PEOPLE WHO LOVE TO EAT ARE ALWAYS THE BEST PEOPLE.
Juicy, crispy-skinned turkey. Savory sausage stuffing studded with tart cranberries. Spicy, cherry-scented red wine to wash everything down. Once a year we all come together for this fabulous, food-focused holiday and while most of the dishes we serve are the same from year to year, pulling “The Thanksgiving Meal” together can be a challenge. That’s why having the right food and wine-related tools in your repertoire can truly make or break your hosting experience. Having been there many times myself, I’m thrilled to share my favorite, tried and true, “must have” Thanksgiving essentials with you!
First and foremost, pour yourself a nice glass of wine to enjoy while browsing this post - this will help with your planning process while also keeping the stress monster at bay! From the perfect roasting pan to easy to care for wine glasses, I have years of experience with all of these items and I personally stand behind every one. And while some are a bit of an investment, I promise you will use and rely on them for many years to come.
If you happen to be cutting it close time-wise, most items are available from Amazon Prime so you can receive them in plenty of time for the big day! And if you have questions about ANY of the items in this post, please feel free to e-mail me at Stephanie@theglamorousgourmet.com OR simply leave a Comment below and I’ll get right back to you. Otherwise, Steve and I would like to wish you and your family a very Happy & Delicious Thanksgiving.
(Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at NO additional cost to you.)
All-Clad 16"x13" Roasting Pan with Rack ($149)
A roasting pan is a MUST for your Thanksgiving turkey! It needs to be large enough to accommodate the entire bird + the rack allows the air to circulate around the bird, preventing the bottom from getting soggy. This is an important culinary investment you'll keep forever + rely on every year - I've had mine for 15 years + I don't know what I'd do without it!
And if you happen to be looking for a delicious Turkey recipe, please click here for two tempting options!
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Digital Instant Read Meat Thermometer ($18)
This handy piece of equipment is essential for Thanksgiving or any holiday gathering where you're cooking an unusually large piece of meat. Just imagine you begin carving your bird in front of friends + family only to discover it's still pink inside! Or slicing up a pricey beef tenderloin only to find out it’s overcooked.
Save yourself the trouble with this small + relatively inexpensive piece of equipment that will ensure your meat is perfectly cooked every time!
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Braun Immersion Hand Blender ($59)
While you definitely COULD puree that Butternut Squash Soup (click here for my favorite recipe) in your stand blender in batches + risk it exploding ALL over your kitchen (been there done that) - why on Earth WOULD you?!?
This super handy immersion blender will puree your soup to a silky consistency right in the pot you’re cooking it in. As if that weren’t enough, this amazing blender also comes with a handy whisk attachment too - SCORE!
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Metaltex Potato Ricer ($25)
For the silkiest, fluffiest mashed potatoes EVER you simply must use a potato ricer. While there are varying schools of thought as to whether a food mill or a potato ricer is better, let me just put it to rest.
I've been using my potato ricer since Martha Stewart recommended it in the late 1990's + my mashed potatoes have been a major HIT every year since.
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The One Wine Glasses - Set of 2 ($29)
If you're expecting a big group but don't have enough nice wine glasses to go around, these glasses are definitely for you!
Designed by my friend + Master Sommelier Andrea Immer Robinson, "The One" line of wine glasses features ONE glass for white wines + ONE glass for red wines. Period. End of story. No more purchasing a different glass for each grape variety + as an added bonus, they are dishwasher safe, break-resistant + reasonably priced. For help selecting wines for your holiday meal, check out these posts here and here.
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Riedel Crystal Wine Decanter ($54)
If you plan on opening any special bottles during the holidays, it's a great idea to have a decanter on hand. Decanters are perfect for taming the tannins in younger red wines or removing sediment in older bottles - for more info on decanting, please click here.
You don't need to spend a ton of money on an elaborately shaped one either, just a simple crystal decanter in a practical shape like this one works beautifully.
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Vinturi Essential Wine Aerator ($20)
I’m not a fan of many wine gadgets but I do highly recommend this one! For those nights when you don't want to drink an entire bottle of wine, you can decant a single glass with this handy tool that works like a dream.
The Vinturi infuses young tannic red wines with oxygen as you pour it through the funnel which instantly mellows its harshness. This handy device can also be set inside the mouth of a decanter to double the effect!
