Archive for November 26th, 2009

Thanks giving Wine Selections

Our wine selection for the holiday was the best ever.  Many distributors are direct importing resulting in new wines and lower prices.  The selection  was widely influenced by my 20 year library of Bon Appetits and some other favorite cookbooks and family recipes.  While I  was tweaking  my menu, we were fortunate to attend several trade tastings of wines, new to the market and small production from Oregon, Columbia Valley, France and Germany.   We made selections  to  pair with any menu from vegetarian meals, savory turkeys, sweet turkeys and spiral ham, you name it.

Some of our picks-

Schloss Vollrads 07 Rheingau Riesling – $17.99  
an Off-Dry and delicious Riesling

Domaine Bott Geyl 07 Gewurztraminer – $26.99
From an organic producer in Alsace, also have a great white blend with the weight of a red and some earthiness and a Cremant to toast everyone gathered!

Andrew Rich  07 Columbia Valley Rousanne – $24.99
Andrew Rich is a true lover of Rhone varietals.  He studied in France and brings his passion to Oregon. 

Verget 07 Bourgogne ‘Grand Elevage’ White Wine – $24.99
A declassified Chassagne-Montrachet, all the flavors and complexity at a fraction of the price!

Jean-Francois Merieau ‘Le Bois Jacou’ 08 Gamay – $17.99
Gamay is the light fruity varietal found in Beaujolais.  Serve it chilled like a white wine.

Andrew Rich 07 Willamette Valley Pinot Noir – $26.99
This is classic Willamette Valley Pinot with black cherry flavors and undertones of earthiness.

Domaine La Guintrandy 07 Cotes du Rhone – $15.99
This Rhone Blend hits the nose with cherries and spice and tastes of cooked red fruits (cherries and prunes), spices and barrique.


Pumpkin Turnovers

This is one of my families favorite holiday dishes!  It’s a great alternative to the beloved pumpkin pie, its bite sized and easy to make.  Whats not to love?

Mix 1 cup canned pumpkin, 1/4 cup brown sugar, 2 teaspoons cinnamon, 2 teaspoons pumpkin spice * and a dash of cayenne.  (*Pumpkin pie spice=1/2 tsp cinnamon, /14 tsp ginger, 1/8 tsp each cloves and nutmeg)

Cut thawed puff pastry into into 4″ wide strips.  Spread pumpkin down center of strips, fold over and cut every two inches into individual turnovers. 

Crimp edges with a fork and brush with melted butter.  Bake at 325 degrees for 15 to 17 minutes.



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