Knights Valley - Wine Region Of The Day

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Knights Valley 

The Knights Valley AVA is located on 37,000 acres in Sonoma County, California. Knights Valley was formally designated an AVA in 1983. The region is the eastern most region of Sonoma before you reach Napa County. Like much of Sonoma, the soil in the Knights Valley is volcanic and well draining. Knights Valley has the distinction of being the warmest climate in Sonoma County. The valley is free from coastal breezes that are frequently found in Sonoma and results in an ideal climate for growing Cabernet Sauvignon. In addition to Cabernet Sauvignon, the region produces Malbec, Petit Verdot, Cabernet Franc, Merlot, and world-class Sauvignon Blanc.

Knights Valley Wines Available In The Qorkz Marketplace 

Kelsey Bench Lake County - Wine Region Of The Day

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Kelsey Bench Lake County 

Kelsey Bench - Lake County received its designation as an AVA in 2013. Located on 2,338 acres, Kelsey Bench is a sub-appellation of the Lake County AVA. Kelsey Bench consists of red volcanic soils of eroded fertile blocks of clay and loam from Big Valley, resulting in wide swaths of gravel deposits and well-draining soils. Warm days are offset by afternoon breezes carried down from the ridges of the Mayacamas mountains. The afternoon cooling of the region often results in 50-degree diurnal cycles, a key to retaining acidity in mature wine grapes. The region is known for its production of Sauvignon Blanc, Chardonnay, Viognier, Riesling, Cabernet Franc, Zinfandel, and Merlot.

High Valley - Wine Region Of The Day

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High Valley 

High Valley Fixed Q.jpg

High Valley AVA is located in the most eastern part of Lake County, California and contains an extinct volcano. The valley sits between elevations of 1,600 feet to 3,000 feet. The High Valley AVA has a wide variance of growing regions between the valley basin and elevated hillsides. The valley in inundated by cold winds which keeping the valley cool. Like much of Lake County, the High Valley is known for its alluvial fans in the valley and hilltop benches, which provide a the area with a variety of growing regions. The warmer volcanic soils of the hillsides are known for their Syrah and Cabernet Sauvignon while the cool sandy valley floor provide well-drained beds for varieties such as Pinot Noir and Chardonnay.

Green Valley Of Russian River Valley - Wine Region Of The Day

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Green Valley Of Russian River Valley 

The Green Valley of Russian River Valley AVA is located on 19,000 acres in Sonoma County, California. The Green Valley of Russian River Valley received its AVA distinction in 1983. The area is known for its sandy and well-draining soil and low fertility, causing the grapes to develop slowly on the vine and retain balance and acidity. The region is a sub-appellation of the Russian River Valley AVA, and its close proximity to the Pacific Ocean breeze and fog make it one of the coolest appellations within Sonoma County. The cold climate in the Green Valley favors the cultivation of cool climate varietals like Pinot Noir, Chardonnay, and Riesling.

Covelo - Wine Region Of The Day

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Covelo 

The Covelo AVA is located in northern Mendocino County, California. The region is unique in that it only has 2 acres planted with vines. Despite its modest production, it was granted AVA status on February 16, 2006, based purely on the unique climate conditions of the area. Located 45 miles north of Ukiah, California the area is relatively flat and built upon deep layers of sandy clay soil. What makes Covelo special is it has high mountain peaks surrounding the valley shielding it from the maritime effects of the Pacific Ocean. The growing season here is one of the shortest in Mendocino County, and the area has one of the largest diurnal temperature variations in Mendocino. The Covelo region currently has no wines commercially available.

Cole Ranch - Wine Region Of The Day

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Cole Ranch 

The Cole Ranch AVA is located in Mendocino County, California. At less than a quarter of a square mile, it has the distinction of being the smallest appellation in the United States. Cole Ranch is named for John Cole who founded the region in 1971 and operated it for twelve years before it gained AVA status in 1983. John Cole eventually sold Cole Ranch to Esterlina Vineyards & Winery, who currently own all planted land in the AVA. Cole Ranch is located just outside of Ukiah, California, on 189 acres between the Russian River and Anderson Valley. The region produces Pinot Noir, Cabernet Sauvignon, Merlot, and Riesling.

Chiles Valley - Wine Region Of The Day

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Chiles Valley 

The Chiles Valley received its AVA status in 1999 is a sub-appellation of the Napa Valley AVA. The Chiles Valley is located on 6,000 acres in the Vaca Mountains on the northeast side of Napa Valley. The vines in the Chiles Valley grow around 1,700 feet above sea level, and the area has a warmer climate, free from the fog and coastal winds that are prevalent in other portions of Napa Valley. The region is known for Cabernet Sauvignon, Chardonnay, Zinfandel, and Sauvignon Blanc.

Bennett Valley - Wine Region Of The Day

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Bennett Valley 

The Bennett Valley AVA is located in Sonoma County, California and was granted AVA status in 2003. The Bennet Valley currently has under 700 acres planted with vineyards, giving the area small production yields annually compared to neighboring AVAs. Surrounded by the Sonoma Mountains and located south of Santa Rosa, Bennet Valley receives cool coastal fog and breezes that sweep into the area from the Pacific Ocean. The AVA features well-draining beach-land soils, which force the vines to create deep roots in search of water. The soils and temperature of the region make it particularly well-suited for growing cool climate varietals, such as Chardonnay and Pinot Noir. Even though the region is not ideally suited for warmer climate varietals, the Bennet Valley has shown quite a bit of diversity in its ability to produce high-quality Barbera, Cabernet Sauvignon, Cabernet Franc, Grenache, Merlot, and Syrah.

Anderson Valley - Wine Region Of The day

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Anderson Valley 

The Anderson Valley AVA is located in Mendocino County, California and cuts laterally through the coastal range. The west end of the Valley is only 15 miles from the Pacific Ocean, taking advantage of the cooling maritime effects. The eastern end of the Valley features a more moderate inland temperature. The foggy mornings give way to sunny and warm days only to return to cold nights, which allow the grapes slowly reach their maturation and develop the deep complex flavors characteristic of wines from this region. The soils of the AVA vary from sandy to gravelly loam and are very well draining, allowing the vines to develop a deep root structure and ensuring the vines do not become waterlogged. Elevation ranges from zero to 2,500 feet above sea level with an annual rainfall of 35 to 80 inches. While the Anderson Valley has an average annual temperature of 53 degrees, there is a wide diurnal cycle that can reach 50 degrees between the day and night temperatures. The mix of sun, fog, well-draining soil, maritime winds and a long growing season make the Anderson Valley one of the most famous and successful Pinot Noir growing regions in the United States. Aside from Pinot Noir, there are also producers of Pinot Gris, Chardonnay, Gewurztraminer and Syrah in the Valley.

April 14th -This Date in Wine History

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Wine has a long established history of being our drink of choice for celebrating, entertaining, and savoring life; but it didn't start out that way. From the invention of the barrel to the designation of the separate viticultural areas, wine has a long and sorted history.  In our daily feature This Date In Wine History, we share an event of critical importance in wine history. 

Homestead and Farm in Texas County, Oklahoma during the Dustbowl by the USDA's Farm Service Agency

Homestead and Farm in Texas County, Oklahoma during the Dustbowl by the USDA's Farm Service Agency

The Australian Geographical Indication "Piccadilly Valley" was registered in 2000.  Piccadilly Valley is a sub-appellation of the Adelaide Hills in South Australia.

The Loazzolo DOC was created in 1992.  The wines produced are sweet golden wines made of Muscat grapes.  Loazzolo is a commune in the Asti region of Italy's Piedmont.

The Grapes of Wrathby John Steinbeck was published in 1939.

April 12th - This Date in Wine History

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Wine has a long established history of being our drink of choice for celebrating, entertaining, and savoring life; but it didn't start out that way. From the invention of the barrel to the designation of the separate viticultural areas, wine has a long and sorted history.  In our daily feature This Date In Wine History, we share an event of critical importance in wine history. 

The flag of Portugal

The flag of Portugal

The Portuguese organization, União Vinícola Regional de Carcavelos was created in 1934.  This group was created to protect the quality of wines coming from the Carcavelos region.  The region is the smallest in Portugal due to Lisbon's urban growth.

Qorkz Kitchen

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Cochinita Pibil Tacos 

Welcome to Qorkz Kitchen! This week we are making Cochinita Pibil Tacos from the Cindy's Supper Club Cookbook written by favorite Napa chef Cindy Pawlcyn. These tacos are a representation of the famous slow-roasted pork of the Yucatan where the pork is wrapped in a banana leaf and buried in a fire pit. We are sticking with the banana leaf but instead using a dutch oven with a touch of cervesa. We make homemade tortillas, and housemade pickled red onions complete the dish.  We pair the tacos with a Humanitas Zinfandel where the bright fruit and spices complement the sweet smokey pork. We hope you enjoy!

