The Art and Science of Wine

Sometimes, career paths take unexpected turns. Dawna Darjean Jones loves science, but after several years of working in research, she learned she didn’t want to spend her life in a lab. Her journey to winemaking took her through multiple states, and to the highest rungs of education. Her goal was to find a career that challenged and excited her, introduced her to new people, and worked for her family. Today, she’s accomplished all of that, and created some delicious new wines in the process. Read about her journey, and then find her Chenin Blanc and a robust rosé on the Blue Apron Market.

Dawna Darjean Jones in the blending room
Dawna Darjean Jones at work

Q How did you ultimately choose winemaking as a career? 

A When my family relocated to Texas, it was time for me to make a career change. I wanted to find something that made me feel just as my last job in National Security did. The only thing that I kept coming back to was wine. I had spent time on vineyards doing research, and I loved it there. I felt free, the air was clean, the sunshine was good for me, and I loved meeting the people. I missed California, and I wanted to be part of that again, even though I was moving to Texas. Things fell together when I figured out a way to balance traveling back and forth to California while primarily living in Texas with my family. 

Q What’s your favorite part of your job? 

A My favorite part of the job is harvest, and the smell of fermentation. I can’t get past that smell, it was one of the things that drew me into winemaking. I got my first whiff of fermenting wine in 2010, the year my daughter was born. I simply fell in love with the aroma of fermenting wine while I was pregnant with her. I think I loved it so much because all I could do at that time was smell wine! To this day, I still love that smell. It signifies the beginning. Fermentation is the beginning of everything for wine. 

Q How would you describe your approach to winemaking?

A I wish I could say winemaking was just about understanding science, but there is a lot of art there, too. My wines are inspired by tradition, but not bound by it. When I blend a wine, I like to really taste each component individually, and think about what would enhance it. I want to make wines that you’d be happy drinking on their own, long after you’ve finished dinner. My wines are something both a connoisseur and a novice would enjoy. 

“If I can encourage another generation of winemakers, then my purpose is served.”

— Dawna Darjean Jones

Q:  What impact would you like to have on the wine world?

A I want to feel like I’m opening up the wine world to those for whom it has been invisible. It’s really fulfilling to feel like you’re passing the torch to someone else. I feel like I have passed the torch by generating some interest—especially for minorities and women. For African Americans, winemaking isn’t traditionally a field that people think about going into, or even consider as an option. Since beginning my wine career, so many young women have reached out to me to ask how I got here. I do my best to answer them, because I want them to understand what’s possible. There are a lot of young women who now think about winemaking as a valid scientific career option. 

How to Make Frozen Drinks at Home

During hot summer months there’s nothing more relaxing than happy hour with a frozen drink. A blended margarita or a glass of frosé will help you unwind and cool off at the same time. Restaurants have the advantage here: they have specialized machinery. If you’re hoping to recreate your favorite frozen drinks at home, try these tips and tricks for the best results. 

frozen pina colada recipe
An icy piña colada is the perfect summer treat

How do frozen drink machines work 

Restaurants, bars, and gas stations aren’t firing up a blender every time you order a slurpee or a margarita. They have specialized equipment for making frozen drinks. You’ve probably seen the big rotating vats of frozen beverages at a bar or 7-Eleven near you; the key difference between those machines and your blender is that they don’t pulverize ice. Professional machines actually freeze and churn a liquid cocktail base to create a smooth drink full of tiny frozen ice crystals. These results can be difficult to replicate at home. 

Tips for making frozen drinks with a blender

The easiest way to make frozen drinks at home is with a blender. This method recreates the frosty texture of a frozen drink machine by mixing pulverized ice and flavorings. The biggest challenge is getting the ice to blend smoothly. Here’s how to get the most of your blender. 

Freeze some ingredients 

Start with frozen fruits or cubes of  frozen juice will help you achieve a frosty texture, and will keep your drink from diluting as it melts. 

Start small

Don’t overfill the blender! Keep the ingredients below the 2/3rds line to make sure everything will run smoothly. 

Pay attention to ice 

Big, clear ice cubes are great in a cocktail, but they’ll overwhelm your blender. Starting with small or crushed ice will set you up for success when it’s time to pulverize. 

The amount of ice matters too. Aim for a 2:1 ratio of ice to other stuff. That should give you a drink that’s both frosty and flavorful. 

