#suavia

Drinks

Everyone has the one thing that they especially look forward to amongst the spread of Thanksgiving goodies.  Here are the recipes for a couple family classics and our favorite wine pairings to go with them.

Pesto Green Beans

2 lbs. fresh green beans Pinch of chili flakes Chives 3 Tbsp. lemon juice 1/2 C pesto Garlic chips or crushed almonds

Clean green beans and blanch in boiling water with chili flakes and chives.  Cool under running water immediately.  Refrigerator for a half hour or until ready to serve.  Toss with pesto and lemon juice.  Optional garnishes are garlic chips or crushed almonds.

Wine Pairing:

Suavia Monte Carbonare Soave Classico DOC This wine from the Veneto has the ideal vein of minerality and pleasing acidity to cut through the richness of this dish (and the rest of the Thanksgiving meal for that matter).  Yet it has a bright fruit character that will make it a crowd-pleaser, regardless of if your guests are seasoned wine drinkers or not.

Roast Turkey with Sagrantino di Montefalco Gravy

1 14 Pound Free Range Turkey

2 Lemons, halved

1/2 C butter softened

1 tsp. salt

1/2 tsp. fresh ground pepper

1/2 tsp. fresh ground nutmeg

1 C dry white wine

1/2 C olive oil

1 C Montefalco Sagrantino

1/2 C crème fraîche

Wipe the turkey inside and out with paper towels. Rub the skin thoroughly with the cut lemons. For the marinade, mix the garlic, salt, pepper, and nutmeg in a bowl and whisk in the wine. Gradually whisk in the oil. With your hands, rub some the marinade over the inside and out of the turkey, reserving the rest. Truss the bird, cover, and let stand at room temperature for 30 minutes. Heat the oven to 350 degrees F.

For the gravy, pour or spoon off the fat from the roasting pan, leaving the pan juices. Add the wine to the roasting pan and simmer on the stove top, stirring to dissolve the juices, until reduced to 2 to 3 tablespoons glaze. Add the broth and continue simmering until reduced by half, 6 to 8 minutes. Strain the gravy into a small saucepan, whisk in the crème fraîche, and bring just to a boil. Taste and adjust the seasoning.

  Wine Pairing:

Colpetrone Sagrantino di Montefalco DOCG

A big bold red from Umbria that pairs well with roasts and made a great addition to the gravy.  With generous dark fruit and firm tannins this wine went nicely with moist turkey and the lovely Sagrantino gravy.

  Orange-Scented Buttermilk Cake Loaves

3 1/4 C cake flour, sifted, plus more for dusting

1 Tbsp. baking powder

1/2 Tbsp. baking soda

1 Teaspoon salt

1/2 Tbsp. ground cinnamon

2 sticks unsalted butter, softened

2 C granulated sugar

1 1/2 teaspoons finely grated orange zest

4 large eggs, at room temperature

1/2 C sour cream, at room temperature

1 1/2  Teaspoons pure vanilla extract

1 1/4 cups buttermilk, at room temperature

Confectioners’ sugar, for dusting

Preheat the oven to 350°. Spray three 8-by-4-inch loaf pans (disposable are fine) with vegetable oil cooking spray, dust with flour and arrange them on a baking sheet.

In a medium bowl, whisk the cake flour with the baking powder, baking soda, salt and cinnamon. In the bowl of a stand mixer fitted with the paddle, beat the butter with the sugar and orange zest at medium-high speed until fluffy, about 4 minutes. Add the eggs one at a time, beating well between additions and scraping down the side of the bowl. Beat in the sour cream and vanilla. At low speed, beat in the dry ingredients in 3 additions, alternating with the buttermilk and beginning and ending with the dry ingredients; gently fold just until blended.

Scrape the batter into the prepared pans and smooth the tops; gently tap once to release any air. Bake the loaves for about 45 minutes, rotating the baking sheet halfway through, until a cake tester inserted in the center of each loaf comes out with a few moist crumbs attached.

Transfer the loaves to a rack for 20 minutes, then turn them out onto the rack and set them right side up to cool. Dust with confectioners’ sugar, slice and serve.

Wine pairing: