Thanksgiving Wine Pairings đˇđŚ: Let Us Help You Celebrate!
đŚ Thanksgiving is almost upon us! As someone whose entire life is wrapped up in food đ˝ď¸ and wine đˇ, Thanksgiving is a favorite holiday. Itâs really our holidayâa feast to celebrate the harvest đ. We look forward to cooking all day đł and then opening some of our very best wines đž.
The traditional Thanksgiving meal, with both savory and sweet, can make wine pairing a little tricky. It's a time for softer and more nuanced wines without assertive tannins or acidity, especially with a larger crowd that may not all be wine aficionados.
Our Condriesque RhĂ´ne White Blend works with the entire meal and pleases everybody. Its round supple mouthfeel and bright aromatics handle turkey đŚ, cranberry sauce đ, and sweet potatoes đ with ease.
We love pouring RosĂŠÂ since itâs really perfect for Thanksgiving; it can stand up to any dish but not overwhelm the food.
A lighter reds, like the Cabernet Franc is delicious with any of the courses, even the cranberry sauce!
For a crowd, it's hard to beat our Vintner's Blend. It has the boldness to pair with array of flavors while bing smooth and approachable.
For those in our family who prefer heavier reds, like one of our Merlot, Syrah or Cabernet Sauvignon, or Heritage Red Blend we usually decant for an hour or two to soften the tannins. They pair beautifully with the meal, especially if the table is set with two wine glasses per person and folks can go back and forth between white and red as they work their way through the feast.Â
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INGREDIENTS
Yield:8 to 10 servings
FOR THE DOUGH
½ cup/100 grams granulated sugar
Pinch of salt
1whole egg, plus 2 yolks
½ cup/115 grams unsalted butter (1 stick), softened
2Âź cups/290 grams all-purpose flour
FOR THE FILLING
1 cup/110 grams finely ground blanched almonds
½ cup/100 grams granulated sugar, plus 2 tablespoons for sprinkling
3 tablespoons/45 grams melted unsalted butter
2 egg yolks, plus 1 whole egg
2 tablespoons dark rum
½ teaspoon almond extract
2 or 3 medium pears, peeled and sliced Âź-inch thick
Ingredients
1 recipe Rich Tart Dough (below)
1 pound tart apples
2 to 3 pinches of salt
3 to 4 tablespoons sugar
2 tablespoons honey, to glaze (optional)
Rich Tart Dough
4 ounces (8 tablespoons) salted butter, cold
4 1/2 ounces (1 cup) all-purpose flour
Up to 2 teaspoons sugar (optional)
Instructions
Rich Tart Dough (enough for one 9 1/2-inch tart shell)
1. Place the flour, mixed with the sugar, if using, on a cool work surface or in a wide bowl.
2. Cut the stick of butter lengthwise into approximately 1/4-inch thick slices. Lay in the flour and flip over to coat each slice with flour. Press each of the dusty butter slices thin, pinching it between your thumbs and fingertips. The slices will break into dimpled, cupped sheets, some poker chip-size, some larger, with the balance in 1/4- to 1/2-inch shards. You won't have incorporated much of the flour.
3. Slide your fingers under the pile and lift and toss the sheets and chips of butter. Press them flat again, sandwiching a few chips together with each squeeze. Repeat; the chips will begin to turn into flakes. Continue until you have a combination of about one-third flakesâsome as large as Corn Flakes, some more like rolled oatsâand about two-thirds crumbs that look like moist, clumpy sawdust.
4. Work the dough with your fingertips until the whole mixture turns into crumbs and then quickly forms a mass. Shape the mass into a ball. Knead just long enough to produce a coherent shiny dough, then reshape into a ball. If you have added sugar, the dough will be a little sticky. Place between sheets of plastic wrap; press into a 1-inch thick disk, and then use a rolling pin to roll smooth. If the dough cracks on the edges, press back into a ball and knead a bit longer, then place between plastic and roll smooth again. Fold over the edges of the plastic to enclose, and refrigerate until just firm enough to roll out, or wrap tightly and freeze if you don't plan to use within a day or so.
