Category Archives: Wine Pairings

Butternut Squash Purée & Stag’s Leap Chardonnay for Thanksgiving

Thanksgiving food & wine pairing ideas
Photo: David Dadekian
One of the most enjoyable parts of Thanksgiving Day are delicious foods paired with great wines. Edible Rhody Magazine has featured a great Butternut Squash Purée recipe, and we’ve paired it with Stag’s Leap Chardonnay, which is a wonderful white wine, full of flavor and bright and crisp.

Stags’ Leap Winery Chardonnay
Napa Valley, CA

Elegant and exciting California Chardonnay with beautiful pure fruit flavors. A kiss of toasty oak perfectly balances out flavors of fresh peaches and nectarines that mingle with mandarin orange and other citrus fruits. A deftly balanced wine, it is bright and crisp while richly flavored, making it a perfect pairing with Butternut Squash Puree.

Butternut Squash Purée
Ashley Vanasse, executive sous-chef, Easy Entertaining Inc., Providence
Click here to read the Edible Rhody Magazine online edition.
1 large (2–3 pounds) butternut squash
3 tablespoons Rhody Fresh butter, melted
1 teaspoon kosher or sea salt
3 tablespoons heavy cream
2 tablespoons unsalted walnuts, toasted and chopped

Heat oven to 350°. 
Cut butternut squash in half lengthwise and scoop out seeds. Place halves on a lined baking sheet. Place ½ tablespoon of butter in each of the cavities, cover with foil and bake for 1 hour, or until soft. Remove from the oven and uncover. Scoop out the hot squash with a spoon, and place in food processor or blender with the salt, heavy cream and remaining butter. Pulse until smooth. Serve topped with walnuts. Makes 6–8 servings as a side dish.


Hess ChardonnayLatour Puligny Chardonnay

If Chardonnay is your favorite type of wine, then we also recommend these two Chardonnays that will be wonderfully versatile on your Thanksgiving table. Both will leave a lasting impression on guests!

  • Hess Chardonnay – A delicious Chardonnay without the heavy handed Oaky/Buttery style. Loads of pineapple and tropical fruit aromas leap out of the glass with flavors of crisp green apple and lemon zest. A crowd pleaser! Monterey County, CA $13.99
  • Latour Puligny Montrachet – An extraordinary example of one of the world’s most famous wines, this Chardonnay is a splurge worth taking. Aromas of white flowers and vanilla with flavors of white fruits, almonds and toasted brioche. A stunning wine that will be long remembered. Burgundy, FR $69.99

VISIT



Cheers!
Visit our wine store to shop a great selection of Thanksgiving wines.
We’re located in Providence, Rhode Island.

Top 10 Thanksgiving Wines Under $20

Thanksgiving is our favorite holiday! We believe that wine transforms a dinner into a feast, and is the thread that binds your family and friends together. After tasting thousands of wines throughout the year (a tough job), this Top 10 Thanksgiving Wine List is hand-selected to complement your Thanksgiving feast, all without breaking the bank. We hope that you enjoy these wines in both good health and company this season.
 
