Here are some quick ideas to twist up old family classics…

Mashed Potatoes

Rather than just adding cream, butter, salt and pepper… be creative! Melt butter and cream (50/50 ratio) on the stove gently with springs of fresh rosemary, thyme, and whole garlic cloves gently until the flavors have infused. Then carefully strain and set aside. When you mash your potatoes, add in the infused cream and season to taste. The hint of garlic, potato and savory herbs enhance the turkey and compliment Grandma’s gravy beautifully…

Brussels Sprouts

A classic dish that could be the first one gone from the table! Start with browning small pieces of bacon in the pan. Remove the bacon, leaving the fat to use when you cook the Brussel sprouts. Add the halved sprouts to a hot pan and sear with the flat side down, turn over and cook until crispy brown. Our secret at the end is to add a splash of apple cider vinegar and a big squeeze of honey and toss. Finish cooking and toss back in the bacon bits just before plating. The earthy Brussel sprouts, sweet honey and salty bacon could make this a new family favorite!

Stuffing with Mushrooms

Our west coast stuffing incorporates thick cut bacon, foraged mushrooms and sourdough bread. Such a versatile side dish for Thanksgiving the options are endless… spicy sausage and apple, cornbread and caramelized onion, Italian sausage and kale. If you are hosting a large family gathering, make a few different kinds with these simple twists!

We hope you have a happy and delicious Thanksgiving!

Each year various turkey trends and tricks pop up throughout social media, television and email. With the pressure to cook a flavorful, moist and delicious turkey, some of us are willing to try anything once! In 2001, Emeril Lagasse suggested cooking the turkey breast side down for the 1^st hour to make sure all the juices flowed into the breast meat guaranteeing a juicy bird. In theory, this was a fantastic idea… I followed the recipe to a tee by brining, stuffing and trussing it perfectly and gently placing it breast side down in my roasting pan. After 1 hour, I carefully pulled it from the warm oven and proceeded to drop a hot, partially cooked turkey on the floor…

Thankfully, my ever-prepared mother had a backup turkey and off to the deep fryer it went… Thanksgiving was saved…

Now, we follow these tried and true Thanksgiving Turkey guidelines.

Choosing the Turkey – I grew up getting a turkey from the farmer down the street each year. They were amazingly flavorful heritage birds with a rich, intense taste with a firm texture. They are a little more expensive but well worth it the extra money. Contact your local butcher to assist you in navigating the heritage turkey market.

Take the Time and Brine – The brine of salt and water ensures a moist turkey. Adding aromatics, spices and herbs only builds the character and flavors. I recommend purchasing a kit if it’s your first time brining a bird but there are some great recipes online. Stay close to a 6% salt content, touch of sugar and away from brines that call for an acidic beverage. Also, it can be quite cumbersome to store the bird but I have always found a cooler with plenty of ice on each side works extremely well and does not take up valuable refrigerator real estate.

Forget the Basting - The days of mom leaning into a warm oven, hovering over the turkey with the iconic baster are gone. Opening and closing the door constantly lets the heat out of the oven, lengths the cooking time and dries it out even more… Instead, rub the bird with lots of olive oil or butter and resist the urge to baste.

From Napa Valley, the hope & grace crew wishes you a Happy Thanksgiving with moist and delicious turkeys in your future…

Embrace the season and re-use uncarved pumpkins from Halloween.  From fairytale, casper and baby boo to turban squash, incorporating pumpkins into your tablescape builds layer and depth.  Leave some larger pumpkins whole and use smaller stable pumpkins as candle holders with 9 in candles lit throughout. Paired with a simple table cloth and dinnerware and a few rustic branches, you will create an elegant festive holiday table guaranteed to delight your friends and family!

Bring in elements of nature for a rustic and outdoorsy tablescape by using pinecones, moss, logs and a natural burlap runner. Various mason jars as votive holders will wow your guests.

For a classic holiday, embrace the red, brown and pumpkin table by visiting the market for winterberries, orange dahlias, orange lilies and additional green and brown foliage. Orange napkins draped over a plate with a rustic name tag-adorned pumpkin for each guest will provide the perfect Thanksgiving touch.

