Wine and dessert pairings
for a sparkling Thanksgiving
CREATED FOR
WINE AND DESSERT PAIRINGS FOR A SPARKLING THANKSGIVING
CREATED FOR
This Thanksgiving, stick with the classics—tried-and-true favourites guaranteed to please. When it comes to desserts, homemade pies and fruit tarts made with seasonal ingredients, are sure-fire winners. They match beautifully with Moscato d’Asti and Asti Spumante, two classic Italian sparkling wines known for their food-friendly characteristics. They’ll turn your holiday event into a festive occasion.
With each sip, these wines transport you to the hilly, sun-drenched vineyards of the Piedmont region in northern Italy, where Moscato Bianco grapes have grown for centuries. The fragrant varietal, known for its distinctive musky aroma, is used exclusively to create Moscato d’Asti and Asti Spumante. Just 51 municipalities are authorized to produce these legendary grapes.
When you buy Moscato d’Asti and Asti Spumante, look for those all-important four letters following the name: DOCG. They stand for denominazione di origine controllata e garantita, or controlled and guaranteed designation of origin. It’s your assurance that you’ll enjoy wines of superior quality that have met strict standards for everything from alcohol content to wine aging, set by the Italian government. The DOCG designation allows you to purchase authentic Italian wines with confidence.
THIS THANKSGIVING, stick with the classics—tried-and-true favourites guaranteed to please. When it comes to desserts, homemade pies and fruit tarts, made with seasonal ingredients, are sure-fire winners. They match beautifully with Moscato d’Asti and Asti Spumante, two classic Italian sparkling wines known for their food-friendly characteristics. They’ll turn your holiday event into a festive occasion.
With each sip, these wines transport you to the hilly, sun-drenched vineyards of the Piedmont region in northern Italy where Moscato bianco grapes have grown for centuries. The fragrant varietal, known for its distinctive musky aroma, is used exclusively to create Moscato d’Asti and Asti Spumante. Just 51 municipalities are authorized to produce these legendary grapes.
When you buy Moscato d’Asti and Asti Spumante, look for those all-important four letters following the name: DOCG. It stands for denominazione di origine controllata e garantita, or controlled and guaranteed designation of origin. It’s your assurance you’ll enjoy wines of superior quality that have met the strict standards for everything from alcohol content to wine aging, set by the Italian government. The DOCG designation allows you to purchase authentic Italian wines with confidence.
Perfect pairings
for fall desserts
Moscato d’Asti and Asti Spumante
have many similarities and share long histories, but they are wonderfully different, too. Knowing their distinct qualities will help you make the best wine pairing choices.
Moscato d’Asti has earthy aromatic notes, well suited for serving alongside traditional Canadian pumpkin pie, an enduring Thanksgiving favourite. The semi-sparkling wine strikes just the right balance between acidity and sweetness. And its robust flavour and delicate bubbles enhance the bold spices of the pie filling. Friends and family will love this delicious match of two great classics.
A lighter choice with just five per cent alcohol, Moscato d’Asti is ideal for a dessert course. Pour it chilled into glasses and present it with slices of honeyed fig tart with pistachio praline. This dessert brings together the creaminess of mascarpone and yogurt with a crisp, nutty crust. Thanks to the wine’s notes of peach and apricot with soft hints of lemon and sage, the natural sweetness complements the fruit and honey flavours of the tart.
Asti Spumante is a sparkling wine with plenty of fizz to give it a celebratory feeling that’s right for a Thanksgiving gathering. Fun fact: the English translation of spumante is foaming. Its lively froth adds to the joy of drinking this wine, which is pleasantly sweet and boasts floral and fruity aromas reminiscent of wisteria, orange blossom and bergamot. Its fresh acidity makes it perfect for pairing with fruit-forward fall desserts.
Discover how well it matches up when you try the recipe for easy apple tart with aged cheddar crust. It’s simple to make, thanks to time-saving frozen puff pastry. Serve this dessert warm, topped with ice cream or fresh whipped cream, and hand guests a glass of Asti Spumante. It’s a smart wine choice to highlight the sweetness of the apples and the creaminess and slight tang of the cheese.
