A Thanksgiving Twist: Blackberry Wine.

If you're looking for a dynamic twist for this year's Thanksgiving, I have one word for you: Blackberry. Here are FOUR NEW WAYS to use Eagles Landing's Blackberry wine at your Thanksgiving table this year.

#1: Drink It Straight.
Thanksgiving is a crazy cornucopia of foods: salty and sweet and savory. As one blogger wrote, "It does not matter what wine you drink, as long as you are drinking wine."

The blogger goes on to recommend that we open a variety of wines for our dinner guests to chose from. With it's sweet mellow tang, Blackberry is a great option for your wine menu. Serve chilled.
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How many bottles will you need? Remember, you can expect to pour four glasses of wine per bottle, and plan for two glasses of wine per guest during dinner.

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#2: Mix it.
So many options here. At the Winery, we mix Blackberry with our Petite Pearl. Or, you can mix Blackberry with club soda for a fun spritzer.

Feeling a bit adventurous? Try this Thanksgiving Cocktail (Blackberry Rum & Thyme) by Savidge Kitchen. She uses blends blackberries with some spiced rum for a fuzzy, spicy fall drink. Instead of fresh blackberries, substitute 1/4-1/3 cup of Eagles Landing Blackberry wine. YUM.

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#3: Bake It.
Google "blackberry wine cake" and you'll get several recipes. Here's the one that we tried in our house with Eagles Landing Blackberry wine and everyone loved it. Bake it in a Bundt pan and serve glazed. It's a real showstopper.

My note: Most recipes called for blackberry jello, which we couldn't find. Substitute with black cherry or raspberry jello (your preference).

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#4: Reduce It. 
Of all the Blackberry recipes we tried, this was my favorite by far, and the one we'll be at our table using this Thanksgiving. With their wild, herbaceous nature, blackberries pair well with venison and poultry (hello, turkey!). In this recipe, reduce Eagles Landing Blackberry wine with a beef or chicken stock and thyme. (Ignore the duck in the recipe.) Don't forget the butter at the end. It's so good.

My notes: The recipe calls for fresh blackberries, which we subbed out with blackberry jam. And make sure you allow plenty of simmer time for the reduction to become nice and saucey.

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