Category: Food

The Weekly Dish 21/11/25

News from the local food scene

• Keep on brewing: Granite State craft breweries are among those across the country observing the third annual Small Brewery Sunday on Sunday, Nov. 28. The day was created by the Brewers Association as a way to encourage beer lovers to celebrate and support locally owned breweries, brewpubs and taprooms, according to a press release. The Association is inviting breweries everywhere, including those in New Hampshire, to share their Small Brewery Sunday experiences on their social media channels using the hashtags #SmallBrewerySunday and #SeekTheSeal. The industry as a whole is still working to recover from a 9 percent overall drop in craft beer sales in 2020, according to the release. The New Hampshire Brewers Association is also continuing its New Hampshire Pint Days fundraiser through Wednesday, Dec. 1, featuring limited-edition collectible 16-ounce pint glasses that are available for sale at more than 30 participating breweries statewide. Visit smallbrewerysunday.com.

• Bringing on the blueberries: Berrybogg Farm in Strafford will soon be selling a new blueberry cookbook, along with a 2022 calendar and other items like apparel and accessories, in commemoration of its 45th anniversary. According to its website, the online store will reopen on Friday, Nov. 26, with each of these items available for sale. The cookbook is expected to feature dozens of blueberry-based recipes, from simple jams and syrups to baked goods and desserts. Berrybogg Farm spans about 7 acres, growing nine varieties of blueberries over a period of roughly six weeks from mid- to late July into August. Visit berryboggfarm.com.

• Sweet deal: Loon Chocolate, a small-batch producer of handcrafted bean-to-bar chocolate based in Manchester, is moving its operations into The Factory on Willow (252 Willow St.), where it will expand its manufacturing space and add a retail space for its products. Construction on the product began earlier this month. According to Loon Chocolate owner and founder Scott Watson, he hopes to move into the space just after Christmas and have it open to the public around Jan. 29. Loon Chocolate features several types of flavored chocolate bars and has since diversified its product line into other offerings like hot cocoa bombs, cacao nibs, and a chocolate-infused elixir kit for spirits. Visit loonchocolate.com or follow them on Facebook and Instagram @loonchocolate for updates.

• Give thanks with beer: Join Northwoods Brewing Co. and its sister restaurant, Johnson’s Seafood & Steak (1334 1st New Hampshire Turnpike, Northwood) for a Northwoods Friendsgiving on Friday, Nov. 26, beginning at noon. The event will feature a variety of dark and seasonal brews from more than a dozen guest breweries on tap, including Great North Aleworks, To Share Brewing Co., Twin Barns Brewing Co. and Lithermans Limited, as well as live music from 5 to 7 p.m. with Cecil Abels and Rachel McCartney. Visit northwoodsbrewingcompany.com.

Too much hops

Sometimes you need anything but IPA

There are so many incredible craft-brewed IPAs and pale ales these days that it seems they are everywhere you turn. In fact, sometimes, it feels like hops are just slapping you in the face every moment of the day. If you go out to a restaurant for dinner, you might as well just ask for the “IPA list” instead of the beer list. It’s all IPAs anyway.

That’s all well and good because IPAs are delicious and they are packed full of fresh, hoppy exciting flavors — and let’s be honest, they haven’t taken a break from driving the bus for the craft beer movement since it started, I don’t know, 15 years ago.

Sometimes, though, and I feel at least somewhat confident I don’t just speak for myself, enough is enough. Sometimes you want anything but an IPA. Give me a stout or a Pilsner or a sour or a Bud Light or even one of those Cranberry Lambics from the Sam Adams holiday mixed pack that’s probably still in your fridge from 2006.

I was rummaging through my parents’ fridge recently and spotted a Mike’s Hard Raspberry Lemonade that I absolutely know has been there for more than a decade, so don’t just discard the notion that there might be a Cranberry Lambic lurking somewhere in your home.

It can be so rejuvenating for your palate to walk away from the hops for a bit and just appreciate that there’s a lot more great beer out there than just IPAs and pale ales.

