Pairing Wine With Pie

As we approach the holidays, many of you might find this information very useful.  I know we will!

As you’re choosing wines for Thanksgiving or Christmas dinner and other holiday events over the next few weeks, this guide may come in handy. 

• Sauvignon Blanc for Key Lime Pie

• Riesling for Apple Pie

• Chardonnay for Pumpkin Pie

• Champagne/sparkling wine for Apple Crumble

• Pinot Noir for Peach Pie

• Rose for Lemon Meringue

• Merlot for Chocolate Cream Pie

• Petite Sirah for Blueberry Pie

• Syrah for Cherry Pie

• Muscat/Muscato for Pecan Pie

Whatever you drink or eat this holiday season, do so responsibly and decadently. 

Happy Thanksgiving!

For more on this and other wine pairings, check out:

http://www.mnn.com/food/beverages/blogs/your-guide-to-pairing-wine-with-holiday-pies

Hey, careful man, there's a beverage here...holiday style.

The Dude himself would love this festive twist on his beloved beverage, the White Russian. 


This "Caucasian" is simply the classic recipe, but instead of milk or cream, substitute eggnog.


Holiday Russian

1 oz Grey Goose Vodka
1 oz Kahlua Especial
2 oz Eggnog
Nutmeg

In a highball glass, or your favorite holiday glass, pour liquors.  Add ice and eggnog.  Stir.  Sprinkle with nutmeg.  Enjoy.

Tiny Bubbles

‘Tis the season for bubbly…  There are few drinks as festive as a glass of champagne.  For decadent occasions, we highly recommend splurging on a bottle of Veuve Clicquot Ponsardin, yellow label.  It will probably run you around $50-$60, which is considerably cheaper than Dom Perignon, and a better buy for the money in our opinion.

While a good champagne is wonderful all by itself, we sometimes like to have fun and get a little creative with the bubbly.  For the following drink ideas, a less expensive bottle will work just fine. 

We are partial to Cava, the Spanish bubbly.  It is closer to the taste and quality of French champagne, but tends to be much less expensive.  A good inexpensive one that we like is Poema Cava, which you can probably pick up for about $12.  In that same price range, Korbel is always a good choice for a California bubbly, as is Freixenet Cordon Negro.  You can choose brut or extra dry.  The extra dry is a bit sweeter than the brut.

Hypnosas

This one involves Hpnotiq liqueur, which is an exquisite blend of premium vodka, fine cognac and natural tropical fruit juices.  It is a lovely shade of blue, comes in a frosted bottle and is quite yummy all by itself as well as great in cocktails.  Look for the “HQ” on the label.

Fill a tall fluted glass about ¾ full of bubbly.  Add a splash of the Hpnotiq, just enough to turn the liquid a nice golden blue. 

Divinely Dangerous

For this one, we use X-Rated Fusion Liqueur, a sensuous blend of ultra premium French vodka and rich blood oranges, mingling with mangos and passion fruit.  This one is the prettiest shade of pink and also comes in a frosted bottle with a large "X." 

Suzi tried this one out on the DIVA's one year, served at brunch along with her famous breakfast casseroles.  We hadn't yet named it, so she asked the girls to help come up with a name.  Of course, they immediately dubbed it a DIVA drink, and so it became Divinely Dangerous.

Fill a tall fluted glass about ¾ full of bubbly.  Add a splash of X-Rated, just enough to turn the liquid a lovely golden pink.  You can also add a strawberry for garnish. 

Raspberry Champagne

This one is particularly elegant and very tasty, using Chambord Liqueur. 

Fill a tall fluted glass about ¾ full of bubbly.  Slowly pour in a splash of Chambord, so that the pretty purple liquid pools slightly in the bottom of the glass, giving the bubbly a layered look.  Drop in one or more fresh raspberries for garnish.

Blooming Bubbly

For this one, you will need to find a jar of Wild Hibiscus Flowers in Syrup.  We get them at a little boutique here in Islamorada, but you can order them on-line.  They are exactly what the name implies…hibiscus flower blooms soaking in sweet syrup, and they are delicious! 

