Sat Nov 18: Thanksgiving Wines
A flight of wines that will make your Thanksgiving even brighter! We've taken the worry out of what to serve or bring to all your Thanksgiving gatherings!
Thanksgiving is the one day of the year when wine is most likely to appear on our dinner tables. Selecting which wines will best complement your menu and appeal to your guests with individual taste preferences is always a bit challenging.
Turkey is one of the most versatile of meats when it comes to wine. The white meat is light enough to handle white wines, yet flavorful enough to handle lighter more delicate reds. The dark meat can stand up to bold reds. The devil, as they say, is in the details. In this case, wine pairings are complicated by delicious side dishes, type of stuffing or dressing, the gravy and all the trimmings that make Thanksgiving family traditions unique.
Chef Cynthia Jams for November/December 2017
Chef Cynthia has made some great jams, relishes and mustards this year, inspired by wine flavors.
Her jams are great with cheeses, toast, smoked meats, or can be converted to a sauce for chicken or meats by adding some wine or stock
Pear, Lemon and Ginger Jam: Inspired by the flavor profiles in sparkling Champagne and crisp Chardonnay, this is perfect with brie, triple cream cheeses, salty feta, aged goat cheeses.
Pluot and Bergamot Jam: Pluots, a hybrid of plum and apricot, blends perfectly with bergamot orange, the flavoring in Earl Grey tea.
This jam pairs with bolder whites such as Chenin Blanc, Godello, Pinot Blanc and Riesling and cheeses such as Bucheron, Camembert, Gouda aged Manchego and Morbier.
Rhubarb and Rose Jam: this jam was inspired by 2 of Pinot Noir’s more delicate flavors. It is delicious with triple creme cheeses such as Brillat-Savarin, or lighter sheep’s milk cheeses such as Abbeye de Belloc or Zamorano
Heirloom Tomato Chutney: this popular relish matches the intensity of lighter red grapes such as Gamay, Pinot Noir, Sangiovese and Tempranillo, or rosés made from those grapes. It is wonderful with aged goat cheeses, aged Gouda, Epoisses, sheep’s milk Feta, Italian Rochetta or Carboncino, salty alpine cheeses like Gruyere, or cheeses flavored with truffles and mushrooms.
Cranberry-Quince Jam: this jam is Chef Cynthia’s answer to making something different for Thanksgiving. It’s sharp fruity and tangy flavors pair with Barbera, Cabernet Franc and Mouvedre and cheeses such as Banon, Fiore Sardo, Grana Padano and Parmesan, Ossau Oraty and Tallegio.
Berry Lavender and Mint: this jam is one of Chef Cynthia’s classics, which
has some of flavor characteristics of Cabernet Sauvignon and Merlot. It pairs with sharp Cheddar, Gruyere, Manchego, Mimolette, Robiola, sweeter blues like St. Agur, and cheeses washed with red wine.
Date and Roasted Grape Chutney: this condiment is Chef Cynthia’s biggest and boldest, and pairs with big spicy wines such as Nero d’Avola, Petit Sirah and Zinfandel. Try it with aged goat or sheep cheeses like Pecorino, sharp cheddars, Fontina Val d’Aosta, St. Nectaire and Zamorano.
Chef Cynthia’s Flavored Mustards:
Apricot is a wonderful addition to a cheese plate featuring Gouda, St. Andre and Reblochon. It pairs well with smoked pork or smoked turkey.
Curry Apple is sweeter and spicier; great with baby Swiss cheese, Camembert, Ossau-Iraty, Pont L’Eveque and Tallegio. It is a great accompaniment to chicken and duck liver paté, or spicy salami.
Wild Mushroom Mustard is delicious with light Cheddar, Comte, Epoisses, Explorateur, aged Gouda and Pierre Robert. It pairs well with Bresaola and bold salamis such as Sopressatta.