Tag Archives: thanksgiving wine

Pumpkin, Ricotta and Arugula Bruschetta

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pumpkin bruschetta imagePerfect Thanksgiving appetizer to pair with Maison Bourgogne Blanc.

INGREDIENTS:
• Baguette
• Ricotta
• Arugula
• Roasted pumpkin (feel free to roast your own, or use your favorite pre-packed pumpkin cubes from the store)
• Honey
• Roasted pumpkin seeds (optional)
• Sea salt & fresh cracked pepper (optional)

DIRECTIONS:

• Preheat oven to 350°F, grease a baking pan, and roast your pumpkin squares according to the package directions. Once done, pull out and set aside.
• OPTIONAL: If you want to add roasted pumpkin seeds to your bruschetta, spread the seeds in a single layer on a greased baking pan and roast for 30 minutes (or until dried out). Pull out, toss on a little more olive oil, some salt and pepper, or whatever spices you are feeling, and put back in for an additional 20 minutes.
• Turn the oven to broil and while you wait for it to pre-heat, cut your baguette into 1 – 1.5 inch slices. Drizzle a little olive oil or butter on each side and place on a sheet pan. When the oven is ready, place the sheet pan on the top rack of the oven, closest to the broiler, and keep an eye on the toast as it can brown quickly. Depending on your oven, 2 minutes on each side should do it, but it is totally up to preference.
• Cover toasted bread with roughly 2 tablespoons of ricotta. Top with roasted pumpkin and arugula. Drizzle with honey and finish with a small handful of roasted pumpkin seeds, a pinch of sea salt and fresh cracked pepper.  © Photo and recipe courtesy of Lauren Kelp at KJ.com

Burgundy Blanc wineSilky styleMasion L’Envoyé
Bourgogne Blanc
Chardonnay
Burgundy, France

While Mâcon is known for its fresh, simple whites, recent investments by top Burgundian producers have resulted in more conscientious winemaking. The Mâconnais district’s 21 mile stretch boasts a geology not dissimilar to the famed Côte de Beaune to its north. Mâcon’s epicenter, Mont de Pouilly, rises gently with alkaline clay covering a stark limestone base, a nirvana for the Chardonnay vines that laze smugly along the river Saône. The grapes were hand-picked on September 7th then pressed direct, settled overnight, and fermented with indigenous yeast in seasoned barriques. The wine matured for 12-14 months prior to bottling.

Mark Tarlov - Co Founder“From two mature vineyards in La Roche Vineuse, this is a classic Chardonnay with a nose of citrus fruits and lemon zest. The weighty, textured mid-palate boasts flavors of grilled nuts and stone fruit, while a long line of vibrant acidity enlivens the finish.” – Mark Tarlov, Co-Founder

Appellation: Burgundy, France
Varietal Blend:  100% Chardonnay
Analysis: 12.5% alcohol / volume
Critical Acclaim: 88 pts. Wine & Spirits Best Buy/Year’s Best White Burgundy List; Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

November Wine Club pairing recipe

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Roasted Mushrooms with Herbs

Roasted MushroomsNice side dish with Thanksgiving turkey and the perfect pairing for Bourgogne Rouge.

INGREDIENTS:
• ¾ pound cremini mushrooms, washed and sliced
• ¼ pound shiitake mushrooms, washed and sliced
• Salt and freshly ground pepper
• ¼ cup olive oil
• ½ cup loosely packed fresh herbs such as chives, thyme, marjoram, and flat-leaf parsley, minced
• Sour cream, for garnish

DIRECTIONS:
• Heat the oven to 475°F.
• Line a large baking sheet with parchment. Toss the mushrooms in a large bowl with a generous amount of salt and pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms once, and return to the oven. Roast for an additional 10 minutes, or until they are dark and slightly shrunken.
• Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately.  © Photo and recipe courtesy of Faith Durand at TheKitchn.com

November Wine Club bottle imageMellow style logoMasion L’Envoyé
Bourgogne Rouge
Pinot Noir
Burgundy, France

Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of terroir and winemaking styles. Côte d’Or is Burgundy’s ‘golden slope’ that is a south-east facing escarpment with an essential aspect in this continental climate. A cold, wet summer provided a slow start to the season. Grapes were hand-picked in mid-September and matured in neutral French oak for 12 months to meld flavors and preserve fresh aromatics without imparting dominant oak.

Mark Tarlov - Co Founder“Sourced from three growers situated around Beaune and the Hautes Cote plus a component of 1’er Cru Savigny ‘les Marconnects’. Raspberry aromas, hints of clove, and classic floral perfumes lead, followed by crunchy red fruits, silky grape tannins and a nervy, acid backbone. Begs for charcuterie.” – Mark Tarvlo, Co-Founder

Appellation: Côte d’Or, Burgundy, France
Varietal Blend:  100% Pinot Noir
Analysis: 13.0% alcohol / volume; 3.3 pH; 5.4 g/l Total Acidity
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Zingy Turkey Soup

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Perfect pairing for leftover Thanksgiving turkey and Les Florieres Pinot Noir

112137255INGREDIENTS:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 cup diced celery
• 1 cup diced carrots
• 3 garlic cloves, diced
• 2 large bay leaves
• 2 cups diced roasted turkey
• 1 cup white rice
• 1 teaspoon dried thyme
• 1 quart chicken broth
• Grated zest and juice of 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

DIRECTIONS:

In a large pot, stir together olive oil, onion, celery, carrots and garlic and cook for 4 to 5 minutes.  Add remaining ingredients and bring to a boil. Reduce heat and simmer for 3 minutes.  Remove the bay leaves and serve.  Makes 8 servings.  Recipe courtesy of Italia Magazine.

WC_Nov_2013_Label_PinotNoirLes Florieres
Pinot Noir
Burgundy, France

mellow

This Pinot Noir displays shiny ruby red colors with a sense of clarity. Subtle aromas of red and black fruits (raspberry & black current) with notes of warm spices. Wine is medium bodied with notes of wild strawberries and liquorice and finishes with a bright fresh acidity.

Winemaker: Gregoire Pissot
Appellation: Maconnais, Burgundy, France
Varietal:  100% Pinot Noir
Analysis: 12.5% alc/vol
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine