It is starting to look more like winter than fall, but we’re holding on to all the autumn flavors we’re thankful for as long as possible. Just in time for last minute Thanksgiving wine ideas, here are the fall dishes we can’t get enough of, and the pours that Wine Director Jodie Battles recommends with them.
At Coppa, we’re head over carbs for the Scamorza Pizza. With smoked mozzarella, roasted delicata squash, mushroom and thyme, Chef Brian Rae has put all the best notes of fall on one pie. Sweet, smoky, salty, earthy and rich, all things to be thankful for, and perfect with a new by the glass pour - Bussoletti Trebbiano Spoletino. This is a crucial white from Umbria, a region often dominated by its reds. Deep and unique with hints of citrus and a subtle savory component, it’s a match made in flavor heaven.
Have you had the Scallop Crudo at Toro yet? Chef Josh Elliott has topped Maine scallops with quince cider, ginger crema and pumpkin seed piccata to create an unexpected flavor profile that might just knock your wool socks off. We’re pairing it with the new Azores Wine Co. Verdelho. This is a super tiny production from the Island of Pico, which is all volcanic soil. High toned stone fruit and pineapple meets sea spray oceanic notes. Yup, seafood meets fall, and they fall for this wine.
At Little Donkey, Pastry Chef Kevin Walsh is making dessert magic happen yet again. A cup of brioche (yes you read that right) is filled with creme anglaise, diced apples, an apple caramel and vanilla ice cream. If that’s not luxe enough for you, pair it with this super fun, unique offering that you rarely see outside of Champagne region, let alone France. The Dumangin Ratafia de Champagne is a blend of half brandy and half champagne juice. Aged for 7 years in barrel, it is clean and slightly sweet without being cloying. This Champagne is on the very limited list of things that will make the brioche dish even more enjoyable.