Rhubarb is in season! And how best to make the most of it than a rhubarb tart and a chilled glass of dessert wine? The perfect ending to your meal, and the perfect way to say goodbye to winter and hello to spring. This tart features a nice custard base, and the flavors here will pair perfectly with just about any of our dessert wines, but particularly with those that include the Scheurebe (shoy-ray-bay) grape. After the recipe for the rhubarb tart, we’ll go more into our ideas for serving and wine pairings.

INGREDIENTS:
FOR THE TART
2 lbs. fresh rhubarb
3/4 cups sugar
1/4 cup almond powder
1 cup cream
3 eggs
1 tsp. vanilla bean paste
zest of 1 lemon, preferably meyer

FOR THE PASTRY
1 1/2 cups flour
6 tbs. butter
1/2 tsp. sea salt
1 yolk
3-4 tbs very cold water

MAKE THE PASTRY
1.Mix together the flour and salt
2.Cut the butter into pieces and add
3.Add yolk
4.Work together with your hands, a pastry cutter, or a mixer with a pastry blade
5.Add the water as needed until the dough gets that good consistency
6.Roll into a ball
7.Wrap the dough tight with plastic wrap
8.Put in the fridge for an hour

MAKE THE TART
1.Pre-heat oven to 400 degrees
2.Peel and chop the rhubarb
3.Put the rhubarb into a bowl and add the sugar and lemon zest
4.Mix together the cream, eggs and vanilla bean paste
5.Prepare to roll your chilled dough on a floured surface
6.Roll that dough out
7.Press the dough into a quiche or tart pan (*your winemonger prefers the kind where the bottom pops out*)
8.Sprinkle the almond powder in
9.Add the rhubarb mixture, including any liquid that is in the bowl
10.Add the cream-eggs-vanilla bean paste mixture
11.Bake in oven for 35 minutes (or until a lovely golden color)

STEP-BY-STEP:

WHAT TO PAIR:
Most dessert wines will pair very nicely with rhubarb tart, particularly owing to the fact that the rhubarb is not overly sweet. That said, here are a few particularly excellent sweet wines to pair with your tart. Chill the wine in your refrigerator for at least a few hours before serving. As the wine warms in the glass, the flavors will evolve beautifully:

FEILER-ARTINGER MUSCAT-OTTONEL RUSTER AUSBRUCH 2004

GSELLMANN & GSELLMANN VOM GOLSER GOLDBERG TROCKENBEERENAUSLESE

VELICH SEEWINKEL BEERENAUSLESE

Winemonger is proud to import and introduce the incredible line of Zalto wine glasses to the US market. Feather light, and yet dishwasher safe. Hand-made and mouth-blown, and yet lead-free. One might even call the Zalto stemware line “green” - but most are calling the Zalto glasses the finest available on the market, period. Read about the history of the Zalto Glasmanufakture Glasshutte, the use of the Earth’s tilt angles, and the Austrian wine priest, Father Hans Denk, which all come together in these form-meet-function wine glasses.

I didn’t think that there would be anything better on the glass market, this glass is.
-Francois Mauss, president of the Grand Jury European.

THE ZALTO WINE GLASS

Father Hans Denk - Wine Priest

The Zalto Denk’Art Glasses were named for Father Hans Denk, the Austrian wine priest who has spent decades in the study and tasting of wines, and who is one of the most valued wine experts in Austria. Father Denk guided the glassmakers in the design of each bowl to elicite the best qualities for the type or style of wine it is meant for.

The extraordinary design of the Zalto glasses is then matched with perfectly executed balance and craftsmanship, and places Zalto glassware at that rare point where form meets function in complete harmony.

The complete line of Zalto Glasses includes the Burgundy, Bordeaux, Champagne, White Wine, Universal, Sweet Wine and Water glasses.

All of the Zalto glasses are lead free.

