All went well with the wine pairing this weekend. The favorite, hands down, went to the Medium Body Gravy
with roasted turkey paired with our 2013 Chambourcin wine. It was a wonderful taste treat! The wine really enhanced the gravy and
vica versa. Bits of Cliff’s handmade chicken/apple sausage really added depth to the gravy which
brought out the character of the wine. In this case, the turkey was there for the gravy!
Here’s the recipe:
Pair with Van Till Family Farm Winery 2013 Chambourcin Wine
4 ounces butter
6 ounces flour
6 each chicken/apple sausage links
2 tbsp olive oil
5 each shallots, sliced
1 tbsp mustard seed
1 tbsp black peppercorns
1 tsp coriander
1 tsp fennel seed
2 qts. turkey stock
In a saucepan over low heat, make a roux by melting the butter and stirring in the flour.
Cook the sausages according to package directions and dice into small pieces. Reserve.
Add olive oil to a medium sized sauce pot over medium-high heat and caramelize the shallots
with mustard seeds, black peppercorns, coriander and fennel seed. Add turkey stock and reduce
by one half, approximately 20 minutes.
Once reduced, strain mixture. Place liquid back in pot and stir in roux. Continue stirring over
medium heat until gravy becomes thick. Add diced sausage.
Keep warm for use right away or refrigerate.
The favorite gravy for our “under 21 staff”, who couldn’t taste the wine part of the pairing,
was the Red Wine Gravy made with our 2013 Norton Wine, chicken livers from local free range birds and fresh sage from the garden.
They couldn’t pair with any wine, but they felt this one could stand alone.
Here’s that recipe:
Red Wine Gravy
4 Ounces chicken livers, or giblets
2 tbsp butter
1 1/4 cups diced onions
2 cloves garlic, diced
3 tbsp butter
2 tbsp flour
6 cups chick or turkey stock
1 cup Van Till Family Farm Winery 2013 Norton Wine
1 sprig fresh sage
Saute livers, onion and garlic in sauce pot in butter until done.
Once brown, add the butter and flour and mix well. After 2 minutes,
deglaze with the red wine, stock and sage. Cook the gravy for at least 25 minutes
uncovered. When it has reached the desired thickness, remove the sage and transfer
the mixture to a hand blender. Blend until smooth. Serve warm or refrigerate.
The cornbread dressing paired beautifully with the 2011 Chardonel Vintner’s Choice wine, which was finished
on oak. The fresh sage, celery and onions harvested from the farm garden really made this pairing