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

Ingredients:

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!

Thanksgiving Recipe and Wine Pairing - Merry Edwards' Crab Dip

Thanksgiving recommendations from the experts

As published in the 11/18 issue of the Nashua Telegraph (click here to view Telegraph version).

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

When I think about these words uttered by the late Robert Mondavi, I cannot help but imagine him speaking about the many occasions that took place during his life in which he shared what he referred to as “the gracious life.” In many ways, I feel that all of us share in the gracious life on one day in particular, Thanksgiving.

Thanksgiving is a day unlike any other during the year. It symbolizes something that is so simplistically beautiful and humbling – being thankful. Next Thursday, families will converge on dining room tables all over the country. Little kids at one end, adults at the other, but all joined together as a family. The traditions will vary from region to region, and the spread will include a variety of dishes from the traditional turkey and mashed potatoes, to lasagna, to baked macaroni and cheese. No matter what is on the table, the attention is squarely on the meal and togetherness that this wonderful day promotes.

However, there are some conundrums that may arise. A common point of inquiry surrounds wine. The typical question of “What wine pairs well with Thanksgiving dinner?” will inevitably come up numerous times. There are many possible answers; nevertheless, there are variables to consider first: What is the main element of the side dishes? Are there any harsh flavor components? How is the turkey prepared? Who are my guests, and what do they like?

Now, I could be very general and say that Oregon pinot noir goes well with turkey with cranberry sauce, or that a Gewurztraminer from Alsace would go well with a mushroom and herb stuffing, but I think you all deserve more than that. Thus, I have enlisted the help of a team of experts from the culinary and wine worlds to assist me in this task. I have posed to them this simple question: What is your favorite traditional family dish served on Thanksgiving, and which wine would you pair with it?

When approaching the recommendations, one thing to consider is why these pairings work. Here are a few simple rules to help you along:

• Choose a wine you enjoy.

• It is generally safe to pair hearty dishes with hearty wines and conversely lighter dishes with lighter wines.

• Pay attention to the accompaniments of the dish. Some wines may go well with turkey and mashed potatoes, but not the brussels sprouts or horseradish being served with them.

• Don’t stress about it; wine is meant to elevate, not tear down. You are with loved ones who will likely appreciate your effort.

However, if you have an aunt, uncle or hotshot cousin who is truly into wine and would look down on you if you served Two Buck Chuck, let’s hear what the pros have to say to help you to avoid such a disaster:

Appetizers

• Constantine Brianas, executive chef and co-owner of Unums in Nashua, NH: “Buttered Gnocchi with Toasted Ginger, Simple Pumpkin and Colossal Shrimp is not only a dish that we serve at the restaurant, but also one that I serve during Thanksgiving. The combination of the fresh made gnocchi with the pumpkin puree has an autumn feel that is undeniable and sets the stage for the rest of the meal.”

Brianas’ perfect pairing: 2007 Truchard Chardonnay from Carneros, Calif.

• Merry Edwards, trailblazing winemaker/owner of Merry Edwards Wines in California: "One of my favorite recipes during Thanksgiving is Connie’s Hot Crab Dip. It is made with Dungeness crab and is a dish that was one of my dear friend’s late mother’s and one which we continue to enjoy today."

Edwards’ perfect pairing: 2007 Merry Edwards Russian River Valley pinot noir from California.

Main course/sides

• Jon Carnevale, sommelier and general manager of the Bedford Village Inn in Bedford, NH: “Occasionally, we go with an alternative to the traditional stuffed turkey. One of our favorites is Wild Rice and Chestnut Stuffed Game Hen. It is an incredibly aromatic dish from beginning to end, with the thyme and sage announcing the main courses arrival.”

Carnevale’s perfect pairing: 1997 Domaine des Comtes Lafon “Clos de la Barre,” Meursault from France or 2006 Lemelson “Thea’s Selection” pinot noir from Willamatte Valley, Ore.

• Karen and Stephen Williams, wine loving co-owners of Unums: “Typically, we brine our turkey overnight and then fill it with an amazing Leek and Wild Mushroom Stuffing. The stuffing is a combination of porcini, shiitake and button mushrooms, along with crumbled French baguette, thyme and fresh leeks. On the side, we do a mashed potato with roasted garlic and freshly grated horseradish.

The Williamses’ perfect pairing: 2005 Krupp Brothers Black Bart Marsanne from Napa Valley.

• Jason Berkman, executive chef at Legal Sea Foods in Burlington, Mass.: "Ever since I became a chef, I have had to step it up in the kitchen at home during the holidays. Besides the traditional Thanksgiving fare, one of my favorite side dishes is Applewood Bacon Braised Kale. It is quite the crowd pleaser."

Berkman’s perfect pairing: 2006 Domaine Drouhin pinot noir from Willamette Valley, Ore.

Dessert

• I couldn’t let the column end without dessert! Luckily for us, my grandmother (Dolores Peck) makes a scrumptious traditional cheesecake. Grandma’s Cheesecake is nothing flashy, just Philadelphia and a lot of love. Typically, dessert is paired with coffee or tea, but if you want a truly memorable dessert experience, Sauternes or Tokaji will bring this to the next level.

My perfect pairing: 2005 Royal Tokaji Aszu 5 Puttanyos Red Label from Hungary.

I would like to thank our experts for their thoughtful recommendations. Hopefully, their suggestions will assist you when putting together some terrific pairings of your own this Thanksgiving.

From our families to yours, have a safe and happy Thanksgiving!


Editor's Note: Recipes for the dishes mentioned in this article will be posted one at a time daily beginning tomorrow.

Thanksgiving recommendations from the experts

Wine of the Week: Merry Edwards Sauvignon Blanc

Merry Edwards, as a winery, is still very new to the game. They were incorporated in 1997 and started to produce wine only 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.

Today’s Sauvignon Blanc is of the vintage following their classic 2007 which was dubbed by James Laube of Wine Spectator as, “the greatest Sauvignon Blanc I’ve ever had from anywhere.” It garnered a very prestegious 96 points.

Can the 2008 possibly follow-up such a wonderful vintage?

2008, Merry Edwards, Sauvignon Blanc, Russian River Valley, California – $35

The 2008, like the previous vintages, was created from Musqué (a Sauvignon Blanc clone) and then barrel fermented. These two factors give this wine a very nice medium to full body feel, compared to most Sauvignon Blancs that offer a lean and crisp feel. The nose was of very mellow lemon zest with a hint of lilac. The palate offered a nice array of fruit beginning with green apple and brown pear and then introducing grapefruit towards the end. From nose to mouth this is a wonderfully complex wine and the acidity is mouthwatering.

The 2008 is a terrific response to the question posed earlier. This is the most unique Sauvignon Blanc I have had. Due to the lush acidity and supple body, this will pair terrifically with any seafood. Personally, the seafood dish picked should be very clean and possibly offer a light citrus sauce to fully compliment this wine.

Wine Spectator is yet to rate the 2008, but when/if they do I am sure it will have another terrific rating. To me, this wine is a classic. It will certainly age very well for about 5-7 years due to its crafting and natural traits. I rate this wine 95 points, because it is the best white wine I have ever had.

Wine of the Week: Merry Edwards Sauvignon Blanc