Lately, folks have been asking me what I’ll be making for dinner this New Year’s Eve, and what could be better than a meal inspired by a recent trip to France’s Burgundy wine region?
Last September we had the pleasure of spending a truly delightful day in Beaune, the wine capital of Burgundy, with Marjorie Taylor and her daughter Kendall Smith Franchini, Founders of The Cook’s Atelier. Originally from the US, Marjorie and Kendall followed their bliss to France and started their new venture five years ago. Kendall had been living in France for ten years, going to school and then working for Christie’s Auction House and wine importer Kermit Lynch. Marjorie was co-chef proprietor of the award-winning restaurant and cooking school, Ruby Beet Gourmet, in Phoenix, Arizona prior to making the move overseas. She had also studied at La Varenne cooking school under noted teacher and cookbook author, Anne Willan. Together, this mother daughter team decided they wanted to be on the same side of the pond and now offer market tours and hands-on cooking classes to students lucky enough to score a spot in one of their highly coveted classes. And for good reason, the “Market Tour & Lunch” class we experienced was hands down one of the highlights of our entire trip.
Many people had recommended we see the Beaune market during our visit and we considered ourselves very fortunate to have Marjorie as our guide – there was so much to see! As we made our way through the vast marketplace, Marjorie introduced us to her favorite purveyors of produce, meats and cheeses. Everything from Bresse chickens to Truffe de Bourgogne beckoned – it was truly a feast for the senses. After we had procured the ingredients for our lunch, we took the short walk through the charming town of Beaune to the “atelier” (French for studio or workshop), a small but very elegant and inviting space. A beautiful zinc-topped farm table was the room’s focal point as well as a large chalkboard featuring the day’s menu. Two generously sized windows allowed sunlight to stream in, giving the space an ethereal feel and making for ideal food photography (coincidence?). To the right was the kitchen, already appointed with work stations where we would all help prepare the day’s meal. Everyone got to participate and Marjorie was a very relaxed and patient instructor not to mention the lady can cook!
Once finished, we were treated to chilled flutes of Crémant de Bourgogne, Burgundy’s sparkling wine, paired with Marjorie’s delicious Gougeres which, up until that day, had always seemed too daunting to make. They were warm and divine right out of the oven and took the edge off of our hunger which we were just starting to notice. Soon after we sat down to a beautiful meal of Escargot with Parsley Butter followed by Monsieur Vossot’s Filet of Beef with Late Summer Vegetables and Roasted Potatoes with Thyme. By the time our dessert of Summer Butter Cake with Soft Cream arrived at the table we had become fast friends with our fellow students, also visitors from other countries around the world.
With our meal we enjoyed local wines made from Chardonnay and Pinot Noir (Burgundy’s specialty!) and since we also visited Maison Louis Jadot and Maison Joseph Drouhin during our trip I’d like to suggest a few of their wines to pair with this delicious meal. Burgundy is generally a pricy proposition, however, if you’re looking for two great values, try the 2011 Drouhin Vaudon Chablis ($25) a citrusy, flinty Chardonnay with a racy acidity which will pair nicely with the rich escargot. For a red, try the 2010 Louis Jadot Chateau de Jacques Morgon ($32) with notes of black cherry and currant with a lovely minerality and supple tannins. If you’re looking to kick it up a notch for New Year’s Eve, try the 2010 Louis Jadot Meursault ($54), a rich, mineral-tinged white made from 100% Chardonnay, which would make a lovely pairing for the escargot. The 2009 Joseph Drouhin Clos de Mouches ($95), a delicious, cherry and spice-laced red with silky tannins made from 100% Pinot Noir, would complement the filet of beef beautifully. By the time we had finished our “lunch” it was around 5pm, and we were in no rush to leave the “atelier” with its deliciously inviting atmosphere. Reluctantly, we eventually said our goodbyes and made our way back to our hotel. All in all it was a pretty fabulous and memorable day!