Fruits on the bottom, ice on the top 

Arranging softer, easily crushable ingredients on the bottom of the blender will help you achieve an even blend. As the soft fruits are drawn into the blades, they’ll carry ice along with them. 

Add liquid 

If your blender gets stuck, try adding a little juice or water. The extra liquid will help keep things moving. 

Have fun with it! 

Grab a cocktail umbrella or garnish with a piece of fruit. Frozen drinks are all about good vibes and relaxation. 

For more cold drink inspiration, try these frozen daiquiris on a stick.

What to Do with Frozen Wine

not yet frozen wine

One of the fastest ways to chill wine is by wrapping it in a damp towel and sticking it in the freezer for about 30 minutes. It’s the perfect way to cool a bottle of white or rosé quickly, unless you forget to set a timer. If that 30 minutes turns into an entire evening, you’ll end up with a bottle of ice. Here’s what to do with accidentally frozen wine. 

What Happens When Wine Freezes 

Alcohol and water have different freezing temperatures. As the temperature of your bottle drops lower and lower, the water will begin to freeze, but the alcohol will separate and remain liquid. If your bottle of wine is only partially frozen, don’t drink the liquid portion: it will have a stronger alcohol concentration! 

Water expands as it freezes. As ice crystals form, the pressure from the expansion could begin to force the cork out of the bottle, or cause it to crack. This might expose the bottle to oxygen. For this reason, it’s best to use a thawed out bottle of wine within a few days. 

chilled wine

How to Use Frozen Wine 

The good news is that frozen wine isn’t ruined. Once the bottle has thawed, it’s still perfectly good for cooking or drinking. Just thaw it out in the refrigerator and drink it within a few days. 

Frozen Wine Does Not Equal Frosé 

Frosé is a slushie made with rosé, fruits, and sometimes liqueurs. In bars, frosé is made by agitating the ingredients in a slushie machine while chilling. This agitation prevents large ice crystals from forming. Wine frozen in a bottle will form large ice crystals, and won’t be pleasant to drink in a partially frozen form. If you want to make frosé with your frozen wine, start by letting it thaw completely. Then, pour it into a shallow dish, freeze for several hours, and blend with your choice of flavorings following this technique.

Looking for the perfect bottle to chill in the freezer? The Blue Apron market has all the red, white, and rosé that you need.

Try the Kailua: A Pineapple Passion Fruit Cocktail from Chef Roy Yamaguchi

pineapple passion fruit cocktail

Chef Roy Yamaguchi is best known for his cuisine fusing French technique with Asian-inspired flavors. This cocktail, however, is a big nod to his home in Hawaii. This pineapple and passion fruit cocktail is tropical and refreshing—the perfect thing to drink when you just want to kick your feet up. It’s not an all-expenses paid trip to Hawaii, but it might be the next best thing. 

Chef Roy’s recipe calls for Lilikoi syrup. Lilikoi is a type of yellow passion fruit that is popular in Hawaii. If you’re not lucky enough to have a Lilikoi tree in your backyard, we recommend substituting passion fruit syrup or passion fruit juice. Either way, the fruit’s tart and sweet nature will be the perfect complement to savory, earthy Tequila. 

Kailua Cocktail 

  • 1.5 oz Tequila (Grand Leyenda Silver) 
  • .5 oz Lilikoi syrup 
  • .5 oz Ginger elixir 
  • .5 oz Freshly squeezed lime juice
  • 2 oz Pineapple juice, freshly squeezed if possible


1) Combine all ingredients in a cocktail shaker. 

2) Add ice and shake for 10-15 seconds, or until the outside of the (tin or steel) shaker appears frosty and chilled.

3) Strain into a rocks glass or martini glass. Garnish with a pineapple leaf. Cocktail umbrellas and salted rims are optional. 

For more cocktails and meals from our chef partners, sign up for a Blue Apron box delivered to your door. 

How to Store Wine and Prevent Damage

open red wine

The classic advice for how to store wine is this: keep your bottle on its side in a cool dark place. Why is this the key to keeping bottles safe? To prevent damage, unopened wine should be kept away from light, heat, and oxygen. Using the above method to store wine protects your bottles from all of those elements at once. Here’s how it works. 

Why cool? 

Prevent heat damage in wine

If wine is exposed to too much heat, it will effectively cook. This process is known as “maderization.” Maderized wines will taste more like raisins and almonds than ripe fruit. While these flavors might be appealing when they’re intentionally created in a dessert wine (like a Madeira), they’ll be off-putting in your dry table red. 

