The 2014 harvest is over and it’s about time for winemakers everywhere to finally sit back, pop open a bottle of wine, relax and of course give their thoughts on the vintage. 2014, like 2013 and 2012, was an excellent year. Harvest started and ended early, crop yields were high and the weather cooperated in most places. Things are looking good for California winemakers and consumers can look forward to a wide variety of high quality wines to choose from on shelves for the third vintage in a row. We are very excited by our 2014’s, especially our first ever dry rosé!
The 2014 vintage is winding down: wines are in barrel and vineyards are nearly dormant. This time of the year seems naturally suited for reflection and thankfulness as we prepare for the winter, maybe that’s why Thanksgiving falls when it does. I’ve always enjoyed Thanksgiving because it’s one of the few days out of the year where it’s socially acceptable to explore the limits of your stomach.
Myles here and firstly, thanks for coming by to check out my favorite alternative to a standard Thanksgiving meal. Watch out, though, this turkey based chili is anything but easy: the habanero peppers give it quite the kick so be warned! Enjoy with your favorite craft beer (yes, we don’t always drink wine) or some nicely chilled white wine.
Every Thanksgiving the turkey is my dad’s favorite project! We use this Williams Sonoma recipe as a foundation each year. Depending on what we have in the pantry, we adjust and end up tweaking the recipe slightly but we always enjoy this recipe and all the laughs we share while adding our own flavors!
I am currently in Canada shooting Season 3 of Bates Motel. As many of you know Canadian Thanksgiving is celebrated in October. This year, due to our busy work schedule we do not have time off to be home for American Thanksgiving. But we are hoping to have our own Bates Motel family Thanksgiving dinner in Vancouver where we can all share our own family traditions. This is a recipe I pulled straight out my mother’s family cookbook.
Simplicity: it’s the secret to success in so many fields. Like wine-making, starting with the best ingredients is essential. I chose an oven roasted brussels sprouts recipe because it’s simply delicious.