The Glamorous Holiday Gift Guide

The holidays are here again and I'm here and happy to offer my assistance. I've pulled together a lovely little Gift Guide full of Glamorous and downright delicious gift recommendations for your loved ones or maybe a little something to gift yourself!

For the Oenophile:

Master Sommelier Andrea Immer has created a simplified solution to the somewhat frustrating question, "What glass do I use with which wine?" Her answer... The One. Through extensive testing and comparing of grape-specific shapes she created an ideal glass ( One for sparkling/white wine, One for Red ) that optimizes these shapes plus they are break resistant, dishwasher safe and better yet, available on Amazon Prime.

Of course the next question would be ...What do I fill The One glass with?

Sonoma's Buena Vista Winery, credited with being the first in the U.S. to introduce Méthode Champenoise sparkling wine making, has an exciting new offering. They now are making a Champagne themselves and sourcing their fruit from the Grand Cru villages of Ambonnay, Bouzy and Louvois. La Victoire Brut Champagne with its notes of lime blossom, brioche and honey would be the perfect companion to lobster or as an impressive gift for the Champagne lover in your life.

Prefer a red to keep you cozy and warm? Chateauneuf-du-Pape from the Rhone Valley in France and the holidays go hand and hand offering notes of juniper, rich baking spices, cassis and black raspberries. Paul Autard's Cote Ronde is a wonderful option and their 2012 ( fantastic vintage ) is   available on wine.com.

For the Gourmand:

Jean-Charles Boisset, an ultimate lover of luxury has done it again now offering one time Fromage ( cheese ) and Caviar Gift Boxes or annual Fromage, Caviar and Gourmand memberships. The Fromage Gift Box offers 3-4 cheese hand selected by their cheese monger and the Caviar Gift Box offers 2 ( 1 oz ) selections such as Petrossian in a beautiful black insulted box.

Sugarfina, candy for adults, offers the ultimate in decadent treats such as Champagne gummy bears made of Dom Perignon, gummy roses made with Whispering Angel Rose and Simgle Malt Scotch Cordials all packaged in sleek little cubes for perfect stocking stuffers.

Cheers and Happy Holidays!

New Years Eve Sparkles

The holidays are coming to an end, as is 2014, but there is still New Years Eve to plan for and it's one of my favorites. Why? Because it's an evening for celebration, anticipation and most importantly sparkling wine and Champagne! What will you be sipping? I invite you to explore my favorite go-tos from Champagne to sparklers from all over the world to help you better ring in the New Year!

Champagne....the real thing....

NV Perrier-Jouet, Grand Brut: It's a classic beauty, elegant with beautiful packaging and is composed of  all three of the classic Champagne grapes...Chardonnay, Pinot Noir and Meunier

2004 Bollinger, le Grand Annee Brut: Ring in the New Year as James Bond would, powerful, yet refined with notes of toasted almonds, honey and a smokey minerality.

NV Ruinart Rose: Celebrate with a pretty little piece of history, Ruinart celebrated it's 250th anniversary in 2014 of Rose Champagne making and it doesn't hurt that is deliciously gorgeous with strawberries, red currants, and roses, be sure to guard your glass!

NV Chartogne-Taillet, le Rose: Perhaps a little lesser known but divine none the less. It's a crowd pleaser bursting with ripe cherries, red currants and pastry dough.

Sparkling From Around the World:

NV Lucien Albrecht, Blanc de Blancs, Cremant d'Alsace, France: 100% Pinot Blanc, one of the best sparklers for under $20... Rich, baked apple, spice and almonds

2010 Schramsberg, Blanc de Blancs, North Coast, CA: A regal 100% Chardonnay sparkler that has been a constant at The White House with crisp green apple, white flowers and brioche.

2009 Domaine Carneros, Brut, Carneros, CA: Taittinger's domestic sparkler; sleek and balanced...pears, vanilla and baked bread

NV Ca'del Bosco, Cuvée Prestige, Franciacorta, Italy: I can't get enough of this wine that reigns from what some say is Italy's answer to France's Champagne... Comprised of Chardonnay, Pinot Bianco, and Pinot Nero with notes of golden delicious apples, lemon curd and brioche. Bring a real conversation piece to the party!