Depending on my mood, when it hits me that my mouth needs a hop break, I tend to turn to what I call basic styles: Pilsners, stouts and amber ales. I’m not typically turning away from IPAs to turn toward some crazy sour that’s brewed with elderberry, jalapenos and peanut butter.

When I say basic, I don’t mean beers that are in any way lesser. I just mean brews that are more what I think of as traditional beers. Here are three basic brews that speak to me and I think will speak to you when your taste buds want to step away from IPAs.

Love Me For A Long Time by Throwback Brewery (North Hampton)

This Bohemian Pilsner is the epitome of crisp and clean. It’s a beer. It’s light, refreshing and flavorful. Pilsners get a bad rap sometimes and, when it gets right down to it, I just don’t understand it. They’re easy to drink, they taste great and they pair with basically any food and any situation. If your vision of pilsners starts and ends with Coors and Budweiser, it’s well worth exploring the array of craft brewers pumping out Pilsners these days.

Nations ESB by Millyard Brewery (Nashua)

I love the ESB or extra special bitter style, though it’s almost funny to think of this style as bitter compared to the pronounced bitterness you find in today’s brews. I haven’t had this particular brew, though I will, but I typically equate the style with a rich amber pour and a nice malty mouthful in a very, very easy to drink package. At 4.1 percent ABV, this is a beer and a style that begs for another.

Working Man’s Porter by Henniker Brewing Co. (Henniker)

This is a hearty brew but don’t be fooled; this is exceptionally easy to drink at 5.2 percent ABV. This English-style dark ale lends big malt flavors and a little complexity. This is just a terrific all-around porter. This is a great beer to grab when you want something smoother and richer.

What’s in My Fridge

Oktoberfestbier by Spaten-Franziskaner-Bräu (München, Germany)
Actually brewed in Germany, this true Oktoberfest brew is about as authentic as it gets when it comes to the Marzen style. The classic brew features a rich amber pour, mild bitterness, a bready malt and a medium body. This is flavorful, easy to drink and makes you feel like you’re in Germany for Oktoberfest. Cheers!

Featured photo: Love Me For A Long Time Bohemian Pilsener by Throwback Brewery. Courtesy photo.

Pecan biscotti with a bourbon kick

It’s a week before Thanksgiving, and you may be up to your eyeballs with menu planning, grocery shopping and kitchen scheduling. Thus, you may wonder why on Earth you need a biscotti recipe this week. The answer is easy: They’re delicious and versatile.

If you have time to bake these before Thanksgiving they can serve many roles: a part of the dessert table, a breakfast offering for houseguests, a gift for the host. If you don’t have time to bake them now, save the recipe to use either as (1) a treat for yourself or (2) a homemade holiday gift that ships and stores well.

There are a couple notes for this recipe. First, it obviously contains alcohol. Some of the bourbon is used in the glaze, which means the alcohol doesn’t bake off. This might be considered an adults-only treat. Second, you want to use a bourbon that you would drink straight up or on the rocks. As it’s used in the biscotti and the glaze, its flavor will be prominent.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Pecan biscotti with a bourbon kick
Makes 30

1/3 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
4 Tablespoons bourbon, divided
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped pecans
1½ cups powdered sugar
1½ Tablespoons bourbon
Skim milk

Preheat oven to 350 degrees.
Beat butter and sugar in the bowl of a stand mixer on speed 2.
Add eggs one at a time, beating until fully combined.
Add vanilla and 3 tablespoons bourbon, mixing for 1 minute.
In a separate bowl combine flour, baking powder and salt.
Add flour mixture to wet ingredients and blend.
Stir pecans into dough.
Divide dough in half.
Shape each half into a 10″ x 3″ rectangle, using floured hands.
Set loaves 2 inches apart on a parchment paper-lined baking sheet.
Bake for 30 minutes or until the dough is set.
Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on the baking sheet.
Then, using a chef’s knife, cut the loaves into diagonal slices, 1/2 inch thick.
Place the slices on the baking sheet with the cut sides down; brush with 1 tablespoon bourbon.
Bake for 8 to 9 minutes.
Turn slices over and bake for 8 to 9 minutes more.
Remove biscotti from the oven and allow to cool completely on a cooling rack.
Combine powdered sugar and 1 1/2 tablespoons bourbon; stir well.
Add milk 1 teaspoon at a time until desired consistency is reached.
Using a spoon, coat the top side of each biscotti with glaze.
Allow glaze to harden; then eat or store in a sealed container.

