Wines for Talking Turkey

Amazingly enough it's already that time of the year again to start planning your Thanksgiving meal.
Turkey? Check!
Sides? Check!
Desserts? Check!
Now...for the wines? This can be one of the hardest parts of planning your Thanksgiving, especially if you're trying to please everyone! Chardonnay and Pinot Noir are often the most traditional options, however I've compiled a top ten list of a few other varietals that would shine with your meal as well (in no particular order):


1. Champagne/Sparkling Wine, especially a Blanc de Blanc: which means white of white and is 100% Chardonnay..and who doesn't like bubbly??
2. Viognier: with it's beautifully floral notes it will highlight that in your food and if you have any dishes with truffles in it...pure magic!
3. Riesling: Apples and pears, and a touch sweet with refreshing acidity..try one from Washington!
4. Muller Thurgau: currently Germany's most planted grape, a cross between a Riesling and a Sylvaner, slightly tropical on the nose, hint of sweet, great with sweet potatoes
5. Gewurztraminer: with a somewhat spicy palate this white will stand up to the turkey and gravy, would also work with your pumpkin pie
6. Rose: they always seem to do well in a crowd, try a dry one, think a Rose of Pinot Noir or Grenache
7. Grenache: Slightly candied on the nose, often elegant like a Pinot Noir...try a California Central Coast single varietal or even a Chateauneuf du Pape
8. Pinot Meunier: the third, somewhat un-celebrated grape varietal often in Champagne sings with cranberry dishes, rarely seen on it's own however, Domaine Chandon makes a delicious one (check out my early post all about this varietal)
9. Zinfandel: what many consider the quintessential California grape, for Thanksgiving I would go with a lighter, fruitier version
10.Syrah: with it's meaty and peppery notes will play well with the stuffing and especially your darker Turkey pieces

Other wines to think about for dessert? Also try a Moscato D'Asti or Tokjai Aszu with your pumpkin pie and other seasonal treats!

Blantyre Lunch, A Trip Back To The Gilded Age

Having grown up in the Berkshires in Massachusetts one can not help but acquire an appreciation for all the natural beauty and history it beholds. Blanytre is one of the gems that has always intrigued me and I was fortunate enough to have lunch there with my husband and take a peek at their fantastic wine cellar recently.

We had barely approached the steps and the door was already graciously opened for us and we were gloriously greeted. We were shown around the Main House and then invited to tour their Wine Spectator Grand Award Winning Wine Cellar containing over 26,000 bottles after lunch!

I had already had a peek of their wine "bible" a day before so I knew I wanted to try a glass of
2007 Domaine Tempier, Rosé, Bandol. I adore Rosé and had heard so much about Domaine Tempier I was brimming with anticipation. It was just as beautiful as I had hoped; berries, peach, spice and a hint of fig! It was indeed my lucky day as their soup of the day was a velvety Butternut Squash which paired beautifully with the Rosé.

For my main course I ordered a glass of the
2006 DuMol, Viognier, Lia ,Russian River Valley (floral, peach with a touch of butter) which also was delicious with their special of the day; Cod Placed on a Bed of Roasted Red Pepper Ratatouille and Braised Endive.

Conrad ordered a glass of
2003 Ramey, Cabernet Sauvignon, Jericho Canyon,
Napa Valley (creme de casis, spice, oak, dark chocolate) which sung with their Grilled New York Sirloin Steak with Petite Ceasar Salad, French Fries (which were amazing and seemed never-ending!!) and herb butter.

At the end of our meal we were too full for dessert...well almost...not too full for a half bottle of 2007 Saracco, Moscato D'Asti, Castiglione Tinella, Piedmont
I love ending a meal with Moscato D'Asti because they are slightly sparkling, low alcohol content and just so vibrant, bursting with honeysuckle and peaches. The little town of Castiglione Tinella in Piedmont is somewhat off the beaten path but said to have some of the most profound Moscato.

At the conclusion of our decadent meal we ventured down to the cellar which is owner Ann Fitzpatrick Brown's pride and joy, cared for by Wine Director Christelle Cotar and Sommelier Luc Chavalier. There are deep verticals including 22 vintages of Chateau Lafite Rothschild dating back to 1945, 14 vintages of Ridge Monte Bello, 15 vintages of Sassicaia and 15 vintages of Penfolds Grange to name just a few of the treasures this cellar beholds.

If you ever find yourself in the Berkshires and love all that is extravagant and elegant from the Gilded Age, Blantyre is a place you must visit. As well as serving lunch their dinner is been said to be quite an experience as well as staying on property
Check out all their accolades on their site:
http://www.blantyre.com/

The world according to Julia....

