by Beth Heiserman, Reyes Winery
Thanksgiving is right around the corner, and I want to share some of my favorite recipes with you. I went to the market recently to get some things and noticed all the pumpkin items. I must say, I never understood why the markets have items for Thanksgiving six weeks before the actual holiday. Then again, I saw Christmas stuff this week, too.
This week I want to focus on Sauvignon Blanc and Chardonnay, which go well with butternut squash, pumpkin and sweet potatoes.
For the dish I will be sharing, I chose our 2013 Renaissance by Reyes Sauvignon Blanc. This wine has aromas of crisp citrus and green apple with slight floral notes. On the palate, you get a hint of honeydew melon and granny smith apples. This fruit forward wine can be appreciated alone or with food. It pairs well with macaroni and cheese, chicken with mustard sauce (Poulet à la Moutard) and Au Gratin potatoes. I have also paired this crisp wine with brie with my apple marmalade and vanilla cake with caramel apple frosting.
We sourced our Sauvignon Blanc from Amador County. The wine region started in the 1850s during the gold rush. As people came to the Sierra Nevada’s for the hope of gold, wineries popped up to make sure the miners’ thirsts were quenched. From prohibition to the 1960s, wine making was put on hold and then a new generation of winemakers was born. I have sourced many grapes from this one vineyard, like the Sauvignon Blanc, Sangiovese and old vine Zinfandel. They have been growing grapes since 1954.
Last night I asked my dad what he wanted for dinner and he said soup! So today, I was thinking about what type of soup I should make (he loves chili). I decided to make chili with a twist. Being that it is fall and bit chilly out, this was the perfect choice. I served it on top of Israeli couscous and quinoa topped with sour cream. Enjoy with a chilled glass of 2013 Renaissance by Reyes Sauvignon Blanc.
2 lb squash (whole, unpeeled and diced into 1” chunks)
1 onion, diced
3 tbsp olive oil
1 cup of 2013 Renaissance by Reyes Sauvignon Blanc
2 cups of vegetable broth
4oz can of green chilies, diced
1 16oz can of black beans, rinsed
1 tbsp cumin
1 tbsp parsley, dried
1 tsp, thyme, dried
1 tsp garlic salt (I used Guava Garlic Salt)
½ tsp black pepper
In a 3qt cast iron pot, on medium heat, warm up the pan then add the olive oil and onions
Sauté until you see browning on the bottom of the pan
Add the 2013 Renaissance by Reyes Sauvignon Blanc
Once the wine has reduced in half (about 5 minutes), add the black beans, squash, cumin, parsley, thyme and vegetable broth.
Cook on low-medium heat with the lid on
Add garlic salt and pepper, then stir