The effervescence of Asti Spumante is front and centre. It feels like a party. To go with it, bake a batch of crunchy pistachio and cranberry biscotti, also an Italian classic. You can prepare and store them a day or two before Thanksgiving. Serving them with Asti Spumante, you’ll discover the versatility of this legendary sparkling wine and how it holds up next to the tartness of cranberries. It also marries nicely with the sweetness of the biscuits.
When you bring Moscato d’Asti and Asti Spumante to your Thanksgiving celebration, expect something truly unforgettable. This year, uncork happiness with sparkling wines that represent Piedmont winemaking at its best.
Perfect pairings for fall desserts
Moscato d’Asti and Asti Spumante
have many similarities and share long histories but they are wonderfully different, too. Knowing their distinct qualities will help you make the best wine pairing choices.
Moscato d’Asti has earthy aromatic notes, well suited for serving alongside traditional Canadian pumpkin pie, an enduring Thanksgiving favourite. The semi-sparkling wine strikes just the right balance between acidity and sweetness. And its robust flavour and delicate bubbles enhance the bold spices of the pie filling. Friends and family will love this delicious match of two great classics.
A lighter choice with just five per cent alcohol, Moscato d’Asti is ideal for a dessert course. Pour it chilled into glasses and present it with slices of honeyed fig tart with pistachio praline. This dessert brings together the creaminess of mascarpone and yogurt with a crisp, nutty crust. Thanks to the wine’s notes of peach and apricot with soft hints of lemon and sage, the natural sweetness complements the fruit and honey flavours of the tart.
Asti Spumante is a sparkling wine with plenty of fizz to give it a celebratory feeling that’s right for a Thanksgiving gathering. Fun fact: the English translation of spumante is foaming. Its lively froth adds to the joy of drinking this wine, which is pleasantly sweet and boasts floral and fruity aromas reminiscent of wisteria, orange blossom and bergamot. Its fresh acidity makes it perfect for pairing with fruit-forward fall desserts.
Discover how well they match up when you try the recipe for easy apple tart with aged cheddar crust. It’s simple to make, thanks to timesaving frozen puff pastry. Serve this dessert warm, topped with ice cream or fresh whipped cream and hand guests a glass of Asti Spumante. It’s a smart wine choice to highlight the sweetness of the apples and the creaminess and slight tang of the cheese.
The effervescence of Asti Spumante is front and centre. It feels like a party. To go with it, bake a batch of crunchy pistachio and cranberry biscotti, also an Italian classic. You can prepare them ahead of time and store them a day or two before Thanksgiving. Served with Asti Spumante, you’ll discover the versatility of this legendary sparkling wine and how it holds up next to the tartness of cranberries. It also marries nicely with the sweetness of the biscuits.
When you bring Moscato d’Asti and Asti Spumante to your Thanksgiving celebration, expect something truly unforgettable. This year, uncork happiness with sparkling wines that represent Piedmont winemaking at its best.
THE RECIPES
THE RECIPES
Traditional Pumpkin Pie
Ingredients
2 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1 cup cold unsalted butter, cubed
1/4 to 1/3 cup ice water
For filling
2 kg sugar-pie pumpkin, or butternut squash, approximately 2
6 eggs
1 cup 35% cream
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
Instructions
1. Choose one of these methods:
By hand: Stir together flour, sugar and salt in a large bowl. Using a pastry blender or your hands, cut in butter until coarse crumbs form. Using a fork, stir in ice water to create a soft dough that can easily be formed into a ball. Add more ice water, 1 tbsp at a time if needed. Dough should not be sticky. Divide in half. Shape each portion into a disc. Wrap each disc with plastic wrap and refrigerate until cold, at least 1 hour or overnight.
In a food processor: Whirl flour, sugar and salt to mix. Add butter, then pulse until crumbs form. While motor is running, pour 1/4 cup ice water through spout. Continue whirling just until dough comes together. Add remaining ice water, if needed. Dough should not be sticky. Divide in half. Shape each portion into a disc. Wrap each disc with plastic wrap and refrigerate until cold, at least 1 hour or overnight.