top 10 thanksgiving wines
Top Ten Thanksgiving Wines under $20
1. Lander Jenkins Chardonnay $13.99 – Beautifully made Chardonnay with a kiss of oak and buttery richness, but not overdone. Great by itself or with lighter/first course dishes.
2. Valckenberg Gewurztraminer $14.99 – A classic Thanksgiving pairing! Dry style wine loaded with tropical fruit flavors that will stand up to anything on the table.
3. A to Z Riesling $14.99 – A beautiful wine in a beautiful bottle. Delicious, dry and refreshing studded with peak of summer fruit flavors and loads of zippy lemon.
4. Grandial Brut $9.99 – Our new favorite sparkling wine! A tremendous value, this dry style Brut loves to party!
5. Belleruche Rhone White $13.99 – Rich, savory and a great alternative to Chardonnay. A perfect pairing with squash dishes, sweet potatoes and yes, Turkey!
6. Laetitia Pinot Noir $19.99 – Unapologetically smooth and rich. This has been a year-round favorite and is sure to please everyone at the table.
7. Nicolas Pinot Noir $9.99 – An overachiever, light and elegant. Classic French style Pinot Noir with bright fruit flavors and a light engaging personality.
8. Antigal Uno Malbec $17.99 – A full bodied alternative to Cabernet. A big boastful wine with blackberry, mocha and vanilla flavors make you and your guests take notice.
9. Pesquie Terrasses Rouge $16.99 – Earthy and smooth, this Rhone Red is an excellent choice for those that like dry spicy wines. Pair with anything you’d put gravy on.
10. Foretal Beaujolais Village $14.99 – A traditional Thanksgiving pairing! Light and bright wine with tart cherry and cranberry flavors with hints of cinnamon and clove.
Cheers & Happy Thanksgiving!
General Manager
Bottles Fine Wine
141 Pitman St., Providence, RI
(401) 372-2030
info@blog.bottlesfinewine.com

Great Kosher Wines for Hanukkah

kosher wines for hanukkah

Happy Hanukkah from Bottles! We love to help pair holiday meals with wines that perfectly compliment the herbs, spices and love you put into your family’s feast. Here are four wonderful Kosher wines that will make your holiday memorable.

Alfasi Chardonnay
pairs with Matso Ball Soup
Hints of apple and lemon make this Chilean Chardonnay a great pairing for piping hot soup.

Ariel Cabernet Sauvignon
pairs with  Herb Roasted Turkey Breast
This soft Israeli Cabernet Sauvignon has a nice cedar note that will complement roasted turkey perfectly.
Don Guillermo de Mendoza Malbec
pairs with Red wine glazed Brisket
Hints of cherry and figs with a nice spicy finish, medium-bodied will stand up to a slow cooked brisket.
Cantina ‘Gabriele’ Vino
pairs with Chocolate Ganache Cake
What better way to finish off a great meal than a glass of sweet red wine that is both smooth and light!

Our neighbors at Whole Foods Waterman Street in Providence have a great Hanukkah and Thanksgiving dinner menu, where you can find these food pairings and place an order!

We have a great Kosher Wine Selection!

Visit our wine store today >

 

Thanksgiving Wine Pairing Idea with Rustic Mashed Potatoes

Photo: David Dadekian

The Thanksgiving table wouldn’t be complete without a big, comforting bowl of mashed potatoes. Keep reading to find out the Edible Rhody Magazine’s Rustic Mashed Potatoes recipe. We’ve also picked a fantastic Pinot Noir to pair perfectly with the mashed potatoes, as well as a few other wine recommendations. Cheers, and Happy Thanksgiving!

Arroyo Grande Valley, CA – $19.99
Lush hedonistic treat! Extremely expressive style with flavors and aromas of black raspberries and dark chocolate. Smooth but full of flavor, this favorite wine pairs especially well with the creamy/buttery Rustic Mashed Potatoes.
Rustic Mashed Potatoes
Ashley Vanasse, executive sous-chef,
Easy Entertaining Inc., Providence
3 pounds (about 9 medium-sized) red or Yukon Gold potatoes
(or a mix), washed, skin on and chopped in 1- to 2-inch pieces
2½ cups heavy cream
⅔ cups whole milk
1¼ cups (2½ sticks) Rhody Fresh butter
Kosher or sea salt
Freshly ground black pepper

Place potatoes in a large pot and cover with cold water. Cover pot and bring to a boil over high heat. Remove lid and boil for 20 minutes, or until potatoes are tender. Drain and set aside for 5 minutes. Combine cream, milk and butter in a saucepan and cook over medium heat, stirring until simmering. Return potatoes to their original pot and mash with potato masher. Slowly add cream mixture and continue to mash until desired texture is reached. Season to taste. Makes 8–10 servings as a side dish.