I really look forward to recreating this meal for New Year’s Eve and I hope you enjoy it as well. All of the wine recommendations are available through The Wine Atelier and to access the recipes, just click the recipe names in the above paragraphs which will take you directly to The Cook’s Atelier website. If you plan on traveling to France in 2014, I highly recommend a visit to The Cook’s Atelier. If you’re a foodie I think you would thoroughly enjoy it. Wishing you a very Healthy and Happy New Year!
Cheers,
With New Year’s Eve only a few days away, do you know your Champagne from your Crémant? If not, never fear, here’s your guide to sparkling wines from around the world along with six of our favorites available at The Wine Atelier.
First things first…
In any discussion about Champagne and sparkling wine it’s important to note only a sparkling wine from the 9,900 square mile Champagne region of France can actually be called Champagne. Even if a sparkling wine is made in the same method as Champagne but is from outside the region, it must be called something else. Other sparkling wines from around the world include Prosecco from Italy, Cava from Spain, Sekt from Germany, and Crémant from other regions in France (i.e. Crémant d’Alsace). So remember, while all Champagne is sparkling wine, not all sparkling wine is Champagne.
Methods of Production
As discussed, sparkling wines are made in many winemaking regions around the world utilizing a vast number of different grape varieties. However, all sparkling wines, regardless of where they’re from, must undergo a secondary fermentation in order to get their bubbles. This process follows a primary fermentation and blending of still base wines to create a cuvée that is then ready to undergo the bubble-making process. The method by which a wine undergoes its second alcoholic fermentation is critical in determining a sparkling wine’s flavor, quality, ageability, and ultimately its price. Here are three of the most common methods:
1.) Invented in Italy, the Charmat Method requires a wine’s secondary fermentation take place in stainless steel tanks, not in individual bottles. Grapes such as Glera, used to make Prosecco, are well suited for this method which produces wines that are light, fruity and meant to be consumed while young and fresh. This method is very cost effective and produces sparkling wines which usually represent great values, making them perfect for “everyday” enjoyment and more casual occasions. Sparkling wines like Prosecco are also great choices for making sparkling wine based drinks such as Mimosas, Bellinis and Rosemary Pomegranate Royales, a Glamorous Gourmet favorite!
2.) In the Transfer Method, sparkling wine undergoes its secondary fermentation in individual bottles much like the classic Méthode Traditionelle, however, once the secondary fermentation has completed, the wine is transferred into stainless steel tanks where it is combined with other wines to undergo filtration and dosage. Dosage is the process which determine a sparkling wine’s level of sweetness (i.e. Brut, Demi-Sec). The sparkling wine is then put into new bottles and shipped out for sale. This method allows for complexity to be achieved in the final wine and also helps to keep bottle to bottle variation in check.
3.) Last, but definitely not least, is the Méthode Champenoise, also known as the Méthode Traditionelle or Traditional Method. This method of production requires that the wine’s secondary fermentation occurs in the same bottle the wine is later served from. While the aforementioned methods allow the wine to be filtered and even undergo dosage in stainless steel tanks, sparkling wine made using the Traditional Method must undergo the process of riddling to remove the sediment, a normal byproduct of secondary fermentation, from each individual bottle.
During the riddling process, the bottles are inserted into an A-shaped rack, also known as a “pupitre“, so they are parallel to the floor. Over time, they are gradually inverted in order to coax the sediment into the neck of the bottle where it is later removed through the process of disgorgement. Riddling can be done either manually by hand, or mechanically by gyropalette. Prestige cuvées are usually done manually which takes about three months while less expensive sparklers made in this method are done mechanically which takes approximately one week. As you can see, the Méthode Champenoise is more time and labor intensive than any of the other methods discussed, which generally translates to both higher quality and price. The Traditional Method is used to make Champagne, Cava and many sparkling wines from New World wine regions as well. Sparkling wines made using this method will usually have it prominently displayed on the label.