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STAUB Cast Iron Pumpkin Cocotte 3.5 quart ($199)
I am absolutely SMITTEN with this gorgeous piece that makes a fabulous statement on your holiday table! Use this cast-iron serving piece in conjunction with the small ceramic pumpkin cocottes below for serving Fall soups + stews.
While a tad pricey, this is the perfect vessel for your delightful butternut squash or pumpkin soup (see my favorite recipe here) + you’ll enjoy using it for years to come!
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STAUB Ceramic Petite Pumpkin Cocottes 5-inch ($29)
If you’re also smitten by these delightful, stylish cocottes they come in a petite size as well for individual servings. And whether you prefer burnt orange, matte black or rustic ivory there’s definitely a hue to suit your mood.
They are perfect for an elegant Thanksgiving gathering, I use them every year to serve my Butternut Squash Soup as a first course.
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WS Heirloom Pumpkin Mats + Tablecloths ($12-179)
I am OBSESSED with this harvest-inspired collection of kitchen accessories + tablecloths from Williams-Sonoma! The Autumnal pattern features beautiful heirloom pumpkins + squashes, apples, acorns + oak leaves in warm, golden colors.
Printed + tailored exclusively for WS by a heritage European mill, the smooth, durable cotton brings a festive note to family meals throughout the Fall season.
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This month I’m thrilled to focus on the wines of California’s Santa Lucia Highlands. This under the radar AVA (American Viticultural Area) is deserving of lots of attention (which is undoubtedly forthcoming after everyone reads this!) and is best know for it’s exceptional cool-climate Pinot Noir and Chardonnay. While it’s best known wines can be somewhat pricey, I’m thrilled to share the 2019 Morgan Winery Double L Vineyard Riesling, an incredibly pedigreed, small production gem from one of the region’s pioneering families that is definitely worth seeking out.
WHO IT’S FROM: In 1982, Dan and Donna Lee opened the doors of Morgan Winery. Since then, Morgan has become one of the Central Coast’s most recognized labels, earning “Winery of the Year” honors from Wine & Spirits in 1996 and from the San Francisco Chronicle in 2003. Able to pick and choose fruit sources from around the state, Dan eventually turned more of his attention to the Santa Lucia Highlands and single vineyard releases. Dan and Donna invested in their belief in the Highlands with the purchase of the Double L Vineyard in 1996. Today the Double L is one of the best known vineyards in California. Dan’s leadership and expertise in the district led to his being named the first Board President of the newly formed Santa Lucia Highlands’ winegrowers association in 2005.
Morgan Winery founder Dan Morgan Lee
WHERE IT’S FROM: The Double L Vineyard is at the northern end of the Santa Lucia Highlands. Here the ultra-cool climate and porous, mountainside soils provide ideal conditions for growing world-class Riesling.
THE GRAPE: Native to Germany, the noble Riesling grape is the basis of some of the world’s most prized and longest-lived white wines.
WHAT TO PAIR IT WITH: This delightful Riesling is a natural match for spicy Thai + Indian cuisine (like our Gochujang Roast Chicken with Honey Lime Potatoes), shellfish + lighter fish dishes as well as fresh chèvre + triple-cream cheeses.
2019 Morgan Winery Double L Vineyard Riesling
VINEYARD: Double L
CLONES: 17(198), 239
ALCOHOL: 10.9%
ACIDITY: 8.3 G/L
RESIDUAL SUGAR: 1.8%
COOPERAGE: 8 months ageing in stainless steel
PRODUCTION: 139 cases
RETAIL PRICE: $24
GG TASTING NOTE: This aromatic, dry Riesling delights with notes of lime, peach, honey + white flowers accentuated by a racy, vibrant acidity + a lengthy, refreshing finish.
When most people think of California wine country, Napa Valley is usually the first place that comes to mind. But would you be surprised to learn that roughly 200 miles south of the famed Napa Valley is a wine region that’s producing truly exceptional wines you definitely need to know about…especially if you’re a fan of Chardonnay and Pinot Noir.
Did I get your attention?
In fact, it was only a few short years ago that the Hubs and I found ourselves heading south on Highway 1 (aka the Pacific Coast Highway or “PCH”) towards the Santa Lucia Highlands - NOT north towards Napa. It was a strange feeling, however, we were meeting friends for a long weekend in Carmel-by-the-Sea and were looking forward to the adventure that also included winery visits as well.
