In the mood to spread some holiday cheer? Then this is definitely the post for you! Below are my 10 essential holiday gift picks for the 2020 holiday season. And whether you’re shopping for yourself or a loved one (or a little of both) I assure you, these items are guaranteed to delight.
The past year has really shown us the importance of not taking things for granted, especially time with our loved ones. Some of my most cherished memories of 2020 involve sharing a glass of wine or a meal with friends and family - socially distanced + safely of course - and I’m willing to bet if you’re reading this, you probably feel the same way. It makes giving food and wine related gifts this year seem especially apropos.
Simply scroll down for my 10 holiday essentials that I hope will inspire you and your loved ones to continue to come together over good food and wine - Happy Holidays! xo
The Holiday Season is the perfect time to hone your wine and cheese pairing prowess! Creamy, comforting and delicious, cheese is synonymous with the Fall and Winter months, and wine can arguably be the perfect accompaniment.
But what wine to serve with that wedge of triple cream Brie, charming Cheddar, or fragrant Epoisses? Here are a few basic tips or “Pairing Principles” as I like to call them, for creating the perfect duo.
The same principle that works for food and wine also works for wine and cheese. If you enjoy particular flavors in a cheese, opt for a wine that mirrors those delicious qualities. For instance, a tangy, acidic fresh goat cheese would be well matched with a zesty, citrusy Sauvignon Blanc. Similar flavors create this fabulous flavor synergy! In addition to fresh goat cheese with Sauvignon Blanc, other examples of this principle include Camembert or Brie with Chardonnay, aged sheep’s milk cheese with sherry, and Emmentaler with Merlot.
Try a crisp, tangy Sauvignon Blanc paired with fresh goat’s milk Fromage Blanc or Chevre. Producers to look for include Paul Cluver (South Africa), Invivo X (New Zealand), Michel Redde (Sancerre) + Round Pond (Napa).
The texture of a cheese is an important window into its flavor and can aid in finding a great wine to match it. For instance, if a cheese is creamy and viscous, like Brie, you would want to match it with a wine with similar qualities, say a creamy, buttery Chardonnay. Or, if you’re in the mood for a semi-hard cheese like cheddar, a medium-bodied Zinfandel would probably work best.
Try Manchego and Rioja, Gruyère and Gewürztraminer and/or washed-rind cheeses and Cabernet Franc for some classic examples of this principle.
This may appear contrary to the first pairing tip, however, if you are a fan of sweet and salty or sweet and savory flavors together, this might be THE principle for you! Choosing opposing flavors in wine and cheese can make for some delicious flavor combinations. If you have a salty cheese, then it will generally pair well with a sweet wine – as long as the saltiness and sweetness are in balance.
Classic “opposite” cheese and wine pairings include Roquefort and Sauternes and Stilton and Port.
While these three Pairing Principles can serve as a guide for establishing some wonderful wine and cheese pairings, the best practice is to experiment and discover what truly pleases YOUR palate! What are some of your favorite wine and cheese pairings? Please let me know in the comments section below!
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.)
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.
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.
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.
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.
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:
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.