Serving & Glassware
Which glassware you use when serving sparkling wine will depend on the type of sparkling wine involved as well as the occasion. If you’re drinking a Prosecco or other reasonably priced sparkler for a festive occasion or even brunch, by all means break out the flutes! These elongated glasses make a festive presentation and are perfect for toasting a special occasion. If you’ll be enjoying a pricier sparkler such as a nice non-vintage Brut or vintage Champagne with some age, by all means reach for your White Burgundy glasses. The tulip shape of these glasses is perfect for appreciating the complex aromas and flavors of these wines. For older sparklers and Champagnes, you may also want to serve them slightly warmer than the recommended 45 degrees for most sparkling wines. As these wines warm up (i.e. 50 degrees), the more their aromas and flavors are able to be savored and enjoyed.
7 Sparkling Recommendations
Here are 6 of our favorite sparklers perfect for ringing in the New Year and enjoying throughout 2014!
Mionetto Prosecco Brut, Treviso, Italy, NV ($14): This wine is made from 100% Glera using the aforementioned Charmat Method. It is fermented entirely in stainless steel and has fresh and fruity aromas of citrus and green apple and on the palate is very dry and light-bodied. Prosecco is the perfect bubbly to enjoy on its own as an aperitif, or as a delightful complement to appetizers such as prosciutto or mild cheeses. It is best consumed fresh and young and will not benefit from additional aging. It’s also the perfect sparkling wine to use as a base for Mimosas, Bellinis or other sparkling wine-based cocktails like Pomegranate-Rosemary Royales.
Simonnet-Febvre Crémant de Bourgogne Blanc, Burgundy, NV ($20): Like Champagne, this Crémant is made using the Méthode Traditionelle, however, since it is from France’s Burgundy wine region, it is referred to as a “Crémant,” not Champagne. This wine is a blend of 60% Chardonnay and 40% Pinot Noir from 20 year old vines grown on clay and limestone soils – typical of the Chablis region. The result is a wine with fine bubbles, that is fresh on the nose with aromas of ripe yellow fruits. Drink this wine chilled as an aperitif, paired with a variety of hors d’oeuvres, or with a main course including rich seafood such as lobster and/or scallops.
Schramsberg Blanc de Noirs, North Coast, California, 2009 ($34): This domestic sparkler is made primarily from the red grape Pinot Noir, resulting in a complex, medium-bodied, brut sparkling wine. Schramsberg pioneered the Blanc de Noirs style in the US, releasing the first such American sparkler in 1967. Barrel and malolactic fermentation of particular wine lots add richness and body to this wine which is also made using the Méthode Traditionelle. The Schramsberg Blanc de Noirs is perfect for pairing with a variety of foods, including nutty cheeses, macadamia nut-crusted halibut, and roasted pork tenderloin. This wine will continue to age gracefully in the bottle for many years.
Gramona Gran Reserva Brut Nature III Lustros, Penedès, Spain, 2005 ($45): At Gramona, sparkling wines receive the longest average ageing time of any other cava and are never released until they are deemed ready. This Cava is named III Lustros because originally it was released to the market 15 years after harvest; however, currently it is aged 5 years prior to release. This wine is a blend of 70% Xarel-lo and 30% Macabeo that spends 7 years on the lees and is dosaged with 100-year-old Solera wine. This wine has aromas of oyster shell, citrus lemon, wet limestone and white flowers. The palate is well-balanced with a racy acidity on the entry, and subtle notes of apricot, lemon curd and quince that lead to a long, lingering finish. Drink now-2018 (95 points Wine Advocate)
Taittinger Nocturne Sec Rosé, France, NV ($70): While this offering easily wins the prize for most festive looking bottle, it also represents the latest release from one of Champagne’s most well-known houses. This wine is the partner to Taittinger’s existing Nocturne, a “sec” Champagne which has sweetness to it. The new Nocturne Rosé is a blend of 30% Chardonnay and 70% Pinot Noir and Pinot Meunier from about 30 different vineyards, aged for 4 years prior to disgorgement. With 17.5 g/l of sugar the wine is slightly sweet but pleasantly so and balanced by a cleansing acidity. Notes of ripe red berries make this wine delightful to enjoy on its own or paired with a variety of cuisines.