Open- Faced Apple Tart
1. Roll out the crust, press it into a 9-1/2-inch false-bottomed tart pan, wrap and freeze until solid. Preheat the oven to 375°F.
2. Peel, halve, and core the apples. Place cut-side down and slice evenly into 1/8-inch slivers.Â
3. Starting at the edge of the pan, arrange the slices in any pattern that you like, as long as each sliver overlaps and nearly hides the one beneath. The result should be a layer of cantilevered fruit about three slices thick overall. Once you have carpeted the dough with apples, sprinkle the fruit very gingerly, but evenly, with salt. This will bring out the fruit flavor, and just as important, it will pull moisture to the surface to mix with the sugar and keep the firm fruit from turning leathery. Sprinkle with sugar evenly all over. If your fruit is quite sweet, use the minimum amount of sugar; if tarter, use the full amount.
4. Bake until the crust is golden brown and the fruit is tender and brown on the edges, 40 to 45 minutes. If the surface looks dry, you can brush with a simple glaze made by boiling the honey for a minute or so.
Guidelines for rolling out the dough:
Make sure the dough is just soft enough to roll without cracking. If not, leave at room temperature until it is pliable.
Roll the dough in all directions to a round just over 1/8-inch thick to fit your tart pan. (If you leave the original dough ball between the sheets of plastic wrap, you can gain the first few inches of diameter with no need for flour; then peel off the plastic to finish the process.) This dough will tear easily as it gets thin, but you can just as easily smash and rub the fractures back together.
Wrap the lined tart pan, or tartlet pans, in plastic and freeze for at least 1 hour before using.
For chocolate lovers, this flourless chocolate cake is the bomb. Pressing it makes it particularly rich and dense.
Pair it with the Dineen Vineyards Cabernet Sauvignon for a match truly made in heaven!
INGREDIENTS
4 tablespoons cocoa powder
DIRECTIONS
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Here is a recipe for an oven-roasted version of the classic Lebanese street food, which is usually cooked on a rotisserie. It is perfect for an evening with family and friends.
Serve it plain, with pita and hummus, or a salad of chopped cucumbers and tomatoes.
The roasted flavors of the chicken and subtle but tasty spices are wonderful with our Heritage Bordeaux-Style Blend.
]]>Serve it plain, with pita and hummus, or a salad of chopped cucumbers and tomatoes.
The roasted flavors of the chicken and subtle but tasty spices are wonderful with our Heritage Bordeaux-Style Blend.
Serves 4 to 6
This is a luxurious summer starter! The creamy burrata, crunchy pine nuts and nutty flavors of the zucchini are divine. The truffle oil imparts an earthy goodness.
We like this salad with our Condriesque Rhône White Blend. The soft finish of this wine, due to its fermentation sur lees, is wonderful with the burrata!
]]>We like this salad with our Condriesque Rhône White Blend. The soft finish of this wine, due to its fermentation sur lees, is wonderful with the burrata!
Serves 4
Ingredients
Directions
Preheat the oven to 400 degrees. Meanwhile, trim the ends of the zucchini and cut them into 3/8-inch-thick slices. Place them in a bowl and toss with half the olive oil and some salt and pepper. Place the slices on a sheetpan (or 2) and roast for 15-20 minutes until they are golden brown.Â
Once the zucchini have cooled down, you are ready to assemble the salad.
Place mixture of greens & whole basil leaves at the bottom of serving platter or plate. Scatter zucchini on top of greens. Add burrata halves and sprinkle with toasted pine nuts.
Drizzle with the remaining olive oil, truffle oil and balsamic vinegar and serve.
]]>Serves 4
INGREDIENTS
Turmeric salad dressing:
Dressing:
Pulse jalapeĂąo, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro. Transfer to a small bowl; season with salt.
Salad assembly:
With chunks of tart granny smith apples nestled in a tender and buttery cake, this French apple cake is the essence of simplicity. Pairs deliciously with Dineen Riesling.