Prevent cold damage

Have you ever attempted to quickly chill a bottle of wine in the freezer, only to wake up the next morning and find a frozen bottle? We’ve all been there. Extreme cold, either from a freezer or an over-achieving fridge, can result in wine damage. 

Liquids expand as they freeze. In a bottle of wine, the pressure created by this expansion will begin to force the cork out of the bottle, effectively opening the wine. This exposes the wine to oxygen, meaning it will begin to spoil. 

In addition to cork damage, freezing will separate the water from the alcohol and other elements of wine. While water freezes at -32ºF, pure alcohol freezes at -173ºF. That means that as the water solidifies, the alcohol remains liquid on top. Likewise, the proteins and acids in wine will not freeze, and will be forced together. This process can cause the acids to crystalize and form sediment. 

Frozen wine isn’t spoiled, but it will lose a bit of its original character. This wine would still be great for cooking

open white wine

Why Dark?

Prevent light damage

Direct sunlight can easily damage wine, especially if it’s in a clear bottle. This condition is called “light strike,” and it occurs when the sun’s UV rays activate naturally-occuring acids in the wine. The UV rays catalyze a reaction that creates an off-putting, sulfurous smell. This wine is spoiled.   

Why on its side? 

Prevent oxygen damage

Oxygen and wine have a complicated relationship. Oxygen is what causes wine to age and mature. Corks are naturally porous, and their ability to slowly introduce oxygen over time allows wines to continue to develop once bottled. 

Oxidized flavors in wine aren’t inherently bad. Some wines, like many sherries, are intentionally aged with oxygen while they age to bring out nutty flavors. In those cases, oxidation is wonderful. However, if the cork is compromised, or an open wine is stored incorrectly, a wine can oxidize in the wrong way. This will change the flavor of a normally bright, juicy, and fruit wine into a mellow and nutty wine.

This type of cork damage can occur when a wine is stored standing upright for an extended period of time. Improper storage will cause the cork to dry out and crack, exposing the wine to oxygen. Storing wine on its side means that the liquid in the bottle will come into contact with the cork, keeping the hydrated and the wine safe. 

Prevent breakage 

This one is a little bit obvious, but wine bottles are glass, and they can break. Wine stored on a rack on its side can’t be easily tipped over and broken. Avoid recklessly stacking bottles, and if you’re going to store several bottles on a shelf, make sure it is anchored to the wall and can hold the weight.  

How to store open wine 

Once you’ve opened a bottle, you can forget about these rules. First, re-cork your open bottle to minimize oxygen exposure. Then just store open red wine or open white wine in the refrigerator for up to one week.  

Tip: Don’t store wine above your fridge! Refrigerators expel heat, and bottles stored on top of a refrigerator are at risk for heat damage.

Need to stock up? Order wine delivered to your home today.

The Perfect Hot Toddy Recipe

hot toddies with tea
The best way to warm up is with a hot, spiced drink

We should all drink more hot drinks. On winter nights, when the sun goes down early and the nights are really just so cold, a warm hot toddy with tea makes us feel unbelievably cozy.

What is a hot toddy?

At its most basic, a hot toddy contains only hot water, lemon, honey, and booze. It’s actually known as a remedy for the common cold, because of the combination of heat, citrus, and sweetness. But the hot toddy can be so much more.

To that warming formula, we add cinnamon sticks, Earl Grey tea, and apple cider.

cinnamon sticks for a hot toddy
hot toddy ingredients

Hot toddies are really easy to simmer on the stove. The combination of ingredients will make the house smell like the holidays, and they’re as easy to brew up for two people as for a larger crowd. Next time a chill hovers in your house, turn cocktail hour into hot toddy time.

hot toddy with tea
Continue reading “The Perfect Hot Toddy Recipe”

Make Instagram’s Favorite Dalgona Coffee (Whipped Coffee) at Home

Blue Apron Chef Emily Ziemski is using her time at home to explore her love of iced coffee. Check out her recipe for whipped coffee below.

Dalgona Coffee
Whipped coffee

Personally, I’m an ‘iced-coffee-in-all-seasons’ person. No inclement weather can deter me from my true love. I’ve been spending roughly 1,000 hours a day on Instagram lately, and all that scrolling alerted me to a new way to consume iced coffee: extra fluffy. Dalgona—or whipped—coffee has been popping up on my feed left and right. This trendy beverage originated in Macau. Its name is supposedly attributed to its likeness to Korean sponge candy.