Belle Glos 'Clark & Telephone Vineyard' Pinot NoirBouchard Pinot Noir

Are you a Pinot Noir fanatic? Then we recommend these wines as well, both of which will pair wonderfully with everything on your Thanksgiving table.
  • Bouchard Pinot Noir is a classic French style Pinot Noir, and has a light body, very smooth with plump red cherry flavors. A great value wine! Bourgogne, France $9.99
  • Belle Glos ‘Clark & Telephone Vineyard’ Pinot Noir is elegantly intense with rich expansive flavors of warm cherry pie, cinnamon, clove and nutmeg. Velvety and silky smooth, and sure to impress a lucky gift recipient or dinner guests. Santa Maria Valley, CA –  $49.99



VISIT



Cheers!
Visit our wine store to shop a great selection of Thanksgiving wines.
We’re located in Providence, Rhode Island.

A Guide to Choosing Thanksgiving Wines

Hosting a Thanksgiving Dinner is a big deal and picking the wines to be served can be a nerve-racking challenge. To take some of the difficulty out of it, we’ve come up with this handy guide to help navigate the choppy seas of choosing wine for Turkey Day.
  • Serve wines that you like. Thanksgiving Dinner isn’t the best time to serve wines that you’re not familiar with. We recommend serving wines or at least varietals that are tried and true. For example, though Beaujolais and Gewürztraminer are widely considered to be perfect Thanksgiving pairings, it’s best not to serve them unless you know that you and your guests will like them. Also, if there’s wine left over from your dinner, you want to make sure that you like the wines because you’ll be the one drinking them the days following your Feast. Remember: if you’re a rewards member, we can look in your purchase history and tell you exactly when and what that bottle of wine was that you loved.
Every day I’m hustlin’!
  • Do some research a few weeks before your dinner. So it’s been decided that you’re hosting – Great! Hopefully you’ve been given a few weeks notice so you have some time to try out potential wines for your Thanksgiving Dinner. You will see special orange tags all around the store with wines that we have chosen especially for the big dinner and we have a giant wine display that features wines that we feel are perfect pairings for Thanksgiving. Lastly, if you have any questions, ask any of us, we are really good at making wine and food pairing recommendations.
  • How much wine will you need? The short answer is more than you think. Let’s break it down: One bottle = four glasses — Each guest will have at least two glasses of wine (even if there will be cocktails and/or beer available), so at a bare minimum you will need one bottle for every two people attending. So for example, if you’re having 10 people over you’ll need 5 bottles of wine. Remember, this is a feast and while Aunt Mary insists that she’ll only have one glass, chances are high that this is the one time of the year that she’ll get crazy and have two.
  • How many different wines should you get? At the bare minimum two: one white and one red. However, there is a world of wine out there and this is the time to enjoy all of your favorites. We are big fans of starting with Sparkling, even an inexpensive one is great to share while you’re watching the game, standing around the kitchen or with pre-dinner snacks. When you finally sit down to dinner, we like recommend having a couple of different styles of whites and reds open – wines that are of contrasting styles, for example a light Pinot Grigio and a rich Chardonnay or an elegant Pinot Noir and a robust Rhone.
  • What pairs with Turkey? The best answer is “What ever you like to drink!” We think Turkey is pretty easy to pair wine with because the flavors are not super strong or pronounced. However, pressed to choose wines to pair with just Turkey, we’d recommend (in no particular order): Beaujolais Nouveau, White Burgundies, Pinot Noir from Oregon, Gewürztraminer, Red Rhones (Cote du Rhone, Chateauneuf du Pape, etc.)
Feel free to visit us, call, or email us for help with wine for Thanksgiving. We’re all here to help!
Cheers!
General Manager
Bottles Fine Wine, 141 Pitman Street, Providence, RI
(401) 372-2030
info@blog.bottlesfinewine.com

 

Signature Sausage Stuffing Recipe and a Thanksgiving Wine Pairing

sausage stuffing recipe & thanksgiving food & red wine pairing
Photo: David Dadekian

Thanksgiving is one of our favorite times of the year. Family, friends, great food, and best of all, delicious wines. Edible Rhody magazine is featuring several classic Thanksgiving recipes, and among them is a Signature Sausage Stuffing by Kaityln Roberts at Easy Entertaining. We recommend this red Rhone blend from California, Tablas Creek ‘Patelin de Tablas.’ It’s a great wine pairing idea! Happy Thanksgiving!