Laurent Perrier Cuvée Rosé Brut Champagne, NV ($75): In the 1960′s, making a non-vintage rosé Champagne was virtually unthinkable but Bernard de Nonancort, charismatic Chairman and CEO of Laurent-Perrier was just the man to make it happen! The Cuvée Rosé Brut was launched in 1968 in an elegant bottle inspired by those made in the time of French King Henri IV. On the nose are aromas of fresh strawberry, raspberry and black currant while fruit dominates the palate which is lively and well-rounded with admirable structure and a long, lingering finish. This wine pairs wonderfully with foie gras and red currants, roasted chicken with mushrooms and beef tenderloin.
Krug Grande Cuvée Brut Champagne, NV ($180): The indisputable Chanel suit of Champagne, each bottle of Krug’s Grand Cuvée is a study in meticulous attention to detail. The Grande Cuvée is a blend of approximately 120 wines from 10 or more different vintages, some of which may reach up to 20 years of age. Blending many vintages creates the desired symphony of aromas and flavors which exudes complexity and elegance. The full-bodied Grande Cuvée delights with enticing aromas of toasted brioche and marzipan, and complex flavors of citrus peel, hazelnuts and spice. It coats the palate with its richness, yet remains poised and elegant through the long, luxurious finish. While delightful on its own, this wine makes an excellent pairing for dishes from an extra mature Parmesan to a dish of turbot à la truffe. (97 points Wine Spectator)
I hope this guide to Champagne and sparkling wine helps you navigate the New Year in style. The Glamorous Gourmet & The Wine Atelier would like to wish you a very Happy New Year and we look forward to sharing more food and wine fun with you in 2014!
Cheers,
Still looking for the perfect holiday gift for your Mother, Father, Sister, Brother, Bestie and/or Hostess with the Mostess? Let's face it, this time of year the list could go on and on but there is one gift that is guaranteed never to be returned, is truly one size fits all, and will always bring a smile to the face of your recipient. Yes, you guessed it - wine!Whether the lucky recipient is just learning about wine, is a seasoned collector or you're uncertain about their specific vinous preferences here are three gift suggestions from The Wine Atelier that are sure to please:1.) The Gift of Bubbles: What beverage is the vinous equivalent of a celebration? Sparkling wine, of course! Whether it's a Cremant from the Loire Valley, a sparkler from California or the real deal, a bottle of Champagne itself, sparkling wine is always well received. You don't even have to know the vinous preferences of your recipient because at this time of year, a bottle of bubbly is always "a good thing". In addition to being wonderfully festive, it also has mass appeal and pairs deliciously well with just about any party fare. Some favorites include the Charles Bove Brut Sparkling Wine, Loire Valley, France NV ($15), the Schramsberg Blanc de Blancs, North Coast, CA ($30), and for a real statement, how about a magnum of Taittinger Brut la Francaise, Champagne, France, NV ($129).2.) The Explorateur Wine Club: is your lucky recipient looking to learn about and explore the vast and sometimes confusing world of wine? If so, let The Wine Atelier be their guide! With a gift subscription to The Wine Atelier's Explorateur Wine Club they'll get to virtually travel the globe each month when they'll receive two bottles of wine from one of the world's renowned wine regions. The wines are Sommelier Selected by yours truly and each shipment comes complete with detailed information on the producer, region, grape variety, as well as food and wine pairing suggestions for each wine. For more information on The Explorateur Wine Club ($45/month) please click here.3.) Sommelier Selected Special Bottles, Duos and Trios: for the wine lover who has everything, the only thing they can always use more of is wine! Whether they're crazy for Champagne (Holiday Champagne Duo $99) or have a passion for Pinot Noir (Passion for Pinot Noir Trio $175), our Sommelier Selected Gift Sets are sure to please! In addition to the wine, each selection includes detailed information on the producer, region, grape variety, recommended drinking window and food and wine pairing suggestions. Stylish gift wrap is also included so each selection is ready to present to the lucky recipient. For more information or to browse our Sommelier Selections, please click here!I hope we've helped make your holiday shopping a little easier and remember we're only a phone call or text away to answer any of your vinous holiday questions at 561.317.6663 ~ Happy Shopping!Cheers,
Still looking for the perfect holiday gift for your Mother, Father, Sister, Brother, Bestie and/or Hostess with the Mostess? Let’s face it, this time of year the list could go on and on but there is one gift that is guaranteed never to be returned, is truly one size fits all, and will always bring a smile to the face of your recipient. Yes, you guessed it – wine!
