Paso Robles Wineries Thanksgiving Feast Wine Pairing Guide

It’s the time of year most foodies and winos live for, the feast and wine pairing extravaganza that is Thanksgiving! Who says you have to have boring ‘ol potatoes and cranberry sauce?  This menu is gourmet and delicious but easy to make and will wow your friends and family without you having to be dead by the end of the night.

We have paired it with some of the BEST of Paso Robles wines from local winemakers with California grown grapes.  Pick and choose the recipes and wine pairings to add to your menu and mix up that old plain menu with something new and enticing to start some fresh traditions for your holiday!

APPETIZERS

Fresh Herb and Cheese Platter:

12 ounces goat cheese 3 tablespoons olive oil 1 cup oil-packed sun-dried tomatoes, drained and diced

1 cup black olives, chopped 4 tablespoons chopped fresh basil 2 tablespoons chopped fresh rosemary 3 cloves garlic, halved

1.	Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
2.	Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
3.	Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.

Four Lanterns Apricity Picpoul Blanc

This is a dry white wine with hints of lemon, grapefruit, and honey, perfect to pair with goat cheese and fresh herbs!

To find this wine for tasting or to buy direct visit: speedfind.com/FourLanternsWinery

 

King Crab Bites:

2 (12 ounce) packages refrigerated biscuit dough 1 (8 ounce) package cream cheese, softened 1 (6 ounce) can crab meat, drained 2 tablespoons mayonnaise

2 tablespoons grated Parmesan cheese 1/2 cup shredded Cheddar cheese 2 tablespoons thinly sliced green onion 1 teaspoon Worcestershire sauce 1 pinch paprika

1.	Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
2.	Divide rolls in half and press into the prepared tartlet pans. Set aside.
3.	In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
4.	Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Rangeland 2013 Flora Rose’

Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Petite Sirah, Syrah, Grenache, Mourvedre, and Zinfandel.  Best served chilled, our pale blush Rosé balances fruit aromas, a pleasingly rich body with zesty tartness.  This wine will pair well with any seafood appetizer but with these crab bites it’s heavenly.

To find Rangeland Wines for tasting or to buy direct visit: speedfind.com/Rangeland

Bacon Wrapped Stuffed Mushrooms:

1/2 cup chopped green onions 2 (8 ounce) packages cream cheese, softened

20 fresh mushrooms, stems removed 1 pound sliced bacon, cut in half

1.	Preheat the oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
3.	Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

Halter Ranch 2012 Syrah

A perfect match to these delicious appetizers is this amazing wine from Halter Ranch.  Layered with berries and spices for a savory aroma and taste.

To find their winery for tastings or buy direct visit: speedfind.com/HalterRanch

 

 

 

 

 

 

 

MAIN BIRD

Savory Citrus Duck

1 (5 pound) whole duck, neck and giblets reserved 1 (6 ounce) can orange juice concentrate , thawed, divided 1 teaspoon minced garlic salt and freshly ground black pepper to taste Stuffing: 1 onion, coarsely chopped, divided 1 cup raisins 1 apple – peeled, cored, and cut into chunks (optional) 1 large carrot, thickly sliced Basting sauce: 1/2 cup chicken broth

1/4 cup lemon juice (see Cook’s Note) salt and freshly ground black pepper to taste Duck Stock: 1 tablespoon olive oil 1 onion, coarsely chopped 2 cloves garlic, minced 1 carrot, thickly sliced 1 cup chicken broth 1/2 cup lemon juice (see Cook’s Note) 1 cup orange juice 1 sprig fresh parsley, chopped salt and freshly ground black pepper to taste 1 tablespoon sour cream

1.	Preheat oven to 350 degrees F (175 degrees C). Rinse the duck, remove any pieces of excess fat from around the cavity, and prick the duck’s skin all over with a fork or sharp skewer, being careful not to puncture the meat.
2.	Rub the skin of the duck and inside the duck cavity with 1 tablespoon of orange juice concentrate. Rub 1 teaspoon of minced garlic inside and outside the duck, and sprinkle the duck, inside and outside, with salt and pepper.
3.	Mix together about 2 tablespoons of chopped onion, the raisins, and apple in a bowl, and lightly stuff the cavity of the duck with the raisin mixture. Truss the duck, and place it onto a rack set in a roasting pan. Scatter the remaining chopped onion and slices of large carrot in the roasting pan around the duck.
4.	To make basting mixture, whisk together remaining orange juice concentrate, 1/2