Tablas Creek Vineyard Esprit

Paso Robles, CA
An American wine with French sensibilities. A blend of Syrah, Grenache and Mourvedre combine to produce a perfect pairing with your Thanksgiving Dinner, especially with Southern Style Sausage Stuffing. Both spicy with black pepper and brimming with ripe fruit, this could very well be a new favorite wine for all seasons. 90 points Wine Advocate. www.tablascreek.com

Signature Sausage Stuffing
Kaitlyn Roberts, executive chef/owner,
Easy Entertaining Inc., Providence
2 tablespoons butter
1 pound sweet sausage, casing removed
1 cup diced red onion
1 cup diced celery
1 cup diced carrots
4 cups bread (corn, brioche or high-quality white bread), cubed into ½-inch cubes*
2 tablespoons fresh parsley
1 cup homemade or sodium-free turkey stock
¼ cup pure maple syrup
Kosher or sea salt
Freshly ground black pepper
Heat oven to 350°. Heat butter in large pan over medium heat. Add sausage to pan. Break up into small pieces and cook fully. Remove sausage from pan, leaving butter and drippings. Add onion, celery and carrots to pan and sauté until slightly softened. Add bread and parsley and toss lightly. Season to taste. Place bread into a 9- by 9-inch baking dish. Whisk together the stock with the maple syrup, drizzle over the bread and bake for 30–40 minutes. Serve warm. Makes 8–10 servings as a side dish. * Use day-old bread or spread cut cubes on a baking sheet and bake at 300° for 15–20 minutes to dry.

Ferraton Cotes du Rhone red wineVieux Telegraph red wine
Are you a big fan of Red Rhone Blends? If you love Tablas Creek, then you’ll love these wines as well. They’re both very versatile Rhone wines that will be fabulous with all your Thanksgiving dishes; make an impression on your guests this year!
  • Ferraton Cotes du Rhone – A benchmark Cotes du Rhone from an extraordinary vintage with irresistible aromas and flavors of red and black fruits, red flowers and wild herbs like thyme and sage. A dry wine with lots of character and charm. A tremendous value! $12.99
  • Vieux Telegraph ‘Le Crau’ Chateauneuf du Pape – Deep dark fruit and haunting earthy flavors combine in a super smooth package that will WOW you and your dinner guests. Highly rated (92 Wine Spectator) and iconic, this wine is only now ready to drink and has a core of cherry and red currant with notes of sandalwood, mulled fig and cocoa. $89.99
VISIT



Cheers!
Visit our wine store to shop a great selection of Thanksgiving Wines.
We’re located at 141 Pitman St., Providence, Rhode Island.

Pecan Pie Recipe & Wine Pairing

Pecan Pie recipe and dessert wine pairing idea
Photo: David Dadekian
‘Tis the season for pie: apple, pumpkin, pecan, & custard galore! Pecan pie is a traditionally Southern recipe that Edible Rhody Magazine has added a Rhode Island twist to, with the addition of Sons of Liberty Pumpkin Spiced Whiskey. We’ve paired this Thanksgiving recipe with one of our favorite dessert wines, Viu Manent Noble Semillon, a naturally sweet wine from Chile.

The word pie has been used in terms of food since the 1300’s and over those centuries, the plethora of pies has increased with all different types. Pecan Pie is one of those and is said that to be created by the French shortly after settling in New Orleans and being introduced to the Pecan, but no one knows for sure. Typically associated with the South, Pecan pie is usually eaten at Thanksgiving and Christmas.