Whether the lucky recipient is just learning about wine, is a seasoned collector or you’re uncertain about their specific vinous preferences here are three gift suggestions from The Wine Atelier that are sure to please:
1.) The Gift of Bubbles: What beverage is the vinous equivalent of a celebration? Sparkling wine, of course! Whether it’s a Cremant from the Loire Valley, a sparkler from California or the real deal, a bottle of Champagne itself, sparkling wine is always well received. You don’t even have to know the vinous preferences of your recipient because at this time of year, a bottle of bubbly is always “a good thing”. In addition to being wonderfully festive, it also has mass appeal and pairs deliciously well with just about any party fare. Some favorites include the Charles Bove Brut Sparkling Wine, Loire Valley, France NV ($15), the Schramsberg Blanc de Blancs, North Coast, CA ($30), and for a real statement, how about a magnum of Taittinger Brut la Francaise, Champagne, France, NV ($129).
2.) The Explorateur Wine Club: is your lucky recipient looking to learn about and explore the vast and sometimes confusing world of wine? If so, let The Wine Atelier be their guide! With a gift subscription to The Wine Atelier’s Explorateur Wine Club they’ll get to virtually travel the globe each month when they’ll receive two bottles of wine from one of the world’s renowned wine regions. The wines are Sommelier Selected by yours truly and each shipment comes complete with detailed information on the producer, region, grape variety, as well as food and wine pairing suggestions for each wine. For more information on The Explorateur Wine Club ($45/month) please click here.
3.) Sommelier Selected Special Bottles, Duos and Trios: for the wine lover who has everything, the only thing they can always use more of is wine! Whether they’re crazy for Champagne (Holiday Champagne Duo $99) or have a passion for Pinot Noir (Passion for Pinot Noir Trio $175), our Sommelier Selected Gift Sets are sure to please! In addition to the wine, each selection includes detailed information on the producer, region, grape variety, recommended drinking window and food and wine pairing suggestions. Stylish gift wrap is also included so each selection is ready to present to the lucky recipient. For more information or to browse our Sommelier Selections, please click here!
I hope we’ve helped make your holiday shopping a little easier and remember we’re only a phone call or text away to answer any of your vinous holiday questions at 561.317.6663 ~ Happy Shopping!
Cheers,
Every major holiday on the calendar seems to culminate in a meal and usually one of epic proportion. From a Fourth of July cookout to Thanksgiving turkey dinner, friends and family gather around the holiday table at someone's home and the majority of the work, by default, tends to fall upon that person or family. Out of respect for these Holiday Hosts and Hostesses who take it upon themselves to entertain and feed the masses this Holiday Season, it's important to keep in mind the etiquette of being a Gracious Holiday Guest.I recently spoke with some friends who love to entertain and often host holiday family dinners. Under the veil of anonymity, they agreed to share some of their biggest pet peeves and offered suggestions on "good guesting":1.) Avoid placing multiple calls to your Host or Hostess in the hours before the meal. In the hours and crucial last minutes before the holiday meal hits the table, your Host or Hostess is most likely in the kitchen figuring out how to make gravy for the first time, trying to use the fire extinguisher or dealing with another culinary calamity. So if you need directions to the house, crank up that GPS on your phone or call another guest at the dinner. A quick call to see if you can pick anything up on your way over is always appreciated but don't be offended if your call goes straight to voice mail. "One of my dear friends would always want to chat with me on the phone on her drive over to my house for our holiday meal. I politely had to tell her I was trying to deal with some last minute issues and her feelings were hurt." It's best to be considerate and save chit chat for the dessert course and/or the day after.2.) When bringing wine to a holiday gathering, don't be hurt if it doesn't make it to the holiday table. Your host or hostess most likely has all the wines for the evening already selected and possibly even decanted. If you would like to bring a special bottle to share that night, call or e-mail your Host/Hostess a day or so in advance and ask. They would probably greatly appreciate it just don't throw them a curve ball the evening of when everything has been carefully planned out. You also run the risk of that special wine getting lost in the stack of hostess gifts as one friend reports, "I once brought a bottle of 1982 Bordeaux to a holiday dinner and it was never opened and I never got it back!" Better to plan ahead than risk losing a gem of a bottle. However, if you really wanted to drink a particular wine that night, go ahead and open it, just don't leave that task to your Host or Hostess.3.) Don't expect to eat for days on the leftovers you bring home from your Host or Hostesses' house. After slaving at the stove for a few days in a row to create a Thanksgiving or other holiday feast, leftovers are in many ways the "Chef's reward." While it's always nice to send guests home with a little something, and its always flattering to be asked, don't expect to be making turkey sandwiches for the better part of the following week from those leftovers. "I once had guests show up at my house for Thanksgiving with their own 'super-sized' to-go containers," says one hostess. "They also brought a case of beer and took home the bottles they didn't drink rather than leaving them as a show of thanks. I was appalled!" So no matter how delicious the meal was, practice a little restraint in your expectations when it comes to the leftovers.4.) Always bring a little something for your Host or Hostess. If you've ever undertaken the arduous task of preparing a traditional holiday meal, you know the Herculean effort that is often involved. Sure your hostess might play it off like she rolled out of bed at noon and just "threw something together" but let me assure you, that is probably not the case. Aside from the food, the house also needs to look great, the table needs to be set and all family members need to look presentable before guests start to arrive. For those who have never assumed this task trust me, your Host and/or Hostess deserves some serious props! Something as simple as a small flower arrangement (never flowers that need to be arranged!); a bottle of wine or Champagne; or even a gift certificate for a manicure at a local spa all make very thoughtful gifts and you're sure to get invited back.5.) Don't drink too much. It's very easy to get caught up in all the holiday cheer and we've all probably been there once (ok, maybe twice). But please don't make the mistake of overindulging to the point your Host or Hostess needs to worry about you getting home safely. Don't get me wrong, tis the season to enjoy each other's company as well as a few drinks or glasses of wine, however you want to avoid a "Drunk Uncle" situation if you can (see video below). In order to avoid these episodes, you might have a talk with said family member before the big day and express how you feel about their past behavior. If you're feeling less confrontational, you could even assign another family member to keep tabs on them and make sure they get home safely.I hope these tips help to make your holiday season more cheerful and big thanks to all the fabulous Hostesses willing to share their advice. Are there any "pet peeves" you'd like to share? Please do so in the Comment section below and have a very Happy Holidays!Cheers,
Every major holiday on the calendar seems to culminate in a meal and usually one of epic proportion. From a Fourth of July cookout to Thanksgiving turkey dinner, friends and family gather around the holiday table at someone’s home and the majority of the work, by default, tends to fall upon that person or family. Sometimes the Host or Hostess willingly volunteers for the task, however, sometimes…not so much. Out of respect for our Holiday Hosts and Hostesses who so bravely take it upon themselves to entertain and feed the masses this Thanksgiving, it’s important to remember the etiquette of being a Gracious Holiday Guest.
