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This fall, gather family and friends for the harvest season and the Thanksgiving vacation with a country menu stuffed with fresh country food and delicious wine.
For starters, welcome your guests with a glass of Cabernet Sauvignon, Merlot or Zinfandel, the perfect wines for the season. Serve fresh goat cheese hors d`oeuvres with herbs and lemon zest, marinated olives, cipollini onion hummus and warm homemade bread. This delicious combination of autumn flavors will delight your guests before the main course.
When preparing your main course, embrace the outdoors by firing up the grill to cook turkey or other meats. This will make room in the oven for delicious accompaniments like cream-roasted fennel, apricot and walnut filling or winter squash flavored with thyme and sage.
The herbs and spices included in the menu can make wine selection difficult. A smooth, nutty zinfandel with a long, silky finish would be an excellent choice for strong fall flavors. Reserve Zinfandel 2013 (SRP:$39.99) from St. Francis Winery and Vineyards, contains a classic structure with notes of cinnamon, dark mixed berry blending with the flavors of blackberry jam, ripe raspberries and a hint of pepper. The winery’s fine line of Reserve wines is certified sustainable, handcrafted and produced in small batches.
“This delicious, elegant and fruit-driven wine complements many flavors and textures of the holiday table,” said Christopher Silva, CEO of St. Louis. Francis Wineries and Vineyards.
This wine selection can be served with any meal of your fall party, including a seasonal dessert recipe for Pumpkin Panna Cotta by Chef Bryan Jones, who oversees St. Louis’s wine and food pairing programs. Francis Wineries and Vineyards.
Ingredients:
• 1 3/4 cups cream
• 1/4 cup sugar
• 1 tablespoon of agar-agar
• 1 cup of milk
• 1 1/2 teaspoons vanilla
• 1/2 cup pumpkin pie mix
Preparation:
• Simmer the cream and sugar for 5 minutes.
• Soak agar in milk for a couple of minutes. Add the blooming gelatin to the cream mixture. Cook 2-3 minutes.
• Add pumpkin pie mix and vanilla. Place the mixture in an ice bath and funky to room temperature.
• Pour mixture into six 4-ounce ramekins. Refrigerate until set.
When designing your menu for Thanksgiving and other fall celebrations, draw inspiration from the season’s oldest traditions and depend on freshly harvested ingredients and country flavors to make your meals memorable.
Article provided by Statepoint