Viu Manent Noble Semillon Thanksgiving Dessert Wine Pairing
With its home in Bordeaux since 1960, the Semillon grape is naturally sweet and vulnerable to Botrytis or Noble Rot. This concentrates the sugars of late harvest wines, making it a perfect candidate for sweet white wine such as the Sauternes from Bordeaux, and the Viu Manent Noble Semillon from Santiago de Chile. When vinified, it takes on flavors of stone-fruits such as apricots, peach, & mangos with back flavor of citrus, nuts & honey with a silken texture. Perfect for Pecan Pie, this wine will bring out that roasted, nutty sweetness of the pecans, the creamy caramelized custard, and the buttery flaky crust.
Pecan Pie
Pastry Team, Easy Entertaining Inc., Providence
4 tablespoons (½ stick) Rhody Fresh butter, melted and cooled
1½ cups corn syrup
½ cup granulated sugar
1 tablespoon Sons of Liberty Pumpkin Spice whiskey*
½ teaspoon vanilla extract
Pinch salt
3 large fresh farm eggs, slightly beaten
1 pie shell, unbaked*
1¾ cups pecan pieces
Cream cheese frosting* (optional)
Preheat oven to 425°. In a large mixing bowl, whisk together melted butter with corn syrup, sugar, whiskey, vanilla and salt. Add eggs and mix well. Spread pecans evenly in 10-inch unbaked pie shell (in pie dish or tart pan) and pour egg mixture over pecans. Bake for 15 minutes, then reduce oven temperature to 350° and bake an additional 20–30 minutes or until set but still loose in center. Remove from oven. Allow to cool. Serve slices with a dollop of cream cheese frosting. Makes 1 pie or tart. * This seasonal release can be substituted with Uprising, another whiskey made by local distiller Sons of Liberty, or your favorite bourbon.
* Pie Dough
3 cups unbleached all-purpose flour
8 tablespoons (1 stick) very cold unsalted butter, cut into cubes
½ cup ice water with ½ teaspoon salt added
3 tablespoons sugar
In a large bowl, mix together flour and sugar. With a large fork or pastry cutter (or by pulsing with a food processor) cut the butter into the flour until the butter resembles small peas. Slowly add water until a dough forms, kneading and working dough as little as possible but enough to form a workable dough.
Pressing dough, form a 6-inch disk. Wrap tightly in plastic wrap and let rest in the refrigerator for 1 hour or overnight. Using a rolling pin on a floured surface, roll dough to form a 12-inch circle. Place in pie dish (or tart pan); crimp edges and proceed with recipe.
* Cream Cheese Frosting
8 tablespoons Rhody Fresh butter, softened
1 cup (8 ounces) Narragansett Creamery Angelito cream cheese
3 cups confectioner’s sugar, sifted
In a stand mixer fitted with paddle attachment, cream together butter and cream cheese, scraping sides of bowl. Add sugar and beat until fluffy. (If too thick, add a scant teaspoon of water at a time until desired consistency is reached.)
 
 
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Visit Bottles Fine Wine to get this wine.

Brussels Sprouts Are In Season! And We’re Eating Them With Bacon!

It’s fall and we’re excited to pair our wines with warm, seasonal comfort food recipes from Edible Rhody Magazine. This month we’re bringing you a fantastic Brussels sprouts & bacon recipe paired with Domaine D’Aupilhac ‘Lou Maset’ Languedoc–the perfect crisp, autumn appetizer to enjoy with family and friends!
 
Available all year round, the peak season for Brussels Sprouts is from September to mid-February. The smaller the head, the sweeter the taste, so look for those that are about 1–1½ inches in diameter. Even though they last for a few weeks the flavor starts to become unpleasantly strong after three or four days so be sure to cook them right away–the fresher the better! Brussels sprouts have great health benefits too. Some good ways of cooking them are by steaming, roasting, or stir frying, but do not overcook or you will lose the nutrients. To ensure an even cook, slice an x into the bottom of the stem when cooking them whole.