I recently spoke with some friends who love to entertain and often host holiday family dinners. Under the veil of anonymity, they shared some of their biggest pet peeves and offered suggestions on “good guesting”:
1.) Avoid placing multiple calls to your Host or Hostess in the hours before the meal. In the hours and crucial last minutes before the holiday meal hits the table, your host or hostess is most likely in the kitchen figuring out how to make gravy for the first time, trying to use the fire extinguisher or dealing with another culinary calamity. So if you need directions to the house, crank up that GPS on your phone or call another guest at the dinner. A quick call to see if you can pick anything up on your way over is always appreciated but don’t be offended if your call goes straight to voice mail. “One of my dear friends would always want to chat on the phone on her drive over to my house for our holiday meal. I politely had to tell her I was trying to deal with some last minute issues and her feelings would be hurt.” Its best to be considerate and save chit chat for the dessert course and/or the day after.
2.) When bringing wine to a holiday gathering, don’t be hurt if it doesn’t make it to the holiday table. Your host or hostess most likely has all the wines for the evening already selected and possibly even decanted. If you would like to bring a special bottle to share that night, call or e-mail your host/hostess a day or so in advance and ask. They would probably greatly appreciate it just don’t throw them a curve ball the evening of when everything has been carefully planned out. You also run the risk of that special wine getting lost in the stack of hostess gifts as one friend reports, “I once brought a bottle of 1982 Bordeaux to a holiday dinner and it was never opened and I never got it back!” Better to plan ahead than risk losing a gem of a bottle. However, if you really wanted to drink a particular wine that night, go ahead and open it, just don’t leave that task to your host or hostess.
3.) Don’t expect to eat for days on the leftovers you bring home from your Host or Hostesses’ house. After slaving at the stove for a few days in a row to create a Thanksgiving or other holiday feast, leftovers are in many ways the “Chef’s reward.” While it’s always nice to send guests home with a little something, and its always flattering to be asked, don’t expect to be making turkey sandwiches for the better part of the following week from those leftovers. “I once had guests show up at my house for Thanksgiving with their own ‘super-sized’ to-go containers,” says one hostess. “They also brought a case of beer and took home the bottles they didn’t drink rather than leaving them as a show of thanks. I was appalled!” So no matter how delicious the meal was, practice a little restraint in your expectations when it comes to the leftovers.
4.) Always bring a little something for your Host or Hostess. If you’ve ever undertaken the arduous task of preparing a traditional holiday meal, you know the Herculean effort that is often involved. Sure your hostess might play it off like she rolled out of bed at noon and just “threw something together” but let me assure you, that is probably not the case. Aside from the food, the house also needs to look great, the table needs to be set and all family members need to look presentable before guests start to arrive. For those who have never assumed this task trust me, your Host and/or Hostess deserves some serious props! Something as simple as a small flower arrangement (never flowers that need to be arranged!); a bottle of wine or Champagne; or even a gift certificate for a manicure at a local spa all make very thoughtful gifts and you’re sure to get invited back.
5.) Don’t drink too much. It’s very easy to get caught up in all the holiday cheer and we’ve all probably been there once (ok, maybe twice). But please don’t make the mistake of overindulging to the point your Host or Hostess needs to worry about you getting home safely. Don’t get me wrong, tis the season to enjoy each other’s company as well as a few drinks or glasses of wine, however you want to avoid a “Drunk Uncle” type of situation if you can (see video). In order to avoid these episodes, have a talk with said family member before the big day and express how you feel about their behavior. Maybe even assign another family member to keep tabs on them and make sure they get home safely.
I hope these tips help to make your holiday season more cheerful and big thanks to all the Hostesses willing to share their advice. Are there any “pet peeves” you’d like to share? Please do so in the comment section below and have a very Happy Thanksgiving!
Cheers,
Thanksgiving is less than a week away - do you have your turkey recipe and wines all picked out? If not, never fear! The Glamorous Gourmet is here to help you out of your culinary quandary with some stellar Thanksgiving wine pairing recommendations and mouth watering turkey recipes.
So first, let's talk wine:Trying to find a wine to pair with such an extensive and diverse group of flavors can cause a common vinous affliction known as WPP aka Wine Pairing Paralysis. With the cacophony of flavors and textures involved in a meal designed to stuff you until bursting, what wine could possibly: (1) complement the meal, (2) appeal to a variety of palates and (3) not break the bank?
