Contributors

Turkey Tips

■ You could rest the turkey for longer than 30 minutes after cooking, depending on timing of your holiday meal. The turkey will stay warm for over an hour. ■ Estimate ½ teaspoon salt per pound of turkey for curing and at least a day in the refrigerator. ■ It takes a long time to defrost a turkey. Plan on 3 to 4 days in the refrigerator for a 12- to 15-pound turkey. ■ If you’re crazy for crispy skin, clarify the basting butter. This removes water from the butter and allows the butter fats to brown more easily. To clarify butter, melt it in a small pan and skim off the solids on top with a spoon. Continue simmering for 30 minutes on low, then strain the butter through cheese cloth. ■ If you do not have a roasting pan and V-rack, a sheet tray and flat cooling rack work well, plus the low sided pan lets more heat reach the sides and under the turkey, increasing browning and speeding up cooking time. ■ Stay involved as the turkey inches toward being done, checking temperature more frequently. You are trying to get right at the 165°F reading at the leg and thigh joint, but not over. The leg and thigh will taste fine at higher temperatures, but the breast will dry more with every extra degree of temperature. ■ Jacques Pépin, the famous television chef, recommends slitting the skin at the joint where the thigh meets the carcass. This allows a little more heat into the thigh, so that it will cook more evenly with the breast. It mars the turkey slightly, but this part of the turkey will mostly be hidden underneath. ■ If you’re squeamish about eating giblets in gravy, you can still get the flavor, and then strain gravy before serving. But give it a try. Gravy is the best part and giblets make it even better.

wooden spoon until softened. Add the flour and quickly stir to distribute it and soak up moisture or butter. Cook, stirring constantly, for 2 minutes. Switch to a whisk and slowly add about 1 quart of the reserved turkey broth, whisking to avoid lumps. You should have a little broth left over to help deglaze the turkey roasting pan. Add the minced neck and gizzard to the gravy and

NUTRITION

INGREDIENTS PER RECIPE MAY VARY; NUTRITION INFORMATION PER SERVING ESTIMATE.

BRINED TURKEY: CALORIES: 630, FAT: 29G (SAT: 8G), CHOLESTEROL: 305 MG, SODIUM: 1410 MG, CARB: 0G, FIBER: 0G, SUGAR: 0G, PROTEIN: 90G

GIBLET GRAVY (WITH ABOUT 1 CUP OF TURKEY DRIPPINGS USED): CALORIES: 230, FAT: 19G (SAT: 8G), CHOLESTEROL: 105 MG, SODIUM: 400 MG, CARB: 4G, FIBER: 0G, SUGAR: <1G, PROTEIN: 7G simmer on low for 5 to 10 minutes. 9. While the gravy simmers, put the pan used to cook the turkey on the stovetop on medium. When the pan is hot, and turkey drippings start to deepen in color, pour in the white wine. It should sizzle. Use a wooden spoon to scrape up bits of browning from the pan, and when the wine has nearly evaporated and the smell of raw alcohol has dissipated, pour in the remaining 2 cups broth (or if you have run out, substitute water or low sodium broth) to loosen the reduced wine. Strain this liquid into gravy, simmering on the stove. 10. Adjust gravy by adding water if it is too thick, or by simmering a little longer if it is thin. Taste the gravy, add salt and pepper if needed, and pour into a serving vessel. 11. Put the turkey on a platter, and if you are feeling like putting on a show, carve it tableside, spooning gravy over each plate. ■ R o b i n A s b e l l spreads

the word about how truly delicious and beautiful whole, real foods can be through her work as an author, cooking teacher and private chef. She likes to create delicious dishes that range from meat and seafood to beans and grains using global flavors. Her latest book is “Plant-Based Meats.” She is also the author of “Great Bowls of Food,” “Big Vegan,” “Gluten-Free Pasta” and more.

T e r r y B r e n n a n is a

photographer based in Minneapolis, Minnesota. Clients include Target, General Mills, Land O’Lakes and Hormel. “Working with Real Food is a highlight—I look forward to every issue. I love working with the creative team and, of course, sampling the wonderful recipes.”

