My Appearance On The Live Allrecipes Webcast - Lightly Toasted: Chronicles of the Friday Night Cocktail Club Blog at - 139972

Lightly Toasted: Chronicles of the Friday Night Cocktail Club

my appearance on the LIVE allrecipes webcast 
Nov. 25, 2009 2:26 pm 
Updated: Dec. 1, 2009 10:51 am
So I'm about to go in front of the camera to talk about wine. Going in front of the camera is one of my least favorite things.  I've jotted a few notes, answers to the questions below.  So this is what I intend to say.  We'll see what happens when I'm actually standing in front of the camera.  Yikes.
Why does thanksgiving cause so much trouble with wine pairing?
Thanksgiving is tricky because of all the competing flavors – salty, sweet/sour, savory, rich, earthy, etc. Wine is bound to clash somewhere along the line.  So the “go with what you like” guideline really applies here. 

Now for the good news, because the meal is a hodge-podge and there are so many competing flavors going on, it doesn’t really make sense to blow the bank on the most expensive wine.  A nice mid-level wine is great.  And there’s lots of value in the $10 - $20 range.  I would ask the wine guy at the store for help in finding some good deals.

Are there any fail-safe pairings?
When it doubt, try a few classic pairings:  Gewurtztraminer, Pinot Noir,  Beaujolais/gamay, Chardonnay, Riesling

It’s a big, big meal.  In general, you want a wine that’s refreshing, not too big and alcoholic. Something you can drink for a while without falling into the mashed potatoes.

What kind of glassware do you recommend?
I would not worry too much about the “right” glassware. There are reasons for using certain shaped glasses.  Big tulip shapes help concentrate aromas and flavors in red wines.  But if you’re like me, just finding enough wine glasses in the house for everyone constitutes a success.  Wine can be served in any kind of glass. 

The conventional wisdom is white with poultry. What about red wines?
I like red wine, so I’m only looking for ways to cheat so I can drink red.  A couple tricks to make Thanksgiving dinner more red-wine friendly: 1.) add sage leaves under the turkey skin (sage is a very red-wine friendly herb), 2.)  add port as you’re cooking the gravy, 3.) and maybe some sausage to the stuffing.  Then go to town with a Zinfandel, Syrah (or Rhone), or maybe a Barbera or Merlot (Bordeaux).

What will you be having this Thanksgiving?
This may be overkill, but I usually set up a few glasses for each guest and then pour a few small sips, let each person determine his/her favorite, and then go from there. I’ll have a few whites (riesling, pinot blanc, sauvignon blanc (Bordeaux), a sparkling (rose), and some reds (zin, Bordeaux, syrah, primitivo), and may the best wine win.

Any final tips?
Your wine shop should be prepared for T-day. They’ll know about the wines they carry and should be able to point you in the right direction.|

What if you have leftover wine? What’s the best way to store it?
If you have half a bottle and you’ll drink it the next day, put a cork in it and you’re fine.  Particularly if it’s white, just put a cork on it and stick it in the fridge. If it’s red, and  if you think you won’t get to it for a few days, you might store it in the fridge and then take it out several hours before you intend to drink it.
Nov. 28, 2009 6:52 pm
Lorem, I really wanted to see you all on television but totally missed it. I do read all the blogs of yours and other staffers but rarely comment. Just wanted to take time to thank each of you for the tremendous work you've put in here and for taking time to inter-act with us as well. I've enjoyed every minute of it!
Dec. 1, 2009 10:51 am
Oh wow, thank you so much for the kind words, patricia3096! I really appreciate that. It's really been a pleasure. I was pretty nervous out there in the front of the camera. Elizabeth and Bryce made it easier. But at the beginning, I was rambling on and on without remembering to breathe. I practically had to take a knee to catch my breathe. THANKS again!
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About Me
My wife and I and our two devilish kittens live on Capitol Hill in Seattle. A few years ago, I got a masters in gastronomy. I'm a food/wine writer. I’m also blogging about cocktails.
My favorite things to cook
We cook fairly simple dishes using fresh local ingredients that we pick up at the Seattle farmers market. My favorite thing is making a nice slow-braised or long-roasted something on a lazy Sunday afternoon. I like cooking with wine (in the dish and in the glass...and in the cook).
My favorite family cooking traditions
My mom never liked to cook, but she did well despite herself. Her mother, my omi, was from Munich and made delicious rouladen, sauerbraten and other traditional German and American dishes. Always bins and bins of home-baked cookies at Christmas. Wonderful rye bread. And beer. Opa would say, "Brotzeit ist die beste zeit."
My cooking triumphs
We’ve made the signature timpano dish from The Big Night a couple times. And for Thanksgiving 2007, we made Turducken. My wife and I are always volunteering to cook the big holiday meals with the family. We mix a signature cocktail, and get down to it.
My cooking tragedies
I made Thanksgiving Dinner for myself once when I was snowed-in in Denver. I nearly burned down the neighborhood.
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