Thanksgiving is a week away and as you're preparing your dinner table, you might be wanting something a little different this year. While many people are hard pressed to change their Thanksgiving menu (who doesn't want the quintessential mashed potatoes?), sometimes a change can be good. We've got a recipe for you to mix up your Thanksgiving sides.
When people talk about cranberry sauce, lots of people automatically think of the stuff from the can. But here's a recipe that just as easy and absolutely delicious, from The Daily Meal. With a touch of spice and hints of your favorite Pinot Noir, this is a cranberry sauce that will send your guests home raving and will become a staple at every Thanksgiving.
1 Tablespoon vegetable oil
2 Cups cranberries
1 Tablespoon minced ginger
2 Cups Pinot noir
1 1/2 Cup sugar
3 Tablespoons chopped crystallized ginger
1 Teaspoon curry powder
Large pinch of Chinese five-spice powder
Salt and pepper, to taste
Heat the oil in a large saucepan over medium-high heat. Add the cranberries and fresh ginger. Stir until the cranberries begin to burst, about three minutes. Add Pinot noir and sugar. Boil until the mixture is reduced to 2 ½ cups, about 15 minutes. Add the crystallized ginger, curry powder, and five-spice powder. Season with salt and pepper, to taste.
Recipe Courtesy of the Daily Meal
Thanksgiving is the one time of year where we intentionally stop and take a moment to give thanks for all we have. And sometimes that can get lost in the bustle of preparing a turkey and gravy and picking wine and worrying about what to do about your great-aunt Judy's not so positive thoughts on your mother and how to keep your kids from getting into a sweet-potato fight. And while we can't guarantee we'll help keep your kids positively occupied, we can at least help you compile the perfect wine list.
Thanksgiving is a big meal, with big flavors. There are a few classics that pair well with dinner that never die: Rosé and Pinot Noir. No two wines pair so well with so many of the dishes at Thanksgiving dinner: turkey, stuffing, mashed potatoes, green bean casserole, sweet potatoes, and even pumpkin pie.
And to finish off the night, don't miss out on a delicious dessert wine! Our 2011 Syrah Port pairs beautifully with anything with chocolate or pecans, or nab a late harvest Viognier to pair with your pumpkin and fruit pies.
Social Media and Marketing Assistant
Harvest and Crush was a whirlwind of a season this year. Not only was the year hotter than most any other, the fall weather was cooler than past years, with cold nights. The 2015 vintage has already been hailed by Wine Spectator as our "most extraordinary vintage". And that's without anything even in the bottle yet!
For Torii Mor, this was a vintage that had us moving practically non-stop. Not only did we bring in all your favorite single vineyards, like Alloro, Nysa, La Colina, and our AVA Select blend, but we also have a surprise single vineyard! Keep an eye out for the big reveal...in 2017.
Our harvest crew of five (plus one lab assistant) were hard at work, processing anywhere from 40-80 tons of grapes a day. The winery and barrel room were stuffed to the brim with bins full of grapes. Here's a compilation of pictures from the season, with some highlights of events. Enjoy!
Marketing Assistant and Social Media