The rugged California coastline was a beautiful sight to behold and definitely worth adding a little extra time to our drive (see photo above). When we arrived at our destination, we checked into the posh L’Auberge Carmel hotel, a Relais & Châteaux property, and it didn’t take long to completely fall in love with our accommodations as well as the quaint, charming town. And while many of the local wineries have beautiful, well-appointed tasting rooms conveniently located downtown, we wanted to experience the real thing. So the next morning, we headed towards wine country for our appointments.
Approved as an American Viticultural Area (AVA) in 1991, the Santa Lucia Highland’s 6,400 acres of grape vines are nestled along the eastern-facing slopes of the Santa Lucia Mountain range that measure 40-2,330 feet in elevation. Below, on the Salinas Valley floor lie expansive fields of vegetable row crops that are collectively referred to as “The Salad Bowl of the World.”
In stark contrast to chic Carmel-by-the-Sea, the pungent aroma of brassicas permeated the air while vegetable-laden trucks lumbered past us, kicking up plumes of dust on the the dirt roads. The change in ambiance confirmed we were getting close and we knew arrival was imminent when the dirt roads ultimately gave way to no roads and our cell service ceased altogether.
Our first appointment was a tasting of the Morgan Winery wines with winemaker Gianni Abate in the famed Double L Vineyard. The winery was officially founded in 1982 by Dan and Donna Lee who have done much to build the reputation of the Santa Lucia Highlands AVA. The Double L Vineyard was named for the Morgan’s twin daughters (Double Luck) and even today is widely regarded as the “crown jewel” of the appellation. We were situated at a picnic table under a solitary shade tree in the middle of the Double L and I gotta say, you just cant beat this special vineyard as the place to taste wines made from its hallowed fruit.
The bucolic beauty of the region was breathtaking and Abate was in great spirits having completed an early harvest a few weeks prior to our late October visit. He guided us through the flight of Morgan wines consisting of the Double L Riesling, Chardonnay, Pinot Noir and Syrah. Rows of vines surrounded us on all sides as the late morning sun provided ample light to evaluate the wines. The wines were truly sublime, demonstrating exceptional structure and depth of flavor across the board.
Following our wonderful tasting of the Morgan wines, we headed to our next stop, Pisoni Vineyards. The Pisoni family is another one of the area’s pioneering families who were farmers first before making the leap to wine and their influence on the Santa Lucia Highlands appellation cannot be understated. What followed at Pisoni was one wild ride - literally! Patriarch and Pinot Maverick Gary Pisoni hosted a delightful lunch for us which also included a tasting of the Pisoni’s wines (which include the Luli and Lucia labels as well), and a tour of the family’s legendary vineyards in Gary’s beloved 1966 jeep.
Our visit to Pisoni featuring from left to right: Jeff Pisoni, Gary’s wife Margeurite, Gary Pisoni, me + the Hubs
At Pisoni it’s very much a family affair with Gary’s sons Mark and Jeff Pisoni serving as Vineyard Manager and Winemaker respectively. And as if that weren’t enough vinous star power, Jeff’s wife Bibiana González Rave is also an accomplished winemaker in her own right. In addition to holding winemaking positions at Pahlmeyer and other prestigious labels, she also makes her own wine under the Cattleya label (scroll down for more information). Lucky for us, the entire family was in residence during our visit so it was a wonderful vinous experience - for more details, please click here.
Our visit to the Santa Lucia Highlands left me wanting to learn (and taste) more about this unique, under the radar region that’s been making wine since the 1790’s. It wasn’t until a small group of pioneering families behind the Hahn Estate, Paraiso, Sleepy Hollow and La Estancia labels united in the 1970’s that the region’s potential was truly discovered. Over the following 20 years, local ranching and farming families like the Pisonis, Franscionis, Manzonis and Boekenoogens joined in to develop this potential into what it is today.
In addition to these pioneering families, another important factor makes this region truly unique: location, location, location! In order for cool climate grapes like Chardonnay and Pinot Noir to truly thrive, a dramatic temperature shift needs to occur each day to shut down photosynthesis (aka the ripening process) and preserve the grapes’ acidity. The region’s close proximity to the Monterey Bay on California’s Central Coast allows the region’s legendary wind to blow the marine layer that’s created when the warm air mass contacts the cool water of the bay into the vineyards where it blankets the vines, providing the perfect cooling effect for these precious grapes after a day of ripening under the California sun.