This seasonal spring is prepared with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices.Â
Serve with Dineen Vineyards Condriesque
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Serves 4
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I'm a middle road type of person so will share that recipe here. This is made with a filling of ground pork, cabbage, scallions, ginger and garlic. You can substitute beef, chicken, turkey and lamb if you prefer. If you are vegetarian, try cabbage complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination.
Ingredients:
Preparation:
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Homemade dumpling wrappers:
From-scratch dumpling dough requires only two ingredients â flour and water â and the water temperature yields different types of wrappers. Hot water is best for pan-fried dumplings like the above because it denatures the flourâs proteins, resulting in dough supple enough to roll very thin and into tender wrappers. The hot water for this dough should be hotter than warm and cooler than boiling and can come from the faucetâs hot tap. Letting the dough rest allows it to more fully absorb the water and relax, which will make rolling even easier.
Makes about 35 wrappers
Ingredients:
Method:
To highlight the diversity of the Yakima Valley, Wine Yakima Valley sponsored a group of Wine & Food writers to participate in Wine Pairing Weekend, a virtual trip to the Yakima Valley AVA. All of the writerâs received wine from different wineries both located in the Valley or who source fruit from here. The writerâs then gathered on Saturday, March 13th to discuss the region, itâs wines, soil, climates and people. You can follow the conversation on Twitter at #WinePW.Â
As part of this tour, Dineen Vineyards had the good fortune to partner with Camilla Mann of Culinary Adventures with Camilla and David Crowley of Cooking Chat. Both shared their opinions on our wines, some history of our vineyard & winery as well as some food pairings and fun. A perfect compliment to Taste Washington Month! Below are exerpts and links to their write-ups.
Camilla first tackled tasting & pairing our 2017 Viognier. After an introductory Zoom with her, she was intrigued by the concentrated flavors of our Viognier. She decided to pair it with a dish that has complex spices, sweetness & citrus - a Moroccan Chicken Tagine. You can read Camilla's thoughts on Dineen Vineyards, our Viognier & get her recipe HERE. |
 | The second wine that Camilla tried and paired was our 2015 Heritage Red Blend. She found the wine to be food-friendly with aromas of rosemary, pepper of vanilla. She couldn't decide to pair it with savoury or sweet and ultimately decided on a special treat, SupplÏ al Telefono, an Italian street-food. These rice balls with a gooey mozzarella center are delicious. Review of the 2015 Heritage & the recipe can be found HERE. |
David Crowley of Cooking Chat also tasted and the 2015 Heritage. Before tasting the wine, his first instinct was to pair this Cabernet-based blend with a rich meat. Once he had a glass, he found a well-balanced wine with layers of complexity; having just enough acidity to make it a food friendly wine. He ultimately decided to pair it with a delicious Lamb Ragu Pasta in an ode to Spring. David's thoughts on the wine & the full recipe can be found HERE. |
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David also hosted owner, Marissa Dineen, for an Instagram Live discussion of our vineyards and wines (Click HERE) and is even producing a You Tube Video (link to be provided as soon as it is live).
In closing, we had a wonderful time getting to know both Camilla & David and are looking to welcoming them at Dineen Vineyards in the near future! Good food, good wine & good friends!
What to drink with you ribs? Nothing pairs better with BBQ that Syrah! The tangy & spicy barbecue sauce is perfectly balanced by the rich, fruity notes of the wine. Yum!
Serves 3-4
Ingredients:
Directions:
Rub Ingredients:
Rub Method: Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings. Store in an airtight container for up to a month.
Sauce Ingredients:
Sauce Method: Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
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Serves 6
Ingredients
Method:
Note: My family loves this sauce...consider doubling the recipe
]]>Looking for a delicious dessert to pair with a bold red? You are welcome.
This cake is rich owing to the walnuts and chocolate, but not too sweet. Â Pairs perfectly with a Dineen Heritage Blend or Cabernet Sauvignon. Enjoy heaven!
