Thanksgiving Wine + Recipe Pairing

Josh Reserve Zinfandel pairing:

Josh Cellars Reserve Bourbon Barrel Aged Zinfandel is a bold and flavorful wine! Aged for two months in charred bourbon barrels, this dynamic, full bodied wine boasts flavors of cracked black pepper and licorice complemented by notes of vanilla and blackberry. The long smooth finish makes this wine a delightful treat.

Bacon-Wrapped Medjool Dates

Ingredients:

24 large dried medjool dates

24 slices thin cut bacon

12 ounces goat cheese

24 whole almonds

Instructions:

1. Preheat oven to 400 degrees

2. Butterfly dates, tearing open as little as possible

3. Remove the pit from each date

4. Fill each date with goat cheese and 1 whole almond

5. Wrap one strip of bacon around stuffed dates

6. Place dates on a parchment-lined rimmed baking sheet at least ½ inch apart

7. Bake until bacon is golden and crisp, 8-15 minutes.  

Z Alexander Brown Uncaged Chardonnay pairing:

Z Alexander Brown Uncaged Chardonnay is a rich, full-bodied white wine known for its vibrant flavors. It often boasts notes of ripe tropical fruits like pineapple and mango, complemented by hints of toasted oak and vanilla. This Chardonnay typically offers a creamy texture with a balanced acidity, making it a popular choice among wine enthusiasts looking for a bold yet approachable white wine experience.

Parmesan Asparagus wraps

Ingredients:

Fresh Asparagus sprigs

Phyllo Dough 2 pkgs in each box.

Grated Parmesan cheese 

Shredded Parmesan cheese

Butter enough melted to cover the quantity

Salt/pepper

Instructions:

1. Take one package of Phyllo dough out of the box and let it sit out of refrigerator (but in the wrapper) for about 1/2 - 1hr. before using

2. When Phyllo dough is ready, open the package and spread the sheets on a cutting board.  Cut the layer of sheets into thirds and lay a damp cloth on the top of the Phyllo dough to keep it moist

3. Take 2 sheets lay on counter. Use a pastry brush to apple a thin layer of butter on the top of the sheets. 

4. Sprinkle with both kinds of Parmesan, salt and pepper. 

5. Lay an asparagus sprig on to the set of sheets and roll up so that the top and bottom of the asparagus is showing

6. Continue doing this until all asparagus or phyllo sheets are used

7. Once done, place all wrap asparagus spears on a parchment covered baking sheet.

8. Brush butter on top of each rolled asparagus spear and bake at 375 for about 20 min. 

9. Can be served cool or hot!