December 8, 2013 – Aleksander Estate Winery 2012 Vidal with roasted Turkey.

. December 8, 2013

Wine & Dine

Get into the holiday spirit with Aleksander Estate Winery’s Vidal 2012 served with turkey roasted to perfection! This wine makes the classic traditional menu to the next level!

Brussels Sprouts in Browned Butter with Almonds

Winter 2005 By: Jennifer MacKenzie

The nuttiness of browned butter and almonds offsets the flavour of Brussels sprouts, which can sometimes be strong.

Choose sprouts with tight leaves, ones that are almost the same size for even cooking.

Trim off any dark stem and outer leaves before cooking.

Make sure they are very dry before adding to the browned butter to prevent spattering and keep the flavour from being watered down.

  • 1½ lbs (750 g) Brussels sprouts, trimmed
  • ¼ cup (50 mL) butter
  • 1 tbsp (15 mL) lemon juice
  • ¼ cup (50 mL) chopped almonds, unblanched
  • Salt and freshly ground pepper

Aleksander Estate Winery 2012 Vidal

 

Vidal (2) VQA

$11.15

The Vidal features the intense fruity aroma of honeydew melon and red apple.

On the palate, this wine is off-dry and balanced with pear, citrus fruit and gentle grapefruit flavours.

*ALL CANADIAN WINE CHAMPIONSHIPS 2011 – DOUBLE GOLD, BEST OF CATEGORY WINNER FOR 2010 VINTAGE*

Food Pairings: A perfect partner for spicy foods, grilled chicken and pork dishes.

Category: 2013, Aleksander Estate Winery

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