7 Reds & 7 Whites for the Holidays

This will be my last post until I return from Ohio following Thanksgiving (either 11/30 or 12/1). I hope you enjoy!

This past week I ran a column in the Nashua Telegraph (Thanksgiving recommendations from the experts) that paired terrific Thanksgiving inspired recipes with their perfect wine pairings. The contributions came from a panel of truly creative and talented chefs, restaurant owners, a sommelier and even a trailblazing winemaker.

The final installment of my Thanksgiving recommendations is straight forward. I wish to simply put forth a list of 7 red wines and 7 white wines that can't miss when paired with traditional Thanksgiving fare. The price range for these wines varies greatly, however, I have gone through great lengths to find values at every price level. The way I look at it, if you are having a special meal, offer special wines to accompany it!

As I mentioned in the article, there are a few simple rules to remember when pairing food and wine:

• 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.

With that being said, here are the wines. They have been selected with equal parts quality and food-friendliness taken into account. Also, all of these wines are well stocked at the NH Liquor Store off Exit 6 behind the Nashua Mall, as well as many other locations.

The Whites (pictured above)

- 2008 Kris, Pinot Grigio, Delle Venezie, Italy - $11.99 (reg. $14.99)

- 2007 Chateau Ste. Michelle Eroica, Riesling, Columbia Valley, Washington - $16.99 (reg. $20.99)**

- 2007 Benton Lane, Pinot Gris, Willamette Valley, Oregon - $18.99

- 2008 Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand - $21.49**

- 2007 Joseph Drouhin, Chablis, Beaune, France - $21.99 (reg. $23.99)

- 2006 Mer Soleil, Chardonnay, Santa Lucia Highlands, California - $36.99

- NV Moët et Chandon Nectar Imperial, Champagne, Epernay, France - $38.99

The Reds (pictured above)

- 2007 Chateau Pesquie Terrasses, Rhone Blend, Cotes du Ventoux, France - $10.99 (reg. $12.99)

- 2008 Chalone, Pinot Noir, Monterey, California - $12.99 (reg. $15.99)

- 2005 Castano Solanera, Mourvèdre and Cabernet Sauvignon, Yecla, Spain - $13.99

- 2004 Antinori Villa Toscana, Cabernet Blend, Tuscany, Italy - $21.99

- 2008 Seghesio, Zinfandel, Sonoma, California - $22.99**

- 2007 Benton Lane, Pinot Noir, Willamette Valley, Oregon - $25.99

- 2007 Domaine Drouhin, Pinot Noir, Willamette Valley, Oregon - $43.99**

I know that it is cliche to say "life is too short to drink bad wine", but it is true. There are a tremendous amount of wines out there that are crafted by winemakers whose sole intention is to share their artistry with you. The wines above are a good introduction to food-friendly wines that are crafted with love. This Thanksgiving I ask you to invite them into your homes to help enhance your memorable Thanksgiving dinners!

** indicates my top 2 picks per category

7 Reds & 7 Whites for the Holidays

Thanksgiving Recipe and Wine Pairing - Grandma's Cheesecake

Thanksgiving at my Granparents' house is always the meal of the year. Robert and Dolores peck both come from households that are deeply rooted in ethnic culinary traditions that have been passed down through the years. I think all of us grand kids have a certain affinity for Wiener schnitzel, spatzle, paprikash, nut horns and all the other Central and Eastern European delicacies that we have experienced through the years.

With this in mind, you would probably expect the dessert that I selected to feature to be a Bohemian or Bavarian specialty. Instead, I have selected the dessert that has been perfect for the entirety of my life and one that is quintessential Americana, Grandma's Cheesecake. There is nothing elaborate, no insane preparation, just some Philadelphia and a whole lot of love!

Grandma's Cheesecake

(Serves 8-12)

Ingredients for Crust:

1 sleeve/package Graham crackers (9 crackers)

1 stick of butter (1/4 lb.)

Ingredients for Cheesecake:

3 8 oz. pkgs Philadelphia Cream Cheese (Do not use fat free)

5 Eggs

1 cup Sugar

1 1/2 tbsp. Vanilla

Ingredients for Topping:

1 Pt. Sour Cream (Do not use fat free)

6 tbsp. Sugar

1 tbsp. Vanilla

Step 1

Use a 9 X 13" pan (glass or metal)

Finely crush 1 package of graham crackers. Melt 1/4 lb butter and mix together with the graham crackers, pressing it in the bottom of pan and set aside.

Step 2

Preheat the oven to 300 degrees

In a large mixing bowl add 3 room temperature pkgs. of cream cheese. Using a mixer at low speed, add one egg at a time until all 5 eggs are mixed with the cream cheese. Slowly, add 1 cup of sugar to the mixture. Add 1 1/2 tbsp. Vanilla. When mixture is complete, pour it into the pan with the graham cracker crust. Bake for 1 hour or until you can put a toothpick into the center and it comes out clean.

