Thanksgiving is right around the corner, and now is the time to start planning your menu and selecting wines to complement your feast. The big question – which wine or wines pair best with Thanksgiving Dinner.
To help answer to this question, Airfield Estates conducted a Thanksgiving Day Dress Rehearsal with our winemaker, owner, and cellar crew — pairing a wide range of our wines with turkey & all the trimmings (see video clip for footage). There are so many different tastes, textures and aromas that uniquely present themselves on Thanksgiving day, and we concluded that there was no one single wine that paired best.
The Lightning (a Rhone style white blend) paired wonderfully with the turkey, while the Mustang (a Rhone style red blend) was excellent with the wild mushroom stuffing, the Foot-Stomped Syrah Rosé paired great with the spinach, pear, & pecan salad, and the crispness of the Unoaked Chardonnay cut through the buttery sweet potato biscuits quite nicely. Overall, the cellar crew selected the Lightning as their top choice.
For your Thanksgiving dinner, we recommend that you do the same. Try selecting a handful of different wines to complement the various components of your meal. By doing this, it also helps cater to the various palates of your dinner guests.
• 8 Flat Iron Steaks
• Teriyaki Sauce
• 1 cup Ground Espresso Beans
• Salt
• Pepper
Pre-heat the barbecue. Rub steaks with espresso beans, salt, and pepper. Grill steak to desired temperature. Brush steak with teriyaki sauce on both sides, grill 1 minute on each side. Let rest 4-5 minutes before serving.
Pre-heat barbecue to high. Spray the tuna steaks with cooking spray and season w/ salt and pepper. Grill for 3 minutes on both sides & pull from grill, should be cooked medium to medium rare. Cut tuna in slices and sprinkle with sesame seeds. Serve with wasabi and soy sauce for dipping.
Pairs well with Airfield Estates Unoaked Chardonnay.
• 32 pieces of Asparagus (snapped & cleaned) • 1 Tbs. Thyme
• ½ cup Balsamic • Pinch of Salt
• 1 Tbs. Garlic Powder • Pinch of Pepper
• 1 tsp. Onion Powder
Combine all ingredients in a zip-lock bag, shake, and refrigerate for at least 3 hours. Place asparagus on a hot grill, and turn every 2 minutes for 8 minutes. Serve hot or at room temperature.
Pairs well with Airfield Estates Thunderbolt (a blend of Sauvignon Blanc & Semillon).