Happy New Year and Cheers to 2015!

Nothing Like New York (Part Deux)

The Guggenheim Museum

As day 2 of Kate and I's NYC quick holiday trip was upon us we planned out our day during a breakfast of fruit, yogurt and a latte from our hotel (The Franklin). After , we checked out and headed to The Guggenheim Museum , just a few blocks away.

The Guggenheim is wonderfully stylish building designed by Frank Lloyd Wright and founded by American business man and art collector, Solomon R. Guggenheim. It is home to a constantly expanding collection of Impressionist, Post Impressionist, early Modern and Contemporary art. As we wound our way to the top we took in every nook and cranny of art work along the way....Cezanne, Degas, Gauguin, Kandinsky, Picasso, Toulouse-Lautrec, van Gogh, and Vuillard as well as the featured exhibition focusing on the work of Contemporary artist Christopher Wool. Wool is known for his large black stenciled letters on white canvases...somewhat provocative and thought provoking in nature. As we descended once again to the base of the rotunda we sighed with satisfaction, looking back up at the breathtaking view of the museum's glass dome. Happy and satiated spiritually we departed.

Off we were to our final, but highly anticipated destination of Eataly. What is Eataly you may ask? It
 is a high end Italian food market/hall comprised of restaurants, specialty markets and retail. Owners
of the New York location include such talents as Mario Batali, Lydia Bastianich and Joe Bastianich. As anticipated, Eataly was packed with people. We swam through the crowd and quickly decided we would venture to the top floor and have lunch at their roof top Birreria.

Birreria is a restaurant and brewery that includes Sam Calagione of Dogfish Head as one of the head brewers that has a delicious menu full of Italian food with Austrian and German influences. Kate and I ordered our beers... I the Chestnut Brown and Kate the Thyme Pale Ale. For our lunch we ordered a plate of Speck ( mouthwateringly delicious smoked Proscuitto ) and an Italian cheese plate ( Robiola Bosina, Taleggio, and Gorgonzola Dolce ) accompanied with Frangelico Honey ( 1 part Frangelico to 3 parts honey topped with roasted hazelnuts )..... heavenly!

After lunch we ventured back downstairs to the hall where we grabbed glasses of Franciacorta
( sparkling Italian wine made in the Champagne method ) as we shopped picking up imported Italian chocolates, teas, spices and amazingly fresh pastas. Being that December is truffle season we  selected some white truffle and ricotta stuffed pasta to go that was ethereal then we were off to the wine shop!

Eataly's wine shop was full of any Italian wine I have wanted and gave dreamed of... A wall of Franciacorta and sparkling wines ... they even had Batali's La Mozza Perazzi Morellino di Scansano ( delicious Sangiovese from coastal Tuscany ) in a magnum! Kate and I bought what we could carry and headed merrily to Grand Central station to catch our train back to the Berkshires.

Next trip that takes you to New York City I hope that you treat yourself to macarons from Laduree, roasted chestnuts at Rockefeller Center, Champagne at Corkbuzz and artisanal Italian meats and cheeses from Eataly.

Cheers and happy travels!

Le Beaujolais Nouveau est Arrivé!

Every year as November comes around I eagerly anticipate not 1 but 2 Thursdays during the month. Naturally, one is Thanksgiving Day. The other? It falls every year on the 3rd Thursday in November and it's Beaujolais Nouveau Day!

What is Beaujolais Nouveau Day you ask? It's a day in France that celebrates the end of the harvest. It is celebrated with the release of the fresh and fruity Beaujolais Nouveau wine. Worldwide "Le Beaujolais Nouveau est arrivé!" (The new Beaujolais has arrived!) is proclaimed. Over 60 million bottles depart Paris and begin their journey to distribution world wide.

This youthful and vibrant wine is made from the gamay grape in Beaujolais (located in Burgundy) and is bottled only 6-8 weeks after harvest. The resulting wine offers notes of strawberries, red currants, raspberries, figs, pears and a hint of holiday spice. Ideally it is served with a slight chill (55 degrees Fahrenheit). It's a wine that is not meant for aging and is intended for immediate enjoyment making it the perfect accompaniment for Thanksgiving!