Achiote Paste Ingredients

5 Tablespoons Annatto Seeds
2 Teaspoons Cumin Seeds
1 Tablespoon Black Peppercorns
8 Whole Allspice Berries
1/2 Teaspoon Whole Cloves
3 Habanero Peppers (Seeded) 
1/2 Cup Orange Juice
1/2 Cup White Vinegar
8 Cloves Garlic
2 Tablespoons Salt
5 Lemons Juiced
1 Tablespoon Tequila

Directions 

With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.

Juice the lemons and set aside 

Cut the habanero peppers in half and remove the seeds. Be VERY careful not to transfer any of the oil from the peppers to your hands as it will burn if you get it in your eyes. Wash your hands and any tools used throughly after this process. 

In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt.

Mix in the lemon juice and tequila and blend until smooth

Set aside the achiote paste for use later. 

Wine Pairing 

For the smokey, spicy and sweet pork we recommend a Zinfandel with big fruit flavors, spice, and subtle cola flavors. The Humanitas Zinfandel $45 is a perfect balance for the heat and sweet of the tacos. 

Pork Marinade Ingredients 

8 - 10 Cloves Garlic
1 1/2 Teaspoon Salt
3 Tablespoons Cider Vinegar
Juice And Zest Of 1 Lime
1/2 Cup Achiote Paste
3 Tablespoons Dried Mexican Oregano
1 Teaspoon Cumin Seeds Toasted
1 Teaspoon Allspice Berries
2 Teaspoons Black Peppercorns
3 Pounds Boneless Pork Butt
2 Banana Leaves
1 Cup Cervesa

Directions 

Using a mortar and pestle or the back of a knife, smash together the salt and garlic to form a paste. 

Zest and juice one lime. Set aside for later use. 

Set a small frying pan to medium heat. Add the cumin, allspice, and peppercorns. Toast until fragrant stirring constantly so as not to burn the spices. 

Combine the oregano and toasted cumin, allspice, and peppercorns in a spice grinder and grind to a fine powder. 

Transfer the garlic paste to a bowl, add the vinegar, lime juice, lime zest, achiote paste, oregano, cumin, allspice, and pepper. Mix well to combine. 

Wash the pork butt and pat dry with paper towels. Cut the pork into 4 equal sized pieces. 

Place the pork into the bowl of marinade and stir to completely coat. Remove the pork and marinade and place into a zip top bag. Store in the refrigerator for 2-24 hours to fully incorporate. 

A Note On Banana Leaves 

Banana leaves can be a challenge to find depending on where you live. If you live near a Mexican mercado or Asian market you can find them in the frozen section. Some markets will have fresh ones in the produce section. It doesn't matter which ones you use for this recipe. If using the frozen kind, allow to thaw prior to use. Over a warm burner or in an oven set to 200 degrees F., warm the leaves prior to use to make them pliable. 

Assemble The Pot For Cooking 

Using a heavy bottomed pot (I'm partial to my favorite dutch oven) line the bottom with the banana leaves allowing the excess to hang over the sides. Remove the meat and marinade from the bag and place into the center of the banana leaves. 

Fold the tops of the leaves over to form a pouch for the pork. 

Pour the cup of Cervesa around the outside of the leaves and seal the top with the lid. 

In an oven set to 275 degrees F., roast the pork for 3.5 hours. Check the liquid level every hour and add more been if necessary. 

After 3.5 hours, remove the pork to a cutting board and let sit for 5 minutes. Using thongs or two forks, shred the pork by pulling it apart. 

Pickled Red Onion Ingredients 

2 Red Onions
2 Tablespoons of Salt
2 Tablespoons Dried Mexican Oregano
1 Cup Water
3 Tablespoons Cider Vinegar

Cut the red onion into strips. 

Combine the onion in a bowl with the salt, oregano, and vinegar. Stir to combine and squeeze together to incorporate. 

Add the water to the bowl to cover the onions. 

Set aside to pickle. This can be done in as little as 1 hour for a light pickle or 12 hours for a heavier pickle. 

