#Winesday: Thanksgiving Mashups

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We’re quickly approaching every food and wine lover’s favorite time of year! Whatever dish you’re contributing this Thanksgiving, pairing your wine with the key element or ingredient is a no-fail way to ensure a cornucopia of delicious flavors. Try out some of these classic recipe components paired with a few Bright Cellars favorites!

PUMPKIN + PORTIA D'ORO PINOT GRIGIO

The acidity of a vibrant white, like this Pinot Grigio, helps cut through the richness and earthy sweetness of ingredients such as pumpkin or squash.

ROSEMARY + QUINTE ROYALE KING OF HEARTS CABERNET SAUVIGNON

Fresh rosemary flavors will be delightfully enhanced by the vegetal, herbaceous notes of a big, bold french Cabernet Sauvignon.

BLOOD ORANGES + FORTY WINKS WHITE BLEND

The floral aromas of orange blossom meld with ripe, citrus flavors in this pleasantly sweet blend, making it the perfect match for dishes featuring blood oranges.

MUSHROOMS + ACOPIO GARNACHA

This lush and spicy Spanish Garnacha compliments the earthy, umami flavors of wild mushrooms, especially when seasoned with fresh herbs and spices!

ROOT VEGETABLES + WHITE WILLOW CHARDONNAY

Chardonnay’s rich, creamy texture balanced by crisp fruit flavors pairs flawlessly with roasted root vegetables like yams, beets, parsnips and carrots.

CRANBERRY + OBSCURA ZINFANDEL

With its soft tannins and jammy, ripe red fruit flavors, Zinfandel is the ideal pairing for slightly tart cranberry sauce (homemade or straight from the can, we won’t judge).

Cheers and happy Thanksgiving, winos!

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