Aside from Turkey, other fantastic pairings for this easy drinking wine are traditional French recipes such as a bistro style frisee salad with a fried egg and bacon,  Coq au Vin, Boeuf Bourguignon, or even pâté. Grilled cheese or a burger if you prefer a simpler pairing that is just as satisfying!

In addition to it being a fun wine, the labels and packaging are always bright and lively. Need a festive hostess gift? Beaujolais Nouveau with a tantalizing slice of Fleur Verte cheese makes a perfect offering!

Get out there, grab yourself a bottle or 2 of Beaujolais Nouveau this year on November 21! Sante!

Spring Lamb

Spring and Easter are upon us and with it brings the perfect occasion for lamb! I love serving lamb in all forms; burgers, rack, chops but for Easter a boneless leg roast is perfect (and you might even have leftovers for a feta and lamb salad the next day).

My favorite way to serve a boneless lamb roast is actually my adaptation of a recipe I found on Food & Wine online for Vadouvan-Spiced Leg of Lamb.

Here is my version:

Clementine Vadouvan-Spiced Leg of Lamb

Ingredients:
2 sticks unsalted butter
3 tablespoons vadouvan or curry powder
2 tablespoons coarsely grated Clementine zest (so floral and fresh!)
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh mint
2 tablespoons salt...citrus if you have it...I used Salt Farm's Lemon Pomegranate
1 tablespoon crushed pink peppercorns
1 teaspoon freshly ground black pepper
One 4-5 lb boneless leg of lamb

Directions:
In a saucepan, combine the butter, vadouvan, zest, rosemary, mint, salt, pink peppercorns and black pepper. Cook over moderate heat until the butter is melted; let cool.
Rub the curry butter all over the lamb. Set the lamb on a rack in a roasting pan and let stand for 30 minutes. Preheat the oven to 450°. Roast the lamb for 20 minutes at this temperature and then lower it to 325°. Roast the lamb for about 25-30 minutes per pound for medium rare basting a couple of times. Look for the instant-read thermometer inserted into the thickest part to register 130° for medium-rare meat. Transfer the lamb to a carving board and let rest for 15 minutes. Pour the pan juices into a small saucepan and skim off the fat. Set the roasting pan over moderately high heat. When the drippings sizzle, add the water and bring to a boil, scraping up the browned bits. Add the deglazed drippings to the pan juices and keep hot. Carve the lamb into 1/2-inch-thick slices and serve with the curried jus.

As a suggestion for a festive side why not roast the lamb over artichokes carrots and sweet potatoes too!?

What wine should you pair with this? Here are some classic and some fun suggestions:

Classic:
For special holidays and occasions this lamb roast and a bottle of France's Chateauneuf-du-Pape Rouge are perfection. Of course in the spirit of the season and a newly named Pope a wine from the "New House of the Pope" is perfect!

Prefer domestic? Try a Central Coast Syrah or Grenache... Tablas Creek's Espirit de Beaucastel from Paso Robles for example.

Fun:
When I say fun I also mean a little out of the normal thought process for wine pairing. My recent "fun" pairing for this roast was a bottle of white wine, a Viognier from Condrieu in France. The citrus notes from the curry butter danced magically with the orange blossom and dried apricot notes in the wine.

My domestic suggestion would be Darioush's Viognier from Napa Valley.  This wine would satisfy a red wine drinker and could hold up to the gaminess of the lamb.

Happy Easter and Slainte!




 

Holiday Kick Off Wine That's Oh So Fine!

Ready...set...go! Beaujolais Nouveau release 2012 is upon us (the Thursday before Thanksgiving) and to me it signifies kick off for the holidays! Most consumers can recall seeing Beaujolais Nouveau on the shelves every year around this time but might not understand the beauty of this wine for the holiday season. And yes, there is some brilliant Cru Beaujolais (to be explored further in a future post) that has age ability but Beaujolais Nouveau is released young and meant to be enjoyed upon release and celebrated!

And now as I begin to write my shopping list for Thanksgiving I thought I would share my plans, suggestions and briefly wax poetic on Beaujolais Nouveau and a few other favorites for the Thanksgiving table.

