Thanksgiving is less than a week away – do you have your turkey recipe and wine pairings all picked out? If not, never fear! The Glamorous Gourmet is here to help you out of your culinary quandary. 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 a little easier for Thanksgiving or any other holiday meal:
#1 When presented with dishes such as roasted turkey, caramelized onion and cornbread stuffing, cranberry compote, sweet potato casserole and Brussels sprouts 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 “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 2012 Hahn Pinot Gris from Monterey, California ($14) or for reds, the Art + Farm’s The Messenger Red Wine Number One, NV ($16), also from California.
#2 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 Alsatian white wine or crisp, sparkling wine like Prosecco to appease your guests. While universally appealing, these wines will also complement the flavors in your meal beautifully. Try the Helfrich Gewürztraminer, Alsace, France, 2011 ($14) or the BiancaVigna Prosecco DOC, Veneto, Italy, NV ($15). For a red, try the elegant Copain “Les Voisins” Pinot Noir, 2010 ($42) from California’s Anderson Valley.
#3 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.” Great examples include this duo from Domaine de Triennes, the Sainte Fleur Viognier, 2011 ($16) or for red, the St. Auguste, 2008 ($22) a blend of 50% Syrah, 40% Cabernet Sauvignon and 10% Merlot fermented in 2-6 year old barrels from Domaine Dujac in Burgundy.
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. After years of going through all the trouble of brining my bird, 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 brining was no longer necessary. You can also still make gravy from the drippings, see below for a wonderful gravy recipe. If you do make this turkey recipe you must also make the Caramelized Onion and Cornbread Stuffing that pairs with it. It is mouth wateringly delicious and I highly recommend cooking the stuffing in the bird, there is just no substitute. 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 and yet he loved this recipe. If you choose to make this turkey you also have to make the best gravy I’ve ever tasted, which is also an Ina Garten recipe. Her delicious Homemade Gravy includes Cognac in addition to white wine, heavy cream and the drippings from the bird which synergize to create pure deliciousness. This gravy also works well with the aforementioned Oven Roasted Turkey with Sage Butter.
I hope you enjoy these Thanksgiving wine pairing suggestions and recipes! All the wines mentioned in this post are available at The Wine Atelier and we’d be happy to consult with you on your Thanksgiving menu as well. You can always text or call 561.317.6663 with your food and/or wine pairing questions. Steve and I would also like to wish you a wonderful and blessed Thanksgiving.
Cheers,
Following a fabulous evening at the Camp Schramsberg Library Wine Dinner at Meadowood (read more about that by clicking here), it was nice to get a slightly later start the following morning. After breakfast we hopped back on the buses and headed towards the winery in Calistoga.
Day two of Camp Schramsberg began with a tour of the winery and its caves given by Hugh Davies. He explained how the estate, a registered historic landmark, has been painstakingly restored by his family when they purchased it in 1965. The Victorian house, the lower winery, the barn and the caves remain largely unchanged since Jacob Schram’s days. He also informed us of the use of Schramsberg's sparkling wines at significant historic Presidential functions. President Nixon's "Toast to Peace" in 1972 with China’s Premier Zhou Enlai in Beijing China featured the Schramsberg Blanc de Blancs. Their sparkling wines have also been served by every U.S. Presidential administration since. As we entered the caves at the winery, Davies explained they were dug primarily with pick axes and shovels in the 1960's. He also shared the details of a harrowing incident immediately prior to the release of the Schramsberg Blanc de Noirs. The press broke and his parents Jack and Jamie Davies had to stomp the grapes with their feet in order to keep production underway to meet their deadline!
As we made our way deeper into the caves, we reached an opening with multiple rows of riddling racks full of sparkling wine bottles. Here, Davies introduced us to Jesus who'd recently taken over as Chief Riddler for Ramon who'd worked at Schramsberg since the 1970's. Of Schramsberg's total production of sparkling wines, 80% is riddled mechanically using a gyropalette. The remaining 20%, consisting of their more expensive cuvées, is done by hand. Riddling is a very labor and time intensive process which is very important in the production of sparkling wine. By gradually displacing and inverting the bottle, the dead yeast cells generated by the wine's secondary fermentation move towards the neck of the bottle. It is later removed via a process called disgorgement (see video below). Jesus was kind (and patient!) enough to give us all a lesson on how it's done. Upon trying it myself, I quickly realized it took years of practice to master.
