Tag Archives: wine pairing

Rhode Island Quahogs Taste Great with Vinho Verde

quahogs_vinhoverde

Summer in the winter! We’ve paired Muralhas Vinho Verde with a Rhode Island classic: Quahogs. Known to some as hard-shell clams, or as the mythical town in Family Guy, the Quahog is not only the official State Shell but was once used by the Narragansett Indians to make beads that were used as money, called wampum. Now consumed as a savory local food, Rhode Island is right in the middle of “quahog country” and has supplied a quarter of the nation’s annual catch for years. They are typically served in clam chowder, clam cakes or stuffed.

Muralhas Vinho Verde

Richer than most, and made primarily of Alvarinho, the Muralhas Vinho Verde from Portugal will pair perfectly with a delicious Quahog dish. A predominance of peach and apricot aromas hit the nose with a good structure, well-balanced, smooth and dry palate. According to The Wines & Vineyards of Portugal “‘Muralhas’ wine is one of the most reliable and best known Vinho Verdes in the thousands of fish restaurants that line the coast of Portugal, from Lisbon to the Minho.” One of Portugal’s best co-ops, Adega de Moncao is the single largest grower of Alvarinho and has grown from 25 growers in 1958 to over 1,700.

Stuffed Quahogs

There are many variations on Stuffies within Li’l Rhody; some add green peppers and chorizo, while other swear by chorizo, or add plenty of spicy hot peppers. 

Ingredients
15 Quahogs, shucked then chopped
2 loaves of day-old Italian bread
1 Tbsp oil
2 medium onions
3 garlic cloves, chopped
2 Tbsp crushed red pepper
2 Tbsp parsley, chopped
Paprika

Directions
Open Quahogs, placing meat and juice in separate bowls. Save shells. Break bread into small pieces in large bowl and add enough juice to just moisten. Add chopped quahogs.

In oil, sauté onion and garlic until soft. Add along with crushed red pepper to bread mixture. Mix well.

Wash shells and separate. Mound stuffing into shells. Sprinkle tops with parsley and paprika. Set in a pan and bake in preheated 375 degree oven for 25 minutes or until heated through. Serves 10-15.

Optional: Add ground chorizo sausage or green bell pepper to onion when sautéing.

source

 

Sparkling Wine Pairing: Huevos Al Plato

Huevos Al Plato - Sparkling Wine Pairing Idea

Nothing else evokes the celebratory spirit of the holidays than bubbly! Whether you have Cava from Spain or Champagne from France, sparkling wines are great gifts, the perfect way to welcome guests, or, of course, enjoyed with food. This Huevos Al Plato provided by Edible Rhody Magazine works as a savory brunch recipe, or a creative holiday appetizer. Pair it with sparkling wine and you’ve got a winning combination!

Wine Pairing: Sparkling Wines
Grandial Blanc de Blancs - Affordable Sparkling Wine for New Years

Grandial Blanc de Blancs, France
Light, fresh and delicious – a perfect party sparkler that is great by itself but also makes wonderful Bellinis and Mimosas.  One of the best values we have seen in a long time!
Mercat Cava - Sparkling wine from Spain
An amazing Cava! While Mercat has a beautiful label the real magic is in the bottle!  Super dry and crisp with millions and millions of tiny yet aggressive bubbles.  Flavors of fresh flowers, green apples and pears with a hint of stone fruit.  A perfect accompaniment with brunch foods like the Huevos al Plato.
Tattinger Champagne - Food and Wine Pairing

One of the World’s benchmark wines!  Subtle in style with loads of creamy apple, apricot, almonds, orange blossom and apple.  A perfect gift, even for yourself!

Huevos Al Plato
Siobhán Chavarría, chef/owner, Flan Y Ajo, Providence
The Spanish culture truly embraces the simplicity of an orange yolked farm-fresh egg. Eggs go far beyond the realm of breakfast, and huevos al plato (meaning literally “eggs to the plate”) is a versatile, simple dish for any season. This wintry version is prepared with Butternut squash and chorizo, combining the sweet roasted squash, runny yolk and hearty chorizo for a warm, harmonious dish.
½ cup Butternut squash (or your favorite)
Extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
½ teaspoon dried or fresh herbs (we use thyme or rosemary)
2 fresh farm eggs
¼ cup (1 ounce) Spanish chorizo, sliced (or substitute Portuguese or Italian sausage)
Pea tendrils, spinach, arugula to garnish (optional)
Crusty baguette

Heat oven to 350°. Peel squash and slice in half-moon-shaped pieces ó inch thick. Toss the squash with olive oil, salt, pepper and herbs and place on a baking sheet. Roast for 25 minutes, or until tender. 