1. 2012 George Duboeuf', Beaujolais Nouveau, Beaujolais, France $12 ;Pomegranate! It is singing of this glorious fruit as well as cranberries, red currant,peach and a punch of black pepper. Perfect for parties and a crowd pleaser for the season!
(Note: They release a special one for Whole Foods only and is pictured above)

2. NV Lucien Albrecht, Cremant D'Alsace Brut Rose, Alsace, France $19; In my mind no holiday table (or really any table!) is complete without a bottle of bubbly and this is my chic little value go to. It's dry and offers notes of toast, strawberries, raspberries, citrus and a hint of herbal, get a full glass, it goes quick!

3. 2011 VML,  Gewurztraminer, Sonoma, CA $25; I discovered this beauty on a recent trip, it's dry and crisp with notes of rose petals, lychee, citrus, green apple and dressed in an absolutely gorgeous label.

4. 2011 Bodegas Martin Codax, Burgans, Albarino, Rias Baixas, Spain $15; This is one of my new favorites and whether you offer it as an aperitif and with cheese (fantastic with Asiago) or serve it with turkey and stuffing the notes of peach, lime, pineapple and mango with a hint of chalky minerality will brings smiles to all your guests.

5. 2010 Four Graces, Pinot Noir, Willamette Valley, OR $32; It's an elegant woman in a black dress, classic and sophisticated with notes of cranberries, strawberries, cherries and even hints of violet and black tea.

May I also suggest as a twist if you'd like to try something new this year,  give Cornish game hens a whirl! They are small, and make an equally beautiful presentation...roast them in a pomegranate molasses and red wine sauce and garnish with pomegranate seeds for holiday flair!

Happy Thanksgiving and Slainte!

Serenly Sokol Blosser

Step back a few years to the London International Wine Fair. As a California resident, wine is at my fingertips at an instant so my main objective was to taste anything and everything beyond the United States. My one exception, where I was truly curious to taste more of
(as I am a fan of Pinot Noir and Pinot Gris) were the wines of Oregon. Enter Alison Sokol Blosser and the Sokol Blosser booth.

Alison was warm and friendly and began telling me the story of her parent's Bill Blosser and Susan Sokol Blosser's journey to become pioneers in Oregon's wine industry. It all began in 1970 with their discovery of an abandoned prune orchard, some basic wine making knowledge and a passion for Pinot Noir. By 1979 Sokol Blosser was now winning international recognition at the International Wine and Spirits Competition in London. In 1996 Sokol Blosser is the first winery to be "Salmon Safe". In 2002 they were the first US winery to receive LEED Certification and began their organic transition in 2004.

Now back to present day I am reconnecting with Alison at the winery after a fantastic weekend in Portland for the Wine Bloggers Conference. Among their achievements and certifications the thing that Alison and her family feels is of the utmost importance is to keep as little as possible between the vine, the grape and us the consumers. She leads my friend and filmmaker Chrissa and I through the serenely picturesque 100 acres (80 of them planted) vine-scape that is Sokol Blosser with Twix the resident Wine Poodle (official title) in tow.

While we walk she shares tastes of their crisp and mineral rich 2010 Pinot Gris (ideal for the current heatwave!), their dry and elegant 2011 Rose of Pinot Noir ( a perfect ballerina pink color ) and then we move into the explore the barrel room and the Pinot Noirs.

We begin with their 2009 Dundee Hills Pinot Noir grown in the amazing red Jory soils of Yamhill County's Dundee Hills. As a winery's "entry level" Pinot Noir it's stunning and one I could easily drink on a daily basis. Besides their Dundee Hills Sokol Blosser also makes 4 other "block" designated Pinot Noirs. To get a better vision of where the blocks are located on the property they have a great map on their site; Sokol Blosser. These four are Peach Tree (delicate, roses and violets...pair with seared salmon), Big Tree (Asian spices, coffee and cocoa...pair with a coffee and cocoa rubbed lamb chop), Orchard Block (savory, plum and purple flowers...pair with duck breast with a plum sauce) and my absolute favorite the Goosepen Block (earthy, sour cherries and black truffles...pair with black truffle risotto or even a roast turkey!). 

