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.