- Drinking a bottle of delicious wine at your own balcony, I don’t think I miss bars at all. Home drinking can still be fun and enjoyable. The Clambake wines are delicious and perfect for upcoming warm weather.Mary McAuley (Credit: Ripe Life Wines)Founder, Mary McAuley’s inspiration was simple – she was a beach obsessed sommelier (and French Culinary Institute grad) tasked with picking the wines for her friends annual clambake on the Jersey shore. When she couldn’t find exactly what she was looking for, she rolled up her sleeves and made them herself for the next year with premium Mendocino grapes.The result? A bright, unoaked Chardonnay that is light, clean and smooth, and a delicate, fruit-forward floral rose. While they conjure up images of shoreside seafood feast, they are perfect to sip wherever you are, as an aperitif or with a wide variety of warm weather dishes Mary can suggest.Now let me introduce these two amazing wines for your summer 2020. They are great for a stay-home Memorial Day weekend, drinking good wines and eating seafoods. That sounds a fun and lovely long weekend should be.The ClambakeUn-Oaked ChardonnayThis unoaked Chardonnay isn’t your typical big, buttery Chardonnay. This single-vineyard Mendocino Chardonnay is picked slightly under-ripe, and aged in stainless steel tanks, resulting in an atypically light, clean and smooth expression of California Chardonnay. Letting the grapes from this amazing region speak for themselves.RIPE LIFE WINES winemaking techniques result in a Chardonnay that is curiously delicate with notes of lemon verbena, green apple citrus zest and crisp minerality that will make your clambake food sing a little louder… and cut through that delicious better, too. But Chardonnay is still king so there’s still enough richness and boy to stand up to all those potatoes and lobsters staring ‘atcha.The ClambakeLimited Edition RoséFor Clambake Limited Edition Rosé 2015 and 2016, RIPE LIFE WINES have selected some of the very best old-vine carignan from Mendocino they every seen. Picked in its youth and crushed ever so lightly, RIPE LIFE WINES have created a Rosé with both delicate, flawless and acid-driven structure, but also only extracting the best juice out of the grapes for the best flavor.Refreshingly crisp, this Rosé backbone if the perfect match for a seafood feast, notes of wild strawberry, bing cherry candied citrus, and light florals dazzle on the palate in a wine that is light, dry, and wonderfully smooth. The flavor profile will bring out the very best in claw meat, steamers, sweet corn, and everything in between, but perfect on it’s own as well.For more information, you can check out The Clambake wines at www.ripelifewines.com.
“Rebel winemaker” and founder of Sonoma Valley’s Ravenswood Winery, Joel Peterson returned to Toronto for the second summer in a row to treat us to an evening of great wine, and good eats. Celebrity Chef Rob Rainford was there working some serious magic on the BBQ grills, serving up some GOOD food inspired by a summer backyard BBQ. One doesn’t usually associate wine with a BBQ, but Ravenswood definitely proved to us that BBQ’s are not just for beer-drinkers, as the wines definitely held their own.
We got to try 6 Ravenswood Wines: Vintners Blend Zinfandel 2010, Sonoma County Zinfandel 2009, Tedelschi Zinfandel 2008, Chauvet Zinfandel2008, Old Hill Zinfandel 2008, and the Pickberry Merlot-Cabernet 2007. I’m not a big red wine drinker, as I find they are usually hard to swallow and too acidic for my liking, but I thoroughly enjoyed all of the wines that were showcased last night, especially the Sonoma County Zinfandel 2009, and the Old Hill Zinfandel 2008.
Thank you for inviting us!
ps: Did you know that Joel Peterson is an award-winning winemaker and 2011 inductee to the Culinary Institute of America’s Vintner’s Hall of Fame? Now you do 🙂
It’s that time of the year again, where we get to eat till our bellies ache! I won’t be indulging in any turkey this Thanksgiving, but if you’re in need of a good turkey recipe, or are just looking to switch up from the old one; I got one for ya!
Riesling Roasted Turkey with Fig and Fall Vegetable Stuffing
1 (16-pound) whole turkey
5 pounds butter, divided
3 bottles of Fielding Estate Winery 2009 Riesling
4 carrots, peeled
4 onions peeled
2 heads celery
2 large celery roots, peeled
4 heads garlic, peeled and chopped
1 cup dried figs
1/2 cup olive oil, plus more as needed
2 loaves white bread
1 quart chicken stock
Salt and white pepper
3 cups all-purpose flour
2 fresh bay leaves
1 bunch fresh thyme leaves, chopped
1 bunch fresh parsley leaves, chopped
Special Equipment: 6 feet of cheesecloth
Stuffing Directions – Dice the carrots, onions, celery, and celery root so that they are all about the same size. Toss vegetables with garlic, thyme, figs, and olive oil. Spread out on sheet pans and roast in the oven until vegetables are tender. Set aside. Cut the bread into 1-inch cubes. Spread out on sheet pans and toast in the oven until golden. Combine the roasted vegetables mixture with the toasted bread in a large bowl. Melt 1 pound butter and toss with vegetable and bread mixture. Transfer to a baking dish and add enough chicken stock to cover the mixture. Bake for 45 minutes. Reserve stuffing and keep warm.
Turkey Directions – Preheat oven to 400 degrees F. Melt 3 pounds of the butter and combine with Riesling and parsley. Soak the cheesecloth in the wine and butter mixture. Set aside. Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the bay leaves underneath. Rub the entire surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper. Loosely stuff the turkey with dressing and place any remaining stuffing in a baking dish to cook separately. Truss the turkey and place on a rack in a large roasting pan. Cover with wine and butter soaked cheesecloth. Roast for about 45 minutes, basting with the remaining butter/wine mixture every 10 minutes. Reduce the temperature to 350 F and continue roasting for another 1 1/4 hours or until an instant-read thermometer inserted in the thigh registers 180 degrees F. If at any point the cheesecloth becomes burnt, discard but continue basting. Transfer the turkey to a cutting board and allow it to rest 20 to 30 minutes before carving.
5 ways you can enjoy wine this Thanksgiving
1. As an ingredient. Adding a cup of Chardonnay to your gravy will ad body and flavor, and bring new life to your potatoes and turkey when tasted together.
2. As an appetizer. Fielding’s 2010 White Conception, with complex aromas of nectarine, honeysuckle, poached pears, almond, orange zest, brioche and Chinese five-spice, will pair well with cheese and crackers or other appetizers you will serve your guests.<<– omg!
3. A white wine with dinner. If you prefer dry wines, try a nice Sauvignon Blanc or an oaked Chardonnay. On the sweeter side, Fielding’s 2010 Estate Bottled Riesling or a Gewurtztraminer go quite nicely with turkey.
4. If you’re a red wine lover. Fielding’s 2009Pinot Noir is the perfect wine to have with your holiday meal. Robust and full of flavor, the tannins will match vey well with your turkey and potatoes.
5. Dessert. Thanksgiving dinner wouldn’t be the same without a helping of pumpkin or apple pie to finish it off. Add a new dimension to the traditional dessert with a glass of Fielding2010 Vidal icewine, an intensely sweet flavor that is well balanced.
Thanks to Fielding Wines for sharing this with us.
Happy Thanksgiving Canada!
peace and love