What's New in November
André's Turkey Day
November conjures up colorful images of fall with foods such as mushrooms, game and of course, in the United States, turkey. The question that always comes up this time of year is what to serve with the bird. Every year everyone comes up with different ideas. Honestly not much works other than light reds and richer unoaked whites.
But at my house we bend the rules. Turkey is an appetizer course followed up with rich meat dishes such as leg of lamb or game. With this in mind we have the following new releases which amazingly enough marry well with this philosophical compromise on Thanksgiving.
Doniene Txakolina 2007
This is our Thanksgiving txakolina. A compelling white made in the style of a Jurançon but without the oak. This works beautifully with roasted turkey.
Luberri Biga 2005
You could actually pair this with the turkey... what, you say no way, let me remind you that this is a fruit forward Rioja that could segway into the meat segment of the dinner.
Viña Sastre Roble 2007
Now we get started on the wines that pair with lamb and game. Although 2007 is a lighter vintage, this is Sastre.
Viña Sastre Pago de Santa Cruz 2005
Oh yeah, can’t be afraid of a little power here. A spectacular vintage to keep for a while.
Ostatu Reserva 2004
Big, bright rich fruit from another spectacular vintage. 50+ year old vines in the on the border of Rioja Alavesa and Rioja Alta.
Joan d'Anguera Finca l ’Argata 2006
A really elegant showing for this wine. If I was thinking cellaring I would have all three of these wines set aside.
In my continuing effort to proselytize on behalf of the wonderful style of wine that is sherry, my girlfriend and I organized a sherry dinner at our house this past weekend. Five courses, five sherries, good times. The idea was, of course, first and foremost to have some good food and good wine, but it was also to educate a little about what sherry is and how damn good it is with food. So we spent a whole day between the farmer’s market, various grocery stores, and the kitchen (but mostly the kitchen), cooking up a storm.
Cava Cocktail Contest
Here is a new submission for our Cava Avinyó Cocktail Contest. The end of the year is near and time is running out for recipe submissions, so send them to us before it's too late.
Nemi Setenta y Cinco
by Matt M. of Encore in Los Vegas, Nevada (recipe originally created for Nemi in Mexico City)
Cava Avinyó Brut Reserva
1 & 3/4 oz English Cucumber infused Vodka*
1 oz Lemon Juice
1/2 oz Simple Syrup
In a mixing glass, filled 3/4 of the way with ice, combine English cucumber infused vodka, lemon juice and simple syrup. Shake and strain into a chilled martini glass. Top with Cava Avinyó Brut Reserva and garnish with a thin cucumber slice.
* To make English Cucumber infused Vodka
1 bottle of Vodka
2 English Cucumbers
Pour vodka into a large container. Peel, de-seed and chop cucumbers into small coins then add to vodka. Let the cucumbers marinate in the vodka for 48 hours. Strain off the vodka and discard the cucumbers. Keep the vodka refrigerated until use.