A HOLIDAY FEAST
We’ve created our ideal holiday celebration feast, from start to finish, complete with wine pairings from Cameron Hughes. Start with our hors d’oeuvre and choose between the soup and the salad and then the fish or the turkey. For full feasting effect, make the whole lot and serve everything family style.
Mackerel works nicely with this as well, and if you’re veggie only, sub out the trout for a slice of cucumber, which pairs well with the horseradish crème fraîche.
Pair Smoked Trout with: Lot 367, 2010 Chablis
Available in both the Mixed and White Samplers
“The strong, fatty flavor of the trout will want a steely, mineral-ly wine to cut through the rich taste and texture and brighten up the palate. Chablis fits the bill, perfectly delivering the unique creamy taste of this hors d’oeuvre.”
Pair Roast Pumpkin Soup with: Lot 359, 2011 Columbia Valley Riesling/Chenin
Available in the Mixed Sampler
“The balance of acidity and sugar in the wine make it very versatile with food. The vibrant aromatics and fresh finish of the Riesling/Chenin Blanc will make it pair perfectly with this fall soup, enticing and aromatic in its own right.”
A play on one of our favorite salads, the classic wedge, in season radicchio is balanced by a sweet balsamic reduction.
Pair Grilled Radicchio Wedge with: Lot 275, 2010 Mendoza Malbec Reserva
Available in both the Mixed and Red Samplers
“The Malbec is the Goldilocks, ‘just right’, for this dish with a medium body, dark fruit flavors and a hint of oak to play off the varied flavors in the salad. The wine lifts the creaminess of the cheese and marries perfectly with the tang and sweetness of the balsamic. Yum!”
Pair Salt-Baked Sea Bass with: Lot 340, 2010 Santa Maria Chadonnay
Available in the White Sampler
“What is a traditional accompaniment to fish? Lemon. That is one reason why this Chardonnay, with its lemony and citrusy tones, works beautifully with this dish. The crispy lemon potatoes just tie it all together. But in this case, it’s ‘not too much of a good thing’, rather it has just the right proportions to make it a seamless pairing.”
A little bit like oven frying without the excessive oil, these crispy, lemony wedges pair perfectly with our salt-crusted fish.
Pair Turkey Osso Buco with: Lot 345, 2010 Rutherford Cabernet Sauvignon
Available in the Mixed and Red Samplers
“A dish like Osso Bucco is rich, flavorful and hearty, and needs wine to keep up. The perfect match for this dish will be a big, bold, balanced wine with dark cassis and dark fruit flavors with elegant tannins. Enter Cabernet Sauvignon. One could also make an argument for Pinot Noir because turkey (even dark meat) isn’t super high in fat and neither is the sauce in this preparation and the acid in Pinot Noir is high enough to hold up to the turkey. It’s up to you – try it all, that is the only way to know!”
We learned a thing or two about raw cooking on a recent retreat: Dehydrators are a must in the all-raw diet, you can use heat but only up to around 118°F, and anything mimicking dairy is usually some kind of pulverized nut. Even if you’re not following a completely...
At its heart, Vedanta revolves around developing the intellect: That we are all unhappy because we drive our lives forward using only our minds, which are the seat of emotion, likes, and dislikes—we need our intellect, the seat of reason and rationality—to keep the rambling and anxiety in check.