Thanksgiving chic is a real thing… purples, rich greens and browns with persimmons and magnolias is the new elegant chic trend of the season. Forgo the traditional tablecloth for a natural wood element with a vibrant table runner instead. Several small arrangements with large votive candles placed at random will add an effortless and chic finish to this Thanksgiving.

Break out the silver and fine china! Classic white flowers and roses overflowing a stunning silver bowl will make for a beautiful centerpiece. Finish the table with silver spray painted miniature pumpkins, your grandmother’s crystal candle holders, crystal glassware and a simple white linen table cloth to bring elegance to your favorite holiday.

We hope this types motivate your inner hostess this Holiday Season!

Misunderstood in the past as only being a “sweet,” winemakers in Napa, and around the globe, are changing the way people enjoy Riesling.  Charles Hendricks, winemaker of hope & grace Wines in Yountville, loves the versatility of Riesling.  He meticulously watches over the grapes, checking the sugar levels every week to ensure the hope & grace Dry Riesling stays bone dry.  It is his passion and commitment to winemaking that sets the Riesling into a class all its own.  With bright citrus, tart apples and just a touch of honeycomb, hope & grace Dry Riesling compliments most any dish… or just to sip on your front porch, and enjoy the warm weather before Autumn rolls in!

 SIZZLE, SIZZLE (on the grill…)

On these warm days in Napa, we spend almost every evening in our backyards.  As grills have become a staple in most every home, it is easier than ever to come up with an excuse to fire up!  Of course, there are countless ways to enjoy the entrée portion of your meal from the grill, but what about an easy, stress free appetizer?  Grilled Peaches are a fantastic way to tap into the fresh fruit at the Farmers Market, or from your own backyard.  They require little preparation and cook in a flash, which allows you time to be the perfect host.  You may also glam them up with a simple garnish, such as lavender or mint.

 PEACHES & RIESLING RECIPE

INGREDIENTS:

• 3 firm, ripe peaches
• 1-2 c  fresh ricotta cheese
• Sourdough bread
• Extra virgin olive oil

INSTRUCTIONS:

1. Pull a perfectly chilled bottle of hope & grace Dry Riesling from the fridge and pour yourself a nice glass.
2. Brush some slices of sourdough bread (or the baguette from last night) with olive oil and place on the grill for just a couple of minutes.
3. Cut the peaches in half and remove the pit.  Brush the flesh side with some olive oil and grill, just until they are tender.
4. Spread fresh ricotta cheese on the toasted bread and top with a grilled peach half.
5. Sit back, relax and enjoy a blissful evening with hope & grace Dry Riesling.

ARE YOU READY FOR YOUR SOLSTICE PARTY?

We are approaching the Summer Solstice, this coming Sunday, June 21.  At hope & grace Wines, we can’t think of a better way of celebrating the day that gets the longest amount of sunlight with a little elegant outdoor dining.  Regardless of how much space you have in your backyard, there many ways to enjoy some al fresco dining.

• Natural candlelight always glams up your parties, so grab a variety of sizes and colors.
• Place strategically around the space, so as to eliminate any unnecessary big lights.  LED light strands are readily available at many stores (ex: Pier One Imports) and come in great shapes and figures (and don’t require electricity)!  Dress up a tree, an umbrella or piece of patio furniture to add some fun, whimsy to the experience.
• If you are lucky enough to have a flower garden, raid it for the most colorful, beautiful stems, and don’t worry about matching vases.  You can always make a trip to the local Farmer’s Market (www.localharvest.org for a listing in your town) where not only a stunning bouquet is most likely to be found, but you can always discover some local flavors to enhance your party.
• Choose your favorite playlist to keep everyone energetic and upbeat.  Use a current poppy blend or stick with a classic Frank and Dean.  If you don’t have speakers, place your smartphone into an empty, dry wine glass.  You’ll be amazed at the sound!

OK, HERE’S THE PLAN….

Pop a few bottles of 2013 hope & grace Pinot Gris into the fridge a few hours before your party.  You’ll enjoy aromas of apple, honey and fresh melon, with hints of lime zest and pepper.  It’s a great balance of citrus, apple and minerality.  Enjoy glasses of this crisp Pinot Gris with a simple Scallop, Mango & Avocado Salad (recipe below).

And, when the sun finally does set, enjoy the rest of your evening under the stars!

