As an added feature to our newsletter, we are including a favorite wine pick from a person on the Fenestra staff. For this issue Andy Bartling, Hospitality Staff and current “Cellar Rat”, shared his choice:
So, it’s that time of the year again. Holidays are right around the corner, and the question around the winery is, “What are you having for Thanksgiving and what will you be drinking?”
I’m leaning towards fried turkey. As far as wine goes, Lynne will more than likely have Fenestra Chardonnay. Me, I’m thinking Fenestra’s Estate Mourvedre. Now, some of you might be saying, “What’s he thinking? Turkey and Mourvedre!!!!!”
Consider this: a brined turkey, patted dry and vigorously rubbed inside and out with salt and black pepper, fried to a deep golden brown crispy skin, (leave room for the turkey, so don’t fill up on the skin). Country style lumpy mashed potatoes (skins left on) with peppered turkey gravy. Brussels sprouts halved and oven roasted with olive oil, salt, and pepper to a crunchy, chewy, caramelized goodness. Oh, and curried and cayenne pepper cranberries. *Mourvedre black pepper and spice* I’m there.
Happy holidays everyone.
Comments