2. Preheat oven to 400F. Cut each pumpkin into quarters. Scoop out and discard seeds. Roast pieces in a large baking dish, covered with foil, in centre of preheated oven until fork-tender, about 1 hour. Remove from oven. When cool enough to handle, scoop flesh from skins. Whirl in a food processor until very smooth. Measure out 31/2 cups. Set any remaining purée aside for another use. Whirl purée in food processor along with eggs, cream, both sugars and spices until evenly mixed. Strain through a sieve.
3. Preheat oven to 400F. Roll out 1 disc of pastry on a lightly floured surface into a 13-in. circle. Loosely roll up around rolling pin. Unroll over a 9- or 10-in. pie plate. Press dough over bottom and sides of pie plate. Prick dough all over with a fork. Trim pastry, leaving a 1-in. overhang. Tuck pastry under and crimp together using your index finger and thumb, or press around edges using the tines of a fork. Repeat with second disc of pastry and another pie plate.
4. Line pastry in each pie plate with parchment paper. Fill each with dried beans or pie weights to hold pastry in place while it bakes. Bake in centre of oven for 10 min. Reduce oven temperature to 350F. Remove parchment and beans. Bake shells until lightly golden, about 10 min.
5. Pour pumpkin filling into hot pie shells. Bake in centre of oven until filling is slightly jiggly in the centre, about 45 to 50 min. Let cool completely, about 2 hours. Serve with whipped cream.
Honeyed Fig Tart With Pistachio Praline
Ingredients
1/4 cup granulated sugar
3 tbsp toasted pistachios
Crust
1/2 cup toasted pistachios
1 1/2 cups graham-cracker crumbs
Pinch of salt
1/4 cup unsalted butter, melted
For filling
1 cup Greek yogurt
3/4 cup mascarpone
2 eggs
2 tbsp honey
1/4 tsp salt
Topping
3 tbsp honey
2 tsp vanilla extract
3-4 fresh figs, quartered lengthwise
1 pint blackberries
Instructions
1. Praline: Line a baking sheet with parchment paper. Stir sugar and 1 tbsp water in a small pot. Gently boil over medium, without stirring, until light golden, about 10 min. (Stirring may encourage sugar to crystallize.) Remove from heat and stir in pistachios. Transfer hot mixture to prepared sheet and spread in a thin layer. Set aside to cool completely, 15 to 20 min. Finely chop or pulse praline in a food processor. Transfer to a small bowl.
2. Crust: Position rack in centre of oven and preheat to 350F. Pulse pistachios in a food processor until fine. Add graham cracker crumbs and salt. Pulse to combine. Drizzle in melted butter with motor running. Transfer mixture to a 4- x 13 1/2-in. fluted removable-bottom tart pan. Press mixture firmly over bottom and up sides (tamp down with the bottom of a measuring cup). Bake until golden brown, about 12 min. Lower oven temp to 300F.
3. Filling: Whisk yogurt, mascarpone, eggs, honey and salt until smooth. Pour filling into hot tart shell, smoothing top. Bake until filling is almost set when pan is jiggled, about 20 min. Let cool on a rack, then refrigerate until cold, about 1 hr or up to 1 day.
4. Topping: Place honey, vanilla and 1 tbsp water in a small pot. Bring to a simmer over medium and cook for 3 min, swirling occasionally. Remove from heat, then gently stir in figs and blackberries.
5. Remove tart from pan and transfer to a serving plate. Top with fruit mixture. Sprinkle with as much pistachio praline as you wish.
Traditional
Pumpkin Pie
Ingredients
2 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1 cup cold unsalted butter, cubed
1/4 to 1/3 cup ice water
For filling
2 kg sugar-pie pumpkin, or butternut squash, approximately 2
6 eggs
1 cup 35% cream
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
Instructions
1. Choose one of these methods:
By hand: Stir together flour, sugar and salt in a large bowl. Using a pastry blender or your hands, cut in butter until coarse crumbs form. Using a fork, stir in ice water to create a soft dough that can easily be formed into a ball. Add more ice water, 1 tbsp at a time if needed. Dough should not be sticky. Divide in half. Shape each portion into a disc. Wrap each disc with plastic wrap and refrigerate until cold, at least 1 hour or overnight.
In a food processor: Whirl flour, sugar and salt to mix. Add butter, then pulse until crumbs form. While motor is running, pour 1/4 cup ice water through spout. Continue whirling just until dough comes together. Add remaining ice water, if needed. Dough should not be sticky. Divide in half. Shape each portion into a disc. Wrap each disc with plastic wrap and refrigerate until cold, at least 1 hour or overnight.