Tortilla Ingredients 

1 Cup Maseca Masa
1 Pinch Salt
1 Cup Water

Directions

Combine the masa, salt, and water in a non-reactive bowl and stir to combine. Depending on the humidity you may need to add up to another 1/3 cup of water. 

Using either a spatula or dough hook, stir the ingredients together to fully incorporate the liquid. When the dough comes away from the sides of the bowl cleanly, the dough is finished mixing. 

This next step is the most important when making tortillas. Just walk away for 30 minutes and let the dough fully hydrate. If you try and make tortillas without this step the dough will crack and fall apart. 

After 30 minutes, remove the dough from the bowl and knead it on a work surface lightly dusted with masa.  Work the dough for 5-10 minutes. This will make the dough elastic and soft. The dough should not be sticky. If the dough sticks to your hand or the surface, add a tablespoon more masa and continue to work the dough until it is smooth. Roll the dough into balls of dough roughly the size of a golfball. 

Take a zip top bag and cut away the top. Cut the bag to roughly the size of your tortilla press to use as a liner. 

Taking the dough balls one at a time, place them inside the tortilla press and flatten into a tortilla. 

Set a non-stick flat bottomed pan or cast iron pan over medium-high heat. When it comes to temperature, add the tortillas one at a time to cook. The tortillas should sizzle when you put them on the pan. If they don't sizzle then up your heat. Cook on one side for about 20 seconds until the sides start to curl. Flip the tortilla and cook on the other side for one minute or until the middle begins to bubble. Flip the tortilla again and using your pointer finger, gently push down on the middle of the tortilla. This should cause the tortilla to briefly inflate with steam. Allow to cook for another ten seconds or so and remove the tortilla from the heat.  Flatten and cook all of the tortillas the same way. 

This next step is equally important in ensuring your tortillas are delicious when you go to eat them. You must create a warm environment in which to store your finished tortillas. If you don't store them in a warm environment they will become brittle and crack when you fold them. There are tortilla warmers available on the market but I made my own using a pot with a lid and a few kitchen towels. 

Finish The Dish

Add some of the pork onto a warm tortilla. Top with pickled red onion and some shaved queso fresco cheese. Pour a glass of Zin and enjoy! 

Qorkz Kitchen

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Gnocchi With Red Sauce 

Welcome to Qorkz Kitchen! This week we are making one of our favorite Winter dishes. This gnocchi is light and pillowy, and the addition of cinnamon to the sauce makes gives it a sweet start and the chili flake brings a spicy finish. It is the perfect dish to keep you warm on a cold night. We hope you enjoy! 

Sauce Ingredients

2 Cans Roma Tomatoes
1 Tube Tomato Paste
1 Bulb Garlic
1 Bunch Basil
1/2 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 Tablespoon Dried Basil
1 Tablespoon Dried Thyme
1 Tablespoon Dried Rosemary
1 Tablespoon Black Pepper
1 Tablespoon Red Chili Flakes
1 Tablespoon Cinnamon
1 Tablespoon Salt
1/4 Cup Olive Oil

Directions

Slice all the cloves of garlic and set aside. Fill a deep bottom pot with the olive oil and set on a burner set to medium. Place the basil in the pot and sauté for five minutes to infuse the oil with basil flavor. 

Remove the basil from the oil and insert the garlic. Sauté the garlic in the oil for five minutes.  

Add the tomato paste and fry in the oil for three to five minutes or until it starts to brown the bottom of the pan. Move the paste to the sides of the pan and pour in the red wine to deglaze the bottom. Stir the mixture together and add the balsamic vinegar. Stir for five minutes to fully combine and to keep the mixture from burning. 

Pour the tomatoes into a blender and pulse four times to break up the tomatoes. You don't want to purée it into a thin sauce as the sauce should be thick and chunky. 

Add the tomatoes to the sauce and stir to combine. 

Add the salt, cinnamon, basil, thyme, rosemary, black pepper, and (optional) red chili flakes to the sauce and stir to combine. 

Simmer the sauce together for an hour prior to serving. 

Wine Pairing

For a sweet and spicy red sauce, you can't go wrong with Merlot, and for this dish, we recommend the Chateau Lane Merlot $50. It has a nose of cola and mint and a bright fruit flavor that is sure to please. 