During our visit, we were able to catch the marine layer blowing in off of Monterey Bay - what a beautiful sight to see!
In addition to moving the marine layer, the region’s winds serve another important purpose: to alter the composition of the grape skins. The ever present wind that has an average daily speed of 10-15 miles an hour with gusts of up to 25 miles per hour, actually increases the presence of phenolics in the grape skins which results in deeper flavors in the grapes and their final wines.
As we wound our way down to the valley floor after our visit, we actually got to witness the marine layer rolling in off the bay, cresting the peaks and unfurling down the slopes of the hills like a ethereal mist. It was magical and dramatic to watch and we were amazed at how the climate can change so quickly from warm and sunny to cool and foggy.
I hope you’re inspired to seek out the wines from the following fantastic families of the Santa Lucia Highlands:
Pisoni Vineyards
Inspired by a passion for Burgundy + Bordeaux he developed in college, Gary Pisoni asked his father to plant grapevines in addition to their many other crops. And while Dad initially said no, Gary finally won his father's approval by appealing to his vanity + asking, "Dad, have you ever been to a $250, black tie lettuce tasting?" Armed with his father's consent, Pisoni went on to overcome many challenges which included finding an adequate water source. After numerous, unsuccessful water studies over more than ten years, it was a Native American's uncanny talent with diving rods that finally located the spring which made Pisoni Estate possible. Today they produce some of the finest Chardonnay + Pinot Noir from the SLH AVA.
WINE TO TRY: 2018 LUCIA SANTA LUCIA HIGHLANDS CHARDONNAY ($45) This Chard delights with fragrant aromas of white flowers + spice while on the palate, decadent notes of baked apple tart + spiced pear are counterbalanced by lemon curd + wet stone. Complex layers continue to reveal themselves throughout the lengthy finish.
Morgan Winery
In 1982, Dan + Donna Lee opened the doors of Morgan Winery. Since then, Morgan has become one of the Central Coast’s most recognized labels, earning “Winery of the Year” honors from Wine & Spirits in 1996 and from the San Francisco Chronicle in 2003. Able to pick + choose fruit sources from around the state, Dan eventually turned more of his attention to the Santa Lucia Highlands + single vineyard releases. Dan + Donna invested in their belief in the Highlands with the purchase of the Double L Vineyard in 1996. Today the Double L is one of the best known vineyards in California. Dan’s leadership + expertise in the district led to his being named the first Board President of the newly formed Santa Lucia Highlands’ winegrowers association in 2005.
WINE TO TRY: 2019 MORGAN DOUBLE L VINEYARD RIESLING ($24) This aromatic, dry Riesling delights with notes of lime, peach, honey + white flowers accentuated by a racy, vibrant acidity + a long, lingering finish.
ROAR Wines
Gary + Rosella Franscioni started ROAR Wines with the knowledge that Pinot Noir had a shining future in the Santa Lucia Highlands, + a dream that their farming know-how would translate amazing grapes into amazing wines. Rosella’s Vineyard was planted on their home ranch in 1996, followed by Garys’ Vineyard in 1997 in partnership with the Pisoni family. The first vintage of ROAR was released in 2001, made from these two vineyards. Two more beautiful vineyards were planted about a decade later: Sierra Mar + Soberanes. Today, Gary + his sons continue to improve + innovate in the vineyards + winery to produce the best quality their land can create.
WINE TO TRY: 2018 ROAR SANTA LUCIA HIGHLANDS PINOT NOIR ($45) This wine entices with notes of red currant, cherry + pomegranate accentuated by leather + spice with supple tannins + a lively, food-friendly acidity.
HAHN Family Wines
Nicky Hahn’s commitment to the Monterey region began in the late 1970s. With a background in international business + a deep passion for wine, Nicky committed himself to making the Santa Lucia Highlands a beacon of world-class winemaking. He + his wife Gaby purchased what is now Hahn’s Smith & Hook Vineyards + produced their first vintage in 1980. In 1988, Nicky embarked on the multi-year process of submitting the Santa Lucia Highlands for AVA status — hard work that paid off in 1991. Nicky retired from day-to-day operations in 2007 and passed away in March of 2018. Philip Hahn, the son of Nicky + Gaby, returned in 2007 to take the helm as Chairman of Hahn Family Wines.
