Three Delicious Vegetarian Food & Wine Pairings for your Thanksgiving table
Butternut squash soup – 2018 Falanghina, Azienda Agricola San Salvatore, Campania – The wine has refined aromas that reminiscent of pear, peach, and apple, followed by hints of smoky and savory notes which blend deliciously with the sweetness of the squash. It then finishes with bright acidity cleansing the palate.
Wild mushroom risotto – 2016 Barbaresco, Fratelli Serio & Battista Borgogna, – From the land of the famed white truffles and Porcini mushrooms, this earthy wine of 100% Nebbiolo shines when paired with a mushroom dish. The earthy flavors bring out the the bright fruit of this complex wine.
Brussels Sprouts salad with pomegranate seeds, shaved hard cheese (parmesan or manchego) - 2018 Ghost Block Sauvignon Blanc, Yountville – this is a classic crisp and bright California SB revealing intense citrus/grapefruit notes. It's the perfect wine to pair with with roasted vegetables and vinaigrettes.