Place one hibiscus flower in bottom of fluted champagne glass.  Add a few drops of the sweet red syrup, then fill the glass with bubbly.  As you watch, the bubbles from the wine will actually cause the flower bud to open up into a full blossom in the bottom of your glass.  When you finish the drink, you can eat the sweet flower.

We were first introduced to candied hibiscus flowers and bubbly one Valentines Day that we spent out on the boat.  It was quite festive and very romantic.

Hot Cider & Rum

So, for this one, we are kinda sorta famous.  We have been hosting a Hot Cider & Rum Holiday party nearly every year for the past 18 years or so, and Suzi has been doing it a few more years than that.  In the late 80’s, Suzi lived in a house at a busy intersection only a few blocks from “the” shopping mall in Chattanooga.  The cider party started as an open house on the weekend before Christmas.  She cooked up a big spread of food, mulled a big pot of cider, and an invitation was sent for friends and family to take a break from shopping and stop in for some cider, food and fun.  

But back in those days, with an underage brother and tea-totaling parents, we kept the rum hidden in the cabinet over the stove where the cider was mulling and spread the word to the “cool” folks to help themselves.

As the years passed, everyone in the group reached legal drinking age, and our multiple trips to Jamaica seasoned the parents to rum (side story: after our first trip to Jamaica, Suzi’s folks were visiting and she mixed herself a Coruba dark rum and OJ.  Her mom asked what she was drinking, to which she replied, “Orange juice, Mama.”  Mama said, “That is more than orange juice.”  Suzi: “Well, there is Jamaican rum in it.”  Mama: “Can I have one?”  Suzi recovers from shock and makes Mama a rum and OJ…) until finally the booze didn’t have to hide in the cabinet any longer.

After many years of cider parties in Chattanooga, we first introduced our friends in the Keys to our Cider & Rum back in 1998.  Since we do travel back to Tennessee for the holidays some years, the party has evolved into our “Annual If We’re Not Traveling Hot Cider & Rum Party.”  Over the past few years, it has also evolved into a musicians jam, or hootenanny as Suzi calls it.  We are fortunate to call many of the Keys finest musicians friends and when a bunch of them are gathered together in our backyard, all jacked up on cider, you never know what might happen.  Chances are good you’ll hear Scott singing “Merry Christmas From The Family” and Suzi singing “B Double E Double R U N” and if we are all very lucky maybe even Dave Feder singing one of his political songs (something about shooting huskies from a helicopter…?)

The recipe for the cider itself has also evolved over the years.  Scott has indeed perfected the mix and the mulling process into a fine art.  When we first decided to post on this particular drink, his initial reaction was that he was not going to divulge the cider recipe.  But, he did finally change his mind and agree to share. 

This recipe is for one large pot full of cider.  When we host the cider parties, we normally use 6-8 gallons of cider and adjust the other ingredients accordingly.

Hot Cider & Rum

One gallon Apple Cider

One quart jug Apple Juice

One cup Cranberry Juice

One Orange

Whole Cloves

½ t. Cinnamon

Dash Nutmeg

¼ cup Golden Raisins

¼ cup Dried Cranberries or “Craisins”

* Captain Morgan’s Spiced Rum

Whole Cinnamon Sticks

*For a bit more complicated recipe, Scott sometimes makes a “Holiday Cider Blend” of rums, which changes from time to time, but is basically: Captain Morgan’s, Bacardi Gold, touch of good dark rum, touch of Hot Damn Cinnamon Schnapp’s.  You can make your own blend, but plain ole’ Captain works pretty well in a pinch.

Pour all liquids (except rum) into a large pot.  Cut orange into wheels.  Stick 5 whole cloves in each wheel.  Float orange slices on top of cider mixture.  Lightly sprinkle spices over the oranges.  Add raisins and cranberries.  Mull on low heat for at least one hour.  When the raisins turn back into grapes, it's ready to drink!

Fill a mug with hot cider mixture; add 1-2 shots rum mixture, according to taste and preference, garnish with a whole cinnamon stick.