Happy Thanksgiving: Anjou Blanc Paired with Sauteed Carrots & Rosemary
If wine was a dance partner this is one you would want to dance with.
Domaine, De La Haute, Coudraie, Anjou Blanc, 2015
“Nothing quirky or outrageous about this wine, just pure, sophisticated elegance. This is kind of, your Audrey Hepburn of, Loire Valley, Chenin Blancs. Beautifully focused, golden fruit with all aspects of the wine – structure, acidity, fruit, texture, mineral and spice – in perfect harmony. Suave and sophisticated, but fun and fresh at the same time"- (The Natural Wine Co). The nose of this wine offers delicate notes of Asian apple pear, citrus blossom and, sweet grass with a note of wet stone. Light, dry and soft to the pallet, flavors of subtle quince, apple and melon mingle with very well balanced acidy and minerality leading you to a graceful finish that lingers just long enough to clean the palate before the next dance. This simple yet elegant wine will complement or contrast most any food served this thanksgiving
Savory, Sautéed Carrots with Onion and Rosemary
What you will need:
4 tsp olive oil
1 medium/large onion (I like red), julienned
6 medium carrots, cut into matchsticks
2 large or 3 medium shallots, minced
1 1/2 tsp chopped fresh rosemary (or 1/2 tsp crushed dried rosemary)
1/2 tsp sea salt
3-4 grinds of fresh black pepper
A drizzle of dry white wine
1 Tbls butter
Fresh rosemary sprigs to garnish
How to do it:
Heat olive oil in a large skillet or sauté pan on medium-high heat until shimmery. Wiggle the pan a bit so that oil coats the entire bottom. Add the onions, carrots, shallots, rosemary, salt, and pepper, turn the heat down to medium.
Cook 5-7 minutes, stirring occasionally, until onions are slightly translucent but still opaque enough to hold their shape, and carrots are "al dente." (Not crisp, but still firm to the bite!) Turn up the heat to medium high and deglaze the pan with a drizzle of wine, and toss or stir once or twice, add the butter and toss or stir two or three times, turn off the heat and plate, garnished with sprigs of fresh rosemary. About 6 side servings
Cheers, and Happy Thanksgiving!
The Wine Guys