2. Preheat oven to 400F. Cut each pumpkin into quarters. Scoop out and discard seeds. Roast pieces in a large baking dish, covered with foil, in centre of preheated oven until fork-tender, about 1 hour. Remove from oven. When cool enough to handle, scoop flesh from skins. Whirl in a food processor until very smooth. Measure out 31/2 cups. Set any remaining purée aside for another use. Whirl purée in food processor along with eggs, cream, both sugars and spices until evenly mixed. Strain through a sieve.
3. Preheat oven to 400F. Roll out 1 disc of pastry on a lightly floured surface into a 13-in. circle. Loosely roll up around rolling pin. Unroll over a 9- or 10-in. pie plate. Press dough over bottom and sides of pie plate. Prick dough all over with a fork. Trim pastry, leaving a 1-in. overhang. Tuck pastry under and crimp together using your index finger and thumb, or press around edges using the tines of a fork. Repeat with second disc of pastry and another pie plate.
4. Line pastry in each pie plate with parchment paper. Fill each with dried beans or pie weights to hold pastry in place while it bakes. Bake in centre of oven for 10 min. Reduce oven temperature to 350F. Remove parchment and beans. Bake shells until lightly golden, about 10 min.
5. Pour pumpkin filling into hot pie shells. Bake in centre of oven until filling is slightly jiggly in the centre, about 45 to 50 min. Let cool completely, about 2 hours. Serve with whipped cream.
Honeyed Fig Tart With Pistachio Praline
Ingredients
1/4 cup granulated sugar
3 tbsp toasted pistachios
Crust
1/2 cup toasted pistachios
1 1/2 cups graham-cracker crumbs
Pinch of salt
1/4 cup unslated butter, melted
For filling
1 cup Greek yogurt
3/4 cup mascarpone
2 eggs
2 tbsp honey
1/4 tsp salt
Topping
3 tbsp honey
2 tsp vanilla extract
3-4 fresh figs, quartered lengthwise
1 pint blackberries
Instructions
1. Praline: Line a baking sheet with parchment paper. Stir sugar and 1 tbsp water in a small pot. Gently boil over medium, without stirring, until light golden, about 10 min. (Stirring may encourage sugar to crystallize.) Remove from heat and stir in pistachios. Transfer hot mixture to prepared sheet and spread in a thin layer. Set aside to cool completely, 15 to 20 min. Finely chop or pulse praline in a food processor. Transfer to a small bowl.
2. Crust: Position rack in centre of oven and preheat to 350F. Pulse pistachios in a food processor until fine. Add graham cracker crumbs and salt. Pulse to combine. Drizzle in melted butter with motor running. Transfer mixture to a 4- x 13 1/2-in. fluted removable-bottom tart pan. Press mixture firmly over bottom and up sides (tamp down with the bottom of a measuring cup). Bake until golden brown, about 12 min. Lower oven temp to 300F.
3. Filling: Whisk yogurt, mascarpone, eggs, honey and salt until smooth. Pour filling into hot tart shell, smoothing top. Bake until filling is almost set when pan is jiggled, about 20 min. Let cool on a rack, then refrigerate until cold, about 1 hr or up to 1 day.
4. Topping: Place honey, vanilla and 1 tbsp water in a small pot. Bring to a simmer over medium and cook for 3 min, swirling occasionally. Remove from heat, then gently stir in figs and blackberries.
5. Remove tart from pan and transfer to a serving plate. Top with fruit mixture. Sprinkle with as much pistachio praline as you wish.
Easy Apple Tart With Aged Cheddar Crust
Ingredients
1/2 397-g pkg frozen puff pastry, thawed
1 cup grated old cheddar
2 tsp chopped fresh rosemary, optional
3 large apples, such as McIntosh or Granny Smith, peeled
1/4 cup granulated sugar
1 tbsp all-purpose flour
1/4 tsp cinnamon
1 to 2 tbsp apricot, apple or peach jam, or jelly (optional)
Instructions
1. Place oven rack in lowest position in oven. Preheat oven to 375F (190C). Lightly sprinkle counter with flour. Place puff pastry dough on top. Dust rolling pin with flour. Roll pastry into a rectangle, about 16×10 inches (40×25 cm). Pastry will be very thin and edges will be uneven. Place on a large, ungreased baking sheet.
