Dinner Party Diaries – Volume 1 Issue 22
I don’t know if it’s quite fair to say that the point of Friendsgiving is to try a bunch of non-traditional dishes that would cause your family to revolt. That’s a bit too sweeping of a generalization with too many assumptions. What I will say is that Friendsgiving Menus are the perfect opportunity to try some fun, fancy, and / or fussy dishes that might not make the cut if you already have a laundry list of more traditional dishes to make.
That said, rather than sharing one of my more usual dinner parties, here are some suggestions for your own Friendsgiving or any other holiday gathering that’s on your calendar.
If you see something that interests you but doesn’t meet your particular dietary restrictions, drop me a comment and I’ll see if I have some alternative ideas for you.
Appetizers
Entrées
Sides
Desserts
Menu Ideas for Friendsgiving
Appetizers
Entrées
Sides
Desserts
Wine Pairing Ideas
Wine Pairings do depend on what you’re serving. Below are some of our favorites and frequent wines that span a range of wine types and budgets. Please note that I’m making some generalizations here and the specific pairings will vary based on the particular spicing and saucing of your dishes.
Whatever you choose, I suggest that you take one for the team and try a bottle in advance before buying it in a larger quantity for the dinner. While I very much encourage trying new things (even at a dinner party with friends), this is one of those times when I’d suggest knowing what you’re getting into.
We very typically serve something sparkling with the appetizers. How dry or sweet we go depends on the spiciness of the food. For example, we’ll often pair a demi-sec (sweet) with something spicy and a brut (dry) with something rich or creamy. If you or some portion of your guests don’t care for sparkling wine, I would usually move on to another white option to start OR serve a cocktail as the aperitif.
Some Sparkling Wines
- Domaine Carneros Ultra Brut
- Domaine Carneros Vermeil Demi Sec
- Schramsberg Vineyards Blanc de Blancs (regular or one of the single vineyard designates)
For a more poultry or pork focused affair, try a Pinot Noir.
Pinot Noirs
- Domaine Carneros Le Ciel Serein Pinot Noir
- Migration (Duckhorn Vineyards) Pinot Noir Drum Canyon Vineyard Sta. Rita Hills
- Migration (Duckhorn Vineyards) Pinot Noir Bien Nacido
- Twomey Russian River Valley Pinot Noir
- Twomey Anderson Valley Pinot Noir
If you’re going to have a variety of dishes with a wide span of flavor profiles, try a Red Blend. However, I would strongly suggest reading the tasting notes to better understand what flavors you’re adding to the table.
Red Blends
- Daou The Pessimist
- Peju Province Winery Piccolo
- Paraduxx Proprietary Red Blend
For something a little different, you could serve a Zinfandel.
Zinfandels or Zinfandel Blends
- Rombauer Vineyards Zinfandel
- Saldo (by Prisoner Wine Company)
- The Prisoner
In the event you’re serving beef or lamb, perhaps try a Cabernet Sauvignon or a Cabernet Franc. Again, I advise reading the wine notes.
Cabernet Sauvignons and Cabernet Francs
- Sequoia Grove Cabernet Sauvignon
- Sequoia Grove Cabernet Franc
- Robert Mondavi Bourbon Barrel Cabernet Sauvignon
Maybe you simply aren’t into red wine. My typical “go to” whites fall under Sauvignon Blanc and Chardonnay. However, there is certainly a range of flavors in each of these categories as well. I would lean towards an unoaked Chardonnay for poultry or pork, an oaked Chardonnay for beef or lamb, a Sauvignon Blanc for fish or seafood.
Sauvignon Blanc
- Peju Province Winery Sauvignon Blanc
- Ferrari-Carano Fumé Blanc
Chardonnay
- Rombauer Vineyards Chardonnay
- Migration Chardonnay Drum Canyon
- Migration Chardonnay Bien Nacido
- Brasswood Cellars Chardonnay
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