WINE TO TRY: 2016 HAHN SLH ESTATE GROWN ORCHESTRAL ($90) Alluring aromas of spice, earth + juicy red fruit provide a preview of the palate which is rife with opulent notes of red cherry, pomegranate, mocha + black pepper with a bright acidity + smooth, supple tannins.
Wrath Wines
Wrath produces site-driven Pinot Noir, Chardonnay, Syrah, + Sauvignon Blanc from their estate vineyard + respected properties in the Santa Lucia Highlands. Their production is small, distribution is limited + their wines reveal attitude, passion + an inherent respect for what a vineyard can offer. For the ancient Romans, ira or wrath, was a tool of a god, an unstoppable anger driven by forces greater than man. One can argue that the team at Wrath see such fury in both the might of nature + the passion of art. Wrath also appears in the edgy power of Robert Plant’s voice + the raw wail of Eric Clapton’s guitar. It is frozen into Jackson Pollock’s violent splatters of paint. Wrath is also in the wall of maritime fog that rolls into the Salinas Valley + the relentless afternoon winds that scream through our grape trellises. Wrath wines represent a nexus of nature + an unbridled passion for winemaking.
WINE TO TRY: 2017 WRATH KW RANCH SYRAH ($39) Perfumey aromas of black fruit, violets + pepper lead up to a flavor explosion on the palate with robust notes of blackberry preserves, plum, cassis, leather, meat + black pepper framed by polished, yet bold tannins that will soften nicely with age.
Clarice Wine Company
Launched in 2019 by Adam Lee, legendary founder of Siduri Wines, Clarice Wine Company is a new + truly unique type of winery. Named for his beloved grandmother Clarice, the company combines aspects of an online wine community, a wine education website + a limited-enrollment wine club. Members of the Clarice Wine Community will have the opportunity to interact with 625 fellow members, sharing wine opinions + wine list guidance, as well as recommendations for wine travel, restaurants, hotels, events + more. Clarice Wine Community Members will also gain exclusive access to Wine Industry Leaders from all fields of the wine business, enjoying the opportunity to interact with them in a private + intimate forum.
WINE TO TRY: 2018 CLARICE ROSELLA’S VINEYARD PINOT NOIR ($90) Intense aromas of ripe black fruit, earth + spice are followed on the palate by notes of black cherry, roasted plum, blackberry tart accented, game + baking spices accompanied by a fresh acidity that unifies the flavors on the long, lingering finish.
Cattleya Winery
Having grown up in a country where vineyards were virtually non-existent, Bibiana González Rave wasn’t exposed to wine until she left her native Colombia + traveled to France where she trained as a winemaker in some of the country’s most revered wine regions. She ultimately moved to California in 2007 with the goal of making extraordinary wines + by the end of 2011, after many harvests perfecting her craft, she founded her Cattleya label which focuses on making wine in Sonoma County, Napa Valley + Santa Lucia Highlands. Her goal is to bring her soul + character into unique representations of terroir. Expect extreme purity, power + finesse in each + every one of her bottlings. The icon for her wines is an embossed Cattleya orchid flower, the national symbol of her native Colombia.
WINE TO TRY: 2018 CATTLEYA THE INITIATION SYRAH ($70) This full-bodied stunner unfolds with time in the glass + rewards with powerful notes of blueberry, cassis, licorice + bacon fat. Bright acidity + age-worthy tannins mingle with dark berry flavors to create a wine with immense aging potential.
J. Lohr Winery
J. Lohr Vineyards + Wines was founded more than four decades ago by Jerry Lohr + is still family owned + operated today. Even after almost 50 years of winegrowing + celebrating 80 years on the planet, Jerry is not slowing down. He continues to explore, learn + lead in all aspects of the industry + the many accolades he has received reflect the admiration + respect of his peers + are an acknowledgment of his place in California wine history. Today, J. Lohr crafts wines from its 4,000 acres of sustainably-certified vineyards in Monterey County's Arroyo Seco + Santa Lucia Highlands appellations, Paso Robles + St. Helena in the Napa Valley. Jerry’s hands-on partnership with his children and co-owners Steve, Cynthia + Lawrence ensures his legacy + one of America’s favorite wineries will endure.
WINE TO TRY: 2018 J. LOHR HIGHLANDS BENCH PINOT NOIR ($35) Heady aromas of red fruit, spice + black tea are followed on the palate by robust notes of strawberry, cherry + baking spices accentuated by a fresh acidity + dusty tannins.
