An East Texas Thanksgiving (a marriage of Sangiovese and down-home fixings)

jeremy parzen

Way back when, in the late 19th century, did the “Iron Baron” Bettino Ricasoli know that Sangiovese would make for such a great Thanksgiving wine?

thanksgiving

Uncle Tim’s brined and roasted turkey. Brining is the secret to keeping the breast and dark meat moist and flavorful when roasted. Aunt Ida Jean and Uncle Tim hosted all 31 of us!

jeremy parzen

Uncle Tim’s cornbread dressing, including chopped hard-boiled eggs.

thanksgiving

Aunt Gladys’s homemade biscuits.

thanksgiving

Aunt Ida Jean’s sweet potato pie (I was surprised at how well the Chianti Rufina paired with this dish).

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Mrs. B’s eight layer salad. (For those of ya’ll who don’t know what an eight layer salad is, have a look at this Wikipedia entry.)

thanksgiving

Tracie B’s green beans sautéed with onion and garlic and seasoned with nutmeg.

Thank you, Family B, for making me and Mama Judy part of your Thanksgiving celebration! :-)

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