Photo: Pecan biscotti with a bourbon kick. Photo courtesy of Michele Pesula Kuegler.

In the kitchen with Phil Mastroianni

Phil Mastroianni is the co-owner and founder of Fabrizia Spirits (fabriziaspirits.com), a Salem-based producer of all-natural limoncello that he launched in 2008 with his younger brother, Nick. Fabrizia Spirits has become a leading purveyor of limoncello in the United States and has since expanded its product line to include a variety of ready-to-drink cocktails, like its Italian margarita and Italian-style lemonade; multiple flavors of vodka sodas, like Sicilian lemon, blood orange and raspberry; and liqueurs, the newest of which is the Crema di Pistacchio. In November 2020 the Mastroiannis launched the Fabrizia Lemon Baking Co. (fabrizialemonbakingcompany.com, and on Facebook and Instagram @fabrizialemonbakingco), which now offers its own line of limoncello-infused baked goods including cookies, whoopie pies, biscotti, blondies, loaves and white chocolate-dipped truffles. Each item is baked fresh on site at Fabrizia’s Salem headquarters. Orders can be placed online and can be shipped anywhere in the country within three business days.

What is your must-have kitchen item?

The mixer at our bakery is hands down the No. 1 important tool, besides the oven, obviously.

What would you have for your last meal?

Spaghetti and meatballs with a fresh tomato sauce, made by my mother.

What is your favorite local restaurant?

The Copper Door. I love their service, and the quality of their food is amazing. Everything that they make is delicious. … I used to go to the one in Bedford a lot, but the Salem one that opened is right down the street from our facility, so it’s very convenient.

What celebrity would you like to see trying one of your baked products?

Giada De Laurentiis. If I had a wishlist of people, she would be on it. … I would send her our cookies and our limoncello loaf and I would love to get her thoughts on them.

What is your favorite baked product that you offer?

A warm limoncello cookie coming right out of the oven is still hands down my favorite item. … It’s also my kryptonite. … I had to cut myself off of them. I would find myself eating a cookie at 11 o’clock in the morning and then I wouldn’t eat lunch and I’d be hungry by the afternoon.

What is the biggest food trend in New Hampshire right now?

If I could foray a bit into the spirits world, I would definitely say the proliferation of the spritz. … I think you’re starting to see all kinds of restaurants start to offer them. Aperol kind of started it, but it’s bloomed into others as well.

What is your favorite thing to cook at home?

I like to make pizzas as often as my wife will let me, because it always makes a mess. I have a nearly three-year-old mother dough I’ve kept alive that I love to do homemade pizzas with.

Fabrizia limoncello scallops
From the kitchen of Phil Mastroianni of Fabrizia Spirits in Salem

1 Tablespoon olive oil
1 clove garlic, minced
1 teaspoon lemon zest
1 teaspoon salt
1 pound scallops
½ cup Fabrizia limoncello
2 teaspoons unsalted butter
1 Tablespoon heavy cream

In a pan over medium-high heat, add the oil, garlic, lemon zest and salt and cook for less than a minute, stirring throughout. Add the scallops, cooking for about three to four minutes and flipping about halfway through. Remove the scallops from the pan and set aside. Carefully wipe out the pan and return to the stovetop. Add the limoncello and cook over medium-high heat until it is reduced by half. Remove from heat and whisk in the butter and cream. Pour over the previously cooked scallops.

Featured photo: Phil Mastroianni. Courtesy photo.

