Thanksgiving is a special occasion, which we start by raising our glasses of Champagne, and going around the table and saying what we are thankful for.
Starting off the meal with the foie gras, we continued with champagne, but a nice chilled Sauternes would be most appropriate here.
Then onto the main course dishes, which are served all at once, to get that wonderful fusion of flavors of the roasted stuffed Turkey, the gratin aux cèpes, the mini Jack O’Lanterns, and the cranberry sauce, my hosts served a wonderful Pessac-Leognan, 2015, Domaine de la Solitude.
Vignes et Mets 