MANUFACTURE

Zalto Glass Mold

It is so light and thin to hold and just gives the wine that extra oomph of character on the palate. If the wine is light and elegant, it gives it an extra dimension of finesse. If the wine is powerful and rich, it gives it some extra meat. If the wine is fresh and fruity, it adds in some fluffy brightness. This glass shows the best on the palate than any other glass I have come across and when you take all aspects of the wine into account, it is my favorite, period.
-Brad Baker, Gang of Pour

Using only the highest quality raw materials and employing only the most skilled glassblowers in the region, each and every Zalto glass is hand-crafted and mouth-blown. This assures the technical perfect that is the basic guiding principle of the Zalto Glass House, and results in a glass that can stand beside those of the greatest glass artists of Venice.

At first glance, a Zalto glass seems nearly too delicate to hold, and yet it is actually quite durable due to advanced techniques and design. The glass is one piece from bowl to stem, with the base then attached. This differs from other glasses where the bowl is attached to the top of the stem, creating a weakness at that point. This, in conjunction with another element of the design, means that if the glass tips over it lands on its strongest point- the curve of the bowl- and rarely breaks.

HISTORY

The Zalto Glassutte

The Zalto stemware line is produced by the Zalto Glasshutte in the town of Neunagelberg in Lower Austria, where the art of glass blowing goes back to the early 14th century.

The roots of the Zalto family, six generations now in this region, reach back to the famous glass artisans of Venice.

Their pursuit of perfection has continually raised the bar in the level of Austrian crystal work: a quality that has been recognized the world over for decades if not hundreds of years.

THE ANGLE

Zalto and the Earth’s Tilt Angles

Every aspect in the design of the Zalto line has been made in the pursuit of creating the finest wine glass available. The curve of the bowl of each glass in the Zalto Denk’Art line are tilted at 24, 48 and 72 degrees, which correspond to the tilt angles of the Earth. As the ancient Romans knew, this triumvirate of angles, when used in vessels for food and drink, not only kept its contents fresher, but also improved the taste.

Further, the width of the bowl at the point of the curve is such that it allows for the greatest amount of surface space desired for the type of wine it is intended. A good swirl can be given at that point, and the shape then funnels the bouquet to the nose.

That the glass is lighter, thinner and more elegant in appearance is more than just an aesthetic ideal. It is that the lip of the glass is so thin that the wine is delivered better to the palate. The glass itself doesn’t stand in the way of the taste of the wine. If you can imagine trying to sip a fine wine from a hefty beer mug, you can understand why this is so.

CARE

How To Care For Your Zalto

We recently discovered Zalto Denk’Art glassware from Austria, whose elegant, eye-catching design first piqued our interest and whose dishwasher-safe performance won us over. These glasses allow us to swirl and view appealing whites and inhale the bold aromas of reds. If we use them every weekday for a year, we’ll have upgraded every sip of wine we drink for just a few dimes a day.
-Karen Page and Andrew Dornenburg, The Washington Post, January 2, 2008

Dishwasher safe. In fact, dishwasher safer. Hand washing the glasses can actually be more risky as pressure from within the glass has a greater chance of causing breakage.

The glasses are resistant to clouding and scratching and in tests have remained crystal clear for over a hundred passes through the dishwasher.

In this way, you can feel free to use your Zalto glasses as your “everyday” glass as well as the glass for your best occasions.

serving suggestion

INGREDIENTS:
2 lbs. veal cheeks
2 cups red wine
2 cups broth (preferably veal, but beef, chicken or vegetable will do)
1 lb carrots
1 onion
1 leek
1 celery root
1 parsnip
1 tbsp. allspice
1 twig fresh rosemary
1 twig fresh thyme
3 bay leaves
flour
splash of balsamico
tsp.mustard
bit of butter
salt and pepper to taste

