This Thanksgiving, elevate your traditional favorites with contemporary flavors and expertly paired wines. We've crafted three stunning courses that honor classic dishes while bringing fresh excitement to your holiday table.

Starter: Butternut Squash and Sage Arancini

Paired with Altaneve Prosecco Rosé

These crispy Italian rice balls get a seasonal makeover with creamy butternut squash and fresh sage. The delicate bubbles and subtle berry notes of Altaneve Prosecco Rosé cut through the richness while complementing the squash's natural sweetness. Its bright acidity refreshes the palate, preparing you for the feast ahead.

Recipe:

• 2 cups arborio rice
• 4 cups chicken or vegetable stock
• 1 cup roasted butternut squash puree
• 1/2 cup grated Parmesan
• 2 tablespoons fresh sage, minced
• 2 eggs, beaten
• 2 cups seasoned breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Cook risotto by gradually adding warm stock to rice, stirring constantly until creamy and al dente, about 20 minutes.
2. Fold in squash puree and half the Parmesan while risotto is still hot. Season well.
3. Spread on a baking sheet and cool completely in the refrigerator, at least 2 hours.
4. Form cold risotto into golf ball-sized spheres. Make an indentation in each, fill with remaining Parmesan and sage, then seal.
5. Dip each ball in beaten egg, then coat thoroughly in breadcrumbs.
6. Heat oil to 350°F and fry in batches until golden brown, about 3-4 minutes.
7. Serve warm with sage leaves and optional marinara sauce.

Serves 8. Can be made ahead and reheated in a 375°F oven.

Main: Herb-Crusted Turkey with Pomegranate Glaze

Paired with Glenville Pinot Noir

This centerpiece combines traditional roast turkey with a bright pomegranate glaze and herb crust. The Glenville Pinot Noir's earthy undertones and red fruit notes perfectly complement the herbs while its moderate tannins balance the rich meat and sweet-tart glaze.

Recipe:

• 12-14 lb turkey, patted dry
• 1/2 cup herb butter (1/4 cup each fresh rosemary, thyme, sage)
• 2 cups pomegranate juice
• 1/4 cup honey
• 1 orange, zested and juiced
• Fresh herbs for stuffing cavity
• 2 onions, quartered
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• Salt and pepper
• 2 cups chicken stock

Instructions:

1. The day before, mix softened butter with finely chopped herbs, salt, and pepper.
2. Carefully separate turkey skin from meat and massage herb butter under skin, focusing on breast and thighs.
3. Salt cavity and stuff with aromatics: onion, herbs, orange quarters.
4. Place remaining vegetables in a roasting pan to create a natural rack.
5. For glaze, reduce pomegranate juice, honey, and orange juice/zest until syrupy, about 15 minutes.
6. Roast turkey at 325°F, basting every 45 minutes with stock. Cover with foil if browning too quickly.
7. In the final 30 minutes, brush with glaze every 10 minutes.
8. Turkey is done when the thigh reaches 165°F, about 15 minutes per pound.
9. Rest 30-40 minutes before carving. Strain pan juices for gravy.

Dessert: Brown Butter Pumpkin Bread Pudding

Paired with Royal Oporto LBV

This decadent twist on pumpkin pie features brown butter depth and brioche richness. The Royal Oporto LBV port's concentrated dark fruit flavors and hints of spice enhance the dessert's warm fall spices, while its sweetness matches the pudding's richness perfectly.

Recipe:

• 1 large loaf brioche, cubed (about 10 cups)
• 2 cups pumpkin puree
• 4 large eggs
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup brown butter (from about 3/4 cup butter)
• 1 cup dark brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Bourbon caramel sauce for serving (optional)

Instructions:

1. Toast brioche cubes in 350°F oven until lightly golden, about 10 minutes.
2. Make brown butter: cook butter until golden brown and nutty, strain, cool slightly.
3. Whisk together pumpkin, eggs, cream, milk, brown butter, sugar, spices, vanilla, and salt.
4. Fold in bread cubes, let soak for 30 minutes, stirring occasionally.
5. Transfer to a buttered 9x13 baking dish.
6. Cover with foil, bake at 350°F for 30 minutes.
7. Uncover, bake additional 15-20 minutes until center is set but still slightly jiggly.
8. Cool 20 minutes before serving.
9. Top with bourbon caramel sauce and whipped cream if desired.

Serves 10-12. Can be made ahead and rewarmed, covered, in a 300°F oven.

All recipes can be prepared up to one day ahead. Wine quantities needed: One bottle each wine per 6-8 guests.