Scallop, Mango and Avocado Salad

Serves 4

(from Williams Sonoma Cookbook)

Chile Lime Vinaigrette

½ jalapeno chile, seeded and minced

Juice of 2 limes

¼ c olive oil

Coarse salt and freshly ground pepper

1 mango

1 avocado, pitted, peeled and cut into ½” cubes

Juice of ½ lime

2 T unsalted butter, melted

12 sea scallops

Coarse salt and freshly ground pepper

6 c mixed salad greens

2 green onions, including tender green tops, sliced on the diagonal

1. To make the vinaigrette, in a small bowl, combine the jalapeno and lime juice.  Whisk in the olive oil.  Season with ½ t salt and pepper to taste.  Set aside until serving.  The vinaigrette can be made up to 2 hours in advance.
2. Stand mango on one of it’s narrow sides on a cutting board.  Using a sharp knife, cut slightly off center, slicing all of the flesh from one side of the pit in a single piece.  Repeat with the other side.  Hold 1 section, flesh side up, in your hand.  With the tip of the knife, score the flesh lengthwise, then crosswise, forming  ½ inch cubes and taking care not to cut the peel.  Press against the center of the peel to force the cubes upward, then run the knife against the base of the cubes to free them, allowing them to drop in a nonreactive bowl.  Repeat with the remaining section.  Add the avocado and lime juice to the mango cubes and toss together.  Set aside.
3. Preheat the broiler (grill).  Line a rimmed baking sheet with aluminum foil.  Put the melted butter in a shallow bowl.  Add the scallops and turn to coat lightly.  Arrange the scallops on the baking sheet, spacing them evenly.  Season with salt and pepper.  Slip the scallops under the broiler about 6” from the heat source and broil until golden on top, about 1 ½ minutes.  Turn the scallops over and broil until the tops are golden and centers are nearly translucent.  Remove from the broiler.
4. In a bowl, toss the salad greens with ½ of the vinaigrette and divide among chilled individual plates.  Divide the mango and avocado cubes evenly among the plates.  Place 3 scallops on each salad.  Add any juices from the scallops to the remaining vinaigrette, stir to mix, and then drizzle the vinaigrette on and around the scallops.  Garnish the salad plates with green onions and serve at once.

My wife is giving me a sour look over the table as if I’ve offered her something inedible instead of a virtuous and interesting wine with a story to tell. I implore upon her to taste it. It’s Charles Hendricks’ latest effort to expand the palates of us common folk with a varietal of hope & grace not found in your local grocery store.

She tries it, savors it, smiles, and so a relationship with something new emerges. Now mind you, Lagrein is something unusual, something to be savored and appreciated. It’s not a cab, not a merlot, it’s something else entirely. Entrigued? I was, so I started to dig further. Ask a sommelier what a Lagrein is like and you’re likely to get a mouthful of other Germanic wines that most in the United States have never heard of. The Legrein is an unusual breed, rarely making the jump across the pond to take root in an entrepreneurial vintners vineyard, yet here hope & grace is making this wonderfully new adventure.

Lagrein is a Tyrolean Wine. Wife gives me a blank stare as if I’m speaking another language… because I am. Tyrol is a historic region that spans Northern Italy and Austria squarely in the Eastern Alps and Dolomites. The region is now called Alto Aldige (www.altoadigewinesusa.com). The language spoken in the region is primarily German and not Italian and the white wine grown there will sound familiar; riesling, gewürztraminer, pinot grigo. Lagrein doesn’t grow in the Alps of course, but clinging to the hills and walls of the valleys of the southern region of Alto Adige. The grape is related to Pinot Noir, and Syrah.

Eric Asimov of the New York Times describes Lagreins as  “wines that can be deliciously plummy, earthy and chewy, dark and full-bodied but not heavy, with a pronounced minerally edge” The bright flavorful wine carries some acidity making it a perfect pairing with red meats, game, aged cheeses, and speck a regional version of a cured ham slightly smoky with a low salt content.

It’s another hope & grace wine that one happy club member explained, they would bring to a party put on the table among other standard “party wines” and watch people drink, just to see their faces go through the exploration of something new. Then almost always look at the bottle, and ask “what is this?” “where can I get some?”