L a r a M i k l a s e v i c s

began her food career on the other side of the camera, cooking at the renowned New French Café in Minneapolis. Today her work as a stylist is in demand at corporations including Heinz, Target and General Mills, as well as with many magazines. She prides herself on using her experience as a chef to make food as appealing on the page as it is on the plate.

J a s o n R o s s is a chef consultant for restaurants and hotels, developing menus and concepts for multiple high-profile properties. He grew up and trained in New York City but now calls St. Paul, Minnesota, home. Currently, he teaches the next generation of chefs at Saint Paul College Culinary School.

M o l l y S t e v e n s is a

cooking instructor, writer and recipe developer. Her cookbooks include “All About Dinner” as well as the James Beard and IACP cookbook award winners “All About Braising” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Stevens’ recipes and articles have appeared regularly in a number of national publications. She lives in Vermont and travels the country to teach, cook and eat. Find out more about her writing and teaching schedule at mollystevenscooks.com.

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CATERING & MEALS TO GO Let the Chefs at Mollie Stone’s make life a little bit easier! Order online for in-store pickup at catering.molliestones.com

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Making the Season Bright

A s the holidays roll around this year, being able to gather with loved ones again will be a bright spot of the season. While get-togethers might still be smaller than usual, food is always an important part of the party, whatever its size. We know you have your tried-and-true holiday recipes, and we’re here for you with all you need to prepare those, but it’s also fun to try something new—and it just might be a dish that ends up being the talk of the table.

With twists in our holiday dinner feature such as Citrus-Garlic Marinated Pork Roast, which gives a nod to tropical cuisine, or Brown Sugar Butter Tarts, a favorite treat of our Canadian neighbors, you can either choose to serve one or two new recipes alongside your family favorites or prepare an entirely different menu for a whole new take this holiday season. These recipes would also make great dinner options anytime throughout the months ahead (page 20).

Harness the power of plants. We know we should eat more veggies, and we’ll show you that with just a little tweak you can change the percentage of plants per bite in many favorite meals—and your family will love the food (page 28).

Tamira Franz, Director of Health & Wellness at Mollie Stone’s, helps you celebrate the holidays with everyone’s dietary concerns in mind. Check out her recommendations for a range of products including gluten-free, dairy-free, egg replacements and more (page 12).

Could you use some help in the kitchen? Let the talented chefs at Mollie Stone’s Markets make life a little bit easier! Our chefs create delicious foods with the highest quality ingredients for celebrations and holidays, meetings, a food gift to share, or just because. The catering options are great for large quantities, or if you’re looking for dinner tonight, try our Family Meals. You can checkout online for in-store pickup at all nine store locations. Plus, Patricia Jordan, Director of Deli, Bakery and Cheese, offers party planning tips and highlights the great options of our Catering Online Order Guide to help you entertain deliciously (page 10).

Trust us to have a wonderful selection for your main course, whether you prefer juicy beef, turkey or savory ham. In his column on page 14, Michael Tomasello, Director of Meat, Poultry and Seafood, walks you through our choices plus shares 10 ways to enjoy leftover holiday turkey.

Comfort foods may play a prominent role in menus this time of year, but citrus fruit is at its sweetest, juiciest peak in the cold winter months. Brian Carter, Director of Produce, has put together a guide to help you learn more and make the most of prime citrus season (page 13).

Mark Thrift, Director of Wine, Spirits and Beer, shares some of his favorite recommendations for robust red and rich white wines that pair well with the cooler weather and holiday meals (page 16).

I would again like to take this opportunity to thank our hardworking staff for all that they do to help us continue in our goal of making a difference in people’s lives through food. And, thank you for choosing to shop with us. We appreciate being a part of your holiday table.

Wishing you happy, healthy holidays and a new year ahead.

catering.molliestones.com

Entertain Deliciously

Are you planning a holiday get together with family and friends? Wondering what to prepare? We are here for you! Dive into our Catering Online Order Guide and plan away.

BY PATRICIA JORDAN, DIRECTOR OF DELI, BAKERY AND CHEESE

W e have gone to great lengths to feature tried and true favorites for the season in addition to some new fun items such as our Famous Tri Tip Sliders in our catered food offerings. When I say “we,” I mean our executive chef, John Ness, myself, and a team of food-loving folks who spend their time at Mollie Stone’s, making a difference in people’s lives through food. That’s our mission after all!

