The Wine Muse

Dry Farmed 2012 Foxen Syrah

This week I pulled a bottle out of my collection – a 2012 Foxen Canyon Syrah from the Tinaquaic Vineyard, which had been DRY FARMED. You heard that right. Dry farmed. While dry farming is not a new concept, it’s rarely done. This technique, which uses only the water that comes naturally, has been used for hundreds of years in the Mediterranean and was the only way California vintners grew grapes until the 1970s. The wine that won the “Judgement of Paris” (as seen in the movie “Bottleshock”) and put California wines on the International map, was dry farmed. Currently, only a handful of California wineries dry farm. This is too bad, given that the vines are adept at surviving draught (a common problem in California). However, dry farming typically produced smaller yields (meaning less wine!). I picked up this bottle of wine in 2015 on an impromptu trip to Santa Ynez wine country. At the time, I was very excited to try a dry-farmed wine. I even kept my tasting notes: “rose petal,...

Transformed Thanksgiving Leftovers – Turkey Croquettes, Turkey & Gravy Papa Rellenas, and Cilantro Garlic Cream Sauce (3 Recipes)

by TheWineMuse.net

I’m one of those people who loves Thanksgiving leftovers. This year I prepared an 18 pound turkey for four people. I know that sounds crazy, but I had a plan. On Black Friday, I firmly placed myself back in the kitchen and created Turkey Croquettes along with Turkey and Gravy Papa Rellenas. I’m not going to say these were easy or quick. They weren’t. They piled up a more than a few more dirty dishes in my sink. They were, however, delicious, hearty, and fun to make! Turkey Croquettes Ingredients (makes 12 croquettes): 2 cups turkey (shredded in a food processor) 3 tablespoons butter 1/2 cup finely diced onion 1/4 cup flour 1 cup milk 1 tablespoon sherry 1/4 teaspoon nutmeg 1 tablespooon cilantro or parsley Salt 3 eggs 2 cups of breadcrumbs Directions: Melt butter in a pot at medium heat Add in the onion and cook until soft Stir in the flour and cook for two minutes Slowly add in the milk. The sauce should be thick. If it seems thinner, add...

Spicy Cranberry Sauce

by TheWineMuse.net

Hi there! I took a little break, but I’m back!⁣⁣⁣⁣I’ll admit, I’m a fan of canberry (canned cranberry) sauce. It’s a terrible confession, I know. ⁣⁣⁣⁣This year, though, I’ve been craving some fresh, homemade cran. I haven’t made it in years and was reminded of a recipe from my old friend, Travis, who I’ve reconnected with recently. So, I decided to wing it, with his recipe in mind, and the result was fabulous! This cranberry sauce is spicy and flavorful. Enjoy! ⁣⁣⁣⁣• 12 oz fresh cranberries⁣⁣• 1 12 oz can of ginger ale (𝘐 𝘶𝘴𝘦𝘥 𝘊𝘢𝘯𝘢𝘥𝘢 𝘋𝘳𝘺 𝘉𝘰𝘭𝘥 𝘎𝘪𝘯𝘨𝘦𝘳 𝘈𝘭𝘦)⁣⁣• 1/2 cup orange juice⁣⁣• The zest and juice from 1 orange⁣⁣• 1 cup sugar⁣⁣• 1 1/2 teaspoons cinnamon⁣⁣• 1/2 teaspoon cloves⁣⁣• 1/4 teaspoon allspice⁣⁣⁣⁣𝘊𝘰𝘮𝘣𝘪𝘯𝘦 𝘢𝘭𝘭 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘪𝘯 𝘢 𝘱𝘰𝘵 𝘢𝘯𝘥 𝘣𝘳𝘪𝘯𝘨 𝘵𝘰 𝘢 𝘣𝘰𝘪𝘭. 𝘉𝘰𝘪𝘭 𝘧𝘰𝘳 𝟷𝟸-𝟷𝟻 𝘮𝘪𝘯𝘶𝘵𝘦𝘴 𝘶𝘯𝘵𝘪𝘭 𝘴𝘢𝘶𝘤𝘦𝘴 𝘵𝘩𝘪𝘤𝘬𝘦𝘯𝘴 𝘵𝘰 𝘥𝘦𝘴𝘪𝘳𝘦𝘥 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘦𝘯𝘤𝘺. 𝘓𝘦𝘵 𝘤𝘰𝘰𝘭 𝘢𝘯𝘥 𝘳𝘦𝘧𝘳𝘪𝘨𝘦𝘳𝘢𝘵𝘦. 𝘊𝘢𝘯 𝘣𝘦 𝘮𝘢𝘥𝘦 𝟸 𝘥𝘢𝘺𝘴 𝘢𝘩𝘦𝘢𝘥.⁣⁣

	TheWineMuse.net on Transformed Thanksgiving Lefto…
	Dorothy's New Vintag… on Transformed Thanksgiving Lefto…
	TheWineMuse.net on Spicy Cranberry Sauce
	Trav on Spicy Cranberry Sauce
	TheWineMuse.net on Butterkin Soup