HAMPTON ROADS, VA - Thanksgiving is just weeks away. Chef Patrick Evans-Hylton has a list of some favorite Virginia wines and ciders to pair with Turkey Day.
Learn more from Chef Patrick at www.facebook.com/groups/VirginiaEatsAndDrinks.
Chef Patrick says, "Plan on serving several wines and ciders as courses progress. And don’t forget a wine or cider with your dessert too."
APPETIZERS
Barboursville Vineyard Brut Cuvee 1814, a delightful 100 percent Pinot Noir sparkling wine crafted in the metodo classico. BBVWine.com
Coyote Hole Ciderita, a cider margarita with a base of green apple cider blended with margarita mix and limes. A recent pick from Virginia Wine of the Month Club.
BEEF
Bluestone Vineyards Cadenza 2014, a bold red blend of Cabernet Sauvignon and Petit Verdot. A recent pick from Virginia Wine of the Month Club.
Muse Clio 2016, a rich Bordeaux-style blend of Cabernet Franc Cabernet Sauvignon, Petit Verdot, Merlot, and Malbec. It is aged for three years in neutral French Oak barrels.
HAM
Ankida Ridge Pinot Noir 2017, rich with ripe red fruits, silky tannins, long fruity finish. Aged in French oak. AnkidaRidge.com
Williamsburg Winery Two Shilling Red 2018, jammy red fruit and smoky earthiness from this 100 percent Zinfandel vintage. WilliamsburgWinery.com
SEAFOOD | FLAKY WHITE FISH + SHELLFISH
Barboursville Vineyard Brut Cuvee 1814, a delightful 100 percent Pinot Noir sparkling wine crafted in the metodo classico. BBVWine.com
Chatham Vineyards on Church Creek Steel Fermented Chardonnay 2019, tropical fruit notes, stone fruit palate, clean and crisp. ChathamVineyards.net
TURKEY
Chatham Vineyards on Church Creek Oak Chardonnay 2019, ripe apple and pear with notes of clove and lemon zest. Creamy texture. Fermented and aged in French oak for nine months. ChathamVineyards.net
True Heritage Estate White Blend 2018, a fruity, lively and lush blend of Chardonnay and Petit Manseng fermented in neutral oak barrels. A recent pick from Virginia Wine of the Month Club.
DESSERT
Barboursville Vineyard Brut Cuvee 1814, a delightful 100 percent Pinot Noir sparkling wine crafted in the metodo classico. BBVWine.com
Coyote Hole Oma Smith’s, a crisp, semi-sweet cider that starts out with a blend of three apples and back-sweetened with fresh-pressed Granny Smith cider. A recent pick from Virginia Wine of the Month Club.
Coyote Hole Sunset Sangria, a base of green apple hard cider blended with white wine, cranberries, peaches, and strawberries. A recent pick from Virginia Wine of the Month Club.
Many of todays wines and ciders come from Virginia Wine of the Month Club, www.VAWineClub.com [vawineclub.com]
For more information on Virginia wine and cider, www.VirginiaWine.org [virginiawine.org]
MY OH MY, IT’S PIE!
END THANKSGIVING ON A SEMI-HOMEMADE SWEET NOTE
After all the stuffing, roasting, and carving, you can leave the baking to someone else. Steinhilber’s Restaurant in Virginia Beach offers scratch-made pies year-round.
Their apple and pecan pies are especially good for the Thanksgiving table. The pies are available in single-serve and traditional sizes. Order at least one business day ahead. For Thanksgiving, order the Monday before Turkey Day.
For more information visit Steinhilber’s Restaurant, www.Steinys.com [steinys.com]
FABULOUS FOOD FIND
DELISH DISHES AT BIG SAM’S RAW BAR
Big Sam’s Raw Bar, located on Rudee’s Inlet, has been a favorite for years. The casual dining restaurant offers old school seafood with surfer flair. For more on Big Sam’s Raw Bar, visit www.BigSamsRawBar.com [bigsamsrawbar.com]