Alison herself favors the Goosepen Block but said she has fond memories of the Big Tree that once stood on the Big Tree Block. Whatever Pinot Noir you may decide upon the theme I savor in all their wines is that seductive, feminine, but strong character that they possess (and at a fantastic value!).

As a fan and a friend to the Sokol Blosser Winery I highly recommend a visit to them. Their wines are also available online and would make a great addition to the table for the upcoming holiday season.

Thank you again Alison for a fantastic tasting and visit!

Last Minute Valentine Libations

It's Valentine's eve and I thought I would post some last minute wine and beer suggestions to help you delight and indulge tomorrow or just anytime you want to treat your Sweetie!

First and foremost, when I think of romance, and celebration I think of Champagne and for me Ruinart is simply the best...

NV Ruinart, Rose, Champagne, France (55% Pinot Noir, 45% Chardonnay); starting with the luminous rose gold color to it's intoxicating bubbles and notes of wild strawberries, raspberries, roses and roasted herbs it makes my heart skip a beat! Heavenly with duck breast, seared ahi or even a rich lamb burger (SRP $60)

2011 Chateau Bonnet, Rose, Bordeaux, France (50% Merlot, 50% Cabernet Sauvingon); Rose is perfect for every season and this dry rose is sophisticated, fun and juicy and would be delightful with salmon or pork at a fantastic everyday price (SRP $13)

2010 George Dubouef, Fleurie, Beaujolais, France (100% Gammay); Fleurie (translates to "flowery") is known as the Queen of Beaujolais and this wine is elegant, velvety and floral with notes of violets, spice, raspberries and plums...pair with roast chicken or a rich chocolate cake with a raspberry coulis (SRP $16)

Ommegang Chocolate Indulgence, New York, US; Rich dark Belgian chocolate, dark malt with Perle hops that impart flavors of mint and spice..feeling frisky...why not pair this with some chocolate crepes (SRP $14)

Guinness, Stout, Dublin, Ireland; Smooth and creamy with hints of coffee and cocoa I have loved Guinness with everything from Oysters to a coffee rubbed filet (SRP $8)

Southern Tier, Choklat Imperial Stout, New York, US; This is probably the richest, most decadent beer I have ever tasted with the marriage of bittersweet dark Belgian chocolate, chocolate malt and Chinook and Willamette hops. Love chocolate covered strawberries? Have a glass of this in one hand and strawberries to feed your love in another... (SRP $10)

Glamorous New Years Eve Cocktail Ideas

New Years Eve is upon us and Champagne and Sparklers are the first thing on everyone's mind. Because of this I thought I'd write about my favorite bubbly cocktails!

First and foremost when it comes to bubbles there is no need to spend a lot of money on a bottle of Champagne when you will be blending your bubbles with other accoutrements. California offers some fantastic sparkles and my favorite for cocktail making is Domaine Chandon.

Want to stay in France for your bubbles? There are so many fantastically priced Cremants (a Cremant is a french sparkling wine from designated wine growing regions following specific conditions) that can offer quality bubbles at a much lower price. My favorites are
Lucien Albrecht Blanc de Blancs Cremant d'Alsace and Blason de Bourgogne Cremant de Bourgogne (available at Trader Joe's).

My top three favorite cocktails are:

1. Cognac Clementine Cocktail:

• Pour 1 tbsp of Cognace into your flute (I really enjoy Landy Cognac VS ....orange blossom, orange zest and blanched almonds)
• Pour in your bubbles...a CA Brut bubbly would be fantastic!
• With a vegetable peeler slice thinly a clementine, rim your glass and drop it into the glass
• Squeeze in a little clementine juice. Cheers!
  

2. Parisian Peach Cocktail (courtesy of my dear cousin Kate)

• Pour in 1 tsp St. Germain elderflower liqueur into your flute
• Pour in 1/2 tsp peach schnapps
• Now fill your glass with your bubbles...Cremant de Bourgogne is lovely
• Garnish with a slice of white peach. Sante!
  

