We will be sending out another wine club shipment this September. In celebration of Thanksgiving weekend coming up, we decided to send out wines that would pair nicely with everyone's favourite fall feast. If you're not a wine club member, it's never too late to order online. These wines are also all available for purchase at the winery or individually through our online shop. Continue reading for some easy Thanksgiving recipes, wine suggestions and tasting notes. CLICK HERE TO ORDER A WINE CLUB. The Grange Club ($225) and the Collector's Club ($550) come with 4 shipments and so many perks.
2012 Select Chardonnay
Because of a more simple (not to be confused with simplistic) approach to winemaking, we consider this to be the purest embodiment of Chardonnay, really making its terroir shine. This is a lively style chardonnay with aromas of citrus, especially lemon, yellow apple, melon and a crisp-mineral finish.
Pair With: Rosemary roast turkey with mashed potatoes and baked root vegetables
Our unoaked Chardonnay has plenty of acidity to help cut through the richness of turkey and mashed potatoes. It has fresh citrus flavours and light body, making it an excellent contrast to the substantial, savoury foods we like to enjoy on Thanksgiving.
2011 Select Gamay
A more structured version of our estate Gamay. Easy drinking, versatile style with notes of mixed berries, and plum with spice and herbs. Aged 24 months in seasoned French oak to soften the acidity and add complexity. Barrel selection gave us a gamay that had lots of intensity and excellent balance.
Pair With: Roast turkey with herbed stuffing and cranberry sauce
One fantastic aspect of our Gamay is it's lighter in body and can be enjoyed with poultry. The subtle baking spice notes of Gamay surround fruit aromas of cherry and cranberry, which tend to work well with the traditional flavours of Thanksgiving - stuffing and cranberry sauce.
Perfect Roast Turkey Recipe
Total Time: 50 mins, plus overnight dry brining time, 3 hrs roasting time, and 30 mins resting time Active Time: 40 mins
Makes: 6 to 8 servings
- 1 (12- to 15-pound) natural turkey
- Vegetable oil
- Freshly ground black pepper
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 lemon
- 1/2 onion, quartered
- 1 celery stick, cut into 3 pieces
- The night before you roast the turkey, remove the contents from the cavity. Discard the giblets (heart, liver, and gizzard) and reserve the neck. Rub the turkey all over with several generous pinches of salt, including a few under the skin covering the breast. Place the turkey in a dish or on a baking sheet, cover with plastic wrap, and refrigerate until the next day.
- Heat the oven to 350°F and place a rack in the lower third.
- Pat the turkey dry inside and out with paper towels and tuck the wing tips back and underneath. Rub a generous amount of vegetable oil inside the cavity and all over the outside. Season well with salt and pepper, including inside the cavity and under the skin.
- Break the butter into little chunks and place them under the skin covering the breast. Put the lemon, onion, and celery inside the cavity.
- Place the turkey, breast down, on a roasting rack set in a roasting pan and put the reserved neck in the bottom of the pan. Roast for 45 minutes, basting the turkey every 20 minutes once the pan juices accumulate.
- After 45 minutes, flip the turkey onto its back and continue to baste and roast for about 2 to 2 1/2 hours.
- When a meat thermometer inserted into the inner thigh registers 170°F and the juices run clear, remove the turkey from the oven and let it rest 20 to 30 minutes before carving. (If you’re planning on making your own gravy, be sure to reserve the neck in the bottom of the roasting pan and the vegetables from inside the bird’s cavity.)
2013 Sparkling Riesling
"Super! Refreshing acidity, bright personality, lots of fresh fruit flavour of apple (and apple pie), soft mousse and approachable minerality. Versatile food partner..." Vintages
Pair With: A cheese plate or homemade apple pie
A delicious, versatile food wine makes an excellent aperitif or dessert wine. The carbonation and acidity in the wine make it a perfect palate cleanser when multiple appetizers are being served. If you have a sweet tooth, you might want to save this wine until the end and serve it with apple pie!
Easy Apple and Pear Crisp
Total Time: 1 hr 40 mins Makes: 8 servings
- 1 medium Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
- 1 medium Gala apple, peeled, cored, and sliced 1/4 inch thick
- 2 medium Bosc pears, peeled, cored, and sliced 1/4 inch thick
- 2 to 3 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 cup packed light brown sugar
- 1/2 cup uncooked rolled oats
- 1/3 cup all-purpose flour
- 4 tablespoons cold unsalted butter(1/2 stick), cut into small pieces, plus more for coating the dish
- Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
- Combine the apples, pears, granulated sugar, cinnamon, and 1/4 teaspoon of the salt in a large bowl and toss to coat the fruit. Place the mixture in the prepared baking dish and set aside.
- Using the same bowl as for mixing the fruit, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
- Sprinkle the topping evenly over the apples and pears and bake until the streusel is crispy and the fruit is tender, about 50 to 60 minutes. Let cool on a rack for at least 30 minutes before serving.