CityView Magazine

Cranberry Bruschetta Try this with Oyster Dressing: Four Vines Chardonnay Santa Barbara County Naked 2005, about $15 retail. This bottle is intense and vibrant. Plenty of acidity will cut through Thanksgiving sauces, and the freshness is perfect for an afternoon sip. Try this with Tomato Caprese: Drylands Sauvignon Blanc 2007, Marlborough New Zealand, about $14 retail. Vinaigrettes pose a challenge, but this wine shows intense fl oral and citrus aromatics with a jolt of zippy acidity that keeps it fresh and exciting. Try this with Pecan Pumpkin Brulee Cheesecake: Bosio Moscato d’Asti DOCG 2007, Piedmont, Italy, about $15 retail. Sweet and fi zzy with a captivating taste and scent, this wine is an ideal afternoon sipper. Absolutely delicious. 1½ cups fresh or frozen cranberries ¼ cup granulated sugar 2 tablespoons red wine vinegar ½ red onion, thinly sliced into rings 2 garlic cloves, minced 2 tablespoons fresh basil, minced 1 teaspoon oregano 1 (8-ounce) loaf French bread Extra virgin olive oil Combine cranberries, sugar and red wine vinegar in a medium saucepan. Bring to a boil. Add onion and garlic, return to a boil and reduce heat. Sim- mer on low for 10 minutes or until cranberries pop. Pour into a glass bowl. Stir in basil and oregano. Cool at room temperature. Cut bread diagonally into 16 (¾-inch) slices; brush both sides with oil. Broil each side for 1 to 2 min- utes or until golden brown. Top each slice with cranberry mixture. –Tonia Collins, Huske Hardware House Good recipes would be lost without good wine. Nick Parrous of the Fayetteville Wine Society shares some of his favorites, right. For every Thanksgiving side, from tangy cranberries to sweet pumpkin pie, Parrous has a wine at the ready. Try this with Sausage Stuffed Mushrooms: Pecchenino “San Luigi” Dolcetto di Doglioni DOC 2006, Piedmont Italy, about $16 retail. While many producers make their dolcetto easy to drink, in an almost gulp-able style, this is a much more refi ned dolcetto with more grip, structure and depth. Try this with Sweet Potato Soup: Angeline Gewürztraminer 2006, Mendocino County, California, about $15 retail. The spices in the wine are a perfect balance for the spices in the soup, and the acidity will cut right through it, keeping the palate fresh and ready for another spoonful. Try this with Cranberry Bruschetta: A to Z Wineworks Pinot Noir 2006 Oregon, about $20 retail. You want big fruit here. The wine is medium- bodied and juicy, with plenty of red and black cherry fl avors dominating the palate. CityViewNC.com | 43

• Cover