Our top wine picks for your thanksgiving table—

2015 big table farm Pinot Gris
159 cases produced — unfined and unfiltered — $32
The nose suggests cherry and pomegranate, cinnamon, coconut, red apple, black tea. The wine coats the palate with an oily and broad texture. The tannins are very fine. The finish shows tart fruits with a lingering earth pumpkin quality and the cinnamon/clove spice.

 

2015 big table farm Laughing Pig Rosé
480 cases produced — unfined and unfiltered — $28
The 2015 Laughing Pig Rosé has notes of strawberry and spice on the nose. The mid -palate has a perfectly balanced weight of cherry pie and a bit of umami, which is followed by a zing of acidity that waters the mouth ready for another sip or whatever food is at hand. Versatility is the name. We made the 2015 rosé with a Saigné that was placed on top of an equal amount of whole cluster fruit and allowed to soak and slowly start to ferment for several days. This was then pressed and transferred to neutral barrels. As we have always done, the 2015 LPR was fermented to dryness with malolatic complete and bottled unfined and unfiltered. Scores: 91 points — Josh Raynolds — Vinous.

 

2014 big table farm Sunnyside Vineyard Pinot noir
348 cases produced — unfined and unfiltered — $48
This has vivid raspberry, like eating fruit off the vine. Cola, bacon fat, black pepper, boysenberry, blueberry. The tannins are soft and play perfectly against the acid, which is ample in this bottling. The finish shows plums and darker fruits and becomes smokey and smells/tastes of portobello mushrooms. Scores: 93 points — Wine Spectator.

clare's favorite fall soup recipe

This is an original recipe of Clare's that was recently featured in Sunset Magazine.

Butternut Squash and Corn Soup

Serves 10 to 12 (Makes 14 cups) / 
3 1/4 hours
The last of late-summer’s corn, cooked so it still has a light crunch, accents this silky squash soup. Clare uses rich homemade chicken broth, but store-bought works too.

- 1 large butternut squash (about 3 lbs.)
- About 11⁄2 tsp. kosher salt, divided
- 1 tbsp. honey
- 3 medium onions, chopped
- Peeled cloves from 1 garlic head
- 1⁄2 cup salted butter
- 2 tbsp. chopped fresh sage leaves
- 5 medium carrots, coarsely chopped
- 1 1⁄2 to 2 qts. reduced-sodium chicken broth
- About 1⁄2 tsp. Hungarian paprika
- 1⁄2 tsp. pepper
- 1⁄4 tsp. nutmeg
- 3 cups corn kernels (cut from 3 or 4 ears)
- 1⁄2 cup (4 oz.) crème fraîche or sour cream
- 2 tbsp. finely sliced flat-leaf parsley

1. Preheat oven to 375°. Split squash lengthwise and scrape clean. Set cut side up in a 9- by 13-in. baking dish. Score flesh on each half 4 times in a criss-cross (so juices absorb). Sprinkle with 1/2 tsp. salt and spread with honey. Roast until tender when pierced, about 11/2 hours, basting occasionally with juices. Let cool.

2. Meanwhile, in a large pot over medium heat, cook onions and garlic in butter, stirring occasionally, until golden, 20 to 25 minutes. Add sage and carrots; cook, stirring, about 5 minutes more.

3. Scrape squash from shells into onion mixture and add 11/2 qts. broth. Cover and bring to a boil over high heat; reduce heat and simmer until carrots are very tender when pierced, about 30 minutes.

4. Purée soup a portion at a time in a blender until very smooth. Return to pot and stir in remaining 1 tsp. salt, 1/2 tsp. paprika, the pepper, nutmeg, and corn.

5. Heat soup over medium heat, stirring 
now and then, until corn is tender-crisp, about 5 minutes. Thin with 1 to 2 cups more broth if you like. Ladle into bowls. Top each with a spoonful of crème fraîche, a little paprika, and parsley.

* Make ahead through step 4, up to 1 day, chilled. Reheat before adding corn in step 5.

** We enjoy this soup with our 2015 Laughing Pig Rosé.