The Weekly Dish 21/11/18

News from the local food scene

• Dine in for Thanksgiving…: Thanksgiving is almost here (Thursday, Nov. 25) and several Granite State eateries are once again taking reservations for special holiday meals. Here’s a snapshot of a few local restaurants open for business on Thanksgiving Day:

Alan’s of Boscawen (133 N. Main St., Boscawen) will host a traditional Thanksgiving dinner with all the fixings, with seatings from noon to 6 p.m., as well as a grand Thanksgiving buffet. Visit alansofboscawen.com or call 753-6631.

Bedford Village Inn (2 Olde Bedford Way, Bedford) will serve a multi-course menu for Thanksgiving in its dining room from noon to 6 p.m. The lobby bar will also be open for breakfast from 8 to 10:30 a.m. and for dinner from 4 to 9 p.m. Visit bedfordvillageinn.com or call 472-2001.

Belmont Hall (718 Grove St. in Manchester; 625-8540, belmonthall.net) is taking reservations for breakfast (opening at 6:30 a.m.), lunch (beginning at 11:30 a.m.) and a Thanksgiving dinner buffet (seating starts at noon). The buffet costs are $18.99 for adults, $15.99 for children 8 and under (plus tax and tip).

The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry) is taking reservations between noon and 3 p.m. on Thanksgiving Day, with a variety of entree options to choose from. Visit coachstopnh.com or call 437-2022.

Derryfield Restaurant (625 Mammoth Road, Manchester) is serving a Thanksgiving dinner with seatings at 11 a.m., noon, 1:15 p.m., 2:15 p.m., 3:30 p.m. and 4:30 p.m. Individual or family-sized meals will be served. Visit thederryfield.com or call 623-2880.

Gauchos Churrascaria (62 Lowell St. in Manchester; 669-9460, gauchosbraziliansteakhouse.com) is taking reservations for an all-you-can-eat meat (including turkey) and seafood dinner from 11 a.m. to 3 p.m. The cost is $44.99 for adults, $19.99 for kids 6 to 10 (children 5 and under eat free), which includes the meal, dessert, coffee, tea and soft drinks.

Granite Restaurant & Bar (96 Pleasant St., Concord) will serve a special menu for Thanksgiving with seatings from 11 a.m. to 5 p.m. Visit graniterestaurant.com/menus/thanksgiving or call 227-9005.

The Homestead Restaurant & Tavern (641 Daniel Webster Hwy. in Merrimack, 429-2022; 1567 Summer St. in Bristol, 744-2022, homesteadnh.com) will have a dinner menu with seven entree offerings (priced at $32 or $35) that all include sides and homemade pie. A children’s menu (for 12 and under) features entree offers priced at $15 for the meal.

Mile Away Restaurant (52 Federal Hill Road, Milford) is taking reservations for Thanksgiving, featuring special meals with your choice of an appetizer, an entree, a salad and a dessert. Visit mileawayrestaurantnh.com or call 673-3904.

• …Or order out for your holiday: If you’d rather stay in this Thanksgiving, here’s a short list of local bakeries and restaurants accepting takeout orders of their own:

At Angela’s Pasta & Cheese (815 Chestnut St. in Manchester; angelaspastaandcheese.com, 625-9544), the deadline to order is Saturday, Nov. 20. The offerings, available on the website, include 9-inch pies (including Midnight Pumpkin Pie and maple bourbon pecan pie), cakes, sweet breads and baked goods and gluten-free pies as well as dinner elements such as pork pie; gravy, stuffing and other traditional Thanksgiving sides, breads and special pumpkin items, such as a pumpkin cannoli dip platter.

The farm store at Apple Hill Farm (580 Mountain St. in Concord; applehillfarmnh.com, 224-8862) is open daily (8:30 a.m. to 5:30 p.m.) through Wednesday, Nov. 24, with apples, winter squash and potatoes as well as pies and baked goods.