BRAISE SOME CHEEKS:
Preheat the oven to 350

1. Rinse the cheeks, pat them dry, set them aside
2. Clean and chop up the onion, leek, celery, parsnip and one of the carrots
3. Dust the veal cheeks with flour
4. On high heat, sear each side of the cheeks in a pan until just browned. Set aside.
5. Turn the heat down to medium and toss in the chopped vegetables. Saute for about 3 minutes.
6. Add the rest of the carrots and saute for another 3-5 minutes.
7. Put the cheeks back into the pan and add the wine, broth, herbs and spices
8. Cover the pot and put into the over for 1 hour
9. Turn the meat. If the braising liquid looks low, add some more wine and broth (the cheeks should be almost submerged). Cook for another 1 to 1 1/2 hours.
10. Remove from the oven. Take out the cheeks and the whole carrots and set aside on a dish. Cover to keep warm.
11. Strain out the chopped veggies and herbs from the braising liquid. Return the liquid to the pan.
12. Add the splash of balsamico, tsp.of mustard, and bit of butter as well as more salt and pepper if needed. Reduce the liquid on the stove-top over medium heat until it is a nice saucy consistency.
13. Serve the cheeks topped with the sauce, carrots on the side.

VISUALIZE:

PAIRING IDEAS:
Semmelknodel could make a nice additional side dish with the carrots.

For wine, we recommend a hearty Blaufrankisch or cuvee involving Cabernet Sauvignon.
These would be perfect choices:
Wenzel Bandkraften Blaufrankisch 2002 $31.99
Moric Neckenmarkter Blaufrankisch 2005 $48.00
Feiler-Artinger Solitaire 2003 $49.99

Read here for more about Martin Barz, and feel free to leave any comments or questions. Martin will be happy to answer!

Normally, Semmelknödel or bread dumpling is a round dumpling the size of a tennis ball, but you have to be very experienced to make it in the classic way. My way is easier and tastes as good as the classic dumpling. The bread dumpling is a perfect sauce carrier, and can be made a day ahead. -Martin Barz

INGREDIENTS:
-Day-old white bread: about a baguette or 5 buns worth
-9 oz. hot milk
-3 eggs, beaten
-1 medium onion, chopped
-1 bunch parsley
-1 stick butter
-salt to taste

MAKE SOME SEMMELKNÖDEL:

CUT THE DAY-OLD BREAD INTO APPROXIMATELY DICE-SIZED CUBES.

TOSS THE CUBES INTO A MEDIUM SIZED BOWL.

POUR THE HOT MILK OVER THE BREAD CUBES TO SOAK. SET ASIDE.

SAUTE THE CHOPPED ONIONS IN LOTS OF BUTTER UNTIL TRANSLUCENT, THEN SET ASIDE FOR A MOMENT.

FINELY CHOP UP THE PARSLEY.

USING YOUR HANDS, MIX THE PARSLEY, ONIONS AND BEATEN EGGS WITH THE MILK SOAKED BREAD. SALT TO TASTE.

BLOB THAT MIXTURE ONTO A LARGE PIECE OF PLASTIC WRAP, PACKING IT TOGETHER AS YOU MIGHT DO WITH A MEATLOAF.

ROLL AND WRAP IT UP TIGHTLY.

PLACE THE WRAPPED UP INGREDIENTS ONTO A LARGE PIECE OF FOIL.

NOW WRAP THAT UP AS WATER-TIGHT AS POSSIBLE.

SIMMER IN A POT OF WATER, COVERED, FOR 25 MINUTES.

PLACE IN REFRIGERATOR FOR AT LEAST 3 HOURS, PREFERABLY OVERNIGHT.

REMOVE FROM THE FRIDGE AND CUT INTO SLICES.

FRY ON BOTH SIDES IN A BIT OF OIL UNTIL GOLDEN BROWN.

SERVE!

Recipe from Martin Barz

WINEMONGER WINE TIP: In the summer, these make the perfect light lunch when served with a salad and a glass of dry, light-bodied Riesling. For dinner, serve alongside grilled meats (especially game meats), and pour an easy Zweigelt or heartier Blaufrankisch red wine, depending upon the meat and how it is sauced.

