Staff Picks for Thanksgiving

In honor of the upcoming feast, we’ve put together a list of Staff Picks for Thanksgiving. Happy reading!

David’s Delights:

Last year, while languishing on the NJ Turnpike for half a day, I turned to my wife and told her we were staying home for Thanksgiving next year. Well, next year is now. And I’m hanging in, folks. It’s the first time I’ve ever stayed home for Turkey Day. And because I am a contrarian at heart, the dry and, in my opinion, useless bird known as Turkey will not see the light of day in my kitchen.

I’m cooking a goose. Got it at Quattros in Millbrook. Best in the Hudson Valley.

Goose is an incredibly rich and fatty bird, and white meat is mostly unwelcome. Boooya! There is so much fat that I will have to remove the bird from the oven regularly and drain the fat into canning jars. And yes, I am keeping every drop of it for future use, including roasting my potatos (From Starrons Farm) for the meal.

We are also putting our own little twist by making Matso Ball soup in turkey stock. We bought three heritage turkeys last year and made a LOT of stock after we ate them. I know what I said above about turkey. Maybe I was a bit harsh. If you have ever had a REAL turkey you know that Buttergarbage and the like are just so repulsive that my over-reaction is justified. I just wanted to make a goose.

So here are my wine choices.

Matso Ball Soup-Vinedo de los Vientos “Estival” White Blend IGT Uruguay 2010–Of course there is no obvious or natural pairing for Matzo Balls (unless Manischewitz counts), but the Gewurztraminer in this blend really adds some ooomph to the comforting flavors and texture of the balls.  (Read more here.)

Goose with potatos roasted in goose fat-Robert Sinskey Pinot Noir 2008–It’s Thanksgiving. It’s Sinskey. It’s delicious. Done.

For dessert I think we will make reverse chocolate chip cookies from the Union Square Cafe cookbook. A house favorite here at Casa Hautzig. Terri is in charge and makes it in large batches. She rolls the dough into logs and wraps them tightly in plastic wrap. They stay good in the frig for a couple of weeks. So if the kids want a treat, they get a real treat. Made fresh. No Chips Ahoy nonsense here.

 Reverse Chocolate Chip Cookies-uhhhhhhhhh. I suspect I will be fried by then, so a cup of tea will do nicely.

Happy Thanksgiving

Patty’s Pick:

Cartagena Gewurtztraminer–One of my faves! The gewurztraminer offers many exotic flavors.  I find it to be delicate but bold. Lychee on the nose with tropical fruits & honey on the palate.  It ends with a spicy long finish. Compliments turkey perfectly.

Valerie’s DeVotion:

Billecart-Salmon–Any of the wines would be a dream come true for any holiday dinner.  Champagne goes with so many foods.  Being raised in Texas, I prefer spicy foods.  And I always make guacamole as an appetizer.  Think of it as Tex Mex caviar, y’all.

I think however I might have the Billecart-Salmon to myself and share ONLY with the ones who truly love Champagne.  I’ll share my Tex Mex.  But that lost bottle I stashed will be shared only with wine lovers.  Bonne Fete de la Dinde everyone. (For more on Billecart, read here and here.)

Robert’s Revelry:

Anne Pichon Peripherique Ventoux Rouge 2008–Marc Pichon is a bit of a moving target.  From wine salesman and marketer, to commercial negociant, now to full-fledged farmer and estate owner, Marc has seen many different sides of the wine business.  Now is is among the few championing the region of Ventoux, an area dominated for too long by sub-par cooperatives.  His Ventoux Rouge is a rich and spicy testament to the potential of the region.  Marc and I have worked together in New York, and had dinner at his table in Southern France.  I’ve also seen the man strip naked and dive into a fetid frog pond at four in the morning, only to emerge covered in weeds and algae, looking somewhat  like a Gallic version of the Swamp Thing. Á votre santé!  (For more from Robert, read here.)

From Fernando:

Robert Sinskey Vineyards Abraxas–Every year since Robert Sinskey Vineyards has been producing the Abraxas Vin de Terroir, I have had it at my Thanksgiving table.  In years where the mags ara available, I always spring for a few as they are [bottled] in a stunningly tall Alsatian flute.  Though the cepage can vary greatly from vintage to vintage, it always possesses the kind of body, aromas and purity we love with the first few courses at Thanksgiving, which is usually a soup.  Some years it is heavier on Gewurtztraminer; this year it gently showcases a bit more of the Pinot Gris, but the blend is always in check and delightful. YUM!

Looper’s Love:

My call is Remelluri 2007.  Historic producer with futurist and traditional perspective.  Expansive flavor spectrum riding that great line between Burgundy and Bordeaux.  And here’s the kicker…fucking delicious.

Georgia’s Goods: 

Mauritson Zinfandel– A delicious Zinfandel from an important American agricultural family in Dry Creek Valley.  A very well made wine from the classic American grape.

ZD Chardonnay–A classic California Chardonnay from an organic, heritage Napa estate.  Bright tropical notes and creaminess should go well with stuffing, mashed potatoes and yams.

Robert Sinskey Pinot Noir–A light, silky, earthy, herbaceous and mineral-driven Pinot Noir from Carneros.  Rob Sinskey is one of the pioneers of Biodynamic farming in America.  Great turkey pairing and a versatile food wine.

Kathleen’s Kisses:

I’m starting with the Avinyo Cava, since it goes well with any appetizer; we’re having Gougeres (cheese puffs), stuffed mushrooms, spanakopita and mini Quiche Lorraine.  The bubbles in the Cava will keep refreshing our palates so we can eat MORE FOOD.  Plus, my mom loves her Mimosas.

For dinner proper, I’m going to serve both the Roger Belland Chassagne-Montrachet “Morgeot Clos Pitois” and the Christian Bernard “Select Block Gamay”.  The richness of the Chassagne will pair well with the turkey and all of the lovely rich and creamy side dishes (mashed potatoes, gravy, cauliflower gratin, buttered corn) and the fruity Gamay will balance out the sweeter side dishes (sweet potato casserole, cranberry sauce, cornbread and apple stuffing). (Read more here.)

And last but not least, I’m a cheese nerd, so I’m planning on having a piece of beautiful Gorgonzola Dulce for dessert that I will pair with the Echeverria Late Harvest Sauvignon Blanc, which also happens to be amazing with Pumpkin Pie, for the rest of my family who prefer sweets for dessert instead.

Have a Happy Thanksgiving!

Karen’s Kick:

For a vegetarian Thanksgiving, the Josep Foraster Trepat 2010 is my bottle of choice.  Made from a native Spanish grape that’s typically reserved for Cava wines, the Trepat offers light tannins, bright red fruit and searing acidity. Like cranberry, it’s the perfect accompaniment to the earthy root vegetables, fungi and grains on my plate. (Read more here.)

Mark’s Mention:

It’s the suavest of Soaves.  And it’s got a zippy name.  Runcaris.  Serious stuff actually.  Fruit filled enough for Thanksgiving’s many flavor palates.  But balanced with wonderfully refreshing acidity.  Before you know it, you’re on glass three, and that’s what Thanksgiving is all about…

Happy Thanksgiving from all of us! Eat and drink well as you spread the love and give thanks!