The Bakeshop on Kelley Street (171 Kelley St. in Manchester; thebakeshoponkelleystreet.com, 624-3500) will make smaller 5-inch pies and half-pies as well as 9-inch pies in a variety of flavors like pumpkin streusel, peanut butter mousse, dulce de leche, as well as a pumpkin roll cake, pumpkin whoopie pies, holiday cakes, rolls and more (find their holiday menu on their Facebook page). Deadline to order pies is Friday, Nov. 19, for a Wednesday, Nov. 24, pickup, 7 a.m. to noon.

Buckley’s Bakery & Cafe (436 Daniel Webster Hwy., Merrimack, 262-5929; 9 Market Place, Hollis, 465-5522; buckleysbakerycafe.com) is taking orders for pies, cakes, loaves, rolls and pastry trays. Order by Nov. 20.

Concord Food Co-op (24 S. Main St., Concord, 225-6840, concordfoodcoop.coop) is taking orders for fully cooked Thanksgiving meals with all the fixings (serves 8 to 10 people), as well as fresh homemade pies. Order by Nov. 19 at noon.

Place your orders for pie and more in at Crosby Bakery (51 E. Pearl St. in Nashua; crosbybakerynh.com, 882-1851) by Saturday, Nov. 20. Offerings include pies such as apple, blueberry, banana cream, pecan, mince and pumpkin as well as savory pies, cakes, dinner rolls and breads and cookies and dessert platters.

The Crust & Crumb Baking Co. (126 N. Main St. in Concord; thecrustandcrumb.com, 219-0763) is accepting orders through Friday, Nov. 19, for rolls, pies (including Midnight Pumpkin Pie and a maple cream pie with graham crust) and savory items such as quiche and tourtiere.

The Flying Goose Brew Pub & Grille (40 Andover Road in New London; flyinggoose.com, 526-6899) is offering a Thanksgiving feast, serving four to six people, for $100 and featuring roast turkey, a Waldorf salad, green beans, whipped potatoes and stuffing. Add on a pie for $20. Order by Sunday, Nov. 21.

Giorgio’s (524 Nashua St. in Milford, 673-3939; 707 Milford Road in Merrimack, 883-7333; 270 Granite St. in Manchester, 232-3323; giorgios.com) is offering a Thanksgiving meal for $27.99 per person (featuring turkey, mashed potatoes, stuffing, gravy, a slice of pumpkin pie and more) as well as an option for additional sides and desserts. Order by Sunday, Nov. 21, for pickup Wednesday, Nov. 24.

Hart’s Turkey Farm Restaurant (233 Daniel Webster Hwy. in Meredith; 279-6212, hartsturkeyfarm.com) won’t be open for dine-in on Thanksgiving but it will be open for curbside pickup of hot and ready to eat whole roasted turkey family meals or individual turkey dinners on Thursday, Nov. 25, from 10 a.m. to 4 p.m. The family meals (which are also available for pickup Monday through Wednesday) come with a whole turkey of varying sizes plus sides and a pie; individual meals are also available in small, regular and jumbo based on the serving of turkey. The Grab & Go lobby store will also be open.

Just Like Mom’s Pastries (353 Riverdale Road, Weare, 529-6667, justlikemomspastries.com) is taking orders for pies and cakes in a variety of flavors, plus breakfast loaves, dinner rolls and some gluten-sensitive pie flavors. Order by Nov. 20.

Mr. Mac’s (497 Hooksett Road in Manchester; mr-macs.com, 606-1760) offers party platters of mac and cheese in a variety of flavors (such as pulled pork mac, lobstah mac and garden veggie mac). Order by Tuesday, Nov. 23, for Wednesday, Nov. 24, pickup.

Pinard Street Bakery (1 Pinard St. in Goffstown, inside Charlie’s; 606-1835) offers 9-inch pies for pre-order in flavors including pork pie, pumpkin, Maine blueberry, chocolate crème, apple and pecan), according to a post on Charlie’s Facebook page.