After Riddling 101 we sat down to a Blanc de Blancs Progression Tasting. Guiding the tasting were Schramsberg winemakers Keith Hock, who specializes in sparkling wine, and Sean Thompson, who makes Schramsberg's still wines. During the tasting we were able to sample wines in various states of evolution ranging from a 2012 Base Wine to a 1990 Library Wine. The exercise was very enlightening and beautifully demonstrated how these wines evolve and develop over time. At one end of the spectrum, the 2012 Base Wine exhibited aromas and flavors of tart green apple and citrus while the 1990 Library Wine was at the complete opposite end featuring notes of hazelnut, pastry dough and honey. It was a valuable lesson in the effects of time on sparkling wines and the complexity that can be achieved through proper aging.This exercise led up to perhaps the most exciting, hands on exercise of the trip: we got to make our own unique bottle of Schramsberg sparkling wine to take home with us! We were able to disgorge a bottle of Blanc de Blancs and select the dosage level, which determines the wine's final level of sweetness, to suit our own personal taste. We donned our protective goggles for the disgorgement process but, thankfully, we had winemaker Keith Hock supervising us so nothing went horribly wrong. My disgorgement attempt went very smoothly and when it came time to select the dosage level I decided to approximate Schramsberg's custom cuvee they produce for the The French Laundry. This low dosage sparkler is intended to pair perfectly with oysters and shellfish. After adding the dosage to the wine, I got to cork and label my very own bottle: I'm really looking forward to enjoying the one and only bottle of Cuvée Miskew!
After lunch we explored the Future and Sparkling Wine on our Tables led once again by the fabulous Holly Peterson. This tasting expanded on the pairings we studied the day before and featured the Schramsberg 2009 Brut Rosé and 2005 Schramsberg Reserve. Food pairings included Beef tatake with a variety of sides and sauces including lime wedge, ginger beurre blanc, tomato concasse, yozu koshu spicy sauce, marjoram infused olive oil and Béarnaise sauce. Some surprising favorites of this class included the brut rosé paired with the beef and lime wedge as well as the tomato concasse and basil. My favorite with the 2005 Reserve was the beef and ginger beurre blanc and the Béarnaise sauce.Once we completed this tasting exercise, we were faced with a challenge! We divided up into teams and each had to come up with a 5-course tasting menu to pair with a selection of Schramsberg wines. There were some extremely creative pairings and I'm happy to report we came in second place and had alot of fun in the process!
Following the competition, it was time to say our goodbyes. Camp Schramsberg was an amazing experience I highly recommend to anyone who enjoys sparkling wine. 2013 marked the 18th year Schramsberg has been hosting the camp and they've really developed an excellent program that can accommodate any level of wine knowledge - just come thirsty to learn!Cheers,
Following a fabulous evening at the Library Wine Dinner at Meadowood the night before (read more about that by clicking here), it was nice to get a slightly later start the following day. After breakfast we hopped back on the buses and headed towards the winery in Calistoga.
Day two began with a tour of Schramsberg and its caves given by Hugh Davies himself. He explained that the estate, a registered historic landmark, has been painstakingly restored by his family when they purchased it in 1965. The Victorian house, the lower winery, the barn and the caves remain largely unchanged since Jacob Schram’s days. He also informed us of Schramsberg’s sparkling wines at historically significant Presidential functions including President Nixon’s “Toast to Peace” in 1972 with China’s Premier Zhou Enlai in Beijing China which featured their Blanc de Blancs. Schramsberg’s sparkling wines have also been served at official State functions by every U.S. Presidential administration since. As we entered the caves at the winery he explained they were dug mainly with pick axes and shovels in the 60′s. He also shared the details of a harrowing incident immediately prior to the release of the Schramsberg Blanc de Noirs. The press broke and his parents Jack and Jamie Davies had to stomp the grapes with their feet in order to keep production underway to meet their deadline!
As we made our way deeper into the caves, we reached an opening with multiple rows of riddling racks full of inverted sparkling wine bottles (above right photo). Here, Hugh introduced us to a gentleman by the name of Jesus who’d recently took over as Chief Riddler for Ramon who’d been working at Schramsberg since the 1970′s. Of Schramsberg’s total production of sparkling wines 80% is riddled mechanically using a gyropalette and 20%, consisting of their more expensive cuvées, is done by hand. Riddling is a very labor and time intensive process which is very important in the production of sparkling wine. By gradually displacing and inverting the bottle, the dead yeast cells generated by the wine’s secondary fermentation move towards the neck of the bottle where it is later removed via a process called disgorgement (see video below). Jesus was kind (and patient!) enough to give us all a lesson on how it’s done. He had a way of making it look effortless however upon trying it myself I realized it definitely took years of practice to master.