RIESLING: Donabaum Wachauer Bergterrassen Riesling Federspiel 2006 $16.99
ZWEIGELT: Feiler-Artinger Zweigelt 2006 $16.00
BLAUFRANKISCH: Moric Neckenmarkter Blaufrankisch 2003 $28.99

Martin happy

But first, meet Martin in our ongoing series of Winemonger Interviews:

1. THE SEASONAL QUESTION
What is in season right now, and what are you cooking with it?
“Bärlauch” or wild garlic/ramsons is in season right now. Wild garlic has only a short season from March to April and I make risotto, pesto, soups, sauces, flavored butter etc. with this wild herb.

2. THE CHEF QUESTION
What is in your refrigerator at home?
Always a bottle of Champagne! I am honest, there is not so much in my fridge, as I buy almost all products fresh. But in addition I have always cheese, homemade
raspberry-marmalade, veal demi-glace from Williams-Sonoma and some basic stuff.

3. THE WINE AND FOOD QUESTION
What is the strangest pairing you have tried that worked?
A game dish with chocolate sauce.

Martin serious

4. THE TOPICAL QUESTION
Wine forums: great place for wine information and discussion, or just a place to boast about what you’ve tasted?
www.wein-plus.de
www.wineloverspage.com
www.wine-pages.com
www.erobertparker.com

[*winemonger note: we take from Martin’s response that you will have to decide for yourself*]

5. THE DESERTED ISLAND QUESTION
You are on a deserted island. What two varietals do you plant?
Riesling and Pinot Noir

Some are here because we feel they are at their peak RIGHT NOW, and we want you to drink them while they are at their best.

Others are here because we have bits of them left in inventory, and it’s just plain easier to get them cleared out (not least so that we don’t have to keep doing the paperwork to register the labels in the various 3-tier-states).

Yet others are here because, for reasons we just don’t get, folks are not giving them a go. We feel pretty sure that if you’d just try it, you’ll love it and come on back for more.

And then, as we do every year, we’ve thrown in a few that we don’t need to mark down for any reason at all- except as a little bonus for you.

Dig in and load up those cases:

GRUNER VELTLINER
Donabaum Loibner Garden Gruner Veltliner Smaragd 2003
$23.00 NOW: $15.00

Donabaum Berglage Loiben Gruner Veltliner Smaragd 2003
$24.00 NOW: $15.00 SOLD OUT

Donabaum Spitzer Point Gruner Veltliner Smaragd 2004
$36.50 NOW: $32.00 SOLD OUT

Gritsch Mauritiushof Singerriedel Gruner Veltliner Smaragd 2003
$26.99 NOW: $19.00

