wine pairing

This post was made in partnership with Sonoma-Cutrer Wine. Recipe and ideas are my own.

No one wants to show up at a party this holiday season to find their host has given up on life and left just one type of appetizer out for everyone. But it happens. Don’t be that person.

Instead, cater to the 4 types of appetizer people. Yes folks, there are 4 types: classic appetizer person, fun appetizer person, bold appetizer person, and casual appetizer person.

Please don’t give me the side-eye when I say you should make 4 separate appetizers! See that bounty of food? Looks good doesn’t it? Looks like someone slaved away in a kitchen all day planning the perfect party bites to serve with their wine. But what if I told you all these dishes could be made in 30 minutes or less for YOUR Holiday Wine Pairing Party? Maybe you’d say, Elana, giiiiirrrrlll that couldn’t possibly be true. Or maybe, Elana, SIGN ME UP LET’S DO THIS.

I like your style friend. Let’s talk about a 30 minute or less Holiday Wine Pairing Party.

Today we’re in the kitchen with Sonoma-Cutrer pairing their Russian River Valley Pinot Noir and Les Pierres Chardonnay with these four different kinds of appetizers. Before you begin to pair some food with the wine, it’s helpful to know your wine. Have a few sips. What do you taste here?

Russian River Valley Pinot Noir: blackberries, jam, vanilla and tobacco aromas with a silky, round flavor of spices and tart cherry fruit flavors.

Les Pierres Chardonnay: bright lemon aroma and subtle spicy aromas bursting with citrus flavors, spice and mineral notes.

Both of these wines are super food friendly, but for the perfect bites, I’m going to help you pair the right foods with them. However, let’s start with YOU first. What type of appetizer person are you?

Classic (pairs with the Chardonnay): you’re wearing a sport coat or a LBD to this holiday party. And you like your appetizers to sound like an appetizer, but elevated. Smoked trout? Herbed cheese? It’s familiar yet different, and you’ll take 6.

Casual (pairs with the Pinot Noir): you’re not wearing a tie and 7pm start time is just a suggestion. A spoonful of marinated mushrooms to walk around and nibble on that only took 5 minutes to make? Sure, that’s cool.

Bold (pairs with the Chardonnay): so you went skydiving this morning and wore white after Labor Day. You need a savory twist with the world’s hottest pepper cheese to snack on and then tell your friends about.

Fun (pairs with the Pinot Noir): sparkly yoga pants are totally party pants and ugly holiday sweaters are the only appropriate sweater to wear this time of year. Just don’t double dip your Pigs in a Blanket in the cranberry mustard sauce or it’s a party foul for you.

Now you can help your guests choose which appetizer they are AND you’ll have a wine ready for them to drink it with. Ready to get cooking? Crack open some wine first and let’s go!

Smoked Trout with Dill and Chive Cream Cheese on Crackers

Yields about 25 crackers
1 8 ounce packet cream cheese, softened
1-1/2 tsp freshly squeezed lemon juice
1 tsp salt
½ tsp black pepper
1 tbsp chopped chives
1 tbsp minced dill
1 8 ounce package smoked trout, shredded
crackers to serve, I prefer some with a little heft for this like oat crackers
Chives and Black Salt for garnish

Mix together softened cream cheese, lemon juice, salt, pepper, chives and dill. Set aside. Build your appetizer by spreading about 1-1/2 teaspoons of cream cheese mixture onto the cracker. Top with shredded trout. Garnish with chopped chives and a big flake of black salt.

Pigs in a Blanket with Cranberry Mustard Sauce

1 pack little sausages
1 container crescent rolls
1 tsp dried thyme
1 10 ounce package cranberries (fresh or frozen)
1 cup brown sugar, packed
1 tbsp water
Pinch salt
½ cup dijon mustard

To make the Pigs in a Blanket: Preheat oven to 375°. Lay out crescent rolls and sprinkle thyme over dough, lightly pressing thyme into the dough. Cut crescent rolls in thirds. Wrap around sausages, gently pinching the dough ends together. Lay Pigs in a Blanket seam side down on a sheet pan covered in parchment. Bake 12-15 minutes until golden brown. While Pigs are cooking, make the cranberry mustard.

To make the Cranberry Mustard Sauce: Combine cranberries, brown sugar, water and salt in a medium-high saucepan over medium heat. Stir to dissolve sugar. Lower heat to medium and continue to stir until cranberries release water and pop open, about 6-8 minutes, continue to stir until sauce has thickened slightly, another 2-3 minutes. Remove from heat and let cool. Stir in dijon mustard. Transfer to an airtight container and keep refrigerated up to one month.

Spicy Cheese Twists

Adapted from The Kitchn

2 sheets store-bought puff pastry, thawed
1-1/2 cups spicy cheese like ghost pepper, finely grated

• Preheat the oven to 375°F. Line two baking sheets with parchment and set aside.
• Dust your counter or cutting board with 1/4 cup of cheese. Unfold 1 sheet of puff pastry over top of cheese. Top with another 1/4 cup of cheese.
• Roll out to 1/8-inch thick. Fold the pastry in half. Top with another 1/4 cup of cheese. Roll out again to 1/8-inch thick. I roll mine out about the size of a sheet pan.
• Using a sharp knife, cut the pastry into long strips roughly 1-inch wide. Twist strips and gently stick ends onto parchment to prevent un-twisting. Repeat with next sheet.
• Chill for at least 10 minutes or up to an hour (if you have time!).
• Bake 15 to 25 minutes. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes. Remove from the oven once they are puffed and crispy, feel dry to the touch, and are deep golden.
• Cool briefly on the baking sheet and transfer them to a cooling rack or serving plate.
• Serve warm or room temperature. Puff pastry straws are best served the same day they are made.

Simple Marinated Mushrooms

1 tablespoon extra virgin olive oil
12 ounces small button mushrooms (if you want to make it fancier, use mixed wild mushrooms)
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 cloves of garlic, crushed and minced
1/2 tsp maple syrup
1/2 tsp red pepper flakes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
½ tsp dried dill
1/2 tsp kosher salt

• Heat olive oil in a medium frying pan over medium-high heat. Add in mushrooms when oil is warm and sauté 5-8 minutes. Remove mushrooms from heat and set aside.
• In an airtight, nonreactive container (I like Pyrex bowls for this), whisk together red wine vinegar, olive oil, garlic, maple syrup, red pepper flakes, basil, oregano, thyme, bay leaf, dill and kosher salt. Add warm mushrooms into the bowl and toss with the marinade, covering the mushrooms. Let stand 15 minutes and serve. Mushrooms will develop more flavor the longer they sit and are even better the next day if you have the time!

For more information on Sonoma-Cutrer Wines, please visit them at: www.sonomacutrer.com