Several California winemakers took time out this week to share their personal Thanksgiving menus and their wines.
CLIF FAMILY WINERY: Winemaker Laura Barrett: “Alongside our other dishes – roasted turkey with gravy, twice baked sweet potatoes with bacon and goat cheese, homemade cinnamon rolls and more – you will surely find the 2013 Clif Family grenache, a light bodied, fresh and fruit driven wine from Mendocino County, as well as our Napa Valley Gary’s Improv zinfandel, with its essence of fresh plum, white pepper and long, lingering finish.”
GEYSER PEAK WINERY: Winemaker Ondine Chattan: Brebiou (sheep’s milk cheese) with rosemary panzanella crackers and Marcona almonds paired with pinot grigio ; Mache salad with cracked pepper and champagne vinaigrette, paired with Geyser Peak River Ranches sauvignon blanc; Boudin Stuffing Bread with apricot conserves – great with EVERYTHING but especially nice with our Thermopoli Rhone-style blend; crawfish etouffee over mahogany rice (it’s a tradition in my family) paired with zindandel (XYZin Reserve) and/or Pluto’s Fury pinot noir; mashed potatoes with Plugra salted butter (just comfort food) and Amaretti cookies, anise seed biscotti, ginger crisps, chocolate chip cookie bites, miniature pumpkin breads for dessert – all paired with Geyser Peak Tawny Port.”
ROBERT MONDAVI WINERY: Director of Winemaking Genevieve Janssens will be enjoying a traditional Thanksgiving dinner with Robert Mondavi 2014 Fume Blanc, Napa Valley and the 2013 Pinot Noir Reserve, Napa Valley (Carneros).
HAWKES WINE: Winemaker Jake Hawkes said Thanksgiving is a multigenerational, multicultural extravaganza at his house. “In the end, we cook it all, and people eat what they want. I’ll serve our 2014 Vin Gris of tempranillo throughout. It’s a bone-dry rose that works with everything from smoked salmon canapés to endive salad with gorgonzola dressing, to roast turkey with cranberry sauce, to football games. Our 2014 Home Chardonnay will be the official salad course wine. It’s very acidic and fresh, so it will stand up to the acidic dressing and crossover well into the main which will be: baked ham with our 2014 Home Chardonnay; roast turkey and all the fixings with our 2012 Alexander Valley Estate Merlot – an elegant, spicy version of this varietal that doesn’t drown out the bird; and prime rib and homemade Yorkshire pudding with two cabernets – our 2012 Alexander Valley Estate and our 2012 Stone Vineyard Cabernet.”