Two Toasts for Tom

By Maureen C. Petrosky

Each year we wine writers are asked what is the best wine for Thanksgiving. In short, my answer is usually a Beaujolais Cru or a Pinot Noir. Both wine types tend to be crowd pleasers and also marry well with the mélange of flavors in the traditional Thanksgiving spread. This year I’m excited to say our traditional Tom Turkey is taking on some new sidekicks. My sister-in-law and niece, both originally from Venezuela, always lend a little spice to our family soirees, but this year their extended family is joining us, turning the typical Petrosky affair into our first international feast! The addition of empanadas, arepas and Pabellón Criollo is sure to add pizazz to our mashed potatoes and peas.

We all know the first Thanksgiving was a clash of culture and cuisine resulting in one of the few non-secular holidays everyone in this country enjoys indulging in. Whether your table will be full of the usual suspects or you’re adding a new dish or friend to the mix, I think it’s only right we toast Tom for bringing us all to the table. This year we’ll be starting with an aperitif that suits the season and the celebration: Pomegranate Champagne.

Pomegranates are abundant this time of year, and not only does the addition of this ruby-colored fruit makes for a fabulous centerpiece, it also makes for a sensational sip. So, if you’re looking to tip off turkey day with something pretty and pretty delicious or to top off your food-induced coma with a sweeter sip, here are two ways to wow your guests this Thanksgiving.

Pomegranate Champagne
1 ounce PAMA Pomegranate Liqueur
3 ounces Champagne
Pomegranate seeds for garnish

Add the PAMA to a champagne flute. Top off with the Champagne and add a couple of Pomegranate seeds for garnish.

If you’re looking for a sweeter sip, maybe something to go with that apple pie a la mode, try this instead:

PAMA and Champagne
3 ounces PAMA Pomegranate Liqueur
1 ounce Champagne
Granulated sugar to rim the glass

Dip the rim of a chilled champagne flute into the sugar. Pour the PAMA in and top with the Champagne.