Wife is on glass number two as I ramble on. What might she ask if she were more interested in historical references than purely enjoying an excellent glass of wine? She might ask “why haven’t I heard of Tyrol?” But, the answer is we probably all have. The Tyrolean Hat (Included image) is something that might look like a common hat from the Alps, paired with lederhosen , and so it is. Most have just never heard it referred to as Tyrolean. The Tyrolean hound, while cute, is also a breed rarely seen state-side.

This mysterious and interesting bottle of wine is now poured completely, my wife and I enjoying the new flavors we find. My wife asks if we will be getting more, will hope & grace wines continue to make this great new wine… to that all I can answer is, the future is uncertain, but we can enjoy the wine now. 

Dr. Rob Morgan

(Interested in trying some? Get hope & grace Lagrein Here)

Many people don’t know what “coopering” is. Coopering is the age old process of producing a cask for the transport of dry or wet goods (each needing a different level of sophistication). Around 225 BC the first wood containers were developed for the transportation of liquids. You might also hear people talk about “toasting” which many equate to a morning ritual with coffee and eggs, but in the wine world refers to lighting a fire and putting an unfinished barrel over it, thus “toasting” the interior. Another vocabulary word for the day is “stave” which is what the individual curved pieces of wood that make up a wine barrel. For what may appear to be a very simple wine barrel there is a long and often times secretive process that each cooperage uses. From the origin of the oak down to the specific forest in a specific country, to the amount of aging pre-toasting of the barrel “staves.” Check out Seguin Moreau Napa Cooperage that has a detailed description of the long and complex process that goes into each barrel.

The game of Bocce has origins that are quite old. However, recently a resurgence has increased the popularity of the sport often paired with delicious wines. The sport of bocce has very specific rules that the avid player can recount. For the rest of us the basics can be summed up briefly: You play in a long court that looks vaguely like a sand box with a compacted surface (often times oyster shell) and you start rolling from one end. The winner of a flipped coin places the “pallino” (A small ball) down the court beyond half way. Then each team tries to get closest to the pallino, with their appropriately colored bocce balls. This is all done while holding a wonderful glass of hope & grace pinot noir of course! For a more detailed explanation check out this link.

Inspired by the end of a “winter”(I use this term loosely as not to offend anyone) season and the beginning of a new growing season, I dished out a can of Urbani Truffle products to each of the hope & grace team members. The assignment? Concoct the perfect, decadent and soul-warming pasta recipe… Let’s say goodbye to “winter” and welcome spring! Use either season as an inspiration…

Here are two of my colleagues unbelievable truffle/pasta recipes…. Special Thanks to VICKIE AND CINDY!!!!!

Vickie’s White Truffle, Porcini and Lamb Risotto

Braised Lamb
1 ½ lb  lamb shanks, not trimmed
½ cup dry red wine (or more)
2 heaping T Dijon mustard
2 t sea salt
1 t freshly ground black pepper
½ head of garlic
½ yellow onion
olive oil to brown onions, garlic and lamb
Chop garlic and onions, add to olive oil in frying pan, brown.
Remove lamb shanks from pan and deglaze pan with red wine, adding mustard as well.
Place lamb, and sauce from frying pan in slow cooker.  Cook approx. 3 hours high, 3 hours on low.  May take less time.

Risotto
6 tablespoons butter, divided
16 oz Arborio Rice
4 cup hot vegetable broth
½ cup grated parmesan cheese
6.1 oz can Urbani White Truffles and Porcini sauce

Melt 3 T butter in heavy large saucepan over medium heat. Add rice, stir 1 minute. 
Add 1 cup hot broth.  Simmer until broth is almost absorbed, stirring often.  Repeat, using remaining broth, 1 cup at a time.  Stir and simmer until mixture is creamy, about 20 minutes longer.  Stir in remaining 3 T butter, parmesan cheese, and Urbani White Truffles and Porcini sauce.
Add braised lamb to risotto, garnish with parsley and serve with 2008 hope & grace Russian River Pinot Noir.
PS.  I would add asparagus next time!

