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  November 2009

  Round Hill Cabernet Sauvignon 2008

  Snoothrank: Starting at $18^.99

  The casual wine drinker in me likes the spicy nose and the full-bodied bright fruit flavors and oak. But the wine snob in me just wants to scream OAK CHIPS AND SUGAR! But I shouldn't expect more at this price anyhow.

  Wine review by solomania9

  
  
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  November 2009

  Round Hill Merlot California 2008

  Snoothrank:

  Charred wood and potpourri aromas frame a bright palate with a hint of sweetness, bunches of raspberries and cherries, and a slightly fungal and syrupy finish.

  Wine review by mark

  
  
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  November 2009

  Fleurieu Estate Shiraz 1994

  Snoothrank:

  Colour: Red, starting to oxidised to brick red. Nose: White pepper, red ... pencil shavings. Pal: Sharp, bright, fresh acid. Juicy red fruit, with spices from oak including cloves, camaramel and maybe vanilla

  Wine review by penguinoid

  
  

• November 2009

  It's A Vegetarian Thanksgiving Perfect for Breaking Out of the ordinary ... blends, it is valued for its bright acidic character. Roussanne has usually added cut and depth to these blends, acting as a counterpoint to Marsanne’s rich, fruit driven character. In warm... Read more It's A Vegetarian Thanksgiving Perfect for Breaking Out of the ordinary ... blends, it is valued for its bright acidic character. Roussanne has usually added cut and depth to these blends, acting as a counterpoint to Marsanne’s rich, fruit driven character. In warm climates, certain clones of Roussanne have proven to be great soloists. The typical modern winemaking routine, harvesting when physiologically ripe, barrel fermenting, and aging sur lees,that has had mixed results for some grapes, has worked to draw our Roussanne’s strengths: it’s unusual orchard fruit and nutty components, as well as it’s ability to develop remarkable aromatic complexity with age. Find More Roussanne wines This compelling white is a great choice for your Thanksgiving dinner, vegetarian or not. 2006 Zaca Mesa Roussanne Priced from $19.49 Really rich yet bright on entry, with a seductive mouthfeel that manages to be both filling and vivid. The fruit is verging into the slightly honied, dried peach end of the spectrum, with lovely spice tones and creamy edges helping to frame the mid-palate. Vegetarian Dishes for the Thanksgiving Table By; Gregory Dal Piaz Thanksgiving is a time to celebrate, not spend in the kitchen. My recipes are designed to work together for a minimum of mess and fuss. My stuffing can be made in one pot and both dishes bake together to perfection. Click here to download a printable pdf file of this recipe. Eggplant with Creole seasoned Wild Rice Stuffing Ingredients for 6 servings 2 large or 3 medium eggplants 1 cup wild rice, uncooked 1/4 cup butter 1 cup onion, fine dice 1 cup celery, fine dice 1 cup red bell pepper, fine dice Scooped out insides of eggplant, 1/2inch dice 1 tbsp salt 2 cloves garlic, minced 1 chipotle chili pepper, finely chopped 1 tsp dried thyme 1 tbsp sweet paprika 4 cups vegetable stock 3 cups of French Bread, ½ inch dice, baked until well toasted, Toasting the bread cubes before adding them to the stuffing will help produce a crisper crust for the finished dish. ½ cup chopped celery leaves, or parley leaves 2 eggs, well beaten Directions Cut the eggplant in half lengthwise, and scoop out the center, leaving enough meat inside the skin, about an inch, so that it holds its shape when baked. Dice the scooped out flesh, and reserve for use in the stuffing. Preheat the oven to 350F, make sure to place racks in the lower and middle thirds of the oven. In a strainer, rinse the rice well with cold water. Place a large (6qt or larger) stock or sauté pan over medium high heat. When the pan is warmed, add the butter and allow to melt. When the butter is melted, and just beginning to brown, add the onions, celery, peppers, diced eggplant and salt. Sauté the vegetables until the have softened, about 6-8 minutes, then add the garlic, chipotle, dried thyme and paprika. Blend well and sauté until the garlic is fragrant, about 2 minutes. Add 3 ½ cups of the vegetable stock. Raise heat to high until the stock comes to a simmer. Add the rice, reduce the heat to a low simmer and cover the pot. The rice will take about 40 to 45 minutes to fully cook. While the rice is cooking you can slice and toast the bread cubes and turn your attention to preparing the squash. Toast the bread cubes on a baking sheet placed on the middle rack of the pre-heated oven. After 4 minutes or so give the cubes a stir to help promote even browning. Allow to bake for an additional 3-4 minutes or until golden brown. Remove the bread from the oven and raise the heat to 425F Once the rice is fully cooked remove the pan from the heat and blend in the bread cubes, adding additional stock as required. Allow the rice to cool enough so that the eggs won't cook when you stir them in. Add the celery (or parsley) leaves and eggs and blend until well combined. Taste for seasoning and add salt and pepper as desired. Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the halves. Place them on an oiled oven tray or baking dish, and bake for 40 minutes, on the lower rack in the preheated oven. Let cool briefly, slice widthwise and serve. I like to top the eggplants with a bit of cheese for color and flavor but I’ve omitted the cheese, keeping this strictly vegetarian. For this dish I like a Sheep’s milk cheese such as Manchego or Pecorino. Baked Squash with Lime dressing Ingredients for 6 servings. 3 1.5lb Kabocha squash, (You can substitute acorn, or buttercup) 1/2 teaspoon white pepper 1 teaspoon salt ½ cup olive oil 2 garlic cloves, minced or 1 tbsp garlic puree 3 tablespoons fresh lime juice, or to taste 1 tbsp minced Jalapeno ¼ cup tablespoons chopped fresh cilantro Directions Preheat the oven to 425°F. Cut the squash in half lengthwise, Scoop out the seeds and slice the squash into ½ inch thick slices, discarding the tops and bottoms if they are too uneven or lack enough flesh to roast. Toss the squash with the pepper, salt, and olive oil then arrange on a large backing sheet. Roast squash, on the middle rack in the preheated oven. After 20 minutes, halfway through the cooking process, remove the pan and flip the slice of squash over to brown both sides. While the squash roasts, whisk together the garlic, lime juice, and jalapeno. I like to do this in a mini-food processor. After another 20 minutes, once the squash are cooked, remove them from the oven and arrange the slices on a serving platter. Drizzle the Lime dressing evenly over the slices. Garnish with the fresh Cilantro leaves and serve.    (hide)

