Thanksgiving is a great opportunity to pair classic dishes with your favorite Fenestra wines. Experts agree that there are many exceptions to the old rule of white meat with white wine and red meat with red wine. So, even with turkey as the main course, the options for pairings are limitless. One of Fenestra’s Hospitality Staff, Andy Bartling, suggests pairing fried turkey with Fenestra’s 2008 Estate Mourvedre. Consider his favorite holiday menu:
- Brined turkey, patted dry and vigorously rubbed inside and out with salt and black pepper, fried to a deep, golden brown crispy skin.
- Country style lumpy mashed potatoes (skins left on) with peppered turkey gravy. Brussels sprouts halved and seasoned with olive oil, salt, and pepper then oven roasted to a crunchy, chewy, caramelized goodness.
- Curry and cayenne pepper cranberries. Pair with Fenestra’s 2008 Estate Mourvedre with its pepper and spice, and you will have an exceptional meal!