Monday, December 15, 2014

Holiday Menu Inspiration from Sustainable Winegrowing Book

Looking for new recipes to transform your traditional holiday fare this year? These delicious and sustainably-minded dishes from Wine Institute's new book,"Down to Earth: A Seasonal Tour of Sustainable Winegrowing in California," will set the stage – and your table – for a holiday to remember.

Your celebration can have a festive start with Grilled Oysters with Creamy Chipotle Sauce. The creamy texture of the oysters and spiciness of the chipotle sauce are a luscious combination with California Chardonnay or Pinot Gris. Sparkling wine always works with oysters too.

A hearty soup makes an easy first course when serving a crowd. This Wild Mushroom Soup with Parmesan Croutons offers up earthy, woodsy flavors that pair with California Pinot Noir or Merlot.

The main attraction? Try a flavorful Slow Roasted Pork Shoulder with Carrots and Fresh Herbs. Serve it hot with roasted carrots and savory pan drippings. Thin-sliced leftovers make great day-after sandwiches. Pair this dish with California Zinfandel or Cabernet Sauvignon.

Explore an alternative to holiday turkey this year with Pan-Seared Duck Breast with Cherry Pinot Noir Sauce. Pair it with Pinot Noir or a favoriteCalifornia Zinfandel.

End the meal on a sweet high note with a Silky Vanilla, Chocolate and Caramel Custard Trio. This dessert is a match with California late-harvest Riesling.

You can visit www.discovercaliforniawines.com for more exciting California recipes, fun wine country events, and information about Wine Institute's new book,"Down to Earth,” which also makes a great holiday gift for wine lovers.

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