3. Spanish Rose

• Pour in 1/4 tsp rose petal syrup (add more as you wish, but it is potent!)
• Fill your glass with a Spanish Cava Rose...try Freixenet's Cordon Rosado Brut
  
• Sprinkle a pinch of cayenne pepper on top (the heat comes on as an after effect)
  
• Garnish with a rose petal. Salud!
  

Enjoy and have a safe and Happy New Year!

Picking a Pinot

It's about that time...less than two weeks until Thanksgiving and I have started planning my menu and deciding which bottles I'll select for my dinner. I do love to play with some unexpected varietals but I adore Pinot Noir and will always have at least one on the table.

This year I decided I would explore Pinot Noirs from various parts of the world and share my discoveries in hopes of helping others decide what kind of Pinot is perfect for your Thanksgiving!

My first contestant was a 2009 The Crossings, Pinot Noir from the Awatere Valley in Marlborough on the South Island of New Zealand. I have really warmed up to New Zealand Pinot Noirs and love the acidity they offer...great for pairing with food and would sing with Turkey and all it's accoutrements on Thanksgiving!

This wine is quite light in color and texture which I really enjoyed. It offers notes of cranberries, strawberries, raspberries, rhubarb, roasted herbs and bright acidity. I found myself going back again and again for more and with a retail price of about $18.99?! Fantastic!

The next wine takes me to Bio Bio (south of Santiago) in Chile for a 2009 Llai Llai Pinot Noir. Chilean wines are always the way to go for fantastic value and the Llai Llai is no exception at a retail price of about $12.99. On the nose there was almost a menthol aroma and it reminded me a little of cherry cough drops. This wine is pretty ripe and has quite a bit of baking spice and toast on the palate. Although this isn't my style Pinot Noir, a little too ripe for me, it's easy drinking and I can imagine it would be a crowd pleaser.

My final wine was from right here in California, a 2009 Sonoma Coast Vineyard, "Freestone Hills" Pinot Noir. They sourced the fruit from the 3 vineyards that have all brought their own personality to make a rich bold Pinot Noir. The color is deep ruby and the palate has a lot to offer with notes of pomegranates, raspberries, cherry cola, and an even Earl Grey tea. The finish is long with a velvet texture. This wine retails for about $39.99, which is quite fair for a quality Sonoma Pinot Noir.

SO, as much as I enjoyed my journey around the world in search for my Thanksgiving Pinot Noir I have decided that New Zealand's The Crossing is the winner..I think...maybe I should have a sip or 5 more to be sure....

*For more in depth information on any of these wines visit W.J.Deutsch & Sons, Ltd.*

Autumnal Favorites

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October."
- Nathaniel Hawthorne

As the weather becomes crisper and the leaves begin to fall I thought it the opportune time to reflect upon some of our new and unique wines perfect for Autumn!

All of these wines are available to you now...and better yet...all are under $20 at The WineSellar & Brasserie!

NV Capdevila Pujol, Cava, SpainTry Cava! It's a delicious alternative to Champagne. This limited production bubbly with notes of pears, baked apples and lingering minerality is truly a showstopper! Try with apple pie or an apple tart tatin!

2009 Crnko, Jarenincan, SloveniaA delightful blend of 40% Riesling, 30% Sauvignon Blanc and 30% Chardonnay from an area of Slovenia just south of the Austrian border that is thirst quenching and light with amazing aromatics. Serve this with a mustard seed encrusted pork loin!

2009 Mas Grand Plagniol, Rose, Costieres De Nimes, FranceA beautiful rose produced from Grenache, Syrah and Cinsault full of luscious red fruits and citrus. This rose with butternut squash or pumpkin soup would be an ideal Autumnal treat!

2009 Berger, Zweigelt, Austria Fun and funky, this wine comes in a 1L bottle with a crown cap just as it is served in Austrian cafes and bars! Zweigelt can best be described as having the body of a pinot noir with the spice of a zinfandel and it's 100% delicious! Put a twist on your turkey dinner with this one!

2005 Avante, Mencia, SpainNever heard of the grape varietal Mencia? Not many have, be one of the first stateside to try this phenomonal wine...notes of roasted coffee, chocolate, raspberries and dark cherries. Cutting edge and delicious with a cocoa rubbed flank steak!