After Riddling 101 we sat down to a Blanc de Blancs Progression Tasting with Schramsberg winemakers Keith Hock, who specializes in sparkling wine, and Sean Thompson, who makes Schramsberg’s still wines. During the tasting we had the opportunity to sample a variety of wines in various states of evolution ranging from a 2012 Base Wine to a 1990 Library Wine. The exercise was very enlightening and beautifully demonstrated how these wines evolve and develop over time. At the beginning of the spectrum, the 2012 Base Wine exhibited aromas and flavors of tart green apple and citrus while the 1990 Library Wine was at the complete opposite end of the spectrum featuring notes of hazelnut, pastry dough and honey. It was a valuable lesson in what time can do to sparkling wines and the complexity that can be achieved through proper aging.
This exercise led up to perhaps the most exciting and hand on exercise of the trip: we got to make our own unique bottle of Schramsberg sparkling wine to take home with us. Well, maybe not from the very beginning but were able to disgorge a bottle of Blanc de Blancs and select the dosage level, which determines the final level of sweetness of the wine, to suit our own personal taste. We donned our protective goggles for the disgorgement process but thankfully we had winemaker Keith Hock supervising us so nothing went wrong. I am happy to report my disgorgement went smoothly and when it came time to select the dosage level I decided to attempt to approximate the wine Schramsberg custom produces for the The French Laundry, a low dosage sparkler meant to pair perfectly with oysters and shellfish. After adding the dosage to the wine, I got to cork and label my very own bottle: I’m really looking forward to enjoying the one and only bottle of Cuvée Miskew!
After lunch we explored the Future and Sparkling Wine on our Tables led once again by the fabulous Holly Peterson which expanded on the pairings we had studied the day before. The wines featured this time were the Schramsberg 2009 Brut Rosé and the 2005 Schramsberg Reserve. To pair with our wines were samples of Beef tatake with a variety of sides and sauced including lime wedge, ginger beurre blanc, tomato concasse, yozu koshu spicy sauce, marjoram infused olive oil and Béarnaise sauce. Some surprising favorites of this class included the brut rosé paired with the beef and lime wedge as well as the tomato concasse and basil. My favorite with the 2005 Reserve was the beef and ginger beurre blanc and the Béarnaise sauce. Prior to this exercise I had always personally enjoyed sparkling wine with beef but it was interesting to take the time to figure out which combinations make the best pairings.
Once we had completed this tasting we were faced with a challenge! We were divided into teams and each one had to come up with a 5 course tasting menu to pair with a selection of Schramsberg wines. We had alot of fun in the process and their were some extremely creative pairings and when it came time to reveal the winning team – I’m happy to report we came in second place!
Following the competition, our last official Camp activity, we all said our goodbyes as some Campers headed to the airport and others headed to other vinous destinations. Camp Schramsberg was an amazing experience I highly recommend to anyone who enjoys sparkling wine. 2013 marked the 18th year they have been hosting the Camp and they’ve really developed an excellent program that can accommodate any level of wine knowledge – just come hungry to learn! For those of you who live in South Florida I’m also happy to report I’ll be hosting a dinner with Hugh Davies at 32 East in downtown Delray Beach on Tuesday, November 12th. Come enjoy a selection of Schramsberg’s sparkling wines as well as their critically acclaimed J. Davies Cabernet Sauvignon paired with a mouth watering menu prepared by the fabulous Chef Nick Morfogen. For more information or to make reservations please click here.
Cheers,
If you’re like me and you just adore Halloween and entertaining have I got a recipe for you!
I saw this recipe for Severed Braciole Arm in Marina Sauce on “Nadia G’s Bitchin’ Halloween Special” last year and it is one of the few dishes I’ve ever made that I’ve described as simultaneously revolting and delicious. I have to admit I find Nadia’s quirky approach to food quite amusing as well as the cast of characters on her show “Bitchin’ Kitchen” including Panos, Hans and the mysterious Spice Agent. Although I hadn’t made any of her recipes before, when I saw this one I just couldn’t resist.
I followed the recipe to a tee except I used pre-made marinara sauce which definitely saved some time. I also added sliced almond “fingernails” which made the meaty, gory arm even more creepy. Although it looked positively hideous when it came out of the oven, it received rave reviews from my guests and there wasn’t a “fingernail” or crumb of “the arm” left at the end of the night!
There were other fun recipes featured on her Halloween special including Worm and Maggot Salad, Double-Decker Coffin Sandwiches and Creepy Bocconcini Eyeballs with Prosciutto “Flesh” & Blood Salsa but “the arm” was definitely the pièce de résistance! So if you’re entertaining this Halloween the Severed Braciole Arm in Marinara Sauce is sure to be a big hit and if you’re looking for a wine pairing, a big red like an Australian Shiraz or an Italian Dolcetto would be perfect. You can find the recipes by clicking on the titles above and I hope you have a Happy and Delicious Halloween!