Grease a 6-inch cast-iron skillet (or small roasting dish) with olive oil. Crack the eggs into the skillet and add the roasted squash. Scatter the chorizo and add a pinch of salt to the yolks. Bake for about 10 minutes, or until the whites are fully cooked. Pay careful attention not to overcook the yolks. Remove pan from the oven and add fresh greens. Serve with crusty bread and enjoy. Serves 2 as an appetizer.
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Cheers!
Visit our wine store to shop a great selection of wines for the holidays.
We’re located at 141 Pitman St., Providence, Rhode Island.

Hake Chowder Recipe, Paired with Chardonnay

Hake Chowder Recipe with a Chardonnay wine pairing

Soups and chowders go hand in hand with cold winter nights. Edible Rhody Magazine has a warming Hake Chowder recipe that uses vegetables and fish from Rhode Island winter farmer’s markets. Feel free to substitute the hake with pollock, cod, or haddock. Enjoyed with crusty bread and glass or two of Chardonnay, and this food and wine pairing will be one to remember! We’ve chosen a few of our favorite Chardonnays that range from un-oaked to rich and hedonistic for the holiday season.

Wine Pairing: Chardonnay
Donati ‘Sorelle Per Sempre’ Chardonnay, Central Coast, California
An un-oaked Chardonnay!  By not using oak barrels the winery really allows the true flavors of Chardonnay to stand out.  Look for creamy lemon meringue, with hints of grapefruit zest and round luxurious stone fruit like peaches and apricots.  Makes a great party wine because it doesn’t need to be paired with food, but can be delicious if you do!

Stags’ Leap Winery Chardonnay, Napa Valley, California
One of our favorite wines in the store.  Beautifully made with subtle hints of oak and butter – an elegant and retrained style that will please everyone.  Expressively aromatic with flavors of fresh peaches and nectarines with hints of pineapple.  The bright and lively acidity is a perfect pairing with the rich and creamy bacon-laced Fish Chowder.


Chappellet Chardonnay, Napa Valley, California

A rich and hedonistic treat for the Holidays!  Concentrated flavors of apple, custard and citrus zest with hints of vanilla and brioche.  A lovely way to celebrate good times!  

Hake Chowder
Andrew Nathan, chef/owner, The Sea Goose Grill & Raw Bar, Westerly
1 large Spanish onion, diced
¼ pound farmer’s bacon or salt pork, finely diced
2 cloves garlic, finely chopped
1 bunch kale or collards, washed, de-veined and cut into roughly 1-inch pieces
2 pounds new potatoes (yellow or red), cut into 1-inch cubes
1 large rutabaga, peeled and cut into 1-inch cubes
2 medium carrots, peeled and cut into 1-inch cubes
8 cups fish stock or clam broth
1 bay leaf
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
½ teaspoon fresh grated nutmeg
1½ cups heavy cream
2 pounds boneless skinless hake (or pollock, cod or haddock), cut into 1-inch cubes

In a large Dutch oven or heavy-bottomed pot, cook onion and bacon over medium heat until bacon is browned and onion is translucent, stirring occasionally, about 10 minutes. Add the garlic and kale; sauté until wilted. Add the potato, rutabaga, carrots and fish stock. 

Next, add the bay leaf, salt, pepper and nutmeg. Simmer on low for 15–20 minutes, until the vegetables are tender.

Add the cream and adjust to taste with salt and pepper. When chowder returns to a simmer, add the hake. Stir gently, cover and turn off heat. Allow to rest for 10–15 minutes and then serve. Serves 8–10.
VISIT



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

Prime Rib Roast Recipe and Red Wine Pairing

PrimeRibRoast_600
Christmas is a holiday that has been around since as early as the 4th century, with Christmas dinner becoming as much of a tradition as giving gifts. Each country has its own particular “traditional” menu. In America, we have adapted our traditions mainly from the United Kingdom, and with it, Prime Rib Roast.
Prime Rib Roast is a now classic centerpiece on the Christmas dinner table. Tender, juicy beef that is roasted to perfection and marinated in seasonings might just be the highlight of the meal that friends, family, and guest look forward to the most. We’ve paired a traditional beef roast recipe with an elegant Italian red, Vietti Nebbiolo Perbaco. Stop by our Providence wine store to pick it up!
Wine Pairing:
 
Native to Piedmont, the Nebbiolo grape is the key grape in the wine of Barolo and Barbaresco. Its most common descriptors are ‘tar and roses’ because it has the toughness of tar and earth, yet a soft, floral character that keeps the wine balanced. The Vietti winery, one of the top-level producers in Piedmont and one of the first to export to the U.S., Nebbiolo Perbacco is perfect for that Christmas dinner roast because it is strong, intense and powerful growing, more complex and elegant as it ages with generous flavors of fruit, menthol, spices and hard candy.