Gnocchi Ingredients 

3 Pounds Russet Potatoes
2 Cups All-Purpose Flour
1 Egg
1 Tablespoon Salt
1 Tablespoon Nutmeg
1/4 Cup Olive Oil (For Use Only If Storing Gnocchi For Later Use)

Directions 

Using a sharp knife, cut slits in the middle of the potatoes prior to baking. Place them in an oven set to 400 degrees F. Bake for one and a half hours or until a knife can be inserted cleanly. 

Remove the skins from the potatoes and discard. Using a food mill or a ricer, process the potatoes into fine strands. 

Place the potatoes onto a workspace and make a well in the middle. Sprinkle the flour over the potato mixture. Sprinkle the salt over the mixture and place an egg into the center of the well. 

Using a pastry scraper, fold the mixture together to form a rough dough. 

Grate one tablespoon of nutmeg over the top of the dough. Kneed the dough for five minutes to incorporate the nutmeg. When the dough becomes dry to the touch it is done. 

Place more flour on your work surface and cut the dough into four equal size pieces. 

Roll each piece of the dough into a long roll 3/4 of an inch in diameter. 

Cut the dough into one inch sections and set aside. 

Using a gnocchi board or a fork, roll grooves into each piece of gnocchi and set aside. 

Set a pot of salted water to boil on a stovetop. Place all the gnocchi into the pot and cook until it floats to the surface. 

Bring The Dish Together

Place the cooked gnocchi into the sauce and cook together on low heat for ten minutes to combine. 

Finish The Dish 

Place the gnocchi and sauce in a bowl. Grate some parmesan cheese over the top and sprinkle with fresh cut basil prior to serving. 

Movie Night

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Having a Friday night in? We recommend a movie, a bottle of wine, and some popcorn. What type of movie? One about wine of course! There are many movies about wine out there to choose from and on Fridays we will share one with you that we have seen and enjoyed. You get the popcorn and let Qorkz send you the wine!

In my house, the Friday after Thanksgiving is about decorating for Christmas and watching Home Alone. I hope you share in this family tradition with us this year and remember "This is your house, you have to defend it!" 

Home Alone

Eight-year-old Kevin McCallister (Macaulay Culkin) has become the man of the house, overnight! Accidentally left behind when his family rushes off on a Christmas vacation, Kevin gets busy decorating the house for the holidays. But he's not decking the halls with tinsel and holly. Two bumbling burglars are trying to break in, and Kevin's rigging a bewildering battery of booby traps to welcome them!

Film Critic

Kevin! Home Alone is a movie that needs no introduction. Kevin McAllister really did a number on the Wet Bandits huh? Let's review: iron to the face, nail through the foot, red hot doorknob, two falls down the stairs, paint can to the face, BB gun to the groin, blow torch to the head, falling out of a treehouse, etc.. I am fairly sure that these two guys would be dead by the end of the movie given all they went through. And what takes them down in the end? A flimsy snow shovel... (It's okay, I love it anyway!) Which reminds me...

Why We Love It

Why do we love Home Alone? For so many reasons. We all have our favorite scenes that make us until we fall out of our chairs. Every time we watch that scene where Marv hits Harry with a crowbar to kill the spider, my wife laughs so hard it brings her to tears. I love it. But the movie is about more than that. It reminds us of the importance of family but also shows us that we can go it alone if necessary. It shows the importance of lending a hand to a stranger when necessary (Looking at you Polka King of the Midwest). It taught us to check doorknobs before we open them, not to eat your brother's cheese pizza, and to ask if our toothbrush was approved by the American Dental Association. Mainly, it's about how even when we are so mad at family we want them to disappear, deep down inside we really don't. It's a classic and in my house, a family tradition. We hope you enjoy it! 

Wine Pairing 

So basically this entire movie Kevin eats cheese pizza or a bowl of 8 scoops of ice cream with marshmallows. What kind of a wine do you pair with that? I would go with the Ascension Evangelist Late Harvest Viognier $36. The deep caramelized pear flavor would be a refreshing contrast to a grease of the pizza, and would make a magnificent pairing with ice cream. 

Movie Trailer 

Book Club

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Happy Thanksgiving!

We love book club. In fact, for us it is mostly a wine drinking social club where we not only talk about the book, but we also use the time to catch up with our friends. When it's our turn to select the book, we pick from one of the myriad of books about wine that are on the shelves today. In the Book Club feature, we will share some of our favorite wine based books that we have read here at Qorkz, and we hope you enjoy them as well.

