BE BLESSED THIS THANKSGIVING!

Thanksgiving is just around the corner, and we get excited every year as we want to cook a better dish and pick a better wine that enhances the menu. At this point, I’m sure you have already chosen the menu, but let’s review some wine options.



Thanksgiving at the Georgia mountains.

 White wine lovers might prefer:

- Sauvignon Blanc, a citrus based varietal that pairs with mashed potatoes.

- Riesling, a dry or slightly sweet varietal that pairs with sweet potatoes or herb-filled stuffing.

- Gewurztraminer, with its aromatic flavor pairs great with turkey and gravy.

Sandestin Wine Festival

Red wine lovers might choose:

- Pinot Noir, a varietal with earthy undertones pairing well with any kind of stuffing.

- Zinfandel, a full bodied red that pairs with both bitter and sweet flavor dishes.

- Syrah, a grape that incorporates a spicy and peppery note to the whole dinner.

If you want to give your Thanksgiving an international flavor, I suggest you choose from the following wines, as they fit easily into the traditional American menu.

- Beaujolais: a light, fruity, French red wine released for sale on the third Thursday of November in France. A perfect compliment for Thanksgiving and the fall season.

- Rose from Rioja: a Spanish wine made from Tempranillo and Garnacha grapes which offers a crisp, dry, cherry finish.

- Muscadet from Serve et Maine: a powerful French dessert wine with hints of apricot, peach and marmalade. Served cool, it pairs with fruit tarts, cranberries, apple and pumpkin pies.

Keep in mind there is no rule when selecting a wine for Thanksgiving. Your choice should be based on which flavors you want to enhance with the wine, and you will likely have many guests, and everyone has their own preferences.

Thanksgiving is not about the food or wine, but more about love, family, and taking a moment to thank God for all our daily blessings.

Be blessed this Thanksgiving and relax!

With all my love,

Katerina.

MONTEPULCIANO, TI AMO!

Miami - South Beach

This year, I spent my birthday in South Beach, Miami, and had the chance to dine at “Quattro Gastronomia Italiana”, an authentic Northern Italian restaurant. The owner, Nicola Carro, is a superb Italian chef who offered us a wonderful menu with an extensive list of Italian wines by region. The service was fantastic, and he also has another restaurant in Manhattan, New York City; two great options to keep in mind if you enjoy authentic Italian food and wine.

Speaking about Italy, one of my favorite red wines is Montepulciano, which is produced in the town of Montepulciano in the province of Siena, and should not be confused with the Montepulciano grape, which is a different varietal altogether.

This red wine is known as the “Vino Nobile di Montepulciano”, and it is a blend of Sangiovese and Caniolo Nero grapes that could sometimes include 20% of an international variety of Cabernet Sauvignon or Merlot. The Montepulciano must be aged for two years and it usually shows a solid ruby color, with a rich cherry aroma, violets, and leather accents which make it a full rich red wine.

When there is an excellent vintage, and the quality of the fruit is high, the wine is known as “Riserva”. This means it was aged for three years to keep the highest maturation, producing a better, more polished wine. If the wine is only aged for one year, it could become a Rosso di Montupulciano, which is less bold, and much lighter than the Riserva.

For food pairings, you could match a Montepulciano with rosemary grilled lamb chops, garlicky grilled chicken, or a roasted turkey breast.

This fall, enjoy the richness of Italian red wines!

 

Quattro Gastronomia Italiana - South Beach

TWO TO TANGO

Often, we had been taught that red wines only pair with red meat and white wines with fish. Today, the art of cooking has evolved, and we are now allowed to be more creative when matching wine and food.

Therefore, you might want to consider some of the following options:

- Seafood like clams and oysters pair well with Pinot Blanc, Riesling and Champagne.

Duck Pond Cellars - Oregon

- Pesto and Mustard/Lemon sauces with Sauvignon Blanc.

- Light pasta with Alfredo sauce pair with White Burgundy.

- Shrimp and fried calamari as appetizers, pair with Spanish Rioja.

- Trout pairs with Pinot Noir.

 I had this great Pinot Noir at Noble Rot Restaurant (Portland-OR)

- Veal with Cotes du Rhone.

- Roasted chicken pairs well with Syrah.

- Lobster pairs with Viognier or a medium-bodied Bordeaux.

When you think about food, consider its texture, the sauces or spices you are going to use, and the progression of the courses. When you think about wine, concentrate on its flavor, body, degree of sweetness, and acidity.

Pairing food and wine is an intuitive process; just follow your heart.

Cheers!

PS: I want to thank and send my warm regards to Nita from Duck Pond Cellars at Dundee, Oregon for the  fantastic wine tasting that she gave me. Your love and passion for the Duck Pond wines made it a great experience.  

Nita - Duck Pond Cellars