Prime Rib of Beef with Horseradish Sauce or Au Jus

Adapted from “The Way to Cook” by Julia Child
Serves 10
Horseradish sauce:
1 cup light sour cream
3 tablespoons prepared horseradish
2 teaspoons country-style Dijon mustard
1/8 teaspoon white pepper
 
Prime rib:
1 (5-pound) fully trimmed rib roast of beef
1 tablespoon vegetable oil
½ cup finely chopped carrots
½ cup finely chopped onion
½ teaspoon dried thyme
½ teaspoon salt
Freshly ground black pepper to taste
2 cups rich beef stock or broth
½ teaspoon arrowroot dissolved in 2 teaspoons water
Method of Preparation
  1. Prepare a horseradish sauce by stirring together the sour cream, horseradish, mustard and white pepper. Cover and refrigerate. Thirty minutes before serving, remove from refrigerator.
  2. One hour before roasting, remove meat from refrigerator. Rub the exposed ends of the meat with oil and place in a roasting pan fat side up.
  3. Roast in a preheated 325-degree oven for half an hour. Baste with the fat that has accumulated in the pan. Roast for an additional half hour. Place the carrots and onion around the roast and sprinkle with the thyme, salt and pepper. Continue to roast for about 1 hour and 15 minutes longer, or until the internal temperature reaches 145 degrees on an instant-read thermometer. Baste the roast occasionally with the drippings.
  4. Remove the roast from the oven and let rest 10 minutes. Pour the fat from the pan and place pan over medium-high heat. Pour in the beef stock or broth, add the dissolved arrowroot and simmer 4 to 5 minutes, scraping up the caramelized juices in the bottom of the pan. Strain and keep the au jus warm.
  5. Carve the roast and serve with the 2 sauces.

Cider Braised Pork Shank Pairs with Malbec Wine

Cider Braised Pork Shank pairs with Malbec Wine

Hearty and warming, braised pork is a fantastic dish for the winter season, and with the addition of a fabulous wine pairing, your dinner will sing! Edible Rhody Magazine has provided us with a succulent recipe for a special Cider Braised Pork Shank, and we’ve paired it with Malbec wine. Happy Holidays!

Wine Pairing: Malbec
Robust, dark in color, and one of our favorite wine varietals, Malbec is not only a great wine for the season, but is especially delicious with this hearty braised pork dish. The flavors are bold enough to stand up to the full flavor of this preparation, with out being too strong to overwhelm the reduction sauce and your vegetable side dishes. Below are top picks from the wine experts at Bottles.

Mission La Caminade - Malbec Merlot from Cahors, France
A delicious Malbec from France. A dry style wine with big black cherry, plum and violet aromas and flavors. A great value!
Antigal Uno Malbec

A delicious wine in a beautiful bottle! Smooth and luxurious with dark fruit flavors like ripe plums and cherries, a very silky smooth texture and a dark cocoa and coffee finish. The ‘One’ on each bottle was cut from used wine barrel hoops – impressive both on the outside and inside. Really nice by itself but also great with the Cider Braised Pork Shank.
Luca Malbec - red wine from Mendoza, Argentina

Incredible dark opaque color with flavors of lavender, spice and black cherry cola. Great depth of flavor with lively acidity with a super long finish. A very flexible wine due to its concentration and balance.


Cider Braised Pork Shank
Martin Lyons, executive chef, XO Café, Providence
Embracing the change of seasons, this hearty dish is sure to take the chill out of a cold winter’s night. Blackbird Farm free-range pork braised with Barden’s apple cider, served with a gratin of Schartner’s root vegetables and some sautéed kale—a perfect way to pay homage to the work of our local farmers.
3–4 pounds pork shoulder or 6 (8-ounce) pork shanks
Kosher or sea salt
Freshly ground black pepper
2 tablespoons olive oil
2 yellow onions, diced
4 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, crushed
½ cup red wine
3 tablespoons tomato paste
3 cups chicken stock
3 cups apple cider
6 sprigs fresh thyme
1 bay leaf
4 each whole cloves and green cardamom pods
2 whole star anise
1 teaspoon whole allspice
¼ cup light brown sugar
2 tablespoons cider vinegar

Preheat oven to 325°. Season pork with salt and pepper. Heat oil in an oven-safe heavy-bottomed pot on medium-high heat and brown pork shoulder on all sides. Remove from pan. Add vegetables and garlic and cook for 3 minutes. Deglaze pot by adding red wine, scraping any browned bits. Reduce wine by half, and then stir in tomato paste. Add stock, cider, herbs and spices and bring to a boil. Remove from heat, add shoulder back to pot and cover. Place in oven and bake for 3–4 hours, until fork tender, turning occasionally.