Presto Craft Kitchen (168 Amory St. in Manchester; 606-1252, prestocraftkitchen.com) is taking orders through Friday, Nov. 19, for take-and-bake sides (such as stuffing, green beans, gravy and spiced sweet potato with charred pineapple), an all-the-trimmings package, desserts (including a cannoli platter) and pies (like peach razz, cannoli cream and cookies and cream).

Red Beard’s Kitchen (red-beards-kitchen.square.site) is a new Manchester-based company offering Thanksgiving meals to go, in addition to a la carte sides and dessert pies prepared by students at Manchester School of Technology. Order by Nov. 19.

The Red Blazer Restaurant and Pub (72 Manchester St. in Concord; 224-4101, theredblazer.com) will offer rolls and whipped butter, cakes, pies and dessert platters for order by Saturday, Nov. 20.

Tuscan Market (9 Via Toscana, Salem, 912-5467, tuscanbrands.com) is taking orders for a variety of items for Thanksgiving, including turkey dinners and a la carte entrees, sides, breads, soups and desserts. Pickups begin on Nov. 24 with at least a two-day order notice.

• Chocolatesgiving: Granite State Candy Shoppe (13 Warren St. in Concord, 225-2591; 832 Elm St. in Manchester, granitestatecandyshoppe.com) has special Thanksgiving-themed chocolates including foil-wrapped fall leaves (in milk or dark chocolate), chocolate turkeys (of varying sizes and in milk, dark and white chocolate), fall chocolates and pumpkin pie almonds. Van Otis Chocolates (341 Elm St. in Manchester; 627-1611, vanotis.com) also has a variety of Thanksgiving offerings including decorated Swiss fudge, the Swiss Fudge Van Turkey, foil-wrapped chocolate leaves, chocolate turkeys (in milk, dark or white chocolate) and a chocolate cornucopia filled with nuts.

• Greek sweets and treats: Following the success of its gyro and baklava pop-up last month, St. Philip Greek Orthodox Church (500 W. Hollis St., Nashua) is planning a pastry pre-order event just ahead of the holiday season. Now through Wednesday, Nov. 24, pre-orders are available for a variety of homemade Greek pastries and desserts, including traditional baklava with honey syrup and chopped walnuts; kourambiethes (shortbread butter cookies covered in powdered sugar); koulourakia (hand-twisted butter cookies brushed with an egg glaze); and melomakarona (cinnamon spiced egg-shaped cookies soaked in honey syrup and topped with chopped walnuts). The church will also be accepting orders for variety packs and larger holiday-wrapped hostess platters for each pastry. Visit nashuagreekfestival.com or call the church office at 889-4000 to place your order. Pickups will be at the church on Friday, Dec. 17, from 5 to 8 p.m., or Saturday, Dec. 18, from 9 a.m. to 2 p.m.

• Party at Pipe Dream: Join Pipe Dream Brewing (49 Harvey Road, Londonderry) for a Fall Fest on Saturday, Nov. 20, throughout the day from noon to 10 p.m. Pipe Dream will be pouring some of its seasonal fall brews, including its Festbier lager release, and will also be offering bratwurst and sauerkraut specials in addition to its full food menu. Live music from the local reggae band Slack Tide will also be featured from 6:30 to 9:30 p.m. that evening. Visit pipedreambrewingnh.com/event.

• Auction and eats: Join St. Nicholas Greek Orthodox Church (1160 Bridge St., Manchester) for its annual auction and bake sale on Saturday, Nov. 20. The event will feature a Greek meatball dinner plate with orzo and green beans available for purchase, along with assorted Greek baked goods and pastries, between 10 a.m. and noon. The live auction will begin at noon. Call the church office at 625-6115 for more details.