R.L. Buller & Son, Muscat, Rutherglen, AustraliaFor starters this muscat just scored 96 pts from Robert Parker! It's similar to a tawny port...flavors of toffee, melted caramel, hazelnuts and maple syrup...perfectly pairs with coffee cake or gingerbread!

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!

Slow Cooker Maple Pumpkin Turkey Breast

For Christmas Eve this year I wanted to do something special for dinner, but being that it was only Conrad and I it did not make sense to make an entire turkey. I wanted something fairly simple. I decided to get a turkey breast and try it in our slow cooker (crock pot). This freed up the oven so I could also be working on desserts and food for Christmas Day! Next decision was how would I season it? I decided on using one of my favorite flavors...pumpkin! It came out delicious and so juicy! The flavors were pleasantly complex with the onions, salt and pepper reining in the sweetness of the pumpkin and maple. Another great variation for fall would be to use apple butter instead of pumpkin and throw in some granny smith apples cut up and tossed with the sweet potatoes!

Slow Cooker Maple Pumpkin Turkey Breast:
Ingredients:
1.75-2lb boneless turkey breast
1 sweet onion sliced
1/4 cup pure real maple syrup
1/4 cup pumpkin butter
1/4 tsp ground cinnamon
1/2 tsp salt
1/8 tsp white pepper
2 sweet potatoes peeled and chopped into chunks
4-5 Fresh sage leaves

Directions:
Take sliced onions and sweet potato chunks and toss them together in the slow cooker. In a bowl mix the maple syrup, pumpkin butter, cinnamon, 1/2 tsp salt and 1/8 tsp white pepper. Put the turkey breast on top of the sweet potatoes and onions. Pour the sauce all over the turkey. With your hands take some of the sauce and work it under the skin of your turkey as well as the fresh sage leaves (see sage in the turkey slices in picture!) Cover the slow cooker and set it for 4 hours on high. Over the course of the turkey's cooking time be sure to baste 3 or four times..mostly towards the end, over both the turkey and the sweet potatoes. Your bird will be done when it's internal temperature reads 165. Remove everything from the slow cooker onto a platter and cover to rest for 10-15 minutes, and then enjoy!

For the wine pairing I would suggest
Domaine Chandon's Pinot Menuier
(check my next post for more on this grape varietal, essential for most Champagne making)

Healthy Holiday Dip

The Holidays are here in full effect and so are all the parties, but the big question is
"What should I bring??" I have found the perfect delicious and festive dip to wow your guests, or guests at any parties you will be attending. I found this recipe while attending a healthy cooking class at the University of California San Diego. I adjusted it a little and decreased the amount of heat, but if you like it hot, just add more jalapeno! It is a Cranberry Salsa Dip with non fat or low fat cream cheese. The colors are ideal for the season with the lovely red of the cranberries and the crisp green from the cilantro and jalapeno!

Ingredients:
3 cups fresh or frozen (defrosted) cranberries
4 green onions minced
1/4 jalapeno minced with seeds removed
1/2 cup sugar
1/4 cup fresh cilantro minced
2 tbsp fresh ginger, finely grated
2 tbsp fresh lemon juice
1 8oz package of fat free/low fat cream cheese
*Reserve a few fresh cranberries and sprigs of cilantro for garnish

Place your cranberries in your food processor and pulse into finely chopped, but not mushy. Transfer to a bowl. Stir in your green onions, jalapenos, sugar, cilantro, ginger, and lemon juice. Cover and refrigerate for at least four hours to let the flavors mingle. (If you taste the dip immediately the flavor is too sharp..with time it mellows and sweetens!)
Although the salsa is delicious alone, to arrange it with the cream cheese place the block on a pretty plate and pour the salsa over the cheese. Add cranberries and cilantro sprigs for garnish and serve with whole wheat crackers or mini toasts.

Other serving ideas are to prepare the bites ahead of time for guests. Spread 1/2 teaspoon of cream cheese on each cracker and top with 1 teaspoon salsa. If you will be bringing this to a party get a holiday mini loaf dish (Michaels has them for $1!) , spread the cream cheese on the bottom and pour over the salsa and the mini loaf dish makes a festive hostess gift!