Miner Family Winery
Miner Family Winery is a well-known, family-owned winery tucked along the eastern hills of the Oakville appellation in the heart of Napa Valley. Founded in 1998 by Dave + Emily Miner along with his parents, Ed + Norma, Miner makes reserve style wines using fruit from Napa Valley + other specially selected California vineyards. Well known for a powerhouse collection of red wines, Miner's portfolio is lead by The Oracle, an elegant Bordeaux-style blend. Each of the Miner wines is crafted to encapsulate the distinctive elements + the indelible fingerprints of their respective vineyards. This combination of excellent vineyard sites along with passionate + thoughtful winemaking injects the necessary components for creating profoundly enjoyable, joyful wines.
WINE TO TRY: 2017 MINER GARYS’ VINEYARD PINOT NOIR ($60) Redolent of ripe red fruit, spice + pastry this wine entices on the palate with opulent notes of juicy black cherry, raspberry tart + cranberry accentuated by baking spices + dried herbs. Firm tannins + a delightful acidity provide a fabulous frame for this stunner.
Talbott Vineyards
The renowned Talbott Vineyards crafts 100% estate-grown Chardonnay + Pinot Noir inspired by the traditions of Burgundy in one of Santa Lucia Highlands’ oldest + coldest vineyards. With two estate vineyards located in Monterey County, Sleepy Hollow Vineyard + Diamond T Vineyard, Talbott offers a portfolio of exceptional wines to enjoy. Their winemaking team is led by head winemaker David Coventry, who prides himself on putting the fruit first + maximizing vineyard expression in the wines he crafts. Planted in 1972, Sleepy Hollow is a Grand Cru vineyard that provides the perfect foundation for the winemaking team. For more than three decades, Talbott wines have consistently garnered praise from wine critics + enthusiasts alike.
WINE TO TRY: TALBOTT SLEEPY HOLLOW VINEYARD CHARDONNAY ($42) Fragrant aromas of tropical fruit, citrus peel + toasty oak are followed on the palate by lush yet lively notes of golden apple, honeyed citrus, pineapple, spice + vanilla accompanied by a zesty acidity + lengthy, pastry-tinged finish.
Don your beret and grab a glass of Chardonnay, my fellow wine lovers - it's time for a little French lesson for our latest Wine Word of the Week!
Bâtonnage (ba-tun-AJH) is a French term which refers to the stirring of a wine with a bâton (pictured below) while it is being fermented sur lie, or "on the lees." Lees is a French term that refers to the dead yeast cells and other particulate matter that collects at the bottom of the barrel as a normal byproduct of fermentation. Allowing the wine to remain in contact with these cells imparts a fuller, richer body and more complexity to the wine.
Stirring or bâtonnage facilitates this process by maximizing the wine's exposure to the lees (see video below). The extent to which this technique is employed is determined by the winemaker and the style of wine he or she is trying to produce. The more contact the wine has with the dead yeast cells, the more effect it will have on the wine. Ultimately the lees are filtered out of the wine before it is bottled once it has completed its vinous mission.
Because they are intrinsically linked, you will usually see the terms "sur lie" and "bâtonnage" used together. These techniques are best known for their role in producing white wines such as White Burgundy as well as New World incarnations of the Chardonnay grape.
I hope you enjoyed this Wine Word of the Week, to view previous installments of this segment please click here. And if YOU have a wine word you'd like to learn more about, please let me know in the comment section below - thanks!
Fall leaves. Pumpkin spice. Sweater weather. There are many things to love about October but here in South Florida, this month marks another special occasion: the start of Stone Crab Season! Yes, October 15 kicks off the season which runs until May first and during the ensuing months, Floridians are obsessed with procuring our next “fix” of this crustacean delicacy.
While stone crabs can be found in waters as far north as Connecticut, the best are widely believed to come from Florida. The world famous Joe's Stone Crab in Miami's South Beach is the authority on these crustaceans, also known as Menippe Mercenaria (Menippe = Greek, meaning force or courage and Mercenaria = Latin meaning something of value). Stone crabs are beloved for their delicious, sweet flavor and their heavenly texture is somewhere between the delicacy of crab and the decadence of lobster.
