Non-Traditional Thanksgiving Wine Pairings

Non traditional Thanksgiving Wine Pairings

So we did a non-traditional Thanksgiving this year. We bagged the turkey and instead did a stuffed flatiron steak, and instead of potatoes for a starchy side, we went with a pumpkin lasagna. We of course tied in some traditional sides with cranberries in red Belgian ale, green beans almandine and a bright arugula salad with flavors of the season with apples, pecans, maple syrup and bacon. So what to pair with our eclectic Thanksgiving? We dug into the cellar and here’s what we decided.

Start with a sparkler!

It’s a celebration and I was ready to celebrate when we finally had dinner complete and ready to eat. We looked in the wine fridge and Michael pulled out a sparkling wine from a very (I mean VERY) small winery called Lumiére in Temecula, California. We did a blog post on them awhile ago which you can read here. Lumiére is only open on weekends and only once have we been able to stop by. The owner and winemaker’s mother, Martha was there pouring. They have a charming tasting room on a hill off of Calle Contento Road on the North side.(more on the winery here). One of the final things we tasted was their Voulez Vous Brut sparkling wine.

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This is a Sparkling Sauvignon Blanc and it was lovely with the salad of arugula, pink lady apples, pecans, maple brown sugar bacon and the dressing of maple syrup and yogurt.

Chardonnay with Pumpkin Lasagna

So an Oaked Chard with a rich cheesy pumpkin lasagna seemed the right choice and allowed us to relish some great memories at the same time. We pulled a bottle of 2011 Au Bon Climat Chardonnay. This Santa Barbara County Chardonnay comes from the Los Alamos Vineyard and was a gift when we stayed at the Clendenen Ranch in the spring. This vineyard is beautiful, take a look at the photo on our homepage. That was the view we were privileged to enjoy. The home is warm and obviously meant for relaxing and entertaining friends & family. There is history here also. The first Au Bon Climat Winery was in a small barn that you can see from the house. The story, as Marissa told us is, after long days of harvest the folks that owned the house on the hill and had the olive orchards would invite the entire gang up for dinner. When the owner was looking to sell the property,s Jim Clendenen quickly bought it up, as it was filled with so many fond memories. The previous owner still makes olive oil from the olives on the trees, which you can find in her olive oil tasting room in Los Alamos called Global Gardens.

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This Chardonnay is one of their Historic Vineyard Collection Wines. They harvest by hand, gently press and then ferment in 75% new French Oak and leave them in these barrels to age surlee for another year.  The amazing thing about this wine is that you get the richness of the oak and a full nose and then it is beautiful and bright on the palate. If you ever want to explain to someone what French Oak is…pour a glass of this and stick their nose in it.  Au Bon Climat has a tasting room in downtown Santa Barbara and a history that is as rich and exciting as their wines.

So as a pairing the richness of the nose of the Chardonnay, went beautifully with the lasagna and then the brightness of the wine on the palate kept you from getting bogged down in all of that glorious cheese! One sip had your palate reinvigorated for another decadent bite.  The Lasagna was more than just pumpkin too. We did 3 different types of puree, pumpkin, queensland blue and sweetmeat. Each got a layer in the lasagna between layers of ricotta, parmesan and fontina.

Stuffed Flatiron Steak Screams for a Red

This recipe called for a dry red wine. While it suggested a not too fruity Syrah or Zin…Michael found a beautiful 2008 Ferrari-Carano Merlot. We opened this way early to start cooking with it and give the wine time to open up. We have a history here too. While working on Smokey Joe’s Café in Reno we were at the El Dorado Casino, which is owned by the Ferrari-Carano’s and got hooked on their wines there. We have since made a couple of trips to their Northern Sonoma Vineyard and Winery.

So these steaks are flatiron steaks which are a shoulder cut. They are pounded out and filled with a stuffing of toasted bread in olive oil, prunes rehydrated with the red wine, rosemary, roasted chestnuts, pancetta, pecorino, salt, pepper & cayenne. The Merlot went beautifully with this.

So there you have it. A feast to be thankful for with beautiful pairings that brought back great memories of visits to 3 different areas of California Wine country.   Now that’s a perfect Thanksgiving.

For more information on these wine regions:

http://www.temeculawines.org

Santa Barbara Vintners

Sonoma.com

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You can find more great Farm to Table recipes on our sister site  4Farm2Mrkt

Adventures with Savignon Blancs

whitesaviog33120133I’ve been on a Savignon Blanc kick lately and it’s totally by accident.  I had a day off and Michael was working and I took myself to a movie and lunch.  I asked for a recommendation to pair with my lunch at The View Winebar and Joey  took the time to be sure to find something I would like.  After determining that we were going white and that I was having gnocchi au gratin she suggested a Sav Blanc.  I hesitated.  I am not usually a Sav Blanc girl, it’s a little too tart and often…I searched for the word and she replied “metallic”.  “Yes”.  “Wait” she said.  She popped open a new bottle and poured me a bit.  It was lovely.  Definitely a Sav Blanc and with the distinct grapefruit on the nose, but without that overly sharpness that I often get from a Sav Blanc.  So I enjoyed a glass or two of this lovely Savignon Blanc from Francois Chidaine Touraine Blanc 2010 from the Loire Valley.  It was perfect to cut through the fat in my luscious gnocchi au gratin and was really pleasant to just drink on it’s own.

