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A Vintage Cellars Recipe: Wild Rice Mushroom Risotto

November 15th, 2013 No comments
Wild Rice Mushroom Risotto | Wine Recipe

Photo Credit: Jason Gibb

Here’s a delicious recipe perfect for your Thanksgiving meal that will feature your favorite cooking wine! This risotto is a simple but hearty dish that will go well with almost everything on your dinner menu.

Wild Rice Mushroom Risotto

Ingredients

  1. 5 1/2 cups chicken stock, preferably homemade
  2. 2 tablespoons extra-virgin olive oil
  3. 1 small onion, finely chopped
  4. Salt and freshly ground pepper
  5. 1 1/2 cups arborio rice (10 ounces)
  6. 1/2 cup dry red wine
  7. 2 tablespoons unsalted butter
  8. 1 pound mixed wild mushrooms, thinly sliced
  9. 1 shallot, minced
  10. 1/2 cup freshly grated Parmigiano-Reggiano
  11. 2 tablespoons chopped flat-leaf parsley
Instructions
  1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
  2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.
  3. Add the rice and cook, stirring, for 1 minute.
  4. Add the wine and cook, stirring until the red wine is absorbed.
  5. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
  6. Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.

The Perfect Wines for Your Thanksgiving Feast

November 14th, 2013 No comments

Photo credit: riptheskull, Flickr

There’s no way around it: choosing wine to accompany the Thanksgiving meal is a tough task. First off, you have to choose a wine that goes with a wide variety of dishes: something that can stand up to Aunt Mabel’s marshmallow-topped sweet potato casserole, but that also doesn’t overwhelm the simple flavors of Grandma’s cornbread stuffing. It also has to be a wine that will keep your palate interested throughout the long meal, without making ¬†you long for something different after half a glass. Not to mention: it has to be a crowdpleaser. But don’t panic: our experts here at Vintage Cellars have shared their favorite Turkey Day wine picks. And for that, we give thanks.

Sparklers

Sparkling wine’s acidity and effervescence cuts through fats (of which there are many on the Thanksgiving menu). This refreshes the palate, keeping your taste buds enlivened through the meal (and even a second helping).

You may not want to serve sparkling wines at dinner, but consider starting off your celebration with a glass of wine for everyone. Be sure to choose a Brut (the driest type), and pick something with a clean and light finish.

Whites

When choosing white wines for Thanksgiving, go for a bright, lively wine rather than a heavy one like a buttery Chardonnay. If you like fruity wines, choose wines with sharper, tarter flavors like pear and apple, or citrus flavors like grapefruit and lemon, rather than luscious, sweet ones like peach and honeydew.

Wines with highly mineral notes are great for this meal too: Sauvignon blanc is a crisp and pleasantly non-fruity varietal that will taste great from appetizer to pumpkin pie.

Reds

It may seem rule-breaking to serve red with turkey breast, but hear us out: the rest of the dishes are so rich that they call for a red to stand up to them. Just don’t go too far: a heavy, rich red can overpower the meal. Instead, choose something with bright fruitiness.

Pinot noir is a great choice for Thanksgiving: look for younger wines (which will be bright rather than smokey), with flavors like strawberry or raspberry. Beaujolais is another winner: light, dry and fresh. Slightly chilled is the proper way to serve it, and also helps further helps enliven those butter-laden mashed potatoes.

Of course, one of the most wonderful things about wine is that you can (and should) drink what you like. If our advice to choose something light and lively rather than heavy and intense sounds, well, boring, trust your gut. If a super-buttery chardonnay or a dark, fruity Cabernet is going to make your guests swoon, then choose that wine to stock your table. After all, Thanksgiving is nothing if not a day of indulgence.