As you think about what you will need for your get-togethers, refer to my Party Planning Checklist on the next page. Once these questions are answered, you can begin planning the event details. On our site or in store, you can inquire about the many beautiful platters, cheese boards, full dinners and à la carte offerings that make entertaining easy. Our meals all come with heating instructions and our appetizer boards are ready to go; just open and serve. And a nice touch—most appetizers come on a beautiful wood serving board. We have included a small sampling of customer favorites here and you can see more online.

Party Planning Checklist

Planning a party can be a bit stressful. However, to help me plan I use this checklist as I prepare for a dinner party or any manner of festivity. These questions are my starting point:

1. What is the occasion? Every great gathering must have a theme!

2. 2. How many people will there be? Space and quantities need to be considered.

3. What time of day will it be? Food choices will naturally vary by time of day. For example, if you are hosting an early gathering you may want to pick up our Morning

Pastries Box, or for an evening gathering perhaps our Local Cheese Board.

4. Does it need to be outdoors? If so, there are many variables to consider:

What time of day? Will I need to keep food warm? What if it rains? If serving a buffet, will foods need to be covered?

5. Will I serve buffet, sit down or will food be passed around the table family style?

This is usually dictated by number of guests. All our catering options call out their serving sizes for easy planning.

6. Will cutlery be needed? This is impacted by the above question or vice versa.

7. Are any of my guests vegetarian or

gluten intolerant, vegan, etc.? We have lots of choices!

8. How long will the gathering last? Helps determine the amount of food needed.

For example, if you are having dinner and drinks plan for an appetizer tray or cheese board for both before and after the main course.

9. Will I serve cocktails, beer or wine?

Of course, you will!

10. What will the sweet end of the meal be? Plan to serve coffee or tea with it?

11. Do I want to have a party favor? We have so many great favor-appropriate goods in our stores; I especially love to tie local chocolate bars with a festive ribbon as favors. ■

Holiday Helpers

BY TAMIRA FRANZ, DIRECTOR OF HEALTH & WELLNESS

T he holiday season is the time to celebrate and share traditions both timely and fresh. For those seeking or encouraging more conscientious eating, there are many delicious and accessible options to gluten, dairy, refined sugar, and animal-based products. Traditional recipes and favorite dishes can be adjusted with tried-and-true products that address allergen issues, dietary concerns, and support lifestyle plans. Plant-based items—including my following recommendations—can serve as easy ingredient replacements in popular seasonal recipes, appetizers, cheese and charcuterie boards. Shop locally in Mollie Stone’s Markets where we strive to inspire deliciousness and make a difference in people’s lives through food. Enjoy!

Nondairy Cheese and Butter

On a cheese platter, offer a selection of nondairy cheese, gluten-free crackers, crudités (sliced raw vegetables) and plant-based dips like hummus or nondairy cream cheese.

MY RECOMMENDATIONS: Miyoko’s vegan cheeses and European butter • Earth Balance butter • Follow Your Heart vegan parmesan or vegan Gouda • Violife nut free and vegan feta or sliced cheese

Sugar Substitutions

Reduce sugar content and the subsequent calories, without losing sweetness, by using stevia, erythritol or a combination of the two when baking.

MY RECOMMENDATIONS: Lakanto • In the Raw Monk fruit • Wholesome Organic Stevia

Plant-based Meat Alternatives

Entertain in style with a vegetarian center dish or vegan charcuterie board by substituting meat with plant-based options.

MY RECOMMENDATIONS: Try Mia’s plantbased prosciutto wrapped around a slice of Miyoko’s vegan mozzarella or make stuffed mushrooms with Tofurky Italian sausage. Several brands, such as Field Roast, Quorn, Tofurky and Gardein offer turkey and ham style roasts as the perfect centerpiece for the holiday table.

Note: Adjust your cooking time according to the package instructions if using a frozen plant-based holiday roast.

White Flour Substitutions

Instead of regular white flour, gluten-free flour can be used 1:1 in most recipes calling for regular wheat flour without a noticeable difference.

MY RECOMMENDATIONS: High quality and popular brands include Bob’s Red Mill gluten-free flour, King Arthur gluten-free flour and Cup 4 Cup. Try using cassava flour as it replaces 1:1 in most recipes. Cassava is a root vegetable, also known as yucca, and is similar to the potato or yam. The cassava root is peeled, dried and ground into flour producing a mild and neutral flavor that lends well to baking and is grain free, nut free and gluten free.