Last night Michael and I went out to dinner at Grape Street Cafe.  It’s been awhile since we have had the opportunity to have dinner together with our schedules.  I ordered the Smoked Salmon pasta and asked for a recommendation for a flight to pair with it.  Our waiter suggested the Sav Blanc flight as the dish has a creme sauce.  This flight included Walnut Block “Collectibles” from New Zealand, Auntsfield Estate from New Zealand, Ferrari Carano Fume Blanc from Napa and Vogelzang 2009 from Napa.  Okay so not really Napa.  I came home and did my research today and found that the Vogelzang makes estate Savignon Blanc with fruit from their vineyards in Happy Canyon.  The winery itself is located in Santa Barbara.

So first my tasting notes on these wines.  Last night I snapped a shot of the flight menu, then put it away so that I could just taste the wines without being influenced by the winery or location.  The first wine (The Walnut Block) had a gorgeous nose!  There were lovely floral notes (it felt like more than one) lime leaf and zest and then subtle grapefruit.  I wanted to dab this wine behind my ears.  It was heavenly to smell.  On the palate it was aromatic with perfect acidity.  It was light and clean and was beautiful to balance the fried calamari we had as an appetizer.  The second wine (the Auntsfield Estate) was everything you expect from a Savignon Blanc.  It had big grapefruit on the nose and on the palate it was bold and tart.  The third wine (the Ferrari Carrano) was the Fume Blanc.  It reminded me of the Carhartt Savignon Blanc that I love so much.  The nose is a nuanced grapefruit and citrus but on the palate it is much more dimensional.  It is less tart and more balanced and rounded with a touch of sweetness.  The final wine was the  Vogelzang 2009 Savignon Blanc.  I was immediately surprised that the wine was more golden, but I didn’t look too closely in the dark light.  On the nose I immediately got oak.  On the palate I got the tartness of a Sav Blanc but then also a peat note that made me wonder if someone had scotch in this glass.  At the end of the night as I was getting to the bottom of my tasting glass, I noticed a squiggle of something burnt on the bottom of the glass.  Well, that would do it.  So my tasting on that wine has to be tossed out. But….after visiting the website I did find that this wine is aged in neutral chardonnay oak for 10 months.  So…maybe I did taste some in there?  Who knows.

Okay so now for my research on the wineries!

Francois Chidaine has been producing biodynamic wines for a while, but that’s not what he’s about.   As is typical of french wines this is not 100% Sav Blanc, it has a small percentage of Chardonnay.  His 40 to 80 year old  vines are trained low to hug the ground and by hand harvesting happens in mid October.  He does not encourage malolactic fermentation but lets the wines sit typically for a year on the lees.

Walnut Block in Marlborough New Zealand is named after the iconic walnut tree that is the regions oldest at over 100 years old.  The vineyard uses a three cane system and organic practices.  The Savignon Blanc is a wine that they say will cellar for up to 3 years.

Auntsfield Estate  is Marlborough’s first and oldest Vineyard.  The history page on their website is fascinating!  Filled with great stories!  My favorite….Bill Paynter who took over the property in 1905 and ran it until 1931 when the vines were removed and the land turned over to other farming had his final cask of wine hidden away and his sons were told it was only to be opened at his wake.  During shearing season while he lay ill his sons realize that the shearing shed was very quiet.  They found the shearers all asleep in the shed, having found and imbibed on the hidden cask the night before.  They now grow Savignon Blanc, Chardonnay and Pinot Noir on the property.

Ferrari-Carano is a winery that I go way back with.  I remember enjoying their wines at their Casino in Reno at the opening of the state of the art theatre with Smokey Joe’s Cafe.  So I have a fondness for them.  As to Fume Blanc, well that I fell in love with thanks to Mike Grgich and the fabulous pourer at his winery that suggested we take a split and pair it with the Tuna Burger at Gott’s Roadside.  So…here I bring together two loves.  And mind you last night, I had put the wineries out of my head as I tasted the wines, and this was one of my favorites.

Villa Fiore is Ferrai-Carano’s hospitality center.  They have tastings upstairs but I suggest setting up for  a reserve tasting in the Enoteca Lounge downstairs.  It is well worth it.  And allow yourself time to stroll the stunning Italian gardens on the property.  We enjoyed visiting a few years ago and long to return.  There is a coveted bottle of  their Tresor in my cellar.

Vogelzang Vineyard with it’s tasting room in Santa Barbara as I mentioned before grows it’s fruit in Happy Canyon, CA one of California’s newest appellations.  Located in the Santa Ynez valley (which has become one of my favorite areas) they  have a longer stretch of heat during the day because the morning fog burns off earlier than in the rest of the valley.  In addition to Savignon Blancs they grow Cabernet and Bordeaux Varietals.  Like most Santa Barbara County vineyards they don’t just grow grapes for themselves, they also supply grapes to well known wineries including Foxen, Dragonette, Fiddlehead and others.  I look forward to getting to Santa Barbara and doing a tasting here!

So…no longer afraid of Savignon Blancs I have a new appreciation for the range of this variety!