Check out Farm Fresh for local farms to get your brussels sprouts this season.
 
ediblerhody, recipe, edible rhody, seasonal, rhode island, brussels sprouts, wine, cotes du rhone, bottles fine wine

Languedoc is the largest wine-growing region in the world, extending from the Rhone Delta down to the foot of the Pyrenees.  It is also the most productive in terms of wine in France & the oldest. Because of its large geographical area & variations in terroir, Languedoc can produce a wide array of wine styles, with many of the reds being blends that are full-bodied, fruit driven & slightly spicy. These wines go perfect with the bitter earthiness of Brussels sprouts & specifically Domaine D’Aupilhac ‘Lou Maset’; mouth-wateringly fresh with a great balance of ripe fruit & silky tannins, a good length with a spicy finish.

Brussel Sprouts & Bacon
Ingredients:

  • 1 pound (4 cups) Brussels sprouts, washed, trimmed & halved
  • ½ pound farmer’s bacon, chopped
  • Freshly ground black pepper
Directions:

1. Fill a sauce pot with water and bring to a boil 

2. Prepare a large bowl of ice water and set aside 

3. Place Brussels sprouts in boiling water for 45 seconds, or until they turn bright green 

4. Drain and place immediately in ice bath 

5. In a separate pan, render bacon over low heat until pieces are crispy 

6. Remove bacon from pan and add drained, cool Brussels sprouts to the bacon drippings 

7. Sear the Brussels sprouts over medium-high heat for about 3 minutes, until edges are brown
8. Return bacon to pan, sprinkle with pepper, toss and serve

Owner & founder of Easy Entertaining Inc. in Providence, Kaitlyn Roberts actually studied pre-law before discovering her love for cooking while studying abroad in Rome. After she graduated she went to Apicius, a culinary school in Florence, for a year. Upon her return in 2006 she started working as a personal chef and soon, Easy Entertaining Inc. was born. Looking to preserve the local flavor of Rhode Island and Southern Massachusetts she focuses on seasonal, local and gourmet cuisine. In 2012 Easy Entertaining opened a café in Rising Sun Mills for breakfast, lunch, classes, private events & more.

 

Check out www.easyentertainingri.com for more info
 
 
 
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Cast Iron Pork Chops & Apples Recipe with a White Wine Pairing

Pork Chop & Apples Recipe and Food & Wine Pairing
It’s our favorite time year again…apple season!!! When you think of autumn in New England, one of the classic activities that should top your list is apple picking. Juicy, sweet, and tart, these fruits are a major staple and form of income for many Rhode Island farms during the fall. Not only does an apple a day keep the doctor away, but there are a delightful variety of options when it comes to enjoying them. We asked Matt Jennings of Farmstead in Providence for his favorite apple recipe, and so he sent us this delicious Cast Iron Pork Chops with Apples recipe.
Ferraton Pere & Fils Cotes du Rhone Samores White

 

The Côtes du Rhône appellation is in the eastern region of France in the Rhone Valley. Though you might be more familiar with red Côtes du Rhône wines, the region does produce some stunning white wines.
Our favorite is Ferraton Père & Fils Samorëns Côtes du Rhône White, a full bodied, mellow and balanced wine. Made of 60% White Grenache & 40% Clairette, we just love the aromas of white flowers and white fruit. Crisp, full-bodied, and fruity, this wine balances the saltiness of the back, the tartness of the apples, and overall richness of this Cast Iron Pork Chops with Apples recipe.
Cast Iron Pork Chops with Apples
Serves 6
Ingredients:
  • 1 tablespoon vegetable oil
  • 4 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon unsalted butter
  • 5 pounds boneless pork shoulder, cut into 6 pieces
  • Kosher salt and freshly ground black pepper
  • 3 medium shallots, thinly sliced
  • 1/3 cup Calvados or other apple-flavored brandy
  • 1 1/4 cups apple cider, preferably fresh
  • 2 tablespoons (or more) apple cider vinegar
  • 3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
  • 1/2 teaspoon Dijon mustard
  • Chopped fresh chives
Directions:
  • Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy cast iron pan over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
  • Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
  • Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.
  • Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).
  • Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.
  • Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
  • Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.