What is Dalgona Coffee, aka Whipped Coffee?

In short: it’s gorgeously caramel, fluffy, and sweet—perfect for an Instagrammable quarantine treat. Bonus: It can be made hot or cold. Even though you need to start with hot water to melt the coffee crystals, after it’s whipped it can be finished over cold milk and ice. 

In an effort to create the perfectly fluffy cup of dalgona coffee, I tried a few different methods of whipping: hand whisking, blender, and shaking in a mason jar. Hand whisking proved painful and fruitless. After what felt like forever, I was left with a tired arm and just a few bubbles in my coffee. The blender was so powerful that it kept everything liquefied. It was like using a sledgehammer to shape pizza dough! I eventually turned to my cabinet go-to: a mason jar. A good shake in the mason jar yielded the whipped coffee I was looking for. The coffee had soft-peaks, but still provided the hefty creaminess beloved by the internet. The whip will last overnight, so feel free to make in advance or save some for a nighttime treat.

Dalgona Coffee (Whipped Coffee) Recipe

  • 2 Tbsps instant coffee (I used Bustelo)
  • 2 Tbsps sugar (can be brown, granulated, sugar in the raw, coconut, etc)
  • 2 Tbsps hot water 

Using a hand mixer, milk foamer whisk (for the fancy folk!), or a mason jar, whip all ingredients together for 3-4 minutes. This is no joke! It is a WORKOUT. 

Dalgona Coffee (Whipped Coffee)
Just look at that fluff

Want a cookie to go with that coffee? Try this easy shortbread recipe.

Spice up Dry January with a Ginger Mocktail

non-alcholic cocktail

For some, January is a time to take a break from boozy cocktails and powerful wines. Others may choose to abstain from alcohol all year round, while some might choose to spend their evenings with a ginger mocktail in one hand and a beer in the other. We’re not here to judge!

No matter what your relationship to alcohol is, you’ll love this zero-proof cocktail created by Chef Lili Dagan. Chef Lili describes this concoction as refreshing, healing, cooling, warming, and relaxing all at once.

This recipe makes a quart, but Chef Lili has been known to make this gallons at a time. If you have extra, just keep it in the fridge in a covered pitcher or a jar with a lid. Your mocktail will be good for up to one week.

ginger mocktail

Chef Lili’s Ginger Mocktail

  • 2” piece of ginger (about the size of your palm), thinly sliced
  • 2 lemons, sliced , plus more for garnish
  • 2 bags tea of your choice (peppermint, chamomile, earl grey are all good choices)
  • Pinch of cayenne
  • 1/8 tsp turmeric 
  • 1/2 cup mint leaves
  • Ginger soda, for serving

1. In a quart jar, combine the ginger, lemon, cayenne, turmeric, and mint leaves. Muddle until fragrant and slightly broken down. Add the tea bags and fill the jar with boiling water. Let sit for at least 30 minutes. The longer the mixture stands, the more flavorful it will be. 

2. When ready to serve, strain the mixture, keeping the liquid and discarding the solids. If you don’t intend to serve all the tea mixture immediately, strain out your desired amount and continue to let the rest of the mixture steep.  

3. Fill a glass with ice, then fill half the glass with the tea mixture. Add enough ginger soda to fill the glass. Taste, then add additional lemon juice if desired. Garnish with a sliced lemon and mint sprig, if desired.

Test Kitchen Tip: If you’d like to add alcohol to this drink, vodka and tequila will work nicely.

Still thirsty? Try another one of Chef Lili’s cocktail creations.

7 Festive New Year’s Eve Drinks

New Year's Eve drinks
An assortment of New Year’s Eve drinks

Champagne is synonymous with New Year’s Eve, but the night is long, and variety is the spice of life. To make your celebration extra special, try kicking off the night with one of these festive New Year’s Eve drinks. These 7 cocktail recipes have something for everyone.

For the spice-lover: Cozy Cran-Apple Cider

1 ounce freshly-squeezed lemon juice
8 ounces apple cider
4 ounces spiced rum
2 dashes cranberry bitters
Whole nutmeg (for garnish)
Fresh cranberries (for garnish)
1 apple (for garnish)

Heat the apple cider on low, but do not boil. While the cider heats, divide the lemon juice and rum between 2 glasses. Add a dash of cranberry bitters to each glass. Divide warmed cider between the glasses and grate a little nutmeg on top of each. Garnish with cranberries and a piece of apple.