Cheers,
Sorry to interrupt my series on Camp Schramsberg but I just wanted to let you wonderful wine lovers know about a little giveaway we're doing this week.As many of you already know, next Wednesday, October 16th we're kicking off "The Art of Wine" series at The Boca Raton Museum of Art and this week I'm happy to report we'll be giving away two tickets to Wednesday's event - an $80 value! A winner will be selected at random and announced this Sunday, October 13th at 5pm on our Facebook page. Please continue reading to find out how to enter.Each month from October through March "The Art of Wine" will feature fabulous wines paired with the museum's permanent collections. Next Wednesday's event entitled "Southwestern Allure" will feature the wines of Gruet Winery in New Mexico paired with the art of the Santa Fe Art Colony. Gruet has become very well known for producing delicious, award winning sparkling wines. Their Blanc de Noirs was featured as wine #43 in Wine Spectator's Top 100 Wines of the Year! They also make delicious still wines and on Wednesday you'll have the opportunity to taste a variety of Gruet's offerings paired with delicious cheeses from The Cheese Course, our culinary sponsor for the season. Wine, art & cheese - what's not to love about that? As if that weren't enough, following the tasting you'll be able to enjoy a curated tour of the exhibition given by Marisa Pascucci, Curator of 20th Century and Contemporary Art.To enter to win two tickets to the tasting, simply tell me what wine region you'd like to learn more about in the comment section below. Whether it's Greece, Sicily, or even Virginia - you tell me! Each suggestion counts as one chance to win and to get another chance, click on over to our Facebook page by clicking here and give us a "like." You must first enter your comment below though. A winner will be drawn at random on Sunday, October 13th at 5pm and announced on our Facebook page. Best of luck and hope to see you on Wednesday for our inaugural event. For more information on "The Art of Wine" and/or to purchase tickets, please click here.Cheers,
Sorry to interrupt my series on Camp Schramsberg but I just wanted to let you wonderful wine lovers know about a little giveaway we’re doing this week.
As many of you already know, next Wednesday, October 16th we’re kicking off “The Art of Wine” series at The Boca Raton Museum of Art and this week I’m happy to report we’ll be giving away two tickets to Wednesday’s event – an $80 value! A winner will be selected at random and announced this Sunday, October 13th at 5pm on our Facebook page. Please continue reading to find out how to enter.
Each month from October through March “The Art of Wine” will feature fabulous wines paired with the museum’s permanent collections. Next Wednesday’s event entitled “Southwestern Allure” will feature the wines of Gruet Winery in New Mexico paired with the art of the Santa Fe Art Colony. Gruet has become very well known for producing delicious, award winning sparkling wines. Their Blanc de Noirs was featured as wine #43 in Wine Spectator’s Top 100 Wines of the Year! They also make delicious still wines and on Wednesday you’ll have the opportunity to taste a variety of Gruet’s offerings paired with delicious cheeses from The Cheese Course, our culinary sponsor for the season. Wine, art & cheese – what’s not to love about that? As if that weren’t enough, following the tasting you’ll be able to enjoy a curated tour of the exhibition given by Marisa Pascucci, Curator of 20th Century and Contemporary Art.
To enter to win two tickets to the tasting, simply tell me what wine region you’d like to learn more about in the comment section below. Whether it’s Greece, Sicily, or even Virginia – you tell me! Each suggestion counts as one chance to win and to get another chance, click on over to our Facebook page by clicking here and give us a “like.” You must first enter your comment below though. A winner will be drawn at random on Sunday, October 13th at 5pm and announced on our Facebook page. Best of luck and hope to see you on Wednesday for our inaugural event. For more information on “The Art of Wine” and/or to purchase tickets, please click here.
Cheers,
Following our first full day of Camp Schramsberg (read all about that here), Campers had the option to attend a Schramsberg Library Wine Dinner held at Meadowood Napa Valley Resort, one of the most exclusive resorts in the Napa Valley.
The Restaurant at Meadowood has received three Michelin stars in 2011, 2012 and 2013 and Executive Chef Christopher Kostow has received much critical acclaim for his commitment to local, sustainable California cuisine. In 2013 Chef Kostow received the James Beach Award for "Best Chef: West." Needless to say, I wasn't about to pass up this opportunity to experience amazing cuisine paired with Schramsberg library wine offerings!