“Chef & owner of Farmstead, Matt Jennings is a skilled butcher, forager, preserver & cooker of all things delicious. He is a two-time finalist for the James Beard Foundation’s “Best Chef Northeast” award, is named one of America’s “Most Sustainable Chefs” and was selected as one of Food & Wine magazine’s “Big thinkers, changing the way Americans eat.” Together with his wife, the Jennings’ influence on regional New England cuisine is reflected in the menus, care of the dishes & support of local growers.” www.farmstead.com

Stop by Farmstead in Providence for
fresh, seasonal, and handmade foods.

Visit Bottles Fine Wine to get this wine.
Browse more food & wine pairing ideas >

Apple Turnover Recipe with Dessert Wine Pairings

Apple Turnovers Recipe and Dessert Wine Pairing

Do you know what pairs with food? Wine. And that goes for dessert, too. We’ve been featuring a few French wines with delicious Edible Rhody magazine fall recipes, including Striped Bass and a Wild Mushroom Ravioli. For dessert, we highly recommend this Apple, Brie & Pecan Turnovers recipe paired with a red and white dessert wine. Happy Fall!

Gerard Bertrand Banyuls Food Pairing

2008 Gerard Bertrand Banyuls, Languedoc
Medium bodied and not-too-sweet red dessert wine with gobs of dark cherry, raisin and cocoa flavors and some acidity to balance the sweetness.  A great way to end a meal either by itself or with a dessert like the Apple Turnover.

Chateau Loupiac-Gaudiet Loupiac wine and food pairing

2010 Chateau Loupiac-Gaudiet Loupiac, Bordeaux
An incredibly priced alternative to Sauterens!  Gorgous deep golden color with flavors of passion fruit, dried apricots and honey.  The combination of lush sweetness and crisp acidity creates a sensory explosion in your mouth and mind.  A perfect match to the buttery flaky turnover.

Apple, Brie and Pecan Turnovers
Jen Jolie, executive chef, Blackstone Caterers, Newport
These sweet and savory turnovers will taste great by themselves, or with a dollop of whipped cream on top. If you can’t find Cortland or Granny Smith apples, any firm apple will do.
4 apples (Cortland and/or Granny Smith)
2 tablespoons unsalted butter
¼ cup maple syrup
⅔ cup pecans, chopped
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
Pinch table salt
1 sheet puff pastry
1 pound brie cheese
1 egg
1 tablespoon water
Preheat oven to 350º and grease baking sheet. Peel, core and dice apples into ½-inch pieces. Melt butter in a sauté pan. Add diced apples to the melted butter and sauté over medium heat until apples begin to caramelize. Add maple syrup and cook the mixture until it thickens slightly, about 2 minutes, then remove from heat. Stir pecans, cinnamon, nutmeg and a pinch of salt into the apple mixture and set aside to cool.

Set puff pastry sheet on counter to warm slightly. Whisk together egg and water to prepare the egg wash. Cut brie into 1-inch pieces. Working quickly to keep the dough cold, cut puff pastry sheet into 6 squares (or 8, if you prefer smaller turnovers) by cutting in half the long way, and then dividing each half into equal squares. Place between 2 pieces of parchment. Roll the squares out slightly with a rolling pin. Brush egg wash on the edges of the squares. 

In the center of each square put 2–3 tablespoons of apple filling and 2 pieces of brie. Fold the square in half to form a triangle. Seal edges by pressing with a fork, brush top with egg wash. Bake for 25–35 minutes, or until golden brown and bubbly. Let cool 10 minutes before enjoying. Best served warm. 

Makes 6 to 8 turnovers. 


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Cheers!
Visit our wine store to shop a great selection of French wines.
We’re located in Providence, Rhode Island.