Hogl Burgberg Gruner Veltliner Smaragd 2005
$29.99 NOW: $25.00

Hogl Stammliegenschaften Schon Gruner Veltliner Smaragd 2003
$23.99 NOW: $15.00

RIESLING
Donabaum Bergterrassen Riesling Smaragd 2003 SOLD OUT

Donabaum Offenberg Riesling Smaragd 2003
$36.50 NOW: $26.00

Donabaum Setzberg Riesling Smaragd 2005
$32.00 NOW: $28.00

Hogl Loibner Vision Riesling Smaragd 2003
$24.99 NOW: $20.00 SOLD OUT

SAUVIGNON BLANC
Hogl Durnsteiner Sauvignon Blanc 2003
$12.99 NOW: $5.00

Jaunegg Classic Sauvignon Blanc 2003
$10.99 NOW: $6.00

Jaunegg Classic Sauvignon Blanc 2004
$14.99 NOW:$7.00

Sabathi Classic Sauvignon Blanc 2003
$12.99 NOW: $7.00

Sabathi Merveilleux Sauvignon Blanc 2002
$39.99 NOW: $20.00

Sabathi Poharnig Sauvignon Blanc 2003
$29.99 NOW: $18.00

Sabathi Poharnig Sauvignon Blanc 2004
$29.99 NOW: $22.00

Sabathi Possnitzberg Sauvignon Blanc 2005
$36.99 NOW: $28.00

Tschermonegg Oberglanzberg Sauvignon Blanc 2002
$10.99 NOW: $4.99

VIN’O Tscheppe Czamillonberg Sauvignon Blanc 2002
$12.99 NOW: $5.00

VIN’O Tscheppe Czamillonberg Sauvignon Blanc 2003
$18.99 NOW: $6.00

CHARDONNAY
Braunstein Oxhoft Chardonnay 2002
$12.50 NOW: $5.99

Braunstein Oxhoft Chardonnay 2003
$11.50 NOW: $5.99

Jaunegg Muri Chardonnay-Morillon 2002
$16.99 NOW: $9.00

Sabathi Merveilleux Chardonnay-Morillon 2002
$39.99 NOW: $22.00

Velich Darscho Chardonnay 2001
$24.99 NOW $19.99

Velich Tiglat Chardonnay 2001
$54.99 NOW: $44.99

Velich Tiglat Chardonnay 2002
$54.99 NOW: $44.99

VIN’O Tscheppe Czamillonberg Chardonnay Morillon 2002
$12.99 NOW: $5.00

OTHER WHITES
Gritsch Mauritiushof 1000-Eimerberg Neuburger Select 2003
$13.99 NOW: $8.00

Sabathi Classic Muskateller 2005
$18.99 NOW: $14.00

Tschermonegg Pinot Blanc 2003
$9.99 NOW: $4.99

VIN’O Tscheppe Possnitzberg Pinot Gris Reserve 2001
$32.99 NOW: $15.00

RED WINES
Braunstein Goldberg St.Laurent 2004
$32.99 NOW: $25.00

Braunstein Leithaberg Red 2004
$39.50 NOW: $29.00

Feiler-Artinger Solitaire 2003
$49.99 NOW: $40.00

Gsellmann & Gsellmann Pannobile 2001
$19.99 NOW:$14.99

Preisinger Pannobile 2004
$43.99 NOW: $30.00

Preisinger Paradigma 2004
$49.99 NOW: $35.00

Preisinger Pinot Noir 2004
$49.99 NOW: $30.00

DESSERT WINES

Gsellmann and Gsellmann Vom Golser Goldberg TBA 2001
$37.99 NOW: $34.00

Heiss Trockenbeerenauslese 1998
$48.99 NOW: $28.00

Pasler “C” Trockenbeerenauslese
$34.99 NOW: $28.00

Velich Seewinkel Beerenauslese 2000
$22.99 NOW: $17.00

Wenzel Am Fusse des Berges Ruster Ausbruch 2001
$51.99 NOW: $40.00

It’s the 4th annual Menu for Hope!

Here’s your chance to give money to a very worthy charity, and buy yourself the chance to win a ridiculously fabulous prize donated by food & wine bloggers from around the world.

HOW WORTHY?
In Pim’s (the leader of the Menu for Hope) own words::
This year for the 4th annual Menu for Hope, we are again supporting the UN World Food Programme. WFP is the world€™s largest food aid agency, working with over 1,000 other organizations in over 75 countries. In addition to providing food, the World Food Program helps hungry people to become self-reliant so that they escape hunger for good.

We feed the kids, keep them in school, and support their parents and community farming. This sustainable approach to aid is something we believe in and strongly support.

HOW FABULOUS?
How about a private tour of the El Bulli kitchen and gardens?
How about a dinner with Eric Asimov, chief wine critic of the New York Times?
How about dozens and dozens of amazing things to choose from, including wine tasting dinners, cookbooks, dining experiences, gourmet foods, cases of wines, and so so so much more.
CHECK OUT THE WHOLE LIST HERE

Or, if you’re just interested in the wine related prizes, CHECK OUT THIS LIST

HERE’S WHAT WE’RE GIVING:
A Mixed Half Case of Austrian Wines
We have picked out 6 bottles of our current favorites. First up are two white wines from 2006, the “vintage of the century”: Donabaum Spitzer Point Gruner Veltliner Smaragd and Hogl Bruck Riesling Smaragd. Next is the Moric Neckenmarkter Blaufrankisch 2005 (to quote Alder: “Tasting the wines of MORIC are a revelation of the best kind.”). The elegant Wenzel Kleiner Wald Pinot Noir 2004, the Possnitzberg Sauvignon Blanc 2005 from star Styrian producer Erwin Sabathi, and a 2005 Muscat-Ottonel Eiswein from Hans Tschida. Valued at over $200.
When you donate, just enter Prize Code: WB27

DONATION INSTRUCTIONS:
1. Choose a prize or prizes of your choice from our Menu for Hope List

2. Go to the donation site and make a donation.

3. Please specify which prize you’d like in the ‘Personal Message’ section
in the donation form when confirming your donation. You must write-in how
many tickets per prize, and please use the prize code.