Here are a few tips and recommendations to help make the process of discovering a stellar Thanksgiving wine pairing a little easier:
When presented with dishes such as roasted turkey, caramelized onion and cornbread stuffing, cranberry compote, sweet potato casserole and Brussels sprouts that are all being served at the same meal, the best wines to select (and guests too I might add) are those that “play nicely with others.” Choose wines that are fruit-forward with a food-friendly acidity that will not only stimulate your taste buds but also “do no harm” to your already flavor filled meal. Hold off on tannic Cabernet Sauvignons or heavily oaked Chardonnays and opt instead for wines that are lighter in style, like the Badenhorst Secateurs Chenin Blanc ($14) from South Africa or, for reds, the King Estate Acrobat Pinot Noir ($18) from Oregon's Willamette Valley is a fabulous choice.
The same principles apply when trying to satisfy a variety of palates at your holiday gathering. Avoiding wines with harsh tannins and heavy oak influence is usually a good game plan. Select a fruity, approachable white wine or crisp, sparkling wine to appease your guests. While universally appealing, these wines will also complement the flavors in your meal. For whites, the Patient Cottat Sancerre Vielles Vignes ($22) from the Loire Valley is delightfully crisp and refreshing. For sparklers, the Schramsberg Blanc de Blancs ($34) from California's North Coast is an excellent choice or for Champagne we especially like Taittinger's Brut La Francaise ($44). If you do happen to have Cabernet lovers at your dinner, opt for one that's very fruit forward like the Round Pond Kith & Kin Cabernet Sauvignon ($30) from the Napa Valley.
We all know holidays like Thanksgiving can involve feeding a small army of family and friends; however, finding an appropriate wine to serve doesn’t have to break the bank. Choose wines from regions known for producing great values at reasonable prices and save your Classified Growth Bordeaux and California cult collectibles for another occasion! Stock up on your favorite value wines and have them on hand when guests drop by for some “holiday cheer.” Some of our favorites include Gruet's Brut Sparkling Wine ($14) from New Mexico, Charles Smith's Kung Fu Girl Riesling ($12) from Washington's Columbia Valley and Michele Chiarlo's Barbera d'Asti Le Orme ($15) from Italy's Piedmont region.
Also, if you're still not sure which turkey recipe to try, I'm happy to share two of my all time favorites that are sure to please a crowd. The first is a classic recipe from Chef Tyler Florence for Oven Roasted Turkey with Sage Butter. The sage butter is slathered over the bird and under the skin and makes this turkey the most beautiful shade of mahogany you have ever seen! Have your camera ready because you will be snapping photos right and left for the 'Gram.
After years of going through the trouble of brining my bird (what a mess!), I made this recipe one year and was hooked. In addition to creating beautiful color, the copious amount of butter also keeps the bird from drying out so you can bid brining buh-BYE! You can also still make gravy from the drippings, please see below for a wonderful gravy recipe.
If you do decide to make this turkey recipe, the Caramelized Onion and Cornbread Stuffing that pairs with it is also exceptional. I highly recommend cooking the stuffing inside the bird, there is just no substitute for the flavor that is infused by the magical turkey juices. In case all the delicious stuffing doesn't fit, be sure to have a buttered casserole dish on hand to bake the excess.
If you're looking for a bird that's a little different from the classic preparation, the Barefoot Contessa's Roast Turkey with Truffle Butter is simply out of this world! The white truffle butter enhances the flavor of the turkey so beautifully yet the bird never seems overly "truffled." My husband Steve is not the biggest truffle fan yet he loved this recipe. If you choose to make this turkey you also have to make Ina’s delicious Homemade Gravy which includes Cognac in addition to white wine, heavy cream and the drippings from the bird which all synergize to create pure and utter deliciousness! This gravy also works well with the aforementioned Oven Roasted Turkey with Sage Butter.
I hope you enjoy these Thanksgiving wine pairing recommendations and turkey recipes and Steve and I would also like to wish you a wonderful and blessed holiday.
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