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Dear Kelly,
The holiday season is fast approaching, and I don't
know about you, but I really relish this time of year. The
decorating, baking, cooking, wrapping and yes, finding
that perfect beverage all put me in a festive, not to
mention spirited, mood.
This month's issue is sure to give you some liquid
inspiration for your upcoming holiday plans. I'll share
some thoughts (though not too many specific
suggestions) about what to serve for Turkey Day,
keeping in mind that the Thanksgiving Day menu
ingredients tend to be so eclectic that you really can
drink what you (and your guests) like. I'll share with
you a great old fashioned punch recipe that I gleaned
from a seminar at my recent BarSmarts certification.
You can also catch up on some recently
published articles, including a Q & A with one of my
mentors, author and wine educator Kevin Zraly; a
piece on wine, beer and cocktail suggestions based
on what kind of scents you like; and info on a great DC
bar with a great passion for gin (my favorite spirit.)
So take a break from pouring over cookbooks and
cooking magazines planning that perfect
Thanksgiving Day feast menu (maybe you are lucky
enough to be going to someone else's house for the
holiday), and read on for some wine and spirit sips
and tips to get you geared up for the holiday season.
See you in December!
Cheers--
Kelly
P.S. Follow me on Twitter (username kmagyarics) for
more news and ideas about wine, spirits and food.
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Cocktail Corner
Irish Whiskey Punch
While taking one of the seminars during my BarSmarts
certification a few weeks ago (complete post of
my experience here)
renowned spirits author
and historian David Wondrich demonstrated a recipe
for Irish Whiskey punch (and the lucky students in the
class, yours truly included, got to sample it.) He talked
a bit about the original intention of punch-as a way for
bar patrons to socialize. Punch is thought to derive
from the Hindi word for five, "paunch," a reference to
its five ingredients: spirit, citrus, sugar, water and
spice. This particular punch recipe, like many classic
versions, is not particulary potent. That's by design, as
guests long ago were known to take small cups of
punch, and keep returning to the bowl often to refill,
chat, debate.
Consider mixing up a bowl this fall-maybe as an
aperitif on Thanksgiving. Though it contains an entire
bottle of Jamison's, it also has enough other
ingredients to keep it relatively tame, so quaffable and
very, very thirst-quenching.
David Wondrich's Irish Whiskey Punch
12 servings
6 oz. lemon juice
6 oz. sugar
Peels from 3 lemons
12 oz. water
1 750 mL bottle Irish Whiskey
750 mL water
Ice
Garnish: nutmeg, allspice, lemon or orange slices,
etc.
Place sugar and lemon peels in a bowl, muddle well,
and let mixture set for 1 hour. Add mixture to lemon
juice, stir to dissolve sugar, strain out lemon peels,
and pour liquid into large punch bowl. Add Irish
Whiskey and water and stir. Add ice cubes, or ice
formed in a Jello mold. Garnish with freshly grated
nutmeg, and/or orange or lemon slices.
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So what goes with the candied sweet potatoes, anyway?
Easy breezy wine tips for Turkey Day
Zinfandel? Vouvray? Pinot Noir? When November hits,
it seems like every publication and website has their
own "surefire" wine recommendations for
Thanksgiving. Is there one wine that is perfect for the
big feast? Probably not. The Thanksgiving table is
filled with so many diverse ingredients, from sweet
potatoes and cranberry sauce to stuffing and green
beans. My one hard and fast rule is to drink what
makes you happy on this day, wine reviews be
damned. But here are a few basic suggestions to go
by:
* Start with bubbly: I always love to start off a
meal with sparkling wine. It's festive, and it wakes up
your palate for all the flavors it's about to experience.
And, since you'll probably be too busy in the kitchen
preparing the main courses to think about any fussy
appetizer, it'll work with anything from store-bought
dips to salted nuts. I love all kinds of bubbly, but since
this is an American holiday, I'd recommend some CA
juice like Schramsberg or Iron Horse (their Wedding
Cuvee is divine), or Gruet from New Mexico.
* There is no need to pull out the best bottles from
your cellar: Since you are probably going to be
entertaining a crowd, don't feel the need to pull out
your most expensive wines. Opt for mid-priced wines
of which you can afford a decent amount of bottles.
Ask your local wine store if they offer case or half-case
discounts.
* Offer a white and a red. Lighter may be
better, but if you like heavier bottles, go for it! Since
much of the food on Thanksgiving is heavy (or it
seems like it as you head for the couch in a food
coma after the big meal), I tend to like wines that are
lighter in body (and alcohol.) Some of my favorite white
choices are an off dry Vouvray, Vinho Verde, Spanish
Albarino, off dry Gewurztraminer or unoaked
Chardonnay. For reds, I really dig Pinot Noir from
Oregon, CA or NW, Italian Barbera or Beaujolais (Cru
or Villages--I'm not a huge fan of the Nouveau style
that's released right before Thanksgiving. Though you
would certainly get points from your guests for being
current.) Having said that though, if you are in the
mood
for a Cabernet, uncork it!
* Don't forget about dessert! Tawny port with
Pecan or Pumpkin Pie is sublime. Ditto for late
harvest Riesling or Icewine with Apple or Pear Pie.
Those who are too full for a slice may instead opt for
liquid dessert, which is often as good if not
better.
* If a guest brings a bottle to dinner, feel free to
open it
up! I know that etiquette often dictates to simply
thank
the guest and put away the bottle, but Thanksgiving is
a holiday of generosity, giving and abundance. Open
the wine, and propose a toast to cherished friends
and family.
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Kelly Magyarics will make your next
event special. If you are planning a private or corporate
gathering,
whether it is a wedding shower, birthday party, get-
together with
friends, or a business promotional or employee
motivational event, consider
Kelly Magyarics Wine Consulting. Our interactive,
educational wine tastings
and classes
are a memorable and unique option for your next
gathering. Kelly
holds an Advanced Certificate in Wine and Spirits from
the WSET (Wine and Spirit Education Trust), and is
working toward her Diploma. She has been offering
wine tastings for private and
corporate events in the DC area for over eight years.
Just see what our clients are saying about us.
Check out our services, and then contact us to plan
your own tasting event.
And don't forget about Kelly's other services. She is
available for freelance writing, wine list creation and
management, and wine and food pairing consultation.
Cheers, and happy sipping!
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