23 Nov 24th–Nov 30th, 2022 phoenixnewtimes.com phoenix new Times | cONTeNTs | feeDBacK | OPiNiON | NeWs | feaTuRe | NighT+Day | culTuRe | film | cafe | music | Perfect Pairings Drink local this Thanksgiving with Arizona wine pairings. BY GEORGANN YARA Y ou’ve checked everything off the extensive grocery list, prepared make-ahead dishes and placed them with Tetris-like precision in the fridge, and made sure there is enough clean silverware to get everyone from starters to desserts. After all of that, who has time to think about the wine, let alone what wines will pair with the food you’ve worked so hard to be Thanksgiving-worthy? But wine pairing doesn’t have to add to what can be a stressful day, or several. Especially when experts are here to help. Also, if you want to show your out-of-town visitors a taste of Arizona, there’s no better way to do so than through sharing a bottle of Arizona wine. Here are some of metro Phoenix’s top wine experts’ recommendations for what to pair with appetizers, entrees, and desserts for the Thanksgiving holidays. Appetizers Forget the basic chips and dip or pre- packaged cheese and cracker duos. Thanksgiving is all about a whirlwind of flavors and that starts with the opening act. Crafting thoughtful first bites is right in pastry chef Tracy Dempsey’s wheelhouse. Many of the treats below can be bought at her shop or easily made at home. As proprietors of Tracy Dempsey Originals and ODV Wines, Tracy and her husband Chuck Dempsey recommend palate- pleasing pairings that will kick things off with a delicious bang. Food: Parmesan Gougeres Wine: Dos Dos Cabezas WineWorks’ 1º Principrana A bottle of bubbles is always the best way to kick off a celebration so it’s no surprise this sparkler from Dos Cabezas WineWorks makes an early appearance. Although it’s made in the traditional method, the 1º Principrana makes use of nontraditional varietals of garnacha, riesling, and tempranillo, giving it a bit of a rebellious streak. Gougeres, little two-bite-sized cheesy puffs of heaven, are a perfect union of pastry dough and parmesan baked until delicately crisp and golden on the outside and soft and hollow on the inside. The result is a savory morsel made to pair with any dry, crisp, acid-driven sparkling wine. “The crisp refreshing acid, green, and citrus fruit notes make it a perfect pairing for these crispy cheese puffs, cleansing the palate with lingering notes of citrus, preparing you for the next bite,” Chuck says. This wine would make an excellent pairing for many varieties of savory and salty cheese starters as well as appetizers with a bit of crispness or crunch. Food: Pork and chicken pate Wine: Twisted Union Wine Co.’s Alternate Route Rosé Tracy’s riff on the classic French chicken or pork liver pate has a lot going on. This Twisted Union rosé blend is adventurous enough to go along for the ride. The pate is “spiked with pink and black pepper, allspice, apricots, pistachios, juniper berries, and fatty bits of lardon, which dance with the lively savoriness of this rosé of mourvèdre and malbec,” Tracy says. Her pate is excep- tional, but widely-available versions will also pair deliciously with this blend. Food: Bacon-wrapped dates with chèvre and ancho chile honey Wine: VinoStache Winery’s The Proper Orange Malvasia Bianca Bacon-wrapped, goat cheese-stuffed dates provide a lot of flavor mileage in a tiny package, with a These Parmesan gougeres from Tracy Dempsey Originals pair perfectly with a dry, crisp, acid-driven sparkling wine, such as the Dos Cabezas WineWorks, 1º Principrana. Tracy Dempsey Originals >> p 24