Ingredients:
Method:
This tasty dish is great as a main or a side. The combination of savory-earthy notes, saltiness and sweetness defines Asian cooking. Riesling, of course, pairs extremely well with all of these flavors.Â
Serves 4
Ingredients:
Peanut butter perfectly offsets the misoâs savory character in these salty and sweet, crunchy and chewy cookies.
What pairs well with peanut butter? Chardonnay!
Suggested wine pairing: a crisp Dineen Chardonnay
Serves 4
Ingredients:
Method:
Itâs a tradition brought to our family by our resident Frenchy, Hubert, and is an invitation to gather the family, as much party game as pastry â if your slice has the fève, you get the crown (couronne) and the right to be king or queen for the day!Â
Happily, the galette can be made to fit your schedule. The pastry circles can be cut, covered and refrigerated ahead of time as can the almond filling (it will keep for up to 3 days). And the whole construction can be made early in the day and baked when youâre ready for it. Tuck a charm or whole almond into the filling â warn your guests! â and, if there are children in the house, put them to work crafting a crown.Â
Tradition dictates that when serving galette des rois, the entire cake should be divided such that each family member or guest receives a slice. During the slicing, the youngest hides underneath the table to call out the name of a person to receive each slice in turn so the server canât be accused of playing favorites! The person who discovers the fève (charm or almond) in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake and, of course, can ask favors of the rest of the family. Kids and adults alike can get surprisingly enthusiastic about the winning of the fève â many people collect them â and donât be surprised if accusations of cheating occur. Itâs part of the fun!
What to enjoy with your galette des rois? A crisp chardonnay will balance the sweetness of the almond frangipani.
INGREDIENTS
FOR THE FILLING:
TO ASSEMBLE:
PREPARATION
TO MAKE THE FILLING:
TO ASSEMBLE:
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]]>Crazy crispy on the outside and fluffy on the inside, thereâs a serious risk that only half of these will make it to the dinner tableâŚ.
Makes 4 to 6 servings
Ingredients:
Method:
Brussel sprouts are no longer the plain green balls of Thanksgiving past! The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. Theyâre full of irresistible caramelized flavor and soak up all the bacon-goodness!Â
Makes 6 to 8 servings
Ingredients:
 Method:
Makes 8 to 10 servings
Ingredients:
Method:
Makes 8-10 servings
Ingredients:
Method:
Method:
Delicious with Dineen Chardonnay or Dineen Heritage Blend.
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Serves 4
Ingredients:
Method:
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]]>Serves 4 as a main course or 5 as a starter
Ingredients:
Method:
Caponata is a Sicilian sweeter and brinier (owing to olives and capers) version of the French ratatouille. Because eggplant absorbs flavours like a sponge, it is particularly good in such a piglet dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature.
Ingredients:
Method:
Serve at room temperature (or even chilled) with pita chips or toasted baguette slices; sprinkled with optional pine nuts.
If serving with pine nuts, toast them in a 350° in oven until golden, about 8 minutes. Sprinkle over Caponata just before serving.
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]]>This is a Mediterranean-style salad, using typical ingredients from the region. The flavor improves if the salad is made and dressed an hour of two before serving. Makes a great side or antipasto!
Serves 4
Prep time: 20 minutes plus one hour to marinate
INGREDIENTS:
Salad:
Dressing:
Method:
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Serves 8 as an appetizer
Time: 2 ½ hours
Sweet, caramelized onions, briny anchovies and olives make up the topping for this traditional tart from Nice (or Nizza owing to its Italian heritage). Itâs made here with a Northwest twist â Walla Walla onions!
This version calls for a yeasted dough, which makes the tart somewhat like a pizza. Â The onions are cooked slowly in olive oil until theyâre soft and sweet.
The joy of pissaladière is that itâs as good cold as it is hot from the oven. So, make two and save some for later! Enjoy one or both with our Provençal-style rosĂŠ!
INGREDIENTS:
For the Filling:
For the dough:
METHOD:
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