Remove shoulder from pot and keep warm. Strain other solids through a fine-mesh sieve and discard. Defat and then return the liquid to the pot; add brown sugar and vinegar and cook down until mixture is thick enough to coat the back of a spoon. Serve pork sliced (or whole, if using shanks) with reduction sauce. Serves 6.

VISIT



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

Wild Mushrooms Recipe and Wine Pairing

mushroom recipe - food and wine pairing

A seasonal favorite for winter are hearty, filling, and warming dishes. Mushrooms are a great wintertime ingredient to incorporate into your weekly repertoire because of their full flavor and heartiness. Edible Rhody Magazine has a simple but delicious recipe for wild mushrooms over creamy cheddar polenta, and we’ve paired it with a complementary Italian red wine, Gracciano Rosso di Montepulciano.
Red Wine Pairing with Mushrooms - Rosso di Montepulciano
Located in Montepulciano, Italy, the Tenuta di Gracciano della Seta has been owned by the della Seta Ferrari Corbelli family since the mid 1900s. Known as the great grape of Italy & grown mainly in the central region, Sangiovese has been around since the Romans & is used as the main component of the blends Chianti, Carmignano & Vino Nobile di Montepulciano. When young it has fresh fruity flavors of Strawberry & some spiciness but easily takes on tarry, oaky flavors when aged in barrels. Comprised 90% of Sangiovese & 10% Merlot the Tenuta di Gracciano Rosso di Montepulciano is deep ruby with flavors of blackberry, black cherry, spice & violets which brings out the natural savory earthiness of mushrooms.    
Mushrooms are fungi with over 14,000 specimens, some of which can and are consumed largely in the culinary world. Mushrooms are full of so many vitamins, antioxidants and health benefits that they should be a part of your regular diet. Used around the world in many cuisines, mushrooms add an earthy, Umami flavor to a dish. 

Matt’s Pan-Roasted Wild Mushrooms
Over Creamy Cheddar Polenta
From Matt Jennings, Owner, Farmstead and La Laiterie, Providence
Yields: 6
Ingredients
5 cups chicken stock
2 cups stone-ground polenta
1 cup whole milk
1 tablespoon chopped fresh thyme, stems removed, plus extra for garnish
3 tablespoons chilled unsalted butter, cubed
¾ cup grated sharp Cheddar cheese
½ cup olive oil
½ cup finely diced Spanish onion
4 cups wild mushrooms, cleaned well and roughly chopped
1 tablespoon minced garlic
1 tablespoon minced shallots
Kosher salt and cracked black pepper to taste
Toasted pumpkin seed oil, for garnish (optional)
Fresh herbs or baby greens for garnish (optional)

Instructions
In a heavy, medium saucepan, bring 3 cups chicken stock to a rolling boil, over high heat. Reduce heat to medium. Slowly pour in polenta, whisking continuously to combine well (no lumps!).
Turn heat down to low and let the mixture simmer. Add 1 cup chicken stock and stir. Add milk and continue cooking, until mixture begins to thicken. Stir frequently. If too thick, add more stock as needed—if too thin, add more polenta slowly until you reach desired consistency, cooking approximately 20 to 25 minutes.The polenta should eventually be the consistency of porridge and creamy, not grainy.
Add thyme and chilled butter to polenta and continue to stir. Add Cheddar cheese and stir to blend. Remove from heat and set aside.
Cover to keep warm.
In large sauté pan, over medium heat, add olive oil. Once hot, add chopped onions and sauté gently. Turn heat to low. Once onions are translucent, stir in mushrooms to cook. Incorporate shallots and garlic, and keep on low heat so that flavors merge. Garlic should not brown. Season with salt and pepper to taste.
Once mushroom mixture is cooked, remove from heat. Spoon polenta onto warm plates and top with pan-roasted mushroom mix.

Drizzle pumpkin seed oil as desired. Garnish with fresh herbs or baby greens.

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

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.

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.

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.)
 
 
edible rhody, ediblerhody, brussels sprouts, seasonal ri

Visit Bottles Fine Wine to get this wine.