Cindy’s Truffled Pasta

1 can Urbani Tomatoes Truffle Thrills
4 Tbsp. Tomato paste
3 Tbsp. finely sliced shallots
3/4 cup sliced shitake mushrooms
1/4 cup sliced baby portobello mushrooms
1/4 cup dry red wine
1 tsp fresh chopped oregano
1/2 tsp fresh chopped rosemary
3 Tbsp Olive oil Plus  additional to finish
1/2 cup water or stock

Heat olive oil until shimmering, add shallots and sauté until barely tender, add shitake and portobello mushrooms, sauté until they release their liquid. Sauté until pan is almost dry, kick up the heat and deglaze the pan with the wine. Sauté 4 minutes, add the oregano and rosemary, let cook 3 or 4 minutes. Add Urbani tomato Thrill, and tomato paste. Stir together, add 1/4 water or stock if very thick, bring to a simmer. Simmer 12 minutes, watching thickness and adding water or stock for desired thickness.
Serve over warm parmesan polenta or cooked pasta of your choice! Enjoy with hope & grace 2009 Santa Lucia Highlands Pinot Noir.

As we swap books and recipes we are always looking for great staples that can be tweaked to our fancy to elevate the delicious elixir in our glass in hopes of reaching “Napa Nirvana”. The ‘Seasons in the Wine Country’ features recipes from the Culinary Institute of America at Greystone provides wonderful recipes that ensure perfect results from their easy to follow directions. With a few practice rounds(yes my job is soooo hard… haha) you can start to elaborate and unleash that creativity and make it your own….

This recipe was perfect with our 2009 hope & grace Santa Lucia Highlands Doctor’s Vineyard Pinot Noir… Sweet, savory, salty and succulent! So delicious the dogs won’t have a chance to taste even a morsel!

Roasted Pork Tenderloin with apple bacon compote-Recipe by The Culinary Institute of America at Greystone, Cate Conniff, Seasons in the Wine Country -

1. Preheat oven to 400°F. Mince 8 of the sage leaves and reserve until needed.

2. Bring the tenderloins to room temperature and dry completely with paper towels.

3. Place a roasting rack on a baking sheet. Season the pork with 1 teaspoon of the salt and ¼ teaspoon pepper. In a large sauté pan or skillet over medium-high heat, heat the 2 tablespoons of oil until a sheen develops and oil begins to separate. Add the pork and brown well and evenly on all sides, turning occasionally, about 2 minutes per side.

4. Remove the pork from the pan (reserve the pan) and place the pork on a roasting rack. Place the pork on the middle rack in the oven and roast until the center of the meat reaches and internal temperature of 145°F for medium-rare( pink in the middle), about 25 minutes, or 150°% for medium, 30 to 35 minutes.

5. While the pork roasts, add the bacon to the reserved pan and cook over medium heat, stirring frequently, until crisp, 6 to 8 minutes, stir in the garlic and cook for 30 seconds or until aromatic. Stir in the onion, minced sage, and thyme and sauté stirring and scraping the bottom of the pan for browned bits, until the onion is tender, about 4 minutes. Add the apples and sauté, stirring often, until lightly caramelized and tender, about 5 minutes.

6. Turn the heat to high and add the cider to deglaze the pan. Scrape any remaining browned bits from the bottom of the pan. Lower the heat to medium-high and reduce the liquid to a thick glaze, stirring occasionally, 4 to 5 minutes. Season with the remaining ½ teaspoon of salt and the ¼ teaspoon of pepper. Remove from eh heat and keep warm.

7. Remove the pork from the oven and cover loosely with aluminum foil. Let stand 10 minutes. The internal temperature will continue to rise by 5 to 10 degrees.

8. While the pork is resting, hear the 1 cup canola oil in a small sauce-pan over medium-high heat. Once the oil is warm enough so that the sage sizzle without smoking, fry the remaining 16 sage leaves until crisp, 10 to 20 seconds. Remove the sage leaves and drain on a plate lined with paper towels.

9.Cut the pork into ½-inch-thick medallions. Arrange the medallions and border with about ½ cut apple and bacon compote per serving. Place 2 sage leaves on each plate and serve immediately.

As always, we encourage you to try this recipe than make it your own… we always like to go a little barbeque with everything. Throw together some cayenne, smoked paprika, dry mustard, salt and pepper and add something extra to your pork. It’s great with the apple bacon compote…

You won’t stuff this pork into the couch cushions that’s for sure! Bon Appetit!