2. Sprinkle half of cheese and half of rosemary along edges of dough, forming a narrow border. Fold edges over to completely cover and press down to seal. Slice apples into thin wedges. Place in a large bowl. Sprinkle with remaining cheese and rosemary, sugar, 1 tbsp (15 mL) flour and cinnamon. Toss to evenly coat. Tumble apples over centre of pastry inside border. Evenly spread out and gently press down.
3. Bake on bottom rack of oven until pastry is deep golden and apples are tender, 30 to 35 minutes. Place pan on rack.
4. To glaze apples, discard any chunky pieces of fruit from jam. Place jam in a small bowl and microwave on medium-high until melted, about 30 seconds. Brush over warm apples. Let stand 10 minutes before cutting. Cut into squares and serve warm. Great with vanilla ice cream or whipped cream.
Pistachio and Cranberry Biscotti
Ingredients
2 1/4 cups all-purpose flour
3/4 tsp baking powder
1 tsp salt
1/3 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
2 tsp vanilla
1 cup chopped pistachios
1 cup dried cranberries
Instructions
1. Preheat oven to 325F. Line a large baking sheet with parchment. Stir flour with baking powder and salt in a medium bowl.
2. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Stir in flour mixture until combined. Stir in pistachios and cranberries. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
3. Bake in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Cut each diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min. Store in an airtight container up to 1 week or freeze up to 1 month.
Easy Apple Tart With Aged Cheddar Crust
Ingredients
1/2 397-g pkg frozen puff pastry, thawed
1 cup grated old cheddar
2 tsp chopped fresh rosemary, optional
3 large apples, such as McIntosh or Granny Smith, peeled
1/4 cup granulated sugar
1 tbsp all-purpose flour
1/4 tsp cinnamon
1 to 2 tbsp apricot, apple or peach jam, or jelly (optional)
Instructions
1. Place oven rack in lowest position in oven. Preheat oven to 375F (190C). Lightly sprinkle counter with flour. Place puff pastry dough on top. Dust rolling pin with flour. Roll pastry into a rectangle, about 16×10 inches (40×25 cm). Pastry will be very thin and edges will be uneven. Place on a large, ungreased baking sheet.
2. Sprinkle half of cheese and half of rosemary along edges of dough, forming a narrow border. Fold edges over to completely cover and press down to seal. Slice apples into thin wedges. Place in a large bowl. Sprinkle with remaining cheese and rosemary, sugar, 1 tbsp (15 mL) flour and cinnamon. Toss to evenly coat. Tumble apples over centre of pastry inside border. Evenly spread out and gently press down.
3. Bake on bottom rack of oven until pastry is deep golden and apples are tender, 30 to 35 minutes. Place pan on rack.
4. To glaze apples, discard any chunky pieces of fruit from jam. Place jam in a small bowl and microwave on medium-high until melted, about 30 seconds. Brush over warm apples. Let stand 10 minutes before cutting. Cut into squares and serve warm. Great with vanilla ice cream or whipped cream.
Pistachio and Cranberry Biscotti
Ingredients
2 1/4 cups all-purpose flour
3/4 tsp baking powder
1 tsp salt
1/3 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
2 tsp vanilla
1 cup chopped pistachios
1 cup dried cranberries
Instructions
1. Preheat oven to 325F. Line a large baking sheet with parchment. Stir flour with baking powder and salt in a medium bowl.
2. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Stir in flour mixture until combined. Stir in pistachios and cranberries. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
3. Bake in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Cut each diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min. Store in an airtight container up to 1 week or freeze up to 1 month.
PHOTOGRAPHY BY ASHLEY VAN DER LAAN
ASSISTANT PHOTOGRAPHER HUGH READ
ART DIRECTION BY LEO TAPEL
PROP STYLIST MADELEINE JOHARI
FOOD STYLIST CLAIRE STUBBS
PROJECT MANAGER MICHAEL FINLEY
EDITOR VANESSA GRANT
HAND MODEL SHAE-LYNN