Step 3

Remove from oven and let it cool for 10 minutes.

In a separate bowl, mix 1 pint of sour cream, 6 tbsp. of sugar and 1 tbsp. Vanilla. Spread this mixture over the cheesecake and return to oven for 10 more minutes.

Remove from oven and let cool 1 hour. Cover with Saran Wrap or aluminum foil and refrigerate. For best results, refrigerate for at least 4 hours or overnight.

Perfect Pairing

2005 Royal Tokaji Aszu 5 Puttanyos Red Label, Tokaji, Hungary - $37

This is a terrific pairing, because the cheesecake provides somewhat of a blank canvas to work with. The spice, apricot and honey in this wine will provide a wonderful compliment. You can also use other sweeter dessert wines (i.e. - Late Harvest Riesling, Muscatel or Vin Santo), but for my money, good Tokaji or Sauternes are the ultimate, and this is one of the best.

Thank you Grandma for sharing your wonderful recipe!

Thanksgiving Recipe and Wine Pairing - Grandma's Cheesecake

Thanksgiving Recipe and Wine Pairing - Chef Berkman's Applewood Bacon Braised Kale

Over the past few years, I have gotten to know Legal Sea Foods' Executive Chef Jason Berkman the person. He's a great friend now and shares an affinity for many of the same things that I enjoy, namely good food, cigars and most importantly, wine. However, it was during this past year that I was exposed to his culinary prowess.

Back in August, a group of us took part in a wine dinner in which I selected the wines and Berkie collaborated on the menu (with Chris Baker). It was something to see how the meals came together and the precision in which they were prepared. After an event like this, it is hard not to have even more respect for the talent that good chefs possess.

Like Merry Edwards and John Carnevale, I thought that Chef Berkman would bring a unique element to the Thanksgiving project that I was putting together. I asked him to pick one of his favorite sides to share with us. He picked a kale dish which delighted me, as it is a vegetable that is dramatically underused, but extremely delicious and packed with vitamins. Also, with the gnocchi, crab dip and eventually cheesecake, we finally have something healthy! He also stressed the importance of buying local produce if possible. It will not only ensure freshness and regional identity, but it also supports local farmers. This last point is something that Chef Berkman and Legal Sea Foods aims to do with their menu items whenever feasible.

Applewood Bacon Braised Kale

(Serves 4)

Ingredients:
8 heads of kale
2 large onions (approx 1 1/2 lbs)
1/3 lb of applewood smoked bacon
1 tbsp. chopped garlic
2 cups of chicken stock
1 tspn. kosher salt

Step 1
Remove the ribs of the kale from the green leafy portion. Discard the ribs and cut the green leafy portion into 1 1/2" strips, lightly wash and then steam them for 5 minutes.

Step 2
Dice the bacon into 1" pieces and render it in a medium sized pot with salt on medium heat.

Step 3
Add garlic to the pot with bacon, when the garlic starts to show signs of toasting, add the onions and continue cooking until onions are translucent (caramelized).

Step 4
Add the steamed greens to the bacon mixture and mix well. Increase heat to high.

Step 5
Add 1 cup of stock to the mixture and continue stirring until stock begins to reduce (about 10 minutes). Add the remaining cup of stock to the mixture and continue stirring and cooking for another 10 minutes until the most of the stock has cooked down. Remove from heat and serve.

Perfect Pairing
2006 Domaine Drouhin Pinot Noir, Willamette, Oregon - $44

The 2006 Domaine Drouhin is one of Berkie (and my) favorite pinot noirs. The aroma is of beautiful rich cherry that is mirrored on the palate along with a hint of spice. The tannins are noticeable; however, they are well integrated and somewhat delicate. This is a very thoughtfully made, well-crafted wine that is confident in structure and complexity. It is very much a terrific Thanksgiving pinot noir.

When you think about versatile Thanksgiving wine pairings, pinot noir should almost always be one of your first thoughts. The berries, spice, herbs and vibrant acidity that are common characteristics of good pinot make it a tremendously food friendly wine.

Enjoy!

Thanksgiving Recipe and Wine Pairing - Chef Berkman's Applewood Bacon Braised Kale

Thanksgiving Recipe and Wine Pairing - Jon Carnevale's Game Hen

Along with Merry Edwards, Jon Carnevale brings a lot to the table as far as offering a unique look at pairing food and wine. As the general manager at Bedford Village Inn and only certified sommelier in New Hampshire, he has the palate, training and restaurant experience to know what goes well with most flavor profiles.

