So we did a non-traditional Thanksgiving wine pairing 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.
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.
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 Wine Pairing
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