Proof: The Science of Booze

Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.

Favorite Quote

“If, when you say whiskey, you mean the devil’s brew, the poison scourge, the bloody monster that defiles innocence, yea, literally takes the bread from the mouths of little children; if you mean the evil drink that topples the Christian man and woman from the pinnacles of righteous, gracious living into the bottomless pit of degredation and despair, shame and helplessness and hopelessness, then certainly I am against it with all my power. 

But if, when you say whiskey, you mean the oil of conversation, the philosophic wine, the stuff that is consumed when good fellows get together, that puts a song in their hearts and laughter on their lips and the warm glow of contentment in their eyes; if you mean Christmas cheer; if you mean the stimulating drink that puts the spring in the old gentleman’s step on a frosty morning; if you mean the drink that enables a man to magnify his joy, and his happiness and to forget, if only for a little while, life’s great tragedies and heartbreaks and sorrows, if you mean that drink, the sale of which pours into our treasuries untold millions of dollars, which are used to provide tender care for our little children, our blind, our deaf, our dumb, our pitiful aged and infirm, to build highways, hospitals, and schools, then certainly I am in favor of it.” 
 

Wine Pairing For This Book 

Adam Rogers does an exceptional job of covering the history of booze from start to finish in what is one of my favorite books. What to pair with this story? Basically anything fermented would do, but I would look for a wine that comes from a place that may surprise you. A wine that is a challenge to produce both from a chemistry standpoint, but also a biological one. The Coruce Chardonnay $23.95 grows in a place with 115 degree days and 45 degree nights. Not only is that diurnal cycle a challenge, but it produces a Chardonnay that has delicious tropical fruit characteristics making it well worth all the effort. 

Qorkz Kitchen

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Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Rustic Sourdough Stuffing with Green Apples and Sausage

Ingredients 

1 Batard Sourdough
1 Pound Breakfast Sausage
2 Tablespoons Italian Parsley
1 Tablespoon Rosemary
3 Leeks
1 Sweet Onion
2 Tablespoons Sage
3 Ribs Celery
1 Cup Dried Cranberries
1 Cup Chicken Stock
1 Stick Butter
1 Tablespoon Salt
1 Teaspoon Black Pepper
2 Green Apples

Directions 

Preheat the oven to 300 degrees F. Cut the sourdough batard into 1 inch cubes. 

Line a baking sheet with aluminum foil. Add the bread cubes to the pan and bake at 300 degrees F., for 8 - 10 minutes or until the croutons are hard. 

Using an apple corer, core out the middle of the green apples and slice into a rough chop. 

Cut away the rough green tops of the leeks. 

Be sure to wash the dirt out of the different layers of the leeks before you cut them. Slice them into thin ribbons. 

Roughly chop both the sage and the rosemary and set aside.

Cut the Italian parsley into a fine dice and set aside.

Cut the celery ribs into a rough dice and set aside.

Cut the onion into a fine dice and set aside. 

Wine Pairing

This stuffing has the sour flavor from the bread and the bright tartness from the cranberries. Try a wine with a bright crisp flavor to bring your meal together. Try the Petrified Forest Sauvignon Blanc $23. The balanced acidity and melon flavors are sure to please!  

Melt the butter into a deep Dutch oven or skillet. Add the onion, celery, leeks, parsley, sage, rosemary, apples, salt, and pepper to the pot and cook over medium heat for 10-15 minutes. 

Cut away the casings from the sausage links and discard. 

Remove the vegetable mixture from the heat and transfer to a bowl. In the same pot, add the sausage and cook for ten minutes or until cooked all the way through. 

Once the sausage is cooked through, return the vegetable mixture, dried cranberries, croutons, and chicken stock to the pot and stir to combine. 

Preheat the oven to 350 degrees F.  Transfer the stuffing mixture to a 9x12 baking sheet.   

Bake the stuffing for 30 minutes or until the top starts to brown. 

Finish The Dish 

Serve this stuffing alongside your turkey for a nice sour and tart contrast to the bird. Enjoy! 

The Art Of Wine

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One of history's greatest pairings? Wine and art. They go together like Cabernet and steak. In fact, not just wine but drinking culture as a whole has been a prominent feature of some of the greatest artworks of our time. In the Art of Wine, we look at some of these artworks and their significance to us, the drinking class. 

