Now it's time to pair these holiday comestibles with some booze...I mean, sophisticated libations.
For assistance in this matter, I turned to my two favorite Houston winemakers, Ryan Levy and Ian Eastveld, sommeliers and owners of The Nice Winery. I should also mention they are also both Cordon Bleu-trained Chefs. #overachievers
Ryan Levy (left) and Ian Eastveld (right)
First, buy a whole bottle of Notorious Chardonnay. It pairs well not only with your Sopa de Calabaza and Mole Cornbread but also the Truffle Macaroni and Cheese.
Then, go to the red side for your Brussels Sprouts and Cauliflower Au Gratin with a Notorious Pinot Noir.
(Btw, I'm sensing a theme here and it ain't have nothing to do with rap. For the complete experience, sample the aforementioned Notorious wines while watching the eponymous film.)
Your turkey and Andouille Sausage Stuffing need to be washed down with something different. No, not hot apple cider (save that for the kids) but rather a Nice Malbec Reserve.
By now you may be three sheets to the wind and therefore ready to hit the sheets in a tryptophan-induced slumber. Take a nap while more industrious members of your clan take a walk and regroup for a slice of Whiskey Pecan Pie--and a glace of Nectar PX Gonzales Byass Pedro Jimenez.