For the sour candy fan: Meyer Lemon Champagne Cocktail

1 ounce freshly-squeezed Meyer Lemon juice
1.5 ounces elderflower syrup or liquor
10 ounces Champagne
2 pieces Meyer Lemon rind (for garnish)

Divide the Meyer Lemon juice and elderflower syrup between 2 Champagne flutes. Top with Champagne. Garnish with the Meyer lemon rind. Note: be sure to pour Champagne slowly in multiple rounds to let the bubbles settle.

If you love Dark and Stormies: Ginger Mule

3 ounces vodka
1 ounce freshly squeezed lime juice
8 ounces ginger beer
Candied ginger (for garnish)
1 lime (for garnish)

Fill a traditional copper mule mug with crushed ice. Divide the vodka and lime juice between the mugs. Top each with ginger beer, and garnish with a lime wedge and piece of candied ginger. Top with more crushed ice if desired.

For the party-lover: Festive Gin Fizz

2 Ounces fresh yuzu juice
3/4 ounce honey
4 ounces gin
2 pasteurized egg whites
Club soda

In a cocktail shaker, combine the yuzu juice and honey. Stir to thoroughly dissolve the honey. Add the gin and egg whites and shake vigorously for 10 seconds. Add 2 handfuls of ice and shake for additional 10 seconds until very cold and the mixture is frothy. Using a strainer, divide the chilled gin mixture between 2 glasses. Top each with club soda. Garnish with yuzu rind if desired.

For the fruit-lover: Blood Orange Margarita

4 ounces freshly-squeezed blood orange juice
2 ounces Cointreau or Triple Sec
4 ounces Tequila blanco
1 ounce freshly-squeezed lemon juice
Salt (for garnish)
Blood orange (for garnish)

Place the salt on a dry, flat surface. Wet the outside rim of a glass with water and roll the rim of glass around in the salt to cover. Carefully fill each glass with ice. In a shaker, combine the orange juice, lemon juice, Cointreau or Triple Sec and Tequila. Shake vigorously for 10 seconds. Add 2 handfuls of ice. Shake vigorously for another 10 seconds until very cold. Divide the chilled mixture between the prepared glasses. Garnish with thin slice of blood orange.

If you’re craving something light: Winter Mint Swizzle

2 ounces freshly-squeezed lemon juice
1 ounce honey
4 ounces Bourbon
5 dashes citrus bitters
6 sprigs fresh mint

In a shaker combine the honey, lemon juice and 4 of the mint sprigs. Muddle until the herbs are fragrant and the honey has dissolved. Add the bourbon and shake vigorously for 5 seconds. Add 2 handfuls of ice, and shake for an additional 10 seconds, or until very cold. Using a strainer, divide between 2 glasses. Top with crushed ice and garnish with the remaining mint sprigs.

If you have leftover Christmas candy: Candy Cane Cooler

5 ounces Kahlua
4 ounces half and half
2 ounce vodka
2 to 3 drops peppermint extract
3 Candy Canes (for garnish)

Carefully crush one candy cane (to prevent it from flying everywhere, you can put it in plastic bag). Transfer the crushed candy cane to a dry, flat surface. Wet the rim of a glass with water and roll the rim of glass around in the crushed candy cane to cover. Carefully fill each glass with ice. In a shaker, combine the vodka, half and half, peppermint extract, 1 ounce of the Kahlua and ice. Shake vigorously for 10 seconds or until very cold. Divide the remaining Kahlua between the prepared glasses. Top with the chilled half and half mixture. Garnish each with a candy cane.

Once you have your New Year’s Eve drinks selected, don’t forget about the snacks. Try creating a beautiful cheese plate for a sense of occasion.

Gin & Ginger Ale Punch

Ginger Gin Punch Ingredients

Gin and ginger ale going forces to make this spicy, refreshing gin punch.

This gingery punch will be beloved by all—even those who claim to not like gin-based drinks! The angostura bitters turn this punch a gorgeous shade of  blush, and the massive ice cube, shaped by a bundt pan, cools the festive drink without making it watery.

Sliced Lime

The ingredient list is simple. You’ll need limes, ginger root, and ginger all. The ginger root gets minced into pieces and made into a sweet, spicy syrup that gives this cocktail a special kick.

