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6 NOVEMBER 2019
2015 VOLPAIA COLTASSALA
CHIANTI CLASSICO GRAN
SELEZIONE ($75)
Chianti Classico’s new(ish) Gran
Selezione category has confused
as many people as it has thrilled,
but the best wines, like this
aromatic one from Volpaia, with
its blueberry and cherry liqueur
notes, are wonderful. If you want
a splurge red for an elegant din-
ner, look no further.
2018 J. HOFSTÄTTER ALTO
ADIGE PINOT GRIGIO ($11)
One key to Thanksgiving success
is finding a white wine that will
literally appeal to everyone and
also actually has personality. This
crisp, perfectly poised Pinot Gri-
gio, with its lemon-peachy fruit,
is ideal as either an aperitif, with
roast turkey, or just for sipping in
your exhausted state after every-
one has left.
FOUR ROSES 2018 LIMITED
RELEASE BOURBON ($140)
Yes, it’s expensive. But what a
terrific bourbon—fragrant with
hints of toasted nuts, tree fruit,
vanilla, and toast, it’s unctuous
and mouth-coating, with remark-
able depth of flavor. It sells out
rapidly, so don’t wait if you’re
buying it as a holiday gift. Or if,
like me, you just want to drink it
all yourself.
What Ray’s Pouring Now Executive Wine Editor
Ray Isle’s favorite things to drink this month
STAFF-FAVORITE PAIRING
SMOKED DUCK BREASTS WITH
APPLE-BRANDY CARAMEL with
subtly oaky bourbon:
Jefferson’s Reserve Pritchard
Hill Cabernet Cask Finished
STAFF-FAVORITE
PAIRING
32
key:
DRINKS
- Earl Grey–Aquavit Spritz P. 7 2
•• Smoky Mezcal-Fig Sour P. 7 0
••• The Belmont P. 1 0 7
STARTERS
- Blue Crab Beignets P. 3 2
- Duck Liver Pâté with
Blackberry Conserva P. 1 0 4
- Pumpkin and Shellfish
Bisque with Pumpkin Seed
Pistou P. 3 2
STUFFINGS
- Cornbread Dressing with
Buttery Sage Croutons P. 4 4
Sweet Onion Challah
Stuffing P. 4 5
•• Vegetarian Wild Mushroom
Sourdough Dressing P. 4 5
VEGETABLES
Bacony Potato Puree P. 5 0
•• Creamed Corn Grits P. 1 2 2
- Crushed Potatoes with
Spiced Olive Oil P. 5 4
•• Garlicky Haricots Verts
with Hazelnuts P. 1 0 4
- Ginger- and Molasses-
Glazed Root Vegetables
P. 6 2
••• Red Cabbage Salad with
Baked Cherries, Apples,
and Almond Dukkah P. 1 2 3
•• Roasted Butternut Squash
with Curry Leaves P. 6 4
- Shaved Celery and
Fennel Salad with Pickled
Grapes P. 1 2 0
- Ta r t i flet te P. 1 0 7
•• Tuscan Kale Salad with
Gorgonzola Croutons P. 6 0
•• Whipped Sweet Potatoes
with Coconut Yogurt P. 4 8
Wild Rice with
Mushrooms, Cranberries,
and Chestnuts P. 1 2 2
MEAT & POULTRY
- Dry-Aged Rib Eyes with
Burgundy-Truffle Sauce
P. 1 0 3
- Dry-Brined Spatchcocked
Turkey P. 4 3
Hunter’s Stew with Duck
Legs and Cannellini
Beans P. 1 0 6
Simple Smoked Turkey
P. 1 2 0
- Smoked Duck Breasts with
Apple-Brandy Caramel
P. 1 0 6
SWEETS & BAKED GOODS
•• All-Butter Pie Shell P. 1 2 4
- Apple-Rum Spice Cake P. 1 1 2
•• Butterscotch Pudding
Parfait with Gingersnap
Crumble P. 1 1 2
•• Flambéed Candied
Chestnut Cake P. 1 0 7
- Licorice Ice Cream P. 1 2 6
•• Pear Sticky Toffee
Cakes with Miso-Caramel
Sauce P. 1 2 6
•• Pecan-Pumpkin
Cream Pie P. 1 2 4
•• Pull-Apart Milk Bread
Wreath P. 1 6
- Sweet Potato Pie with
Honeycrisp-Kabocha Salad
P. 1 2 5
SAUCES, FILLINGS,
& TOPPINGS
•• Almond Dukkah P. 1 2 5
- Apple-Rum Compote P. 1 1 2
••• Buttermilk-Poblano
Gravy P. 5 6
•• Coconut-Lemongrass Gravy
P. 4 3
- Cranberry Kosho P. 6 6
Red Wine Gravy P. 1 2 0
N
O
V
E
M
B
E
R
R
E
C
I
P
E
S
PUMPKIN AND SHELLFISH
BISQUE WITH PUMPKIN
SEED PISTOU with crisp,
lemony Chenin Blanc:
2017 Foxen Ernesto
Wickenden Vineyard
106
ILL
US
TR
AT
IO
N:
W
IN
SL
OW
TA
FT
