Artisan Collection's Thanksgiving Wine Picks

It’s nearly impossible to pick one wine that will go with everything served during Thanksgiving. Well, there is one. We call it Champagne. But, besides the exquisite accompaniment of a little bubbly, it is not easy to pick “a” Thanksgiving Day wine as many feasts include an all day indulgence of appetizers followed by “the meal” and then dessert. Today we present you with our pairing for your turkey, followed by an easy dessert pairing.

So it’s “MEAL” time and you’re drinking…QUO Premium Grenache 2010 90 points, International Wine Cellar

Made with 100% Grenache grapes from hand-harvested 40+ year old vines, this wine is aged 8 months in French and American oak.

Why it works: The delicious dark berry and fruit aromas will stimulate your guests' appetites. In the mouth, QUO Premium is smooth and flavorful, with enough acidity and spiciness to complement rather than overwhelm your main dishes.   Plus, the beautiful white and gold label doubles as a centerpiece and conversation piece!

Tasting Notes: Glass-staining violet.  Ripe raspberry and boysenberry aromas are complemented by notes of white pepper and potpourri. Pliant and sweet, with very good depth and no rough edges to its juicy red and dark berry flavors. Shows an appealing jamminess on the finish, which clings with very good persistence and resonating spiciness. 90 points


Dessert Pairing:

There's always room for pumpkin pie, and you're washing it down with…Spatzi Riesling

 Spatzi comes from 100% estate Riesling grown in Pflaz, Germany. 

Why it works: This wine is well-structured with great balance and acidity. It is a semi-dry Riesling, making it “sweet enough.” The crispness and acidity provide a nice balance to a creamy, spicy pie.

Everyone wants more pie, so the best part, you get a 1 L bottle!


Recipe: Mini Pumpkin Pies


  • 1 package of Pillsbury pre-made frozen pie crusts (2 crusts)
  • 1 can pumpkin puree 15 oz.
  • 1 can sweetened condensed milk 14 oz.
  •  ½ tsp clove
  •  ½ tsp nutmeg
  •  1 tsp cinnamon 
  • 2 eggs

Makes 12 mini pies

*Inspired by Blog “Home Is Where The Boat Is”

1.    Pre-heat oven to 425 °F.

2.    Mix pumpkin, condensed milk, spices, and eggs together in a bowl.  Set aside.

3.    Cut piecrusts to fit cupcake pan (about 4 inch circles). Spray or grease cupcake tin before pressing crust into pan. Fill with pie mixture.

4.    You can use the crust scraps to decorate your pies with latticework or decorative leaves.

5.    Place uncooked pies in oven at 425 °F for 20 minutes. Turn the oven down to 350 °F at this time and bake an additional 20 minutes. Pies will rise slightly and settle.  Pies are done when a toothpick or knife can be inserted and come out clean.

6.    Important: Let the pies cool in the pan for 30 minutes before removing.