‘Tis the season of feasts, and while we’re always excited to pair Olema wines with traditional holiday fare, this year we’re diving deep into the iconic sweet to end your Thanksgiving dinner: pies! Here’s our breakdown on the best Olema wine pairings for the flaky-crusted quintessential holiday dessert.
Olema Brut + Chess Pie
Why it works: The creaminess of this classic custardy pie is the perfect contrast to the dazzling, energetic bubbles in the Olema Sparkling Brut.
Why it works: The classic Southern pie’s richness and savoriness calls for the vibrant acidity and zesty notes of the Sauvignon Blanc. Meanwhile, the pie’s nuttiness draws out the riper tropical notes in the Sauvignon Blanc.
Why it works: Rich and creamy with just the right amount of acidity and structure – these are the building blocks of a delicious glass of Chardonnay AND a slice of nostalgia in the form of apple pie.
Why it works: Blackberry, blueberry, mullberry… imagine those classic Cabernet fruit flavors, bubbling under a golden brown pie crust, and it’s no surprise why a bold glass of Olema Cabernet Sauvignon is a match made in heaven with a slice of berry pie.
Why it Works: Pinot Noir is one of the most complex grape varieties, with layers of spice and savoriness that complements pecans – especially perfectly-caramelized pecans sizzling atop .
You know when you have a liiiittle bit of wine left – not enough for a whole glass, but too much to leave? Meet our go-to recipe that features the Olema Cabernet Sauvignon.
In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the rice and cook, stirring, for 1 minute.
Add the wine and cook, stirring until the wine is absorbed.
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper to taste.
Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley.
Serve immediately — with a glass of Olema Cabernet Sauvignon to pair, of course!
The Wine: Olema Cabernet Sauvignon
Use code RISOTTO to receive shipping included on your order!
The 2021 Olema Cabernet Sauvignon opens with aromas of black cherry, plum and hints of cedar box. Full-bodied and balanced, this wine shows flavors of wild berries, licorice, and black olive on the palate. Silky tannins are matched with a rich fruit core throughout the long finish.
