Premeditating Turkey Day
Posted
Mon, 10/20/03
The new issue of Bon Appétit Magazine has a small ad from the River Wild Winery on its pages. I found the photograph so intriguing I visited the web site (now defunct).
River Wild produces a wine dubbed the "Turkey Blend":
The wine itself is a combination of California Central Coast Zinfandel, Grenache and Petit Syrah. The bright purple wine provides an abundance of raspberry and black cherry flavors and aromas; the Grenache gives a more elegant, bright red berry flavor while the Petit Syrah adds structure and a rustic, roasted meat nuance.
Even
better, the price per bottle is also easy to swallow: roughly $13.
The description almost sounds like a plate of food. However, I liked the site and the picture depiction so much I decided to include mention of River Wild in the Beverage section of the new article I'm working on about Thanksgiving. I hope to have the piece complete by the first of November. Other topics will include tips and hints for the big day, and alternative recipes for the main meal as well as appetizers, side dishes and desserts.
Speaking of beverages . . . since the weather has taken a cooler turn, a warming brew is definitely in order:
Spiced Wine
3 bottles red wine
In a large pot, warm the wine on low heat. Stir in the sugar. In a small bowl, combine spices and add a bit of the wine so that spices form a paste. Then add to the pot of wine, stirring until completely dissolved. Avoid boiling the mixture. Turn the heat off, and let the pot sit for several minutes. Then strain the wine mix through a fine mesh colander and into a large bowl. Repeat the straining procedure after the wine has settled again. Serve at room temperature.
The above recipe is already floating around on the pages of Food Fare.
Tags: Beverages;
Food Magazines;
Medieval;
Thanksgiving
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