks to a selective finish in cognac casks. Bursting with sweet and fruity aromas, this latest expression is a new take on Scotch Whisky, encouraging consumers to rethink traditions within the single malt category, and bound to please the palates of even the newest Scotch drinker. You can go to https://www.theglenlivet.com/en-ca/label-maker and personalize the label on their 14 Year Old for free with the purchase of a bottle, making custom gift giving easier than ever this Thanksgiving and Holiday season.

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Redbreast is the most awarded, quintessential Irish Whiskey, a category that has skyrocketed in popularity in the U.S., making this a perfect gift to impress the whiskey aficionado on your list. Redbreast 12 boasts the flavor complexity and distinctive qualities of Pot Still whiskey. Made from a mash of malted & unmalted barley and then triple distilled in copper pot stills, Redbreast 12 boasts the flavor complexity and distinctive qualities of Pot Still Whiskey.

Matured in a combination of Bourbon seasoned American Oak barrels and Oloroso Sherry seasoned Spanish Oak butts, the distinctive Redbreast Sherry Style is a joy to behold in each and every bottle. The best way to enjoy a glass of Redbreast is with someone else so #PassItOn this holiday season.

When purchasing a bottle of Redbreast 12 Year Old for that special someone this holiday season, consumers will receive a code that is valid for free Waterford glassware engraving for all orders $50+. This holiday offering from Redbreast & Waterford is now available statewide in California, Massachusetts and New Jersey.

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Cascade Blonde American Whiskey has easily become an outdoor lover’s favorite daytime sipper, even in the fall and winter months. With it’s smooth-drinking profile and buoy-inspired bottle, Cascade Blonde is the perfect companion for any outdoor AND indoor activities, whether it be boating, fishing, bonfires and more.

Additionally, Cascade Blonde has teamed up with American Rivers, the leading river conservation organization in the nation, to help preserve America’s rivers and lakes. Together we host waterway cleanup events to support their mission to protect, restore and conserve nature’s greatest resource, because without clean water, great whiskey isn’t possible.

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Woodford Reserve Master Distiller Chris Morris, always seeking to innovate with new flavor ideas for whiskey, discovered a unique flavor technique: toast rye grain long enough and it begins to taste like chocolate. Thus was born his newest whiskey — Woodford Reserve Chocolate Malted Rye Bourbon. This limited-selection and one-time-only product is being released last month in the United States and globally as part of Woodford Reserve’s celebrated Master’s Collection.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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