Written by Livermore Valley Winegrowers Association
From Our Family To Yours
Holiday Recipes & Wine Pairings from the Livermore Valley Wine Community
The holidays are a time for gathering, sharing, and celebrating the flavors and traditions that make each family unique. This season, three Livermore Valley wineries—McGrail Vineyards and Winery, Concannon Vineyard, and Occasio Winery—invite you to their family tables with recipes straight from their kitchens, thoughtfully paired with the perfect Livermore Valley Wine. From cozy starters to cherished family sides and the main event, these dishes bring warmth, nostalgia, and the perfect pour to every holiday celebration.
McGrail Vineyards and Winery
A Cozy Thanksgiving Starter: Roasted Butternut Squash & Cauliflower Soup
Paired with the 2021 James Vincent Cabernet Sauvignon
There’s something special about kicking off Thanksgiving dinner with a dish that feels like a hug in a bowl. This Roasted Butternut Squash and Cauliflower Soup is a family favorite: creamy, comforting, and full of fall flavor!
The bold, structured character of the James Vincent—rich with dark fruit, spice, and elegant tannins—balances the sweetness of the roasted squash while highlighting the smoky, savory notes from the paprika and Italian seasoning. It’s a cozy, crowd-pleasing way to start your holiday meal.
Ingredients
- 1 large butternut squash (cut in half lengthwise)
- 1 head of cauliflower (broken into florets)
- 2 tablespoons olive oil (divided)
- 1 ½ teaspoons garlic powder (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon cayenne pepper (optional, for a little kick)
- ½ teaspoon salt
- A pinch of black pepper
- 1 cup organic 0-fat coconut milk
- 2 (10 oz) cans low-sodium vegetable or chicken broth
Directions
Preheat & prep.
Heat your oven to 450°F and line a baking tray with foil.
Roast the squash.
Brush the cut sides of the butternut squash with 1 tablespoon of olive oil, ½ teaspoon garlic powder, a pinch of salt, and a bit of black pepper.
Place it face down on the tray and bake for about 50 minutes, or until tender and caramelized.
Season the cauliflower.
While the squash roasts, toss your cauliflower florets with the remaining 1 tablespoon olive oil, 1 teaspoon garlic powder, smoked paprika, Italian seasoning, salt, pepper, and cayenne (if you like it spicy).
Spread evenly on another foil-lined tray.
Roast the cauliflower.
Once the squash has been in the oven for about 25 minutes, add the cauliflower tray to the oven. Roast for the remaining 25 minutes.
Blend it up.
Let everything cool slightly, then peel the squash—it should slide right off.
In a large soup pot, heat your broth, then add the roasted squash and cauliflower. Use a hand blender to purée until silky smooth.
Finish with love.
Stir in the coconut milk and let it simmer for a few minutes. Taste and adjust your seasoning if needed.
Serve & sip.
Ladle into bowls, top with a swirl of coconut cream or a sprig of rosemary, and pour yourself a glass of James Vincent Cabernet Sauvignon.
Concannon Vineyard
The Heart of the Table: Herb and Butter Turkey
Paired with Concannon’s Stone Patch Cabernet Franc
No holiday table feels complete without the centerpiece—golden, aromatic, and tender. Concannon’s Herb and Butter Turkey is a timeless family favorite, infused with fragrant herbs and citrus that bring the spirit of the season to life.
Paired with the Stone Patch Cabernet Franc, this dish finds its perfect match. The wine’s vibrant red fruit and subtle spice complement the richness of the butter and herbs, enhancing each bite while refreshing the palate with balanced acidity and smooth tannins.