The recipe he decided to share with us today was a terrific recipe for an alternative to the typical Thanksgiving turkey. This is also a practical recipe designed to impress on any occasion.

Wild Rice & Chestnut Stuffed Game Hen

(Serves 4)

Ingredients:

1 cup wild rice, rinsed

Coarse salt and freshly ground black pepper

2/3 cup coarsely chopped chestnuts (either fresh or from jar or can), toasted

1/2 cup finely chopped onion

2 tspn. finely chopped fresh thyme

1 tspn. finely chopped fresh sage

3 tbsp. finely chopped parsley

1 1/2 tbsp. finely chopped fresh dill

4 Cornish game hens, rinsed and patted dry

2 cups of low-sodium chicken stock

1/2 cup white wine

1/2 cup all-purpose flour

Step 1
In a 2-quart saucepan, combine rice, 3 cups cold water, and 1 teaspoon salt. Bring to a boil over high heat. Immediately reduce heat to low, cover, and cook until all the liquid has evaporated, 45 to 55 minutes.

Step 2

Preheat the oven to 375 degrees with the rack in center of the oven. Transfer rice to a large bowl, along with chestnuts, onion, thyme, sage, parsley, and dill; stir to combine. Lightly season the cavity of each game hen with salt, and loosely fill with equal amounts of stuffing, leaving a little space in each for the rice to expand during roasting. Any remaining stuffing may be baked in a covered heatproof dish; set aside.

Step 3

Using kitchen twine, truss hens by tying the legs together tightly, looping each side of the string around a wing, and bringing the string all the way around the bird tightly to hold the legs together and the wings close to the body.

Step 4

Season hens with salt and pepper, and place breast side down on a rack set in a roasting pan. When 10 minutes remain, flip the hens over and continue roasting until the hens are dark golden brown and the juices run clear when pierced at the thigh. Total cooking time for hens will be 50 to 55 minutes or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, should register 175 degrees to 180 degrees.

Step 5

Remove hens and stuffing from the oven. Transfer hens to a platter. Cover with foil, and let rest for 10 to 15 minutes. Place roasting pan on the stove over medium-low heat. Add 1/2 cup chicken stock. Using a wooden spoon, scrape up any browned bits from the roasting pan. Add wine, if using. Sift flour into the roasting pan, and stir to combine. Slowly whisk in 1 1/2 cups stock. Cook until mixture has thickened, 5 to 6 minutes. The consistency of the gravy may be adjusted with a teaspoon or two of stock or wine. Season the gravy with salt and pepper to taste.

Step 6

Place a hen on each of 4 plates. Spoon gravy over hens.

Perfect Pairings:

Jon offers up two terrific wines to pair with the wonderful game hens. The first of which is the one he would select if this was pretty much his last meal ever. The second of which is a more practical pairing that can be found a little more regularly available.

1997 Domaine des Comtes Lafon "Clos de la Barre", Meursault, Burgundy, France

Based on tasting notes, I can see why Jon would select this wine. It is not only from a noteworthy Burgundian producer, but the palate of honey, lemon and herb would perfectly compliment the game hens.

2006 Lemelson "Thea's Selection" Pinot Noir, Willamatte Valley, Oregon - $36

This pinot has very nice acidity and pleasant notes of smoked blackberry. Since the game hen is a little gamier (pun intended) than turkey, the complex structure and smoky nature of the wine will compliment the dish well.

Thanksgiving Recipe and Wine Pairing - Jon Carnevale's Game Hen

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 Recipe and Wine Pairing - Chef Brianas' Gnocchi

Chef Constantine Brianas, a native of Nashua, has become one of the more acclaimed chefs of the area. He joined co-owners Stephen and Karen Williams a couple years back to create Unums. Since then, the restaurant has become a beacon of fine food and wine that challenges and trumps the best that southern New Hampshire has to offer.

Brianas’ innovated dishes and rotating menu offer a wonderful alternative to some of the more traditional fair in the area. One of the things that Unums does so well is their gnocchi and Chef Brianas was kind enough to share one of his seasonal recipes with us! It may look complex, but in all honesty if you follow the instructions it is very doable.

Gnocchi with Colossal Shrimp in Simple Pumpkin Sauce with Toasted Ginger

(4 servings)

Ingredients for Gnocchi:

1/2 cup whole milk Ricotta

1/3 cup Romano cheese (grated)

1 tsp lemon juice

3 eggs

Salt & Pepper to taste

Flour to consistency (approx 1-2 cups)

Ingredients for Toasted Ginger:

1 tree of ginger

Olive oil to coat

Dusting of ginger powder

Dusting of garlic powder

Zest of 1 orange

1 sprig of tarragon or sage

Ingredients for Shrimp:

12 large shrimp (peeled and deveined)

1/3 cup pumpkin puree

1/3 cup heavy cream

1 cup vegetable stock

2 tbsp. of maple syrup

1 tbsp. lemon juice

Step 1 – Gnocchi

Blend eggs together and then add Ricotta and whip together until a creamy consistency. Then add lemon juice, Romano and salt & pepper (to taste) and then whip until it returns to creamy consistency. Add the flour slowly until the mixture begins to fall of the edges of your mixing bowl. Continue to slowly add flour at this point until the stickiness turns to a pizza dough consistency.

