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    Chardonnay Turkey Gravy

    Difficulty - Beginner

    Yield - 1 quart

    Prep Time - 20 minutes

    Cook Time - 90 minutes


    • ¼ cup all purpose flour
    • ¼ cup butter
    • ¼ cup Half and Half
    • ¼ cup carrot
    • ¼ cup celery
    • ½ cup onion
    • 3 cups poultry stock
    • 1 cup Ghost Pines Chardonnay
    • ¼ cup dry sherry
    • 2 bay leaves
    • 4 sprigs fresh thyme
    • 2 cloves garlic
    • 2 tsp chopped sage
    • Black pepper to taste
    • Salt to taste


    1. Heat butter, flour, and half and half in a saucepan. Whisk on low heat until the flour is turned a nutty brown color.
    2. Add carrot, celery, and onion to the mixture and cook until caramelized.
    3. Stir in stock, Napa Valley Chardonnay, and dry sherry.
    4. Add bay leaves, thyme, garlic, and chopped sage.
    5. Simmer on low heat for 1 hour.
    6. Strain and keep warm. Season to taste.

    Quick Tips

    Just how we like great consistency in wine, we also enjoy great consistency in our gravy. Here are some suggestions to make great gravy!

    • Is your gravy too runny? Keep on the heat and simmer for a longer amount of time until you achieve the desired consistency.
    • Is your gravy too thick? Add Chardonnay, chicken stock, or even water until you achieve your desired consistency.
    • Do you have turkey drippings? Scoop those up and put them in a fat separator. Once separated, add to the gravy.
    • Insider’s Tip: add 2 ounces of Glace de Poulet (chicken demi-glaze) before seasoning with salt and pepper. This addition, which is essentially a thicker chicken bouillon, adds color and richness to the gravy.
    • Some of our favorite additions to gravy include: Sautéed mushrooms, Giblets, Cayenne pepper.

    Wine Pairing Suggestion: Ghost Pines Chardonnay

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