Scherrer Rosé for Thanksgiving? Yes, Chef!
Chef Julius Russell offers up a series of simple, but delicious and healthy sides for Thanksgiving in his feature on Windy City Live. He shares recipes for oven roasted root vegetables, none too sweet Sweet Potatoes, and a can’t miss technique for Brussel Sprouts with a secret ingredient.
He has a secret weapon when it comes to wine as well: Scherrer Rosé. “Rosé is forgotten wine of Thanksgiving”, says Chef, “the meal is so rich that you want something with fruit and acid”. Here is the entire segment:
Chef Julius is not the only pro suggesting rosé with Thanksgiving. Serious Eats’ Wine contributor Stacey Gibson is an Advanced Sommelier at Olympic Provisions in Portland, Oregon. She echoes Chef Julius’ thoughts on rosé, saying “While many folks focus on red and white, Thanksgiving is a great time for that wonderful in-between: rosé. The key is choosing one with a bit more complexity”.
In Fred’s case, complexity is the goal when he introduces the newly fermented wine into old oak barrels, encouraging contact with the wine’s lees (yeast sediments). The wine remains delicate, so it won’t weigh you down (leave that to the Turkey), but has plenty of flavor to stand up to even the richest of gravies.
Fred Scherrer on the 2013 Scherrer Winery Rosé
“During a decade and a half of making dry rosé I have really gotten obsessed with bringing this to another level. The marriage of Grenache with Syrah is a traditional thing in southern France and I’m finding that it also translates very well to this part of the ‘new world.’ The 2013 found its perfect combination of 30% Grenache and 70% Syrah, practically identical to the 2011 vintage’s sweet spot.
“Bone–dry and structured in a way to allow it to float effortlessly over bitter, salty, fatty foods with equal facility, this is my desert-island wine. It has some gentle, floral aromas, maraschino cherry, a hint of boxwood/passionfruit on the nose. It enters the mouth with a slight firmness from its refreshing acidity that wakes up the palate. Those of you who have experienced this know. Those who have not, should try just one bottle.”
Read more from Fred on the Scherrer Winery website: www.scherrerwinery.com
To find a bottle of Fred’s dry rosé head to Ezra’s in Lincoln Park, Flickinger Wines, Whole Foods Kingsbury, Naperville and Schaumburg, or, if you are headed out on the town try it at Uncommon Ground on Devon or Alinea. (Seriously).
How to Pair Wine with Turkey
Says Chef Julius, “the meal is so rich that you want something with fruit and acid”. The meal’s richness comes from butter in the potatoes, flour and milk in the gravy, and of course, the meat and fat of the bird. Stop for a moment and imagine yourself in the middle of the main course.
You’ve likely been in the kitchen all day, cooking, cleaning or at the very least, nibbling on someone’s good work. Now, you are past the appetizers and you’ve gone a few rounds with stuffing and gravy. Looming on the kitchen counter is your favorite pecan pie, which is looking more like a challenge and less like a treat than it did an hour ago. Levels of Tryptophan are rising in your blood stream, and in your glass is…what? What do you want to have in your glass at this point?
Do you want an old, special wine that demands attention to reveal all it’s glory? I don’t. I’ve tried, and I never like them in this moment as much as I would in a quieter room.
Do you want a big, bomber of a wine that sits somewhere north of 14.5 alcohol and fills the room with it’s bouquet? Often, big young reds are served at Thanksgiving when they should be saved for red meat and mushrooms off of a grill.
At this moment, when we are tired from a day of cooking and full from an afternoon of snacking, a lighter brighter rose is the answer. Remember Chef’s advice: “the meal is so rich that you want something with fruit and acid”. Where Chef Julius says “rich”, Fred Scherrer would say “round”, and when Chef says “fruit and acid”, Fred talks about angles.
All you need to know to pair wine well most of the time is that angles need to match rounds. I’ll let Fred explain his notion of balance in the video below from Ask a Winemaker. While he is talking about angles and rounds in wine, think about the same components in the macro – a wine with acid is angular, a dish with fat is round. This is the secret to good pairings:
For a deeper look at Angles and Rounds in wine, here is one of our earliest videos with Fred, where he dove in a little deeper. This one is for the real wine geeks out there, but it’s worth a look:
Whatever you choose to drink and eat on Thanksgiving, do it with our genuine thanks for being a part of our little world. To quote Fred and Judi Scherrer your interest “allows us to keep doing what we love to do”.