Step 2 – Gnocchi

Gnocchi mixture should be rolled into logs that are ½ inch in diameter and then cut into 1 inch pieces. Set aside.

Step 3 – Toasted Ginger

Preheat oven to 450. Peel ginger, exposing all of the raw flesh and then cut into pieces so that you can mince it. In an ovenproof pan, add the olive oil and then after a few moments (allowing it to get hot), add the ginger and lightly dust the ginger and garlic powders and then toast until golden brown. Add the orange zest and sage or tarragon (julienned). Put into the oven for 7 minutes.

Step 4 – Shrimp and Simple Pumpkin Sauce

Sauté shrimp in a skillet until flesh turns pinkish and then add the ginger mixture from the oven and continue to sauté until golden brown and the shrimp have curled. Add the vegetable stock and heavy cream and then reduce by 1/2 until a lightly thickened consistency occurs (if it seems to be too thick, add a little more vegetable stock).

Step 5 – Gnocchi

Boil a pot of water and add a slight pinch of salt. Add the gnocchi and watch it sink to the bottom. Once the gnocchi floats to the top, strain it in a colander.

Step 6 – Finalizing the dish

Add the pumpkin puree and maple syrup to the mixture that has been sautéing and lightly incorporate. Then add the gnocchi, lightly stir for a couple moments and then serve!

Perfect Pairing

2007, Truchard, Chardonnay, Carneros, California - $29

While sitting with Chef, he recommended using a crisp white wine with this dish. Either a Sauvignon Blanc, Un-Oaked or lightly oaked Chardonnay or Riesling would work quite well. He recommended the 2007 Truchard for this dish as it is one of the wines on Unums wine list. It is light yet complex blend of nectarine and pear with lively acidity and long finish that will cut through the creaminess of this dish.

Enjoy!

Thanksgiving Recipe and Wine Pairing - Chef Brianas' Gnocchi

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

Joe Montana sacked again...

Back in September I wrote about the healthy community of formal NFL greats that have transitioned to lives in viticulture (click here for article). In my wildest dreams I could only wish to be in the position that these men find themselves, playing in the NFL and then living the gracious life in Napa, Sonoma or Washington State. Unfortunately, it looks as if one member of that elite group has decided to bail out.

While reading Winespectator.com, I came across a blurb that in my opinion is unfortunate, although the details surrounding this are not known. I thought some of you would be interested in this follow-up:

There's been a lot of talk about football player-owned wine labels lately, so it came as somewhat of a shock this week when Unfiltered learned that one of the leading names in the merging of gridiron greats and grapes may be getting out of the business. NFL Hall of Fame Quarterback Joe Montana and his wife, Jennifer, have put their Tuscany-inspired wine estate in Calistoga, California, on the market. The asking price for the 500-acre property and 9,700-square-foot home is $49 million. You may also remember Montagia, a Howell Mountain Cabernet blend that the Montanas collaborated on with Beringer winemaker Ed Sbragia. Unfiltered suspects that Montana may have proved the old adage true: If you want to make a small fortune in the wine business, start with a large one.

Don't forget to check back on Monday for the first of seven Thanksgiving wine pairing installments!

Joe Montana sacked again...

Update

Hello Everyone,

I know that during the past week few weeks there has not been as much content posted on A Wine Odyssey. I would like to apologize for this, while at the same time reassure you that the momentary lull will be well worth it. There will be a few new features coming up that I feel will be of interest to you all.

The first feature will begin next week and run for the duration of time between now and Thanksgiving. I have enlisted the help of a some local and national food and wine all-stars to offer up their favorite holiday recipes and perfect wine pairings for each dish. I will feature a new recipe/wine pairing nearly every day. I strongly encourage you to try some of them out.

The second feature will be more of a running journal of my development as the sommelier at Left Bank Restaurant at the Stonehedge Inn & Spa. This has been an exciting development and one that I am going to approach with the respect that it deserves.

Finally, if you have any questions as to which wines to pair during the holiday season, please feel free to leave a question in the comment field on any of the recipes and I would be happy to address them.

I truly appreciate your continued support and look forward to providing you with interesting and practical content and features.

Cheers!
Erol Senel

Update