Each $10 you donate will give you one raffle ticket toward a prize of your
choice. For example, a donation of $50 can be 2 tickets for EU01 and 3
tickets for WB27. Please write 2xEU01, 3xWB27

And of course, we would suggest you go for WB27

4. If your company matches your charity donation, please check the box and
fill in the information so we could claim the corporate match.

5. Please check the box to allow us to see your email address so that we
could contact you in case you win. Your email address will not be shared
with anyone.

Check back on Chez Pim on Wednesday Jaunary 9 for the results of the raffle.

We’ve noticed that lots of people make a donation in somebody’s name, which we think is a pretty great gift. And then if they also win the prize you picked for them, it’s even better!
HAPPY HAPPY HOLIDAYS TO YOU ALL!

Send Ice Wine as gifts for everyone on your list, and be sure to have some delivered to yourself for all of your holiday entertaining. Give a single bottle, or give our set of three bottles Ice Wine Flight.

Let it snow, let it snow, let it snow!

Harvesting Icewine

GET YOUR WINE ON TIME!! PLEASE CHECK OUR HOLIDAY SHIPPING DEADLINES HERE

Below is a sampling of the traditional Christmas, Christmas Eve, Hanukkah and Kwanzaa dinners being served around the world, and the perfect wines to pair with your holiday meal, wherever you hail from.

These holiday dinners primarily fall into one of 4 groups: those that serve fish, those that serve ham, those that serve a roasted bird (turkey, goose, duck, etc.), and those that are vegetarian. And, then, there are a few that serve goat. We have shared here a few of the full traditional holiday meals served in some of these countries, and then made wine pairing suggestions for their main course. To wit:

Plum Pudding

England-
Roast turkey, stuffing, roast potatoes and vegetables, bread sauce, cranberry sauce, gravy, and a Christmas pudding (brown pudding with raisins, nuts and cherries) with brandy butter.

France-
Reveillon: a light meal enjoyed on Christmas Eve, generally eaten after midnight-mass. Sometimes that evening a meal of Toriere is eaten, which are a kind of minced meat pie.
Then the full feast enjoyed on Christmas day would have a pea or other vegetable soup, pate, oysters, roast goose, fresh and candied fruits (particularly grapes and apples), Buche de Noel (yule log) and roasted chestnuts.

Foie Gras with Cracked Red Peppercorns

Russia-
Christmas Eve: kutya (porridge of grains, honey and poppy seeds). No meat.
Christmas: Goose or a suckling pig.

Australia-
In the English tradition: roast turkey, ham or pork is on the table with a plum pudding for dessert.
Alternately, some mates barbecue prawns, steak and chicken and then serve ice cream or sorbet for dessert.

WINES TO SERVE WITH ROASTED BIRD:
Hogl Bruck Riesling Smaragd 2005 $36.99
Gritsch Singerriedel Gruner Veltliner Smaragd 2005 $27.99
Wenzel Kleiner Wald Pinot Noir 2004 $38.50 free shipping by the case
Moric Alte Reben Neckenmarkt 2004 $80.00

Sweden-
Ham, sweet and sour red cabbage, meatballs, small sausages, gravlax, and a Christmas pudding called Jul Grot which has one almond in it. The drink is a mulled wine they call Glogg.

Finland-
A casserole of macaroni, rutabaga, carrot and potato, served with ham or turkey.

Ham with the trimmings

Greece-
Ham and bacon, loaves of Christopsomo (Christ bread), and nut cookies.

