With the holidays quickly approaching, what better way to start the festivities off than by serving a wine that is light, sparkling and elegant-California sparkling wine. A certain few group of California wine makers are now producing sparklers that are elegant enough to please even the most diehard sparkling wine or even Champagne lover. The right sparkling wine, not too rich, is a perfect pairing with appetizers, main course or even dessert.

Spotlight: Iron Horse Sparkling Wines for Thanksgiving

Iron Horse Green Valley Classic Vintage Brut 2005-produced in the traditional method. A truly elegant blend of Pinot Noir and Chardonnay. Aged on the yeast for at least 4 years in the bottle resulting in bubbles that “melt in your mouth”. On the nose-lemon and yeast notes. On the palate-lemon zest, pear and yeast overtones. The bubbles slowly rise and then melt away.  Wine Spectator 92 points

Iron Horse Wedding Cuvee 2006. A classic blend of Pinot Noir and Chardonnay. Rich and creamy. On the nose-hazelnut and apple. On the palate- peaches and citrus notes. Perfect for dessert with wedding cake or chocolate strawberries. Wine Advocate 91 points.

Ocean Reserve 2005-The newcomer to the block. Limited edition release. For every bottle purchased Iron Horse will donate $4 to help protect the ocean. Produced in partnership with National Geographic Society. 100% Chardonnay. Pairs well with seafood, grilled mackerel with fig and citrus dressing, grilled clams with lime-oregano butter. Special 3 bottle collector set available for purchase; makes a great gift. Recipes

Iron Horse Sparkling Wines are proudly presented at Wine Legend

Thanksgiving Oyster Stuffing-Chef Ruben Gomez-Iron Horse Vineyards

½ cup bacon, cut into small dice

½ cup shallot, minced

½ cup fennel, minced

½ cup celery, minced

1 cup green onions, minced

3 Tbsp garlic, minced

1½ cup mushroom, cut into small dice (boletes or chanterelle, if available)

2 Tbsp flour

1/3 cup sherry

½ cup heavy cream

1½ Tbsp thyme, chopped, fresh

½ tsp Worcestershire sauce

¼ tsp cayenne pepper

½ tsp lemon zest

1 Tbsp lemon juice

2 qts cornbread, cut into chunks

2-3 cups oysters, shucked, juice reserved

1 cup shrimp, cooked, cut small dice

3 each eggs, beaten well

Salt and Pepper to taste

In a large heavy bottomed pot, sauté the bacon until crispy and rendered. Place the mushrooms in the pot, and sauté until golden brown. Place the shallot, green onion, fennel, and celery in the pot and sauté until slightly browned. Drizzle the flour into the pot, stirring and coating the vegetables with the flour not allowing them to burn or stick to the bottom of the pot. Mix in the oysters with juice, the shrimp, the cream, and the sherry, stir well until incorporated.  Now add the Worcestershire, cayenne, thyme, lemon zest, and lemon juice, as well as salt and pepper to season. The stuffing mix should be slightly salty. Reduce the heat to a simmer and allow to cook for about ten minutes until the flour is cooked through with no lumps. Remove the pot from the heat and blend in the eggs and then the cornbread. Stir from the bottom of the pot to coat the cornbread well. Transfer the stuffing to a baking pan and place in a preheated oven at 350 degrees Fahrenheit for 40 minutes or until the internal temperature registers 165 degrees. Serve hot.

Pair with 2005 Ocean Reserve