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients"
-Julia Child

After having watched Julie & Julia now for the second time I felt compelled to blog about the film, Julia and her recipes...all of which I adore!

Before my first viewing of the movie I found myself wondering; how would they weave Julia and Julie's stories together? How would Meryl perform as Julia? Would the film capture Julia's spirit? How would the food look?

My answers? The movie parallels the lives of these two leading ladies and their quest for happiness which leads them to the same place...cooking, wonderfully!

And Meryl?? As an actress myself I've grown up admiring her and once again she has absolutely blown me away with her performance. Although she has Julia's voice down what always impresses me the most are the little things...the sly glance, the sigh, or funny little gestures. Indeed Julia is alive in this film and captures her spirit!

Now...the food...warning!!! Do not, I repeat, do not go to this movie without immediate dinner plans afterward! Scene after scene is filled with heavenly dishes...chocolate mousse pie, butter, bruschetta, butter, duck, and did I mention...butter!? Not to mention you will be terribly parched from all the wine and martinis in every other scene! One of the main dishes the film focuses on is Julia's Boef Bourguignon. My humble suggestion is to plan a night of Julia...make the Boef the day before (it's always better after a day!) and plan to eat immediately, and with a glass of Burgundy after the film as I did. This is proof that simple, fresh ingredients can themselves make a masterpiece! I have yet to get the cookbook, shamefully. However, I did find the recipes from her book on her publisher's website:

(Be sure to follow the recipe for the mushrooms and onions as well!)

And in tribute to Julia...enjoy the film and "Bon Appetit!"

Pontificating Pinots...

One of the things I love the most about working at the WineSellar & Brasserie is meeting other people just as passionate as me about wine; and discovering, enjoying and discussing the wines.

Case in point, recently I was fortunate enough to try two Pinot Noirs back to back, both from very small production wineries when a great customer, Steve Schoenfeld, was generous enough to share!

Kosta Browne began as a dream for Dan Kosta and Micheal Browne in the summer of 1997 as they worked at a restaurant in Santa Rosa, CA. They began saving their tip money and there their journey began. Today they produce small production single vineyard wines from two appelations; Russian River and Sonoma Coast.

2007 Kosta Browne, Pinot Noir, Sonoma Coast

On the nose: raspberries, smoke and evolved to beach and sand
On the palate: ollalieberries, raspberry and baking spices

WesMar Winery is a very small production winery run by Denise Mary Selyem and her husband Kirk Wesley Hubbard. Denise's name sounds familiar? Her Dad is Ed Selyem of Williams & Selyem Winery. Denise and Kirk worked at Williams & Selyem Winery in the late 90's and in 2000 left to start WesMar.

2006 WesMar, Pinot Noir, Salzgerber Vineyard, Russian River
On the nose: cherries, chocolate, anise, wet forest floor
On the palate: black cherries, plums, pear and even a kiss of orange

I scream, you scream...we all scream for aebleskivers!

Aebleskivers? Yes aebleskivers!

I first discovered these delicious morsels on a trip to Solvang, California a few years ago. Solvang is the Danish Capital of America and just so cute and charming! Many places in town serve them but my favorite is the Solvang Restaurant, which was featured in the movie "Sideways". You can order them in the restaurant and they also have a to go window outside where you can grab and go!

I'm sure at this point many of you reading this blog have questions like...but what are they? Where did they come from?

According to lore when the Vikings were roaming up and down the coasts of Europe and the waters of the Atlantic, one band of these Vikings had been particularly hard hit in battle, so, when they got back on their ship with their horn helmets and shields all dented and banged up, they decided to have one of their favorite dishes to help them regain their strength, pancakes!! Years and years ago they did not have s frying pans, so, they greased their shields and poured the pancake batter on them over the fire and aebleskivers were born!

Now you must be wondering...but what do they taste like?? They are a tasty breakfast confection, like a pancake ball often served with raspberry or lingonberry jam and powdered sugar. I love them because they also have a spicy taste to them of cardamon and mace. Besides for breakfast I think these would be fun to serve for a tea party or even a savory version could be made by adding herbs and cheese to the batter. The pan itself can be purchased in Solvang (where I grabbed mine) or Williams-Sonoma sells them also. My favorite batter mix is from the Solvang Restaurant but other recipes are on the web. The closest I've been to matching the Solvang recipe is below:

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 2 3/4 teaspoons baking powder
• A pinch of ground cardamom
  
• 1/4 mace
  
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk
• About 2 tablespoons melted butter or margarine

Preparation

1. In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened. Let mix sit for ten minutes

2. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

3. In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a bamboo skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot and with raspberry or lingonberry jam and powdered sugar.

Also check out the Solvang Restaurant's site and be sure to visit them if you find yourself in Solvang!