Ginger Gin Punch in A Bowl Being Served

Ginger ale blends all the flavors together and adds pizzazz with some bubbles. To garnish, try frozen lime slices. Freezing them before helps the slices maintain their shape in the punch. Once everything’s all mixed in together, the punch is ready, and your work is done.

Cheers Over A Ginger Gin Punch Bowl

Read on for the full recipe

Continue reading “Gin & Ginger Ale Punch”

Make Mulled Wine with This Easy Recipe

easy mulled wine recipe

Winter may be cold, but at least it’s cozy. These dark months offer up unlimited opportunities to pile on the blankets, grab a book, and fill up a mug with your favorite hot drink. This year we’ll be sipping on this mulled wine that we’re cooking up with this easy mulled wine recipe. 

This warming drink is spiked with spices and simmered until it’s deliciously fragrant. If you’re concerned about any alcohol boiling off, follow Chef Tim Kemp’s advice and add in some brandy while your beverage is brewing. Once you finish off the pot, try making a hot toddy for the next round. 

If you’re looking for the best wines for mulled wine, we’ve got you covered. Our mulled wine favorites package is full of perfect reds. 

mulled wine spices
Cinnamon, cloves, star anise, and oranges can all be used to flavor mulled wine

Easy Mulled Wine Recipe 

Serves: 2-3, Cook time: 20 min

  • Ingredients:
  • 1 (500ml) bottle of any of red Blue Apron wine 
  • 1 orange
  • 8 whole cloves
  • 2 cinnamon sticks
  • 1 (2-inch) piece of unpeeled ginger
  • ¼ cup maple syrup
  • A pinch of salt
  • ½ cup of brandy (optional)

1. Slice the orange into four sections, and stud each slice with two cloves. Just press the whole clove into the white of the orange. 

2. Cut the ginger into 4 slices. 

3. In a small pot, combine one bottle of BA wine, the sliced ginger, the studded orange slices, two cinnamon sticks, ¼ cup maple syrup, and a pinch of salt. If you want a little extra oomph, add in the ½ cup of brandy. 

4. Heat on medium heat to bubbling, then turn down to low and simmer for 20 minutes. 

5. Divide the warm wine into mugs (discarding the used orange, ginger, and cloves). Cozy up and enjoy!

Easy Thanksgiving Wine Pairings

thanksgiving wine pairing
These wine parings will make your turkey taste even better

As soon as you have your Thanksgiving menu figured out, it’s time to start thinking about the wine. Wether you’re planning to have one glass for a toast, or to fill the table with multiple bottles, this easy guide to Thanksgiving wine pairing will make your meal taste even better.

A Guide to Thanksgiving Wine Pairings

There are a lot of different flavors on a Thanksgiving table. There are rich and buttery mashed potatoes, tart cranberries, and sugary sweet potatoes. Finding one wine to go with all of those dishes can be complicated. The best place to start is by thinking about your (and your guests’) preferences. Depending on which element of the meal you’re focused on, there are multiple red and white wine pairing that could work. If you know what you like, you can narrow it down a bit.

If you want to take the work out of this process, Blue Apron has put together a bundle of our Holiday Feast Favorites.

White Wines for Thanksgiving

Thanksgiving dinner is a very flavorful meal. That’s an important thing to keep in mind when picking your Thanksgiving wine pairing. Some white wines are very light and delicate. While they may pair nicely with fish and vegetables, they would be overpowered by the food on turkey day. Look for a rich and creamy white that will stand up to the flavors in those mashed potatoes. Here are a few wines to look for:

Chenin Blanc

Chenin blanc is an extremely versatile wine. Depending on how it’s made in can be sweet or dry, subtle or exploding with fruit. A dry Chenin Blanc will be at home on your Thanksgiving table if you’re a big fan of Turkey. The delicate fruit will complement light and dark meat perfectly.


If mashed potatoes are your favorite dish, consider pairing with Chardonnay. Chardonnay has a rich and buttery flavor of its own, and will play nicely with your creamy spuds.

Red Wines for Thanksgiving

Pinot Noir

If you like spooning cranberry sauce onto your turkey, this is for you. The ripe red fruit in a good pinot noir (like the one in the Blue Apron Holiday Favorites wine bundle) will add a little zing to your whole meal.


A bottle of zinfandel has almost as many flavors as a Thanksgiving dinner. Drink this if you’re the type of diner who doesn’t really mind if your food touches. This big, luscious, fruit wine will stand up to just about anything on the table, and work especially well with sweet potatoes.