Ingredients
- 1 cup unsalted butter
- 12–14 pound turkey
- 1 tablespoon kosher salt, divided
- 2 teaspoons freshly ground pepper, divided
- 1 tablespoon fresh or dried thyme
- 1 tablespoon fresh or dried sage
- 1 tablespoon fresh or dried oregano
- 1 tablespoon fresh or dried rosemary
- 6 cloves garlic, separated
- 1 lemon, quartered
- 1 orange, quartered
- 1 onion, quartered
- ¼ cup DKV olive oil
Directions
Place one cup of butter on a large cutting board with 1 teaspoon salt, 1 teaspoon pepper, all the spices, and 3 cloves of garlic. Chop together with a knife, creating a paste of the butter, garlic, and spices. Divide this into two piles.
Separate the skin from the turkey with your fingers. Spread half of the herbed butter mixture under the skin over the turkey, including the legs.
Next, sprinkle the inside of the turkey cavity with 1 teaspoon salt. Place the lemon, orange, onion quarters, and 3 whole cloves of garlic inside the turkey along with the remaining herbed butter mixture.
Sprinkle 1 teaspoon salt and 1 teaspoon pepper over the skin and drizzle with DKV olive oil, rubbing it over the entire bird.
Bake at 350°F for approximately 3–3.5 hours. Check for doneness by piercing the leg—the juices should run clear.
Carve, serve, and enjoy alongside a glass of Stone Patch Cabernet Franc for a truly classic pairing that honors both flavor and family tradition.
Occasio Winery
A Beloved Family Holiday Recipe: Mrs. Kinney’s Green Beans
Paired with the 2022 Occasio Heritage Cabernet Franc
This isn’t just a side dish—it’s a vessel for nostalgia. This iconic green bean casserole, affectionately known as Mrs. Kinney’s Green Beans, has graced the Occasio Thanksgiving and holiday table for over 60 years.
Back in the early 1960s, fresh produce was seasonal, so holidays meant canned goods like these beans—transforming simple ingredients into something unforgettable. Though the origins of the recipe remain a mystery, it’s evolved slightly in the Occasio family: they’ve upgraded the cheese from simple “Swiss” blocks to a blend of Emmentaler and Gruyère for richer flavor.
It’s a humble dish that sparks stories of past gatherings with loved ones who’ve since passed, reminding us to preserve these traditions for the next generation. No fresh beans, please—this canned version is true to its roots!
Ingredients (serves 8–10; can be halved)
- 2 Tbsp. flour
- 2 Tbsp. butter
- 1 tsp. salt
- 1 tsp. pepper (or to taste)
- 3 cups Swiss-style cheese, shredded (⅔ Emmentaler and ⅓ Gruyère recommended)
- 1 Tbsp. grated onion
- 1 cup sour cream
- ½ cup milk
- 4 cans cut green beans, drained
Instructions
Preheat oven to 350°F.
Make a roux by melting the butter and whisking in the flour. Cook, stirring, until it turns golden brown. Stir in the grated onion, then gradually add the milk, whisking until the sauce thickens.
Remove from heat and fold in the drained green beans, coating them evenly. Mix in the sour cream and cheese until well combined.
Transfer to a casserole dish and bake uncovered for 20–30 minutes, until the cheese is bubbly and browned on top. Let rest for a few minutes before serving—it’s even better as leftovers the next day!
This creamy, cheesy comfort pairs perfectly with turkey’s savoriness and adds a cozy, retro touch to any holiday spread.
Wine Pairing: 2022 Occasio Heritage Cabernet Franc
To complement the rich, cheesy earthiness of Mrs. Kinney’s Green Beans, they recommend their 2022 Heritage Cabernet Franc. This Livermore Valley gem is a true expression of the region’s historic varietal—elegant yet structured, with bright red fruit notes of cherry and cranberry, subtle herbal undertones, and a whisper of spice that dances alongside the dish’s creaminess without overpowering it. Its soft tannins and vibrant acidity cut through the richness, making it versatile for the entire Thanksgiving feast.
As we reflect in our own Thanksgiving wine musings, Cabernet Franc isn’t just a pairing; it’s a nod to family traditions, evoking memories of shared bottles and heartfelt toasts. One sip, and you’re home.
More details can be found on Occasio’s website: https://occasiowinery.com/mrs-kinneys-green-beans/