WHAT

DRINK

Food may be the star, but it’s also nice to have ample beverage options on hand. Check out these drink ideas for before, during and after the feast.

Prosecco Honey Thyme Paloma

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PRE-DINNER

GET THINGS ROLLING Break the ice—literally and figuratively—by serving a party-starter. This bubbly Prosecco Honey Thyme Paloma has a light, crisp taste to cleanse the palate and stimulate the appetite for the meal to come.

Cocktail Hour

Offer a range of drinks so each guest finds a favorite.

Try a hop-forward IPA or a dark lager that highlights rich roasted barley malt. Not sure what to serve? Build your own six-pack at Hy-Vee so guests can sample various styles and flavors.

DURING DINNER

A natural with turkey, wine is a masterful match for other hearty fall flavors. Hy-Vee’s certified sommelier, Blair Zachariasen, shares suggestions.

Choose wines with low, silky tannins that won’t overpower the turkey. “I love Oregon wines and they are just perfect with our fall food,” Blair says. “Aromas of cherries, black raspberries, spice box, leather and a hint of earth make these complex but easy to drink wines.”

light red wine

BLAIR RECOMMENDS

The Four Graces Pinot Noir and Willamette Valley Vineyards Whole Cluster Pinot Noir.

HOW TO PAIR YOUR HOLIDAY FOOD WITH

WINE

serving strategies

Pour on the charm with these tips from Hy-Vee wine & spirits manager Blair Zachariasen

Greet guests with a welcome drink as you take coats. It’s a great way to break the ice. A glass of bubbly is celebratory and welcoming. Or make a large batch of cocktails and pre-pour them so guests mingle without immediately crowding around the table.”

AT THE DOOR

Pour first course wines before inviting guests to sit at the table. Everyone will be ready to toast the host right away!”

AT THE TABLE

Consider an activity or break after the main courses and before dessert is served. It helps clear the room while you take a breather, clear the table, brew coffee and set clean glassware.”

before dessert

After salads have been cleared from the table, offer both red and white wine to your guests, then allow them to pour their own refills so you can sit back and enjoy the party.”

before the entrÉe

I like to pick pairings for appetizers and starters, but I have learned that it’s easiest to offer a red and white with the main course and let people choose. Keep it simple: just one versatile white and one versatile red. Everyone gets something they like, both will work with the food and it might even inspire someone to try something new that they will love.” — Blair Zachariasen, certified sommelier Hy-Vee, Des Moines, Iowa

pro tip: be versatile

Blair Zachariasen, certified sommelier Hy-Vee, Des Moines, Iowa.

POST-DINNER

MAKE IT MEMORABLE If you serve a specialty cocktail, print the recipe on cards for guests to take home. Or if it’s a recipe from Hy-Vee Seasons, leave the magazine open so guests can snap a photo if they want to re-create the drink at home.

Cinnamon Port of Call

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bar essentials

Stock your bar with the basics so you’re set to serve all the classic and most popular mixed drinks like gin and tonics, vodka tonics, screwdrivers, cosmopolitans and more.

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Look to Hy-Vee for all the bar glassware you need, including beer mugs and glasses, as well as glasses designed for cocktails, martinis, whiskey and various styles of wine, including champagne.

glassware

Bourbon

Gin

Rum

Scotch

Tequila

Vodka

Vermouth (both sweet and dry)

Grand Marnier Cointreau Orange Liqueur

Campari liqueur

SPIRITS

TO

Lemons

Limes

Sea Salt

Olives

Maraschino Cherries

Oranges

GARNISHES

Bottle Opener

Corkscrew

Cutting Board for Garnishes

Grater

Peeler

Zester

BAR TOOLS

Ice Bucket

Stirrer

Mixing Glasses

Jigger

Coasters

Cocktail Napkins

Cola

Ginger Ale

Club Soda

Tonic Water

Sparkling Water

Bitters (both Angosturaand Peychaud's)

Orange Juice

Cranberry Juice

Tomato Juice

Simple Syrup, Grenadine

MIXERS

CHARCUTERIE

CHEESE

MIXED NUTS

RAW VEGETABLES

COLD SALAD

GREEN VEGETABLES

ROOT VEGETABLES

CRANBERRIES

STUFFING

TURKEY

PRIME RIB

LAMB

LASAGNA

VEGETARIAN

APPLE/PUMPKIN PIE

PECAN PIE

CREAM PIE

FRESH FRUIT

DRY SPARKLING

CRISP, DRY WHITE

AROMATIC, DRY WHITE

DRY ROSÉ

LIGHT, DRY RED

FULL, DRY RED

SWEET WHITE

DESSERT WINE

STARTERS

SIDES

MAIN COURSE

DESSERT

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BEER

Make Thanksgiving-inspired cocktails like a Cranberry Gin Fizz or a DIY Flavored Vodka. Find recipes for these drinks and more on “The Beard Behind the Bar” on hstv.com

SPIRITS

Satisfy different tastes with a variety pack from Hy-Vee. Popular flavors include lemon, mango, strawberry, cherry and pineapple. There’s even cranberry!

HARD SELTZER

Soda, flavored water and iced tea provide alternatives to alcohol. Guests might also enjoy cranberry juice poured over a scoop of sherbet.

NON-ALCOHOLIC

SIP AND SAVOR

Finish dinner on a sweet note worth savoring—with or without dessert!

Taylor Fladgate 10 Year Old Tawny is fully matured in seasoned oak casks over many years, giving it a rich aroma and smooth, mellow flavor worthy of an after-dinner drink.

PORT

Appalachian Apple Pie Moonshine from Sugarlands Distilling Co. has a distinctive flavor featuring a mix of green apples, citrus and caramel. The fall flavors fit Thanksgiving to a T.

Sugarlantis Shine Appalachian Apple PIe.

LIQUEUR

Baileys cream liqueurs are a sweet addition to the dessert menu. A number of flavors fit well with Thanksgiving dessert, especially espresso.

CREAM LIQUEUR

Branson Cognac showcases blends from the finest producers in the Cognac region of France and aged in new and old French oak barrels. Read The Hustle in this issue to see the celebrity behind this Cognac.