An Indian Spice Affaire this Thanksgiving
So, in the spirit of family, love, and debaucheries, how about an Indian Thanksgiving, from LXV Wine, to carry the mood and flavors of the night! Just have ghee, garam masala and a few basic whole spices in your pantry and we would have made an Indian Chef of you by Thanksgiving! And give the wine a lot of thought! As Rumi said,
|LXV SUMMER SATINE|
Few bottles of racy whites chilling in a bucket of cold water (not ice), with flowers floating in them, will entice your guests to refill their glasses to complement the unparalleled array of samosas, kebabs and other appetizers.
The refreshing acidity in these wines will cleanse your palate for the next bite, as you tantalize your taste buds, back and forth, with samosas, and kebabs. And if a conversation is your aperitif, the wine will be your silent companion for the quiet reflections, in midst of the revelry!
As the mood starts levitating, and stories start spilling about childhood shenanigans and adult debaucheries, the heavenly notes of spice will waft into the air, as you set the table with the most extravagant accompaniments of cumin potatoes, very rich and royal navratan korma (9 jewels), or the very exotic Smoked Dhaba Dal (smoked from a live coal).
But what will steal the show will be the Tandoori Turkey! This beautiful bird, with a fiery hue of orange and red, and succelent juices dripping with every cut, curried drippings (just add a dash of garam masala to the drippings), and served with piping hot naan bread, will have everyone begging for more!
|LXV RESERVE SYRAH|
This calls for some earthy wines that will build on the complexity of these dishes and the sentiment.
Young Rhone wines that typically employ little oak barrels when aging, sing with such dishes. The spice notes in Syrah from Hermitage or the Grenache in a Châteauneuf-du-Pape will complement the myriad of masalas, with the fruit in the wine tempering the soaring spice. LXV Reserve Syrah generously offers blueberries and boysenberries, with hints of petrichor and dark spices, followed by layers of sandalwood, cedar, and dried tobacco.
I would not take away from the traditional pies. But delicately lace them with cardamom, cinnamon, nutmeg, or all aspice. And muse your guests with a sake tasting! Or stay true to tradition with a Late Harvest or Moscato d’Asti.