This week as part of our Thanksgiving celebration, we are taking a historical look at the first Thanksgiving meal, the attendees, and what wine, if any was present.

The First Thanksgiving - Jean Louis Gerome Ferris 

Very little is actually known about the first Thanksgiving, as only two accounts of the celebration were ever written. The most recognized account being Mayflower pilgrim William Bradford's journal "Of Plymouth Plantation" which chronicled the experiences of the Pilgrims between 1630 and  1651.  What is known is that the Pilgrims held the first Thanksgiving to celebrate their first successful harvest in the new world. Celebrating the harvest had long been a tradition in England, and they carried it through to their new home. In this painting, Jean Louis Gerome Ferris gives us a glimpse of what the first Thanksgiving may have looked like in 1621. 

Attendees

We know from Bradford's journal that the Pilgrims would not have survived in the new world if not for the Wampanoag Indians. They provided food and instruction for growing crops to the new arrivals. We don't know how many of the Wampanoag were invited to the celebration, but we do know that 90 were in attendance including Massasoit, who was their leader. There was one member of the Wampanoag tribe named Squanto, who was the translator between the groups. Squanto was captured and enslaved by the English on a previous expedition and brought to England where he learned English.

While not called the first Thanksgiving, the Pilgrims in attendance had much to be thankful for. In addition to their first successful cultivation of crops, the attendees were the remaining 53 survivors from the original 102 Pilgrims, having lost many to disease and starvation. Of the 53 Pilgrims in attendance, 22 were men, 4 were women, and the remaining 27 were children. 

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The Meal 

Unfortunately, much about the food at the first Thanksgiving is left up to speculation. Neither of the written accounts of the first Thanksgiving gives any indication of what the meal consisted of aside from fowl and deer. Because the group was celebrating their first successful harvest, there are assumptions that the meal also consisted of corn, herbs, nuts, onions, and fruit. Many feel that cranberries were present, although there is no evidence in the written account. The Pilgrims did not have any flour available for baking nor is there any evidence of potatoes or turkey being consumed. Given the proximity to the ocean, it is likely that shellfish and crab would have rounded out the meal. 

Thanksgiving Wine 

Our choice for Thanksgiving wine? Brooks note Marin Pinot Noir. $36. The wind through the vineyard causes the grape clusters to rub together, producing a thicker skinned grape and a more full bodied wine. Looking for a wine to stand up to dark meat turkey while highlighting that cranberry flavor? This is it. 

The First Thanksgiving Wine

There are accounts of the Pilgrims bringing wine with them to the new world and planting and harvesting grapes. It is unknown how much of the wine survived to be consumed at the first Thanksgiving, but it is generally assumed that the Pilgrims either drank wine or water during the meal. The Pilgrims planted apples and used them to ferment and produce cider during the 1600s, but there is no account of apples being ready for harvest or cider being consumed during the first Thanksgiving. 

Qorkz Kitchen

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Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Roasted Brussels Sprouts With Pancetta 

Ingredients 

1 Stalk Brussels Sprouts (2 pounds)
1 Inch Thick Cut Of Pancetta
1/4 Cup Maple Syrup
1/4 Cup Stone Mustard
1/4 Cup Balsamic Vinegar
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper

Directions 

Cut the Brussels sprouts away from the stalk. Wash them under cold water and pat dry. Next, cut away the hard bottoms and tough outer leaves. Cut the sprouts in half and set aside.

Preheat the oven to 425 degrees F. Mix the sprouts with the mustard, salt, pepper, maple syrup, and balsamic vinegar.

Wine Pairings 

The red fruit flavors and earthy notes Rio Vista Pinot Noir from Humanitas,  pairs perfectly with the sweet Brussels sprouts and meaty pancetta. $55

Take the Pancetta and unroll it across a plastic cutting board. Cut the Pancetta into strips approximately equal in width. Next, cut the Pancetta horizontally into cubes.

In a frying pan over medium-high heat, cook the Pancetta for about 6-8 minutes stirring frequently. Once cooked add the Pancetta to the Brussels sprout mixture. 

Place the baking pan containing the Brussels sprouts and the Pancetta into the oven at 425 degrees F.

Roast the Brussels sprouts for 40 minutes stirring occasionally. Once finished, remove the Sprouts from pan and set aside on a platter. 

Finish The Dish 

Place the sprouts in a serving dish and serve while still warm.