As we approach Christmas, one of the dinner table dilemmas often facing families around this time of year is “What wine should we drink with the turkey?” After all it is not just the turkey you have to contend with; it’s the stuffing with its strong sage flavours, and the richness of the gravies. Then you have the challenge of finding something that will work with the sweet and sour flavours of cranberry in its various festive forms; these are no small feats to overcome.
Chefs and sommeliers consistently chose Provence rosé, a dry, elegant wine that pairs well with a range of foods. Here are a couple of Thanksgiving and Christmas pairing notes from distinguished food and wine professionals:
“Provence rosé is an elegant wine choice to be served with turkey and the accompaniments of a traditional American Thanksgiving meal. Its character and crispness make the wine well suited for the classic dishes served during this holiday dinner. — Chef Michel Roux (founder of The Waterside Inn and La Gavroche in England)
“An exceptional addition to any Thanksgiving dinner is Provençal rosé – simple, elegant, and classic. Its delicate red fruit aromas coupled with crisp and refreshing acidity help navigate it through the myriad of dishes found on any table over the holidays.” — Erik Johnson (head sommelier at the award-winning Bouchon Bistro and former cellar sommelier at The French Laundry, both located in California’s Napa Valley).
“When I celebrate Thanksgiving here in the U.S., I find Provence rosé is the perfect wine for my table. The light, refreshing taste of rosé pairs perfectly with the typically savory foods of Thanksgiving dinner. It’s a lighter alternative to red and more complex than a white.”
— Chef Patrice Olivon (former White House chef for President Clinton and executive chef at the French Embassy in Washington, DC).
We have even included a recipe that will make brussel sprouts taste good!
Brussels Sprouts with Pancetta & Mirabeau Rosé
1 Tbsp Grapeseed Oil
3 slices Pancetta – cut into small pieces
1 Red Onion – finely chopped
1 lb brussels sprouts – washed and cut in half
1/4 cup Mirabeau Rosé
1 Tbsp Sea Salt or more for taste
1/8 tsp Black Pepper freshly ground
1. Heat the grape seed oil in a non-stick pan and then add pancetta.
2. Fry until the pancetta gets crispy, about 5-10 minutes. (If you would like a few cripsy pieces for the granish then set aside a small amount aside.
3. Add onions and stir well into the pancetta and fry them together until the onions become translucent and soft.
4. Add brussels sprouts to the pan and stir well.
5. Add the Mirabeau Rosé and season with salt and pepper. Stir together.
6. Cover the pan, turn heat to low, and allow to braise slowly for 10-15 minutes, or until the brussels sprouts are softened.
7. Remove from heat and let cool a few minutes.
Recipe borrowed and adapted from the fine ladies at Wine Dine Daily.