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Gary Farrell Footnotes ... A Blog Preserving our past. Penning our future. Join us here for more to our story.

Published on Tuesday, November 24, 2015

Thanksgiving: A Wine Country Holiday

Our Best-Loved Recipes Shared



Thanksgiving is a holiday that perfectly embodies the “wine country lifestyle.” It’s all about spending quality time with family and friends, enjoying the bounties of the autumn harvest, and being grateful for all of life’s blessings. It is a favorite holiday among the Gary Farrell Winery team and we have compiled a few of our best-loved Thanksgiving recipes (with wine pairings, of course) to share with you:

Dungeness Crab: As November is the start of Dungeness crab season on the West Coast, my chef husband and I decided that every other year is “Seafood Thanksgiving” at our house. I love this simple recipe because it really showcases the crab’s rich, succulent sweetness. This dish pairs best with Gary Farrell 2013 Olivet Lane Vineyard Chardonnay because it’s buttery, yet not oaky, so it doesn’t overwhelm the delicate flavor of the crab and its excellent natural acidity matches the freshness of the meat.
- Emery Bodell, Tasting Room & Business Development Manager

Prime Rib: I love to make prime rib on Thanksgiving! It’s always a challenge to cook the interior to a perfect medium-rare temperature, with a deeply flavored, yet not over done “crust.” This dish would be a perfect pairing with Gary Farrell 2013 Grist Vineyard Zinfandel because of the interplay between the protein in the meat and the tannins in the wine.
- Craig “CK” Kimball, Facilities Technician

Mushroom Risotto: One of my favorite dishes to make in general is risotto and I especially love baked mushroom risotto for the holidays! It isn’t the classic dish that one typically thinks of for Thanksgiving, yet it pairs very well with the more traditional Thanksgiving fare. The Gary Farrell 2013 Rochioli Vineyard Pinot Noir pairs beautifully with this dish because the delicate, earthy and herbaceous flavors in the wine echo the rich, earthy flavor of the mushrooms.
- Kila Aldrich, Direct-to-Consumer & Wine Club Coordinator

Specialty Mushroom Sausage Stuffing for Turkey: I love MYCOPIA Specialty Mushrooms! This is a great recipe that can use a single variety or mix of MYCOPIA mushrooms. This dish pairs really nicely with Gary Farrell 2013 Martaella Vineyard Pinot Noir because the bright red fruit flavors of strawberry and pomegranate and herbaceous quality of the wine is complementary to the sage flavor of the sausage and the earthy flavor of the mushrooms. 
- Nancy Bailey, General Manager

Candied Yams: This is a great recipe for those who like sweet yams but still want to enjoy wine with dinner (because dry wine does not pair well with marshmallows, and yams should not be dessert ... hello pumpkin pie!). This recipe leaves great versatility for the wine pairing. The orange and lemon notes are great with Gary Farrell 2013 Rochioli Vineyard Chardonnay, and the cinnamon, ginger and earthiness from the yams complement the Gary Farrell 2013 Hallberg Vineyard – Dijon Clones Pinot Noir.
- Stephanie Friedman, Director, Consumer Sales & Marketing

Leftover Turkey and Cranberry Mayo Sandwich: One of the best parts about Thanksgiving is all of the delicious leftovers! One of my go-to classics is the leftover turkey sandwich with cranberry mayonnaise. We all know that no lunch is complete without a glass of wine, so naturally I pair this sandwich with Gary Farrell 2013 Bien Nacido Pinot Noir. This is a perfect pairing because the cranberry and baking spice flavors in the wine complement the cranberry mayo and the wine’s vibrant acidity cuts through the rich, meatiness of the turkey.
- Lianne McFadden, Tasting Room Lead

Wishing you and yours a wonderful and plentiful Thanksgiving! - The Gary Farrell Team
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