Holiday Wine advice from our friends online

by St. Supery on November 14, 2010

On November 11, 2010, there was a discussion online (mainly twitter) about favorite wines and recipes to share during this holiday season. St. Supery promised to pass along some of our favorite advice, so here are a few links to recipes and entertaining tips, as well as some general suggestions…some from others, some from our team here at St. Supery:

1) Proper table setting diagram (yes, including three wine glasses)

2) Cranberry Sauce with Cherries, Marsala and Rosemary: Bon Appétit, by Jeanne Thiel Kelley
2 cups dry Marsala
1/2 cup dried tart cherries
1 12-ounce bag cranberries
12 ounces frozen dark sweet cherries (about 2 2/3 cups), halved
1 cup (packed) golden brown sugar
1 teaspoon minced fresh rosemary
1/2 teaspoon ground allspice

Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)

3) Cuban Black Bean Soup paired with St. Supery 2006 Merlot
The original recipe came from Jeff Smith, aka The Frugal Gourmet, circa 1984…modified by St. Supery wine club member and poet/author in San Francisco, Rain Graves.
1 gallon water (keep a large measuring cup handy for adding)
1 16oz bag dry black beans soaked in 2 quarts water overnight, and drained
1 lb bacon, cooked and chopped
1/2 – 1 teaspoon dried, crushed red pepper (this is where the heat comes from, so add less if you don’t want it too spicy)
Salt and Pepper to taste
3 cloves garlic, minced
1/2 tsp oregano
2 yellow onions peeled and chopped (if they are large, just do 1 1/2)
1 tbsp Dijon or spicy brown mustard
1 cup chopped celery
1/4 cup chopped parsley

Add fresh water to the beans in a large stock pot. Simmer for 5 hours, checking the water level every hour, and adding water when it has reduced by 2 inches. Make sure you stir this frequently too, so the beans do not burn on the bottom of the pot. After the beans have simmered for 5 hours and you have replaced the water level again, add the remaining ingredients, and stir well. Let simmer for another 2 hours, stirring frequently, and taste to be sure you do not need to add any additional salt. Serves 10.

4) Butternut Squash and Cheddar Bread Pudding on epicurious.com by Molly Wizenberg, Bon Appetit 2009…We are told this is good stuff!

5) Chat online about Thanksgiving food and wines live with Napa Valley resident Master Sommelier Andrea Robinson on November 21st

6) Chipotle Sweet Potato Soup with St. Supery Chardonnay is a nice first course on a cold day.

7) Slow Cooker Beef Shortribs with St. Supery Dollarhide Cabernet Sauvignon – big meal that cooks while you work, serve over mashed potatoes or roasted cauliflower. Recipe on food.com

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