The Grateful Toast
Thanksgiving is the one dinner of the year where someone is expected to stand up and give a toast. Most of us mumble something into our glass and sit back down.
Who better to help us than the toastess with the mostest, Natalie MacLean, editor of Canada’s largest wine review site at nataliemaclean.com.
Welcome, Natalie.
Great to be back with you! Thanksgiving is the one dinner of the year where the speech has more critics than the turkey.
Not to worry though because I have a toast for every pour. Borrow them this weekend, and they’ll carry you right through to New Year’s Eve.
You’ve started with a red that has a legend attached. What’s the story?
Casillero del Diablo Reserva Cabernet Sauvignon
Central Valley, Chile
More than a century ago, Don Melchor Concha y Toro hid his finest wines in a cellar behind a wrought iron gate. Then bottles started disappearing.
So he spread a rumour that the devil lived down there to scare away thieves. Every echo in that cellar made the story bigger, and it gave the wine its name, Casillero del Diablo, the devil’s cellar.
It went on to become one of Chile’s best-known wine brands around the world. Now that we’re in spooky season, it’s a perfect seasonal pick too.
Feel free to try the Casillero del Diablo Reserva Cabernet Sauvignon.
With cassis, cherry and plum aromas, it’s medium-bodied with a long finish.
It’s a terrific wine on sale at the LCBO for under $12.
It would be wonderful with herb-roasted turkey thighs, bacon pan gravy and a big scoop of sage stuffing.
So here’s our first toast, the one we say before we start eating:
“Here’s to the cook, the table, and the toast. Here’s to elastic waistbands, we love you the most!”
More Pairings
- Grateful guest charcuterie board: sharp aged cheddar, salty prosciutto and spicy soppressata, laid out at room temperature with warm, crusty bread.
- Second helping tourtière: flaky golden pastry wrapped around spiced pork and beef, baked until bubbling and served warm from the oven.
I’m writing that one on a napkin. What are we pouring next?
Toi Toi Reserve Sauvignon Blanc 2025
Marlborough, New Zealand
This is a crisp white from New Zealand. Toi Toi is a family-owned brand named after a native flowering grass that thrives in very different landscapes.
That grass inspired them to make wines that express where they grow. This Reserve comes from several blocks of their Calrossie Vineyard in Marlborough’s Awatere Valley.
They bought the vineyard in 2022 and chose these parcels as their top expression of the 2025 vintage. The grapes were picked in the cool of the evening to keep them fresh.
Feel free to try the Toi Toi Reserve Sauvignon Blanc.
There are lovely lime and fresh green herb aromas on the nose, with a hint of jalapeño. Then come nectarine and subtle coastal notes. It all finishes with a crisp, herbal snap.
Most of the wine is made in stainless steel, with a small portion fermented in barrel, which adds texture while keeping the lively Marlborough character.
Reserve doesn’t mean heavy or oaky. This wine is still lively, unmistakable Marlborough Sauvignon Blanc. It’s only $24.95 at the LCBO and I rated it 96 points.
Serve it chilled, around 8 to 10 degrees.
This would be wonderful with golden, crackling roast turkey breast and green beans tossed in lemon and garlic.
Here’s a toast that gets passed from one gathering to the next:
“May those who love us, love us. May the rest have a change of heart. And if not that, a turn of the ankle, so we can tell them apart!”
More Pairings
- Toast to the cook Brussels sprouts: roasted in a hot oven until the edges crisp and caramelize, then tossed with lemon zest and shaved Parmesan.
- First course fennel salad: thinly shaved fennel and crisp apple in a bright lemon vinaigrette, served cool and crunchy.
Three rosés! Where do we start?
Vineland Full Bloom Rosé
Ontario
These three new VQA rosés come from Vineland Estates on the Niagara Escarpment. The labels have a fresh new look, with the same great wines inside.
We’re focusing on Full Bloom, with Spring Petal and Bubbly Blossom right beside it. Full Bloom is only $17.95 at the winery and online, and you’ll also find it at Rabba Fine Foods.
Feel free to try the Vineland Full Bloom Rosé.
Look at that deep colour, which shows you its rich taste before you even sip. Wild strawberry and raspberry notes mingle with some citrus.
It’s pleasantly dry with juicy acidity. The fruit and citrus keep it grounded, yet exciting.
Spring Petal is light and sprightly, with strawberry and rhubarb, and it’s a lovely bottle to bring along to dinner. Bubbly Blossom brings fine bubbles and raspberry, and it’s made for appetizers.
These rosés would pair beautifully with an extra big bowl of cranberry sauce. Let’s be honest, we all eat turkey as an excuse to double down on the cranberry sauce.
As these wines leave us wanting for nothing, here’s the toast:
“May you live as long as you want and never want as long as you live!”
More Pairings
- Welcome squash soup with Spring Petal: velvety roasted butternut squash, served warm with a swirl of cream and crunchy toasted pumpkin seeds.
- Arrival crostini with Bubbly Blossom: warm, melting brie with sweet fig jam and toasted walnuts on crisp, golden crostini.
We’ve got one more. What are we finishing with?
Azhadi Vineyards The Pardis
Okanagan Valley, British Columbia
We’re finishing big with our last bottle. It’s from Azhadi Vineyards in British Columbia’s Okanagan Valley.
When founder Mike Azhadi first tasted this blend from the barrel, he said, “This wine is paradise.” So he named it The Pardis, after the Farsi word that gave us the English word paradise.
It also translates as walled garden. It’s a wine for close company, so everyone can find their own version of paradise in the glass.
The wine is aged mostly in French and American oak, with a touch of Hungarian. That Hungarian oak works beautifully with Persian spices.
Feel free to try the Azhadi Pardis.
It’s a blend of Cabernet Franc and Merlot from the warm slopes of Oliver and Osoyoos. Cinnamon, herbs and black olive tapenade open up to blackberry and plum aromas.
The tannins are firm, and the finish lingers as long as your guests will. Give it, and them, a little time to breathe.
It would be lovely with a whole roasted squash stuffed with wild mushrooms and wild rice, finished with pomegranate seeds and a drizzle of tahini.
It’s also Come Over October, a movement that invites us to put down our phones and have the people who matter most come over. The Azhadi Pardis is a lovely reason to invite friends and family over.
More Pairings
- Lingering supper sweet potatoes: thick wedges roasted hot with cinnamon, cumin and sumac until caramelized, finished with toasted almonds.
- Walled garden wild rice: nutty wild rice tossed with dried cranberries, toasted walnuts and fresh herbs, served warm.
Natalie, these suggestions are fantastic! Any final words of wisdom for our viewers?
Write one toast on a card and tuck it under each guest’s plate, so the whole table takes a turn at leading the cheers.
Let’s raise The Pardis for the last one:
“Count your age by friends, not years. Count your life in smiles, not tears!” Happy Thanksgiving!
Thank you, Natalie! Where can we find you and these wines and drinks online?
On Instagram, I’m at @NatalieMacLeanWine and online, my website is nataliemaclean.com.
Come for the toast, stay for the tasting.
Posted with permission of Citytv’s Breakfast Television. Please drink responsibly.
