An herb-rubbed turkey. Sage & sausage dressing. Roasted sweet potatoes. The cornucopia of flavors and textures prompts the annual dilemma: what’s the ideal wine to serve with Thanksgiving dinner?
First, the old adage of white wine with white meat gets tossed like the turkey bones to the dog. Because the meal clearly involves more complex flavors … not to mention complicated family preferences.
As the host, you certainly want the libations to please many palates as well as make your food the star. So, with the help of our partner, Laithwaite’s Wines, we’ve developed a foolproof selection of wines that go very well with turkey.
Light to medium-bodied Pinot Noir boasts considerable meal pairing versatility. The grape’s thin skin translates into silky soft tannins in the wine and a bright fruitiness. This combination allows more flexibility with brining and seasoning, and even holds up to a spicy Cajun dry brine. Try DeLoach’s Sonoma Pinot from the Boisset Family Six Collection. […]
Despite our revolt against George III, Britain has never really lost its hold on Americans. We’re smitten with its royals, captivated with its history and enlightened by its literature.
And when we travel, we’re stimulated by its rich cultural legacy … yet we feel right at home. This affinity was the rich inspiration for one of our Master Suite collections: the London Townhouse.
Beyond its lofty cathedrals and regal palaces, London is one of the world’s most bustling and cosmopolitan cities. If you only have a single day in London, we say spend it in Soho. Wandering its quiet maze of streets, you’ll discover the international esprit that makes this city’s present as great as its past.
Arrive early to stake out a counter stool at the tiny Koya Bar (50 Frith St.). With just 25 seats, this long, narrow diner feels surprisingly spacious. You can order a standard Japanese morning meal – grilled fish, miso soup, rice and pickles, but the steaming bowl of English Breakfast udon is the real draw. Topped with fried egg, bacon and shiitake mushrooms, this sublime dish is sure to clear away any lingering jet lag. […]
While food – and the chefs who prepare it – reign as the artisanal masters of the kitchen, a new contender is emerging. It’s handcrafted dinnerware.
After years of using pristine white china as the canvas for presenting their culinary achievements, cooks – from the home gourmet to the celebrity chef – are now favoring colorful handcrafted dinnerware.
The tablescape has always been a part of the dining experience, but the trend toward more rustic place settings is evidence that the farm-to-table movement is casting an even wider net. Diners are interested in provenance, not just of their food and wine, but also of their plate. And dinnerware with more color and texture dovetails perfectly with this sort of simple, authentic cooking.
Our Vigneto collection, for example, is both substantial and vivid. Each earthenware piece is molded from clay from the hills of Umbria, an Italian region renowned for its high-end ceramics. Inspired by the luscious colors of the landscape, artisans paint its timeless grapevine motif in intricate detail, from leaves and stems to the fruit itself.
The nights are getting longer, and there’s a lingering chill in the air. We’re drawn to the kitchen, compelled by nature to make a pot of aromatic stew, uncork a full-bodied red and settle in.
So first, open that bottle of wine. Perhaps a robust varietal such as the Raymond Vineyards Prodigal Collection Cabernet Sauvignon 2012, North Coast California. This sumptuous Cab, our Wine of the Month, harmonizes billowing aromas of black currant, white pepper and warm vanilla oak with concentrated black currant and raspberry flavors. With firm tannins and a smooth finish, it’s a perfect match for this hearty stew.
|The Wine:||Raymond Vineyards Prodigal Collection
Cabernet Sauvignon 2012, North Coast California
|The Maker:||Stephanie Putnam, formerly of Far Niente and Hess and past ‘Cabernet of the Year’ winner (The Wine News)|
|The Acclaim:||‘American Winery of the Year,’ Wine Enthusiast 2012
Silver Medal – Sommelier Challenge 2013
Bronze Medal – American Wine Society 2013