	cup of chicken broth, 1/4 cup lemon juice, and salt and pepper in a bowl.
5.	Roast the duck in the preheated oven for 1 hour, basting occasionally with the basting mixture. After 1 hour, pour off the rendered fat, and roast, basting occasionally, until no longer pink at the bone and the juices run clear, about 1 more hour. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F ( 74 degrees C). Reserve any left-over basting mixture.
6.	While the duck is roasting, prepare duck stock. Heat olive oil in a saucepan, and brown the reserved neck and giblets over medium heat. Stir in 1 onion, 2 garlic cloves, and 1 carrot, and cook and stir until the onion is translucent, about 5 minutes. Stir in 1 cup chicken broth, 1/2 cup lemon juice, orange juice, parsley, and salt and pepper, bring to a boil, and cover. Reduce heat and simmer for 1 hour; strain the stock and set aside.
7.	Remove the duck from the oven and place on a warm platter. Arrange cooked vegetables around the duck, if desired. Remove stuffing to a serving bowl. Let the duck rest about 15 minutes before carving.
8.	While the duck is resting, finish the sauce. Skim fat out of the roasting pan, and pour reserved basting mixture into the pan, stirring and scraping to dissolve the brown bits of flavor from the bottom of the pan. Bring the mixture to a boil over medium heat, and stir in the reserved duck stock. Bring back to a boil, and cook the sauce down by about half, stirring constantly to prevent burning, about 10 minutes. Whisk in sour cream to make a smooth, glossy sauce. Pour the sauce over the carved duck to serve.

 

WINE PAIRING

Opolo 2013 Chardonnay

A perfect match to have with this savory citrus duck and its stuffing.  Crisp, smooth and well rounded on the palate.

To find the winery for tastings or to buy direct visit: speedfind.com/OpoloVineyards

 

 

 

 

 

 

SIDE PLATES

Zucchini Cheese Casserole:

4 slices bread, cubed 1/4 cup melted butter 2 cups cubed zucchini 1 large onion, chopped

1 teaspoon garlic salt 1 egg, beaten 2 cups shredded Cheddar cheese

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9×13 inch baking dish and top with the cheese.
3.	Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Peachy Canyon 2013 Granache Blanc

This Grenache Blanc displays a lush, beautiful nose, with a medley of tropical fruit aromas that leap from the glass. This crisp wine will pair perfectly with this harvest Casserole dish.

To find Peachy Canyon for tastings or to buy direct visit: speedfind.com/PeachyCanyonWinery

 

 

 

Tuscan Savory Sweet Potato Creamy Soup:

5 sweet potatoes, peeled and quartered 1 tablespoon vegetable oil 1 large onion, diced 1 pound bulk sweet Italian sausage 2 cloves minced garlic

8 ounces mushrooms, sliced 1 tablespoon Italian seasoning 1 quart half-and-half, or as needed salt and ground black pepper to taste 1/4 cup grated Parmesan cheese

1.	Place the sweet potatoes into a large pot and cover with cold water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, 6 to 8 minutes. Drain and allow to steam dry for a minute or two. Puree potatoes in a food processor or blender in batches until smooth. Return pureed potatoes to the large pot; set aside.
2.	Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 4 minutes. Add the sausage to the skillet and cook until completely browned, breaking the meat apart with the back of a wooden spoon as it cooks. Stir the garlic, mushrooms, and Italian seasoning into the sausage-and-onion mixture; continue cooking until the mushrooms are tender, another 4 to 5 minutes. Season with salt and pepper; transfer to the pot with the potatoes.
3.	Place the large pot over low heat. Pour the half-and-half over the mixture, stirring to mix. Allow the soup to slowly heat until hot and to your desired consistency. Garnish with Parmesan cheese to serve.

Sculpterra 2012 Estate Pinot Noir

Aromas of strawberry, currant, and blueberry intermingle with warm cinnamon, clove, and dried herbs, finishing off with a touch of smoke, green tea and mushroom.  All flavors that will pair beautifully with this savory soup.

To find this winery for tasting or to buy direct visit: speedfind.com/SculpterraWinery

 

 

Beet Salad with Goat Cheese:

4 medium beets – scrubbed, trimmed and cut in half 1/3 cup chopped walnuts 3 tablespoons maple syrup 1 (10 ounce) package mixed baby salad

greens 1/2 cup frozen orange juice concentrate 1/4 cup balsamic vinegar 1/2 cup extra-virgin olive oil 2 ounces goat cheese

1.	Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
2.	While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3.	In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4.	Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Shale Oak 2011 Petit Verdot

An enticing nose of molasses, anise, vanilla and a hint of prosciutto-wrapped melon. Big, bold and sexy, this wine is not for the faint hearted. Flavors of dark cherry and vanilla are prevalent, with bold tannins and a sultry, oak finish. This wine will make every bite of this salad that much better.

To find this winery for tasting or to buy direct visit: speedfind.com/ShaleOakWinery

 

 

Harvest Rice:

1/2 cup slivered almonds 2 cups chicken broth 1/2 cup uncooked brown rice 1/2 cup uncooked wild rice 3 tablespoons butter 3 onions, sliced into 1/2 inch wedges

1 tablespoon brown sugar 1 cup dried cranberries 2/3 cup fresh sliced mushrooms 1/2 teaspoon orange zest salt and pepper to taste

1.	Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2.	Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
3.	In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
4.	Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

 

August Ridge 2009 Merlot Reserve

Aromas of strawberry, cherry, and dried plum. Flavors of cherry, red licorice, and hints of strawberry jam backed up with strong tannins and acid to cleanse the palate.  This wine pairs great with a hearty rice dish like this!

To find this winery for tasting or to buy direct visit: speedfind.com/AugustRidgeVineyards

 

 

 

 

Yummy Recipes by www.AllRecipes.com