What Simi Wine to Serve with Turkey + #Recipes for Special Wine Infused Treats !

It’s almost Thanksgiving time and you might be wanting to make some really great extras for your Thanksgiving dinner. You also are thinking about what wine to serve with the turkey. Simi Wines has an answer for both questions/needs that you have. It’s so easy!

What wine to serve with a Thanksgiving turkey dinner?


For wine pairing, the SIMI Russian River Valley Chardonnay makes an excellent pour. With tropical notes of mango, delicate pear, and bright stone fruit, this bold selection is a perfect complement for a hearty roasted turkey.

Second is what extra “something” would you want to serve with a turkey dinner that will also work for turkey leftovers like sandwiches and a second dinner compilation? Simi Valley sent me this AWESOME recipe for a cranberry jam infused with Cabernet Sauvignon. YUMMY!

Kevin West’s cranberry jam infused with SIMI Alexander Valley Landslide Cabernet Sauvignon is a unique way to spice up your average cranberry compote. This infusion adds a fruit-filled flavor to this classic garnish – a perfect way to make use of leftover wine.

Cranberry Jam Infused With SIMI Alexander Valley Landslide Vineyard Cabernet Sauvignon
by Kevin West, gourmet preserve expert and author of Saving the Season.



1 pound whole cranberries, fresh or frozen (about 5 cups)


1 cup SIMI Alexander Valley Landslide Vineyard Cabernet Sauvignon

1 cinnamon stick (about 2 inches)

zest of half an orange or tangerine, removed with a Microplane grater

zest of half a lemon, removed with a Microplane grater

2 cups sugar

¼ cup walnut, pecans, or pistachios (or more to taste)

1) Combine the cranberries, wine, cinnamon sticks, and zests in a small pot. Bring to a boil and cook over medium heat for 5 minutes, or until the berries burst and collapse.

2) Stir in the sugar and nuts. Stirring constantly, reduce the mixture over medium heat for 5 minutes, or until thickened to your liking. (To test the set, put a half-teaspoon of hot jam on a chilled saucer in the freezer for 60 seconds. If it’s runny when cold, reduce for a minute or two longer.)

3) Pour the hot jam into jars or any other airtight container. Store the cooled jars in the refrigerator for up to a month.

(This is a tasty relish/jam that will make everything taste better, roviding you still have it left for a month. It’s going to go fast!)

Stevie Wilson,

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Author: Stevie Wilson

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