Holiday Hors D’œuvres
12-Bottle Sampler
by Tom Wolf
Apart from the outstanding wines, arguably the greatest value our Adventures and Rouge clubs offer is the wonderful recipe included in each month’s bulletin. Tapping our network of friends who cook in restaurants like Chez Panisse or who publish cookbooks about French food, we are privileged to deliver pairings that range from appetizers to elaborate feasts.
For this sampler, we thought we’d put together a booklet of twelve recipes that you might prepare for a holiday party or potluck, along with twelve wines you might find in one of our clubs in any given month. Take, for example, the fried stuffed olives dreamed up by Chris Lee, a former head chef of Chez Panisse, which he paired with a zesty Verdicchio. Or pair his chive and goat cheese soufflé with a cool-climate Chardonnay like Lavantureux’s Bourgogne Tonnerre. I personally can’t wait to make Georgeanne Brennan’s lobster salad on brioche toasts, pairing these with Château d’Epiré’s generous Savennières.
Whether you need some recipe inspiration for the weeks ahead, or just a mixed case of festive wines, these selections will have all of your hors d’œuvres, appetizers, and canapés—and their complementary wines—covered. Booklet with twelve recipes included!
Holiday Hors D’œuvres
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