Unlike most other crabs including Maine's Peekytoe, Chesapeake Blue, or the Pacific Dungeness, only the claws of the stone crab are harvested and the crab is not killed during the process. Stone crabs are captured in baited traps and only one claw per crab can be taken, allowing the crab to continue to defend itself against predators. The claws make up about half the weight of the entire crab and, once harvested, the pricey appendages are classified and priced according to weight - Colossal size claws can weigh up to 25 ounces or more! Once harvested, the crab is returned to the water where the claw will regenerate in approximately 12-24 months.
The stone crab gets its name from their extremely hard shells and the claws must be cracked prior to eating - an art form in and of itself! If you plan on enjoying them at home, you might want to ask your fishmonger crack them for you, otherwise, there are plenty of videos out there that show how to use some elbow grease to DIY.
Stone crabs are traditionally served with a mustard sauce that complements the delicious sweet meat although some people prefer to eat them plain with nothing at all. Many establishments are know for their mustard sauce and there's much debate as to which type of sauce is the best. Some folks lean towards a spicy mustard sauce (like us!) while others like it sweeter sometimes with the addition of honey. Which type of mustard sauce do you prefer if any at all?
In order to complement the texture and flavor of the crab as well as the tanginess of the mustard sauce, opt for wines with notes of citrus and stone fruit with a racy, cleansing acidity. Champagne, Sauvignon Blanc, Vermentino, Roussanne and unoaked Chardonnay are wonderful choices to pair with Florida Stone Crabs and here are a few of my faves:
Champagne Taittinger Brut La Francaise, Champagne, France, NV ($44): This light, elegant Champagne crafted from a blend of Chardonnay (40%), Pinot Noir (35%) and Pinot Meunier (25%) is the perfect bubbly to pair with stone crabs with its floral-infused notes of citrus, white peach and brioche along with a bright, lively acidity.
Round Pond Estate Sauvignon Blanc Rutherford, California ($20): This delightfully juicy Napa Valley Sauv Blanc is bursting with notes of citrus, white peach and green apple that match up perfectly with stone crab meat and mustard sauce. It’s like adding a squeeze of lemon to any dish you pair it with!
Banfi La Pettegola Vermentino, IGT Toscana, Italy ($20): This crisp, delightful gem from Tuscany is racy and bright with notes of yellow apple, apricot and juicy grapefruit accentuated by hints of lavender and almond that carry through on the finish.
Drouhin Réserve de Vaudon Chablis, Burgundy, France ($30): This terroir-driven, unoaked Chardonnay named for the northernmost region of Burgundy where it comes from, is a classic seafood match with pure, mineral-infused notes of lemon, green apple, white peach and a hint of chamomile.
Truchard Roussanne, Carneros, California ($24): This utterly delightful, Rhone-inspired white wine is rife with juicy notes of Fuji apple, honeyed citrus, peach and spiced pear with a lively acidity and vanilla-tinged finish. This wine’s hint of sweetness make it one of our favorite pairings for any seafood with a sweet succulent quality like scallops and clams.
"Terroir" is a French term which, loosely translated, means "a sense of place." It is used to refer to products (i.e. cheese, meat and, of course, wine) that reflect or represent qualities unique to a specific geographic location. With respect to wine, terroir refers to the intersection of grape variety, soil type, climate and winemaking technique and how these factors come together to create a wine that cannot be produced anywhere else in the world.
The art of blind tasting is based on the concept that a wine can look, taste and smell a certain way depending on where it was produced. So, if a wine is said to express terroir, the wine is believed to represent where it comes from and is therefore considered a "wine of place."
It is important to note the concept of terroir has special significance in Old World wine regions (i.e. France, Italy, Spain) where wine has been produced since approximately the fourth century. Today, winemakers in these storied regions are tasked with upholding and preserving the vinous traditions of their ancestors by relying on their wisdom, keen observations and tried and true techniques which have been passed down from generation to generation.
New World wine regions (i.e. United States, South America, Australia), on the other hand, have only been making wine since approximately the sixteenth century, often using vine cuttings and winemaking techniques imported from the Old World. By simple virtue of time, New World wine regions don't yet have the experience with and knowledge of their geography that Old World regions do. Today, the evolution of terroir in the New World continues to be an exciting and dynamic process.
I hope you enjoyed this Wine Word of the Week and learning more about the fascinating concept of terroir. And if you would like to suggest a wine-related term for Wine Word of the Week, please leave it in the comment section below.
Autumn seemed to arrive suddenly that year. The morning of the first September was crisp + golden as an apple.
