Wednesday, November 9, 2016
New York Times wine columnist Eric Asimov’s annual Thanksgiving wine panel column featured 10 wines, including Ravines’ 2013 Pinot Noir.
Ravines 2013 Pinot Noir
The pinot noir reminded me … of a trousseau from the Jura…pale-colored, subtle and reticent on its own… fresh, herbal flavors come alive with food.
This Pinot Noir produced by Ravines Winemaker/Co-owner Morten Hallgren has delicate aromas of ripe cherry, red plum, sultry spices and earthiness which create a sensual and engaging complexity. Grown in the cool climate of the Finger Lakes where the grapes ripen slowly, developing complexity and preserving acids required for fine winemaking, this Pinot Noir was grown at low yields of 2 1/2 tons of fruit to the acre, which encourages a concentration of flavors and the expression of sous bois aromas. The grapes were carefully hand-picked and fermented on their skins for 3 weeks in open-top fermentors, recieving gentle punch-downs twice daily to ensure a gentle extraction which allows for flavor and aromas without harsh tannins. The wine then ages 10 months in high quality, older French Oak barrels and recieves another 2 years of bottle aging where it further evolves.
Turkey Roulade with Walnuts and Cranberries
This recipe, created by Ravinous Kitchen Chef Scott Riesenberger, is an elegant and healthier alternative to the traditional turkey, infused with herbs, nuts and fruit.
2 large turkey, boneless/ skinless breast
6 T unsalted butter, browned and cooled
2 turkey, legs, freshly ground or finely chopped
4 oz chopped, dried cranberries
6 oz chopped, roasted walnuts
1 sprig rosemary, finely chopped
1 bunch sage, finely chopped
1 tsp ground allspice
Salt and black pepper
Butterfly the turkey breast and pound to roughly ¼ inch thick. Combine all remaining ingredients and keep cold. Place filling in a horizontal line down one side of the pounded breast, roll and tie with butchers twine. Season with salt, pepper and allspice, sear on all sides in a hot skillet and place in the oven at 325 degrees for roughly 20 minutes. You can check internal doneness with a meat thermometer or by inserting a thin knife into the center and making sure the center is hot or at 165 degrees. Keep warm until ready to serve. Slice into 1” slices so beautiful circular design is facing up. Drizzle with gravy, if preferred.
Pairs beautifully with Ravines 2013 Pinot Noir.