• Seeing the light: LaBelle Winery is introducing the inaugural season of LaBelle Lights, a new festive outdoor light show that will be held at its Derry location (14 Route 111) beginning Nov. 18 and through Feb. 26, 2022. According to a press release, the light display will be changed periodically throughout its 18-week run, taking place on the facility’s golf course along a paved walking path. The display will include a 15-foot-tall selfie station made of wine barrels, designed and installed by LaBelle vineyard manager and professional woodworker Josh Boisvert. A number of themed events are also being planned in coordination with LaBelle Lights, including a “Crazy Christmas Hat Night” on Dec. 3 and an “Ugly Holiday Sweater Night” on Dec. 17. Hours of operation are from 4:30 to 9 p.m. on select days throughout the season. Tickets are $15. Visit labellewinery.com/lights to view the full calendar schedule.

Classic meal, new wines

What to drink with your turkey and pie

Thanksgiving is just two weeks away! It seems like yesterday we were looking for cool white wines and enjoying spritzers in the back yard. The days may be getting cooler and shorter but that shouldn’t dampen our spirits. The holiday season begins with Thanksgiving, a time to get together with family and friends to celebrate and give thanks for our health and bounty. In addition to high school football games, the day is focused on “the big meal,” which may last several hours. The food is hearty and certainly diverse, starting with appetizers, moving on to the main meal of roast turkey with multiple side dishes, ending in what may seem like a dozen different pies.

The Thanksgiving menu can be challenging when it comes to pairing the right wine to go with each course. A familiar response to this question is, “a white wine, of course.” That response covers a lot of territory! Many will pick a white sparkling wine, while others may opt for a light dry rosé. A chardonnay is often suggested, as the slight creaminess pairs well with roast turkey. Another option is a pinot noir. This red may have bright berry notes to it. It will not overpower the turkey while complementing the wide range of side dishes.

For this Thanksgiving I have selected a California chardonnay and two French wines, one from the Loire River valley, the other from the northern reaches of Beaujolais.

Our first wine, the 2016 Stuhlmuller Vineyards Estate Chardonnay (originally priced at $29.99, and reduced to $12.49 at the New Hampshire Liquor & Wine Outlets), is a perfect chardonnay to pair with the main course. Coming from the southwestern corner of the Alexander Valley, the vineyard of Roger and Carmen Stuhlmuller was planted in the 1970s with top-quality vines. The slight rise above the banks of the Russian River of gravel, clay and volcanic soils, along with cool nighttime temperatures, produces fruit that is rich with complex flavors and good acidity. With a color of golden straw and a nose of fresh pear and apple, it develops on the palate with notes of spicy pear and nectarine, along with some minerality from the soils and a touch of the oak from barrel aging. The finish is long and complex with a slight touch of acidity, perfect for pairing to the main course.

Our second wine, the 2017 Château de Fesles Chenin Sec (originally priced at $59.99, and reduced to $21.99 at the New Hampshire Liquor & Wine Outlets), comes from the Anjou region of the Loire River Valley of France. This wine is a slight departure from the usual recommendations for the Thanksgiving feast. The color is straw that somehow has a sparkle even though it is a still wine. It has a floral nose of citric blossoms that transform to the palate with dried fruit, honey and toasted bread. This is a wine that can pair with appetizers of cheese or smoked salmon or the creaminess of a New England Clam Chowder. While it’s hardly mainstream, if enough of us try it and ask for it, the State may stock more of this Anjou varietal.

Our third wine, the 2018 Domaine Laurent Gauthier Chiroubles Chatenay Vieilles Vignes (originally priced at $41.99, and reduced to $16.99 at the New Hampshire Liquor & Wine Outlets), comes from the northern edge of the Beaujolais region of France. This wine is produced from gamay noir grapes just as Beaujolais is, but coming from the northern edge of the region the wine benefits from the similar terroir, its soils and climate, as the rich red burgundies we all love. The color is a rich garnet, with purple tints. The nose is floral, with notes of dark cherry, along with some minerality generated by the soils of the region. The palate is light, but satisfying with plenty of fruit, with a long finish. This is a welcome alternative to a familiar pinot noir!

For this Thanksgiving, offer your family and friends some alternative wines, something new to explore. These wines are but a sampling of the many options to expand our experiences with wine and food.

Featured photo: Courtesy Photo.

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