Well, it’s official - my absolute favorite season of the year is finally HERE! (insert happy dance)
Yes, this week welcomed the first official day of Fall and, as a fellow food and wine lover, you’re probably awaiting with great anticipation all the deliciousness that’s in store for us in the coming months. Dishes like Rosemary Roast Chicken with Caramelized Onions and Mushrooms, Porcini Mushroom, Thyme and Barley Soup and Ina Garten’s Pear Clafouti are just a few that get my tastebuds going. Not to mention all the delicious, fuller-bodied wines!
I have so much to share with you in the coming months so I hope you’ll stay tuned and, since we’re all still dealing with #pandemiclife, it’s as important as ever to practice culinary #selfcare and nourish your body AND soul. I sincerely hope my curated list of Top 10 Fall Favorites for Food + Wine Lovers helps you to appreciate the wonderful sights, smells, sounds and flavors of this delightful season and truly inspires you to “feed your senses” and celebrate Fall to the fullest. xo
FOOD52 French Oak Serving Boards ($70-$260)
These super stylish serving boards are perfect for holiday entertaining. Sustainably-sourced + finished off with grapeseed oil for extra shine, every piece also comes stamped with its vintage, specifying the wood’s origin + year of manufacture—so you know exactly where your new find came from.
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“Modern Comfort Food” from Ina Garten ($24.99)
Who better to school us on comfort food right now than The Barefoot Contessa herself! From Lobster BLT’s + Ultimate Beef Stew to Creamy Tomato Bisque + Split Pea Soup with Crispy, Kielbasa this all-new collection of soul-satisfying dishes is guaranteed to celebrate food’s magical way of comforting, soothing + bringing us together during these challenging times.
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La Tourangelle Roasted Walnut Oil ($8.97)
This deliciously decadent oil conjures Fall while bringing glorious depth of flavor to your homemade vinaigrettes + baked good such as brownies + banana bread. La Tourangelle artisan nut oils are handcrafted in their California mill using the same traditional production methods they developed 150 years ago in France.
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Classic Leather Wine Valet Tote ($69.99)
Finding a stylish bag to tote your favorite bottles of wine to a restaurant, friend’s house and/or picnic is more challenging than you’d think. That’s why I was very happy to find this classic, yet practical canvas bag with handsome leather trim + magnetic snap closures that’ll have you transporting your wine anywhere in style!
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Williams-Sonoma Fall Pumpkin Wreath ($99)
The kick-off of any season at Chez Miskew usually involves crowning our front door with a new wreath from Williams-Sonoma. Their craftsmanship, quality + durability is unparalelled, not to mention their utter beauty! And this gorgeous, Fall-inspired selection conjures the season perfectly and is sure to elicit that fabulous feeling of Fall as it welcomes you home each day.
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TRUFF White Truffle Hot Sauce ($34.99)
If you haven’t treated yourself to this sophisticated + indulgent hot sauce yet - what are you waiting for?!? This is one “truffle-infused” product I can’t get enough of - it’s legit white truffle flavor keeps you coming back for more. Season anything from shrimp + lobster to veggies + chicken wings + it’ll quickly earn a place in your culinary repertoire!
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Staub Pumpkin Cocotte 3.5 QT ($199)
Staub cocottes are designed to concentrate flavorful juices + are perfect for simmering harvest-inspired stews, soups, roasts + braises. This beautiful piece makes the transition from oven to table beautifully + instantly makes your autumnal table more stylish.
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THYMES Simmered Cider Candle ($58)
Reminiscent of a simmering pot of your favorite holiday drink, this beautiful statement multi-wick candle stuns with copper + gold accents. It will warm any room with wonderful notes of apples, crushed cardamom + clove with hints of bourbon + rum for a rich, spicy scent that’s steeped in tradition. Once burned through, this food-grade piece is great for re-use!
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Riedel Crystal Wine Decanter ($40)
If you don’t already own a decanter OR are seeking out the perfect gift for the wine lover in your life - look no further! This vinous essential from the world renowned Riedel family is a MUST for any red wine lover, especially this time of year which is so conducive to enjoying bold, hearty red wines.
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French Wine Region Map Tea Towel ($18)
As a bona fide Francophile with a penchant for French tea towels, I especially love this stylish selection from Torchons et Bouchons! It not only looks tres chic hanging in your kitchen, it’s extremely functional + can handle anything from drying hands + dishes to lining a bread basket.
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