I love warm fall dishes. The aroma of the onions, garlic, and herb merry wonderfully with the roasted sweet potato drizzled in maple syrup. Savory and sweet. Cooking this dish is one of my favorite Thanksgiving day activities. I prepare most of my other dishes ahead of time, so they simply need to be cooked in the oven and we ::cough cough:: fry our turkey. Using the stove top adds a different kind of warmth to the house. A lovely cozy warmth. It is also the prefect activity to keep myself busy while I wait for friends and family to arrive.
I am serving Pinot Noir Reserve with dinner and this side dish compliments the dry cherry and earthy autumn notes of the wine. Pop open the bottle and use 1/4 cup to deglaze the pan and then pour yourself a glass. You did just cook Thanksgiving dinner!
If you already have your Thanksgiving menu planned - this makes a perfect side dish or main course for any dinner! Check out this recipe for smaller serving sizes.
3 cups of arborio rice
3 small sweet potatoes - cut into 1/2 inch cubes
1 tablespoon of fresh thyme - minced
1 tablespoon of fresh marjoram - minced
1 tsp of cracked pepper
1/4 cup of Pinot Noir Reserve
1 tsp nutmeg (hole nutmeg grated is preferred over powder)
1 tsp paprika
2 tsp salt divided
2 tbsp salted butter
2 tbsp olive oil
2 small yellow onions - finely diced
4 cloves of garlic - minced
1 cup of grated Parmesan cheese
2 tablespoons of browned butter
3 quarts of stock of your choice - I used chicken
maple syrup for drizzling
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What a difference a year can make. August 2018 through July 2019 was the second rainiest 12 month stretch in the recorded history of New Jersey weather. These records stretch back into the late 19th century, which gives context just to how wet that is. It's not easy growing wine grapes when it rains every other day from August through the end of harvest. As we slogged through a wet May and June, we were making preparations to endure another difficult season. A torrential thunderstorm on July 11th dropped over three inches of rain on most of our vineyards. Todd Wuerker, winemaker at Hawk Haven Vineyard said to me on the phone "it has to stop, it always evens out" and I scoffed at that idea. The weather today doesn't know what happened the day, week, or month before.
Todd was right! An atmospheric switch flipped in mid-July, and high pressure dominated the mid-Atlantic for the rest of the season. There were isolated thunderstorms to dodge through the rest of summer, and Unionville fared particularly well in this stretch. Over the 10 weeks of harvest, less than three inches of rain fell across our vineyards. We went from a historically wet stretch to historically dry, and it came just in the nick of time.
Today, we are picking the first grapes for what is Unionville's 27th harvest. Two years after the first grapes were picked and fermented, they were sold in the newly-opened tasting room- 25 years ago. Although I've been thinking about this moment for about a year, we've started our anniversary celebration and I'm still struggling to put it all in context.
In the past few years I've learned so much that could be shared with you now. I've spent hours at the township building, reading through letters written back and forth between parties involved in the winery's founding in the early 1990's. I've walked the vineyards, pausing with each "King of the Vineyard" as Conor calls them- the craggy, gnarly vines nearly as old as me. I've stared at the black and white photos in the hallway of the 1858 Farmhouse of the family and workers who tended to this property many decades ago.
It’s the most wonderful time of the year! I know that is cliché to say, but it truly is a great time at Unionville. We’ve got all of our reds pressed and in barrel. Cooler, stainless-steel fermentations are finishing up in tank, I’m finally able to breathe a little easier, and wake up a little later. With the holidays upon us, the wine making team has a lot on the mind, but one thing standing out is the blending, bottling, and release of Vat #23 – the latest rendition of our opulent Port wine.
Port has a storied history at Unionville – the fortified delight has been made at the winery since its first vintage in 1993, Before we delve into that, we have to talk a little about how Port is made and the different styles in which it can be presented. Port, named for its origin country, Portugal, is typically a sweet or medium-dry red wine, fortified with distilled grape spirit, then cellared and bottled at different times and in different ways to present specific stylizations. The two most recognizable presentations of Port wine are Ruby and Tawny Ports. Ruby styles are young wines usually aged for only a couple of years (or less). They’re released early to showcase juicy acidity and fruity characteristics of young wine with fuller mouthfeel and complexity
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