Brussels sprouts recipe, Food and Wine Pairing, Red wine for Thanksgiving, Thanksgiving, White wine for Thanksgiving
Brussels sprouts, traditionally among the last of the seasonal produce to come to market in autumn, are a classic side dish with Thanksgiving turkey. This flavorful Brussels sprouts recipe, enhanced with pancetta and garlic, will delight your guests!
Brussels sprouts, depending on the preparation, can be a tricky pairing with wine. But there’s no need to worry if you go with either of these delicious suggestions:
A staff favorite red wine for Thanksgiving, Domaine Mas du Bouquet Vacqueyras [pronounced vah keh rahs] impresses with a room-filling bouquet of spices and black fruits. This beauty from the south of France is brimming over with flavors of roasted plum, mocha and lots of spices – ideal with the array of seasoned dishes on the traditional Thanksgiving table.
Are you looking for a versatile white wine for Thanksgiving? Let us suggest Summit Estates Gewürztraminer from Washington State. It’s a beautiful example of Gewürztraminer’s perfumed character, with classic aromas of floral, peach, apple blossom and ginger. Bright fruit flavors with a kiss of sweetness continue on the palate, concluding with a note of spice on the finish.
Pancetta Roasted Brussels Sprouts
Adapted from a recipe by Sean Eastwood, executive chef of La Valencia Hotel in La Jolla, Calif., courtesy of Wine Spectator.
• 4 cups fresh Brussels sprouts, trimmed, larger ones halved
• 2 tablespoons olive oil • 5 ounces pancetta, cut into 2-inch-long and ¼-inch-thick strips
• 4 garlic cloves, peeled and chopped
• Kosher salt and freshly ground black pepper
• 1 cup chicken stock
1. Bring a large pot of 4 quarts water and 1 tablespoon salt to a boil, and add the Brussels sprouts. Cook for 5 minutes, drain, and refresh in ice water. Drain, and set aside.
2. Heat the oil in a large heavy sauté pan over medium-high heat. Add the pancetta, and sauté until it begins to turn crisp, 3 to 4 minutes. Add the garlic, and sauté, stirring, until pale gold in color, about 2 minutes.
3. Add the Brussels sprouts, raise the heat to high, and cook until heated through and beginning to brown, about 5 minutes. Season with salt and pepper. Add the stock, and simmer until it reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve immediately.
Serves 8 to 10.