  From the article A vegetarian wine pairing, just in time for Thanksgiving

  
  
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  November 2009

  Georges Duboeuf Beaujolais Nouveau 2009

  Snoothrank:

  Served slightly chilled. Clear purple in the glass. Straight to the point ... banana overtones. Bright acidity. Light body. This isn't an overly complex wine but in all fairness, it isn't supposed to be. Simple and enjoyable

  Wine review by ttutony

  
  
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  November 2009

  Ruffino Chianti 2008

  Snoothrank:

  The 2008 Ruffino Chianti was a bright, but deep ruby. On the nose, there were cedar, ripe cherry, and black pepper aromas, followed by the slightest hint of violets. In the mouth, there were big, Bing cherry flavors, followed by black pepper, rose petals, and tobacco. The Chianti had... Read moreThe 2008 Ruffino Chianti was a bright, but deep ruby. On the nose, there were cedar, ripe cherry, and black pepper aromas, followed by the slightest hint of violets. In the mouth, there were big, Bing cherry flavors, followed by black pepper, rose petals, and tobacco. The Chianti had a high acidity, low tannins, and a light-to-medium body. For my full review of this wine, visit my blog at http://bit.ly/1UFXYB    (hide)

  Wine review by Alleigh

  
  
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  November 2009

  Moillard Beaujolais-Villages Nouveau 2009

  Snoothrank:

  Transparent, bright purple-red in the glass. This wine is pretty simple and straightforward with notes of banana, cherries, and other red berries. Light-bodied with very bright acidity.

  Wine review by ttutony

  
  
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  November 2009

  Robert Mondavi Cabernet Sauvignon Oakville District 2005

  Snoothrank:

  This is a classic Napa cab. Bright fruit with substancial vanilla and spice. This was still a bit tight after 2.5 hours open.

  Wine review by rar8888

  
  
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  November 2009

  Vitanza Brunello di Montalcino 2003

  Snoothrank:

  Medium-deep brick-tinged ruby color in the glass with vivid aromas of bright cherry and raspberry accompanied by a healthy dose of oak, mushroom, tobacco and spice. Flavors on the palate follow the nose, while being framed by firm tannins and a strong acid backbone. In it's youth... Read moreMedium-deep brick-tinged ruby color in the glass with vivid aromas of bright cherry and raspberry accompanied by a healthy dose of oak, mushroom, tobacco and spice. Flavors on the palate follow the nose, while being framed by firm tannins and a strong acid backbone. In it's youth this wine is sturdy, and with another 3-5 years in the bottle it's bold components will integrate and broaden to make for a cohesive, balanced and powerful Brunello experience.    (hide)

  Wine review by ChrisCaughman

  
  
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  November 2009

  Vietti Cascinetta Moscato d'Asti

  Snoothrank:

  An amazing, decently priced sparkling wine that's great on a day to day basis. Bright and big mouth feel, honey and apricot are prevalent.

  Wine review by midwestdarling

  
  

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