The Schramsberg Library Wine Dinner took place on Meadowood's verdant green croquet lawn and as we approached it looked like a foodie oasis beckoning to us on this balmy, wine country evening. The circular tables were draped in festive royal blue and green, geometrically patterned tablecloths and the main building of the resort loomed elegantly in the background.
We were greeted with flutes of 1992 Schramsberg Blanc de Blancs poured from magnum. Yep, we were definitely in the right place! Blanc de blancs literally means "white from whites" and is made from 100% Chardonnay grapes. This was the first wine Schramsberg made back in 1965 and was America's first commercially produced Chardonnay-based brut sparkling wine. In order to achieve added complexity, small lots of malolactic- and barrel-fermented wines are used in the blend with delicious results. Schramsberg's Blanc de Blancs gained international recognition in 1972 when President Nixon served the wine at the historic "Toast to Peace" in Beijing China. The '92 Blanc de Blancs tasted fresh and vibrant giving the impression of a much younger wine.
In fact, I had to try a few more glasses just to be sure! Dinner guests mixed and mingled over delicious passed hors d'oeuvres including Cucumber with Jumbo Lump Crab and Borage Flower that were a feast as much for the eyes as the palate. After some reminiscing about our busy day we gratefully took our seats and prepared for the deliciousness to come.
Cucumber with Crab & Borage Flowers
The first course was a beautiful Northern Pacific Halibut Wrapped in Prosciutto with Pickled Heirloom Melon, and Honeydew Consommé. The consommé was poured tableside which gave the dish extra panache. Overall, the halibut was light, flaky and succulent and the prosciutto added a delightfully salty bite and depth of flavor. Our pairing for the halibut was the 1997 J. Schram Late Disgorged, a blend of 70% Chardonnay and 30% Pinot Noir, which had a rich, toasty character with notes of citrus, baked apple and marzipan.
This special, limited edition wine was created in honor of the winery's 150th Anniversary as a tribute to Jacob and Annie Schram who founded Schramsberg, the second bonded winery in the Napa Valley. This wine spent almost fifteen years en tirage before being disgorged which resulted in lovely layers of richness, depth and complexity.
Pacific Northwest Halibut Wrapped in Prosciutto with Honeydew Consomme
Next was Roasted Duck with Smoked Potato Mousseline, Meadowood Garden Vegetables and Peach Gastrique. My table mates and I collectively agreed this was one of the most delicious duck dishes we'd ever tasted. It was lean and flavorful yet not at all fatty. With all the delicious flavor I was wondering what sparkling wine would not only stand up to, but also complement this dish.
The answer, my wine loving friends, was the 1994 Schramsberg Reserve. Made from predominantly Pinot Noir with some barrel fermented lots included in the blend, this multi-layered, full-bodied sparkler was the perfect choice. This wine's complexity manifested in harmonious notes of baked apple, pear, cherry and vanilla with an underpinning of baked pastry dough. With almost twenty years of age, this wine also tasted remarkably lively and fresh, beautifully demonstrating along with the previous wines of the meal the capability of sparkling wines to age with grace. As far as the pairing, the flavors of the wine and the duck worked beautifully together creating a fabulous synergy. This was definitely one of the most memorable pairings of the weekend.
In lieu of dessert, we were treated to a cheese course featuring Mt. Tam Cheese with Pine Nut Crostini, Quince and Stone Fruit Compote with our final wine of the evening. Mt. Tam triple cream cheese hails from the well known Cowgirl Creamery and is named for a Northern California landmark, Mt. Tamalpais. It is made from fresh, organic milk from Strauss Family Dairy and has a decadent, creamy texture.
The wine pairing for the cheese course was the 1999 Schramsberg Crémant Demi-Sec. The delicious richness and complexity this off-dry sparkler had developed after almost fifteen years made it a dessert in and of itself. Notes of pineapple, citrus and honey accompanied alluring spice notes as well as a fresh and balanced acidity.
This unique bottling is a dessert wine crafted from a unique blend of grapes including Flora (a cross between Sémillon and Gewürztraminer developed at U.C. Davis), Gewürztraminer, Pinot Noir, and Chardonnay. This wine was California's first “crémant” when it debuted in 1972 and the word crémant, which is French for "creamy," perfectly describes this delightful wine that has less pressure and a softer effervescence and mouthfeel than other cuvées. This wine also has some historic significance as it was served at President Reagan's Second Inaugural Luncheon, President Clinton's dinner for the Prime Minister of Canada and, most recently, at the sixtieth wedding anniversary of President and Mrs. George H.W. Bush.
Needless to say after a day of such decadence, we were all ready for bed and looking forward to Day Two of Camp Schramsberg and the adventures it would bring!
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