Pair Up with La Sommelierre - November 2010
Southern French Turkey Leftovers This southern French menu was inspired by the age old question of what to do with the leftover turkey from Thanksgiving. I love the idea of apples, bacon, turkey and cheese all together. I find this meal to be lighter in style and it is confirmed by how well white wines work with the dishes.
Start with a fresh salad made from mixed greens, chopped apple, honey-Dijon vinaigrette and top with crunchy sunflower seeds. The dressing’s earthy mustard and sweet honey will begin the bridge from salad to wine. However, it is the nutty, salty sunflower seeds that will really make the wine pairing work. Choose a zippy wine such as a Pic Poul from Southern France. The aromatics of this grape are primarily notes of Fuji apple and it will be a perfect match to the chopped apple in the salad.
The main course utilizes leftover turkey. Turkey noodle casserole is not truly French but is certainly delicious. I like Rachel Ray’s recipe. The meaty bacon and gruyere cheese both add depth; the nutmeg and parsley match the spicy, herbal notes found in the wine of choice, a dry Sauvignon Blanc/Sémillon blend from Bordeaux France. There are both sweet and dry versions of white Bordeaux, be sure to choose the dry one for this dish. The crisp refreshing acidity of Sauvignon Blanc is offset by a creaminess found in Sémillon. The two grapes together will complement the dish and cleanse your palate for your next bite.
Finish the meal with a beautiful store bought fruit tart and make it even more special by pairing it with one of Southern France’s lovely white wines, Muscat de Beaumes de Venice. It is light and slightly sweet and will work well with the sweetness of the custard.
So, go on. Pair Up!
Find recipes online at www.lasommelierre.com
