Wednesday, December 16, 2020

Countries United Through Food and Wine #Winophiles

France and the USA have long been friends.  They provided us with the Statue of Liberty in 1886.  They sent the Friendship Train in 1949 and now French Winemakers have come to Oregon, USA to open wineries and share their knowledge with us.

I received a bottle of Resonance Pinot Noir as a gift for this event.  All opinions and writings are my own.


Join the Winophiles as we visit Oregon + Bourgogne Tied Houses................
L.M. Archer  and Lynn of Savor the Harvest are hosting the French Winophiles this month.  You can see Lynn's invitation post where she informs us that the term Tied Houses = a French domaine in Burgundy with a winery in Oregon too, and asks us to join her in exploring these wines.  

Two of these wineries, Domaine Drouhin and Resonance generously provided some of the bloggers with samples for this event.  

Let's see what wines they opened and what they thought of them.......
  • Wendy at A Day in the Life on the Farm tells of Countries United Through Food and Wine.
  • Camilla from Culinary Adventures with Camilla matches Galette au Chou + 2017 Résonance Pinot Noir.
  • Terri at Our Good Life pairs Resonance Pinot Noir and Roasted Pork Loin.
  • Lynn from Savor the Harvest posts Oregon Pinot Noir With a Burgundian Heart – Domaine Drouhin Laurène.
  • Jennifer at Vino Travels cooks up BBQ Brisket with Domaine Drouhin Pinot Noir.
  • Linda at My Full Wine Glass shares Oregon PN for a PNW Holiday Meal.
  • Robin from Crushed Grape Chronicles has a discovery: Découverte! Pinot Noir from Oregon’s Dundee Hills and Mediterranean Salmon.
  • David from Cooking Chat posts Braised Moroccan Chicken Thighs with Oregon Pinot.
  • Jane from Always Ravenous offers an Oregon Pinot Noir Paired with Braised Chicken Thighs, Blackberries, and Fennel Purée.
  • Melanie from Wining With Mel writes New World meets Old World: Oregon’s Résonance Pinot Noir Paired with Beef Bourguignon.
  • Liz from What’s In That Bottle gives us a Taste of the 45th Parallel.
  • Jeff from Food Wine Click! tells us about Louis Jadot on Both Sides of the Pond.
  • Payal from Keep the Peas offers Burgundy via Oregon.
  • Nicole at Somm's Table has a Burgundy vs. Oregon Showdown with Drouhin Wines.
  • Jill at L’Occasion covers Bourgogne’s Western Vineyards: Crafting Pinot Noir in Oregon.
  • L.M. Archer shares life À Table with Domaine Drouhin Oregon and Résonance Wines.



I received a bottle of the 2017 Resonance Pinot Noir.  Since we were combining countries and since Pinot Noir is a classic go to wine when serving Turkey, I decided to share this wine with my family on Thanksgiving Day.


I had decided to smoke my turkey this year instead of roasting it.  It turned out lovely.  The only complaint was that with smoking there is no drippings for gravy.  As it turned out, the gravy wasn't really missed because the bird was tender and juicy.  That might be because of all the butter and herbs slathered onto the breast under the skin before smoking.  


The winery owned by Maison Louis Jadot is in Williamette Valley Oregon.  On the opening page of their website you see this quote:

"With Résonance Vineyard, we realized Willamette Valley is to the New World what Burgundy is to the Old World. There is a feeling, a spirit, an energy—a 'somewhereness' that tells us this place can produce expressive single-vineyard Pinot Noir wines with an identity and personality. " - Pierre-Henry Gagey, President of Maison Louis Jadot


This wine poured a beautiful, deep garnet and you immediately got berries and spice on the nose.  It paired amazingly well with the smoked turkey that I had topped with a grape cranberry sauce, and enjoyed with stuffing and a piece of roasted fresh kielbasa.

It is a lovely wine that I will be talking about more during our Twitter wine chat on Saturday, December 19th, at 11 AM ET.  You are welcome to join us.  Just search #Winophiles and let us know that you're in the room.  We would love a chance to welcome and meet you. The wineries @resonancewines and @lajadot will be joining us as well so it should be a great chat.

We have a Traeger grill and smoker.  I used their Thanksgiving blend of wood pellets and their recipe for Traditional Smoked Thanksgiving Turkey with a couple of small adaptations.

 

Holidays, Thanksgiving, Turkey, Smoked
Poultry, Entrees
American
Yield: 12 servings
Author: Wendy Klik
Print
Smoked Turkey

Smoked Turkey

Whole turkey stuffed with your favorite dressing, slathered with butter and herbs and slow smoked to tender, juicy perfection.
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M

Ingredients

  • 2 sticks butter, room temperature
  • 2 T. minced garlic
  • leaves from 10 fresh thyme sprigs
  • leaves from10 fresh parsley sprigs
  • coarse salt and pepper, to taste
  • 1 (12-14) lb Turkey

Instructions

  1. Preheat smoker to 300*. 
  2. Combine the butter, garlic, thyme, parsley, salt and pepper in a small bowl.  
  3. Clean the turkey, reserving or discarding the neck and giblets.  Loosen the skin on the breast of the turkey creating a pocket.  
  4. Using clean hands, smear the butter mixture all over the turkey breast between the meat and the skin.  Fill your turkey with your favorite stuffing and place directly onto the grill of your smoker.
  5. Smoke the turkey until an internal temperature of 175* is reached in the thigh next to the bone or a temperature of 165* is reached in the breast.  This should take 3-4 hrs.  Let rest for 15 minutes before carving.

Notes:

Recipe adapted from Traeger Grills

Calories

209.42

Fat (grams)

18.09

Sat. Fat (grams)

10.49

Carbs (grams)

0.70

Fiber (grams)

0.14

Net carbs

0.56

Sugar (grams)

0.03

Protein (grams)

11.09

Sodium (milligrams)

185.13

Cholesterol (grams)

81.69
Created using The Recipes Generator

24 comments:

  1. What a great Thanksgiving wine! I haven't cooked a turkey in about two decades. But if I did, I would definitely try your process...and wine pairing. Cheers.

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  2. I can imagine how delicious this was and how wonderfully it paired with this wine! What a glorious Thanksgiving!

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  3. This looks delicious! We do not have a smoker, but certainly enjoy it when other people decide to share what they make in their smoker!

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  4. Resentful vegan drooing! So glad you could join the pinot party, Wendy.

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  5. I thought about opening this for Thanksgiving, too! I held off to pair it with something different.

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    Replies
    1. I will just have to get another bottle to try some of the other amazing pairings.

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  6. I smoked (lightly) a turkey a couple Thanksgivings ago. Unfortunately, my family only appreciates smoke with pork, so never again.

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  7. I missed out on Turkey at Thanksgiving and the same for Christmas thus thoroughly enjoying your smoked version, something I've always wanted to do. Happy holidays to you and your family!

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    Replies
    1. Merry Christmas Lynn and a healthy happy 2021 to you and yours.

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  8. Smoked turkey with this earthy Pinot sounds heavenly. Ordinary turkey was good, too - it's just a lovely wine.

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  9. I can absolutely picture how beautiful a pairing these two would make. Yum! what a tasty Thanksgiving!

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  10. Oooh. We've never tried a smoked turkey. Thanks for the suggestion.

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  11. The pairing of smoked turkey, grape cranberry relish, and the Résonance sounds delightful!

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  12. I love that you served the Résonance Pinot Noir for your Thanksgiving dinner, great choice.

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