Hello Thanksgiving pack people,
From our early days, we’ve worked with Graphic Designer and now Publisher Tarynn Liv Parker and we’ve followed her self-guided food journey. She’s writing the book on authentic and local, and it’s mirrored what we’re doing at the winery: creating a pure expression of a grape, with an emphasis on clean and natural.
As you might expert, when food and wine are made with shared philosophies, the pairings ring true. This has played out during numerous samplings, when Tarynn has had a dish in an experimental phase, or I’ve wanted to taste a new wine...the recipe for a pairing experiment.
This means that I’ve sat in the passenger seat while Tarynn has been in the process of creation, and at times I’ve lent a hand (and handed over a glass from an unlabeled bottle). I don’t have culinary training, but I love Tarynn’s food, for the flavour and for the food culture it’s building.
The winery hosted her for an Equinox Dinner with friends and family: to celebrate her work, to recognize our good fortune at having a harvest at hand, and to share the moment with our friends and family. We chose special wines for the event, and these are the ones included in the Thanksgiving Pack.
RIESLING 2015 with Lemon Ricotta Ravioli
For pairing, the Riesling has a balance of crisp and round notes, and it’s absent of oak or other flavour distractions. When I want to add zest, I pair this wine.
Try it with the Lemon Ricotta Ravioli explained here.
ROSE 2014 with Saskatchewan Grains Crackers and Cheese
The 2014 growing season mimicked 2016, just the right amount of heat units during the season, and a dry, cooler fall to extend the harvest window. This wine’s acid is still bright and it’s easy to pair with its creaminess and texture.
Tarynn made these crackers from these grains I brought back from the Saskatchewan harvest of 2017. This is one of those rare cases where it doesn’t really matter what cheese you choose because the crackers are so good. They aren’t comprised solely of flax and lentils, Tarynn has added some secret ingredients. View the cracker recipe here.
ROSE 2014 with Baguette and Beet Dip
It’s true, this Rose is great for pairing. Get a fresh baguette from your local grocer (in this case True Grain Bread in Summerland) and put this dip together. It’s got things like Yogurt, Feta, Hazelnuts, Honey, and Olive Oil. It’s going to taste good. View the recipe here.
BY HAND RED 2014 and PINOT NOIR 2014 with Venison, Morel, and Pinot Noir Ravioli
These two reds are from the same vintage and for pairing they’ll bring the same notes to the table, with the By Hand Red having a bit more grip. Expect some juicy action in the mouth with balanced tannins. Once you’ve built up the courage from your lemon ricotta ravioli, push on to the Venison, Morel, and Pinot Noir. It’s not up at The Market Cook, have fun experimenting.
Please let us know how they turn out.
Keep up to date on the latest wine releases, events, and industry news.