Egg Replacement

Rather than using eggs in a cookie or pumpkin pie recipe, try unsweetened applesauce. Generally, ¼ cup applesauce substitutes for 1 egg; just keep in mind the applesauce will also add sweetness and it may be necessary to reduce the recipe’s overall sugar.

MY RECOMMENDATIONS: Applesauce • ground flaxseed or chia seed • Bob’s Red Mill egg replacer

Gluten-free Breads, Breadcrumbs, Stuffing Mixes and Crackers

MY RECOMMENDATIONS: Bread SRSLY Sourdough bread and dinner rolls • Aleia’s stuffing mix and breadcrumbs • Mary’s Gone Crackers or Stonewall crackers ■

Winter Citrus Guide

Citrus fruit is at its sweetest, juiciest peak in the cold winter months

BY BRIAN CARTER, DIRECTOR OF PRODUCE

W hether you use fresh slices of citrus for baking, the zest to enhance your favorite dishes, or simply to enjoy eating out of hand for breakfast or a healthy snack, you’ll find many delicious citrus fruits in our stores during the winter.

From Cara Cara oranges to Sumo tangerines, the citrus options that fill the produce department are not only delicious, but also strong sources of fiber, vitamin C, folate and potassium, as well as antioxidants and many other vitamins and minerals.

Enjoy your favorite fruit plus try something new. You can use them in your kitchen all season long with this guide.

Ruby Red Grapefruit

Tart and tangy with an underlying sweetness, grapefruit has a juiciness that rivals that of the ever-popular orange and sparkles with many of the same health-promoting benefits. Although available throughout the year, they are in season and at their best from winter through early spring.

Meyer Lemon

This is a small, sweet hybrid thought to be a cross between a regular lemon and a mandarin orange. They are smaller and much less tart than regular lemons, and their thinner edible skin is almost sweet. People love

Meyer lemons for their sweeter and more floral taste than other lemons and they can even have a slightly orange tint and flavor.

Cara Cara Orange

The Cara Cara navel orange displays a bright orange peel that is similar to other seedless navels, but inside you will see its distinctive pinkish-red flesh. Its low-acid content yields an exceptionally sweet taste and just a little bit of tang. A cross between the Washington navel and the Brazilian Bahia navel, this variety was discovered in 1976 at Hacienda Cara Cara in Venezuela, where it, obviously, got its name.

Blood Orange

Known for its deeper color and distinctive flavor that combines citrus with a berry-like quality, blood oranges have a tougher peel than other orange varieties. Their darker flesh is thanks to antioxidants called anthocyanins, which don’t usually appear in citrus fruits.

Minneola Tangelo

These are a cross between a tangerine and a type of grapefruit called a pomelo, and the name “tangelo” is a combination of the two. Sweet, tart and juicy, Minneola tangelos are seedless and easy to peel.

Satsuma Mandarin

A specific type of mandarin orange, which originated in Japan more than 700 years ago, these are lighter orange in color, sweet, juicy and seedless. They are also the easiest variety to peel. The most tender, easily damaged type of mandarin, Satsuma are harder to find fresh in stores.

Sumo Tangerine

Developed in Japan, sumo oranges are now grown on family farms in California. This large mandarin-type variety has a bumpy rind and distinctive knob on top. It is also easy to peel—usually in one piece—and naturally seedless. Sumos appear rough, but this low-acid citrus fruit is actually delicate and extremely sweet. ■

Talk of the Table

Your delicious main course of juicy beef, tasteful turkey or savory ham from Mollie Stone’s Markets will be the talk of the table this holiday season

BY MICHAEL TOMASELLO, DIRECTOR OF MEAT, POULTRY AND SEAFOOD

Turkey

Approximate Roasting Times at 325°F

We know this holiday season spread might look a little different, but we are making sure you can still celebrate big even if you are keeping the party small.

Just Your Favorites

Making holiday dinner for two but still want the turkey? No problem! We sell your favorite parts of the turkey so you can have more of just the cut you crave. Plus, all options are available free-range and organic. n Bone-in turkey breