2018 Rosé and 2017 Carignan Thanksgiving Recipe Pairings

"There is no better match for the Thanksgiving meal than Rosé and Carignan. Both of these wines have unique flavor profiles that complement Thanksgiving fixings. Historically Rosé is associated with the warm summer months, but the wine is one of the best food pairing wines around. Carignan is a rare variety brimming with flavors of cranberry and pomegranate, combined with good acid and low tannins. Both wines are a perfect match for your Thanksgiving meal! On this note our Executive Chef Paul has prepared two recipe pairings for your Thanksgiving table." - Winemaker Kevin Sass

Executive Chef's Thanksgiving Recipe Pairings

Sweet Potato Mash with Brown Sugar Butter
Paired with 2018 Rosé


Yield: 4 Servings

3 pounds sweet potatoes, peeled & cut into 2” pieces
2 cups apple cider
¼ cup kosher salt
¼ cup brown sugar
½ cup unsalted butter
1 tsp kosher salt

Directions:
1. Place the sweet potatoes in a large pot along with the apple cider with enough water to cover and salt. Bring to a boil and reduce to a simmer until fork tender.
2. When tender, strain the potatoes and place onto a sheet pan. Place in a hot oven to dehydrate for 5 minutes.
3. Place back into a smaller pot and mash the potatoes along with the butter, salt, and sugar. Mash to your liking and season with salt and pepper if needed

Maple Glazed Duck with Autumn Spices
Paired with 2017 Carignan

Yield: 2 Servings

Duck
2 each duck breasts, skin on
¼ cup pure maple syrup

Autumn Spices
1 each orange, zest
1 tsp fresh thyme
2 ½ tsp cinnamon, ground
1 Tbsp ground ginger
1 tsp nutmeg, freshly ground
1/2 tsp clove, ground
2 Tbsp salt
½ Tbsp pepper, freshly ground

Directions:
1. Preheat the oven to 375 degrees.
2. Score the skin in a diamond pattern and generously season with the combined spices.
3. Heat 2 tablespoons of olive oil in a cast-iron pan to a medium and sear the skin and reduce the heat to a medium-low. You want to achieve rendered skin without burning. Once you notice that the skin has crisped and has reduced in size, lacquer the duck with the maple syrup by generously brushing the skin. Remove any fat from the pan.
4. Place in the oven skin side up for 5 minutes or until the internal temperature is 125-130 degrees.
5. Remove the duck and allow to rest for 10 minutes. Re-lacquer the duck with the maple prior to serving.