Thanksgiving is right around the corner, so we are taking a moment to reflect on the things and people we are most thankful for. We are tremendously blessed to be family-owned and operated, and to have such a wonderful team. This week, we asked a handful of our staff members what they are thankful for in 2022. Here’s what they said!
In Lisa’s words: there’s so much to be thankful for every day, it’s hard to pick! She’s especially thankful for a healthy family. Susan is thankful that we are well enough to be out and about, doing the things we love with the people we love, and leaving the pandemic behind. Kendalyn also stated that she was thankful to be healthy. We treasure being able to be around each other!
It’s one of the things that really matters in life. Holly mentioned that she’s thankful for her husband and family, as well as her puppy. Mark shared that he’s especially thankful for family this year, welcoming his 3rd grandchild and looking forward to gathering for the holiday. Doris says she treasures her growing family, having welcomed her 5th grandbaby in June. Nancy S was absolutely aglow talking about her thankfulness for her husband of 44 years. Dylan said he’s thankful for his girlfriend, and Kendalyn mentioned her family, friends, and of course her cat. Clay considered his thankfulness to be getting back in touch with his sister after many years of distance. Amy said she was thankful for family: both at home, and the family right here at Rubino Estates.
Rubino Estates Winery
We’d be remiss to leave out how thankful we are for each other, as the Rubino Estates Famiglia. Amy shared right away that she is incredibly thankful to still be here with the Rubino Family after almost 10 years. Nancy S also shared that she loves this community. Jim said he was thankful for the coworkers who never fail to brighten his day. Travis is similarly thankful for being here at Rubino Estates, especially because he’s thankful for wine (at the moment, his favorite is our Landmark Founder’s Blend).
What are you thankful for this Thanksgiving season? We’d love to know! Tag us @rubinoestates
If you need some last-minute wines for your festivities, check out this easy 4-bottle Thanksgiving bundle, available for a limited time!
National Zinfandel day is coming up next week on the 16th! Instead of only celebrating Zin, however, we are going to celebrate Zinfandel’s swanky Italian twin: Primitivo. Primitivo is an Italian varietal known for its profile of dark jammy fruit notes. Genetically, Zinfandel and Primitivo are identical, but that doesn’t stop each wine from boasting its own unique expression.
Since Primitivo is an easy red wine to enjoy this time of year, use this quick guide to pairing it with all sorts of autumn-inspired favorites!
Mild Blue Cheese
Classic Spaghetti and Meatballs
Beef Stew with Squash
Glazed Pork Belly
Mild Tofu Curry
Pumpkin Cheesecake with Gingerbread Crust
Brown Butter Chocolate Chip Cookies
Mini Sweet Potato Pies
Spiced Carrot Cake
Dark Chocolate Mousse with Berries
Cheers to Primitivo! If you’d like to shop now, click here. Whether you are reaching for another round of desserts or pouring yourself another glass, we hope you enjoy this season and stay cozy.
Happy November to all friends of Rubino Estates! We are getting cozy, pouring a glass of wine, and putting on our aprons. This spiced and spiked family recipe for pumpkin pie will warm you from head to toe, whether you make it for Thanksgiving or just a random weekday when you're looking for some comfort food.
Drunken Pumpkin Pie
- 2 eggs
- 15oz pumpkin
- ½ cup brown sugar, loosely packed
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp ginger
- ¼ tsp clove
- ¼ tsp cardamom
- ½ tsp kosher salt
- 2 tsp cornstarch
- 12 oz coconut milk
- 2 tablespoons Dom Benedictine B & B Liqueur
- Pie shell
- Preheat the oven to 425℉
- In a large bowl, beat the eggs. Add the pumpkin and continue to beat until combined. In a separate bowl, sift together the sugar, spices, salt, and cornstarch. Once mixed, pour this mixture into the large bowl, mixing until thoroughly incorporated. Finally, add the coconut milk and liqueur and whisk until fully combined.
- Pour the pie filling into a prepared crust (homemade is best) and place in the oven for 15 minutes. After 15 minutes have elapsed, reduce the oven temperature to 350℉ and bake for another 40 minutes, or until set. We recommend protecting the edges of the crust by covering the rim lightly with aluminum foil halfway through baking or when the edges begin to darken.
- Allow your pie to cool at room temperature, and serve. Refrigerate leftovers…if you have any!