Phillipines-
Noche Buena is a festive meal held after mass, which includes a ham or roast pig, cheeses, noodles, chestnuts, puto bumbong (rice steamed inside bamboo), bibingka (rice cakes with salted eggs & coconut), and suman (steamed rice in banana leaves).

WINES TO SERVE WITH HOLIDAY HAM
Hogl Terrassen Spitzergraben Riesling 2006 $20.00
Donabaum Setzberg Riesling 2005 $32.00
Hogl Bruck Riesling 2005 $37.00
Gsellmann & Gsellmann Pinot Noir 2002 $26.00

Portugal-
Salted dry cod-fish, called Bacalao, which can be served with rapini, boiled potatoes and breads.

Bacalao

Poland-
Oplatek (a kind of communion bread), barshch (vegetable stew), fish soup, herring, fish in aspic, carp, stewed cabbage or sauerkraut. For dessert: dried fruits, kutia (a treat made from wheat, poppy seeds, honey & almonds), poppy seed or honey cake or strudel, and sweet rolls.

Austria-
Baked carp (Gebackener Karpfen) is the dish most traditionally served.
But sometimes roasted duck with bread dumplings, braised red cabbage and apples.
Dessert is an assortment of bakery- primarily cookies, cookies, cookies!
And then to drink: gluhwein. This is available on most street corners during the season and is the perfect way to keep warm day and night! Here is our Gluhwein recipe.

Platters of Seafood

Italy-
Christmas Eve:
Pronzo delta vigilia, which has no meat. Lots of fish, a seafood stew, and cannoli.
Christmas Day:
Antipasti, pasta with walnut cream sauce, panettone (a kind of cake with dried bits of fruit in it) for dessert.

Mexico-
Cheese, bananas and nuts. A stew made with fish and vegetables. Perhaps a turkey. Lots of cookies.

WINES TO SERVE WITH FISH
Melusine Gruner Veltliner 2005 $67.50
Wenzel Pinot Gris 2004 $20.00
Velich Tiglat Chardonnay 2002 $55.00

Mincemeat Pies

Jamaica-
Rice, gungo peas, chicken, meat pies, ox tail and curried goat.

Ethiopia-
This meal is served on January 7th, and is usually preceded by the purchase and slaughter of a goat, which is then served with doro wat (spicy chicken stew) and flat bread.

Latkes

WINE TO SERVE WITH GOAT
BIG red wines are called for here!
Braunstein Leithaberg 2004 $39.50
Feiler-Artinger Solitaire 2003 $50.00
Preisinger Paradigma $50.00
Moric Neckenmarkter Blaufrankisch 2003 $29.00

Bulgaria-
The Bulgarians serve 12 dishes to represent the 12 months of the year, none of which contain meat. Ingredients include beans, all kinds of nuts, dried plums, and a traditional cake called Banitza.

Kwanzaa-
Foods should include yams, sesame seeds, collard greens and hot peppers. Some traditional dishes include a carrot salad, creole court bouillon, and succotash.

Hannukah-
Foods that have been fried in oil, to celebrate the oil that lasted for 8 days. On the top of that list are latkes, a kind of potato pancake, which is served with sour cream and apple sauce. In some places, falafel steps in as the fried food of choice. And then dessert is a kind of fried donut with jelly filling.

Viennese Cookies

WINES TO SERVE WITH PRIMARILY MEATLESS HOLIDAY DINNERS
Donabaum “Johann” Gruner Veltliner 2006
Sabathi Poharnig Sauvignon Blanc 2005 $30.00
Gritsch 1000-Eimerberg Neuburger $13.00

AND FOR DESSERT!
Weiss Ice Wine 2001 $21.00
Velich Seewinkel Beerenauslese 2000 $23.00
Tschida Muscat-Ottonel Trockenbeerenauslese $50.00
Feiler-Artinger Pinot Cuvee Ruster Ausbruch 1998 $48.00

HAPPY HOLIDAYS TO YOU AND YOURS!

**check here for holiday shipping deadlines**