Wine to me is passion. It's family and friends. It's warmth of heart and generosity of spirit.
Robert Mondavi

Wednesday, November 18, 2009

Thanksgiving Recipe and Wine Pairing - Merry Edwards' Crab Dip

After writing about the Merry Edwards 2008 Sauvignon Blanc, I was contacted by the winery and thanked for the kind words. When I originally came up with the idea for the Thanksgiving column for the Nashua Telegraph, I was hoping that Merry would contribute. She did not disappoint!

Merry Edwards, as a winery, is still very new to the game. They were incorporated in 1997 and started to produce wine in the early 2000s. Although new, do not let this fool you. In 1973, Merry Edwards became one of the first woman winemakers in California. Thus, she is certainly not inexperienced and brings a very unique approach to her wines. Many wineries are focused on the bottom line, while she states that their focus is on gentle, traditional, labor intensive winemaking practices. You can clearly experience this difference in their wines.

Connie’s Hot Crab Dip


8 ounces cream cheese
8 ounces Dungeness crab meat (two medium sized crabs)
1 tablespoon milk
2 tablespoons green onion, minced
1 tablespoon horseradish
dash Worcestershire
salt, pepper, and fresh dill to taste

Step 1

Combine cream cheese, crab meat, milk, onion, horseradish and Worcestershire in a mixing bowl and fold together. Once all of the ingredients are well incorporated, begin to add the salt, pepper and dill slowly, tasting along the way.

Step 2

Bake at 400 degrees in an ovenproof baking dish for 15 minutes or until bubbly.

Step 3

Let sit for about 5-10 minutes and then serve with mild-flavored or water crackers and enjoy!

Perfect Pairing:

2007 Merry Edwards Russian River Valley Pinot Noir - $42

Merry decided on the 2007 RRV Pinot Noir and in my opinion you could easily use their wonderful Sauvignon Blancs as well (or you can do both!). She describes this wine as "echoing the mood of the wonderful 2007 harvest, the personality of this wine conveys a strikingly pure fruit character. The deep garnet color is a prelude to its ripe, dark fruity aroma. Nearly all the descriptors common to Pinots from our Valley come to mind – black cherry, cola, blueberry, black currant and raspberry are tinged with rich cocoa, chocolate and nutmeg. Each time you return to the glass, another intriguing layer reveals itself. The rich fruit carries forward into a boldly structured palate which is bright yet smooth with a seamless, luxurious finish."

Sounds delicious!

Merry Edwards’ wines are available by order only (thanks for nothing NH Liquor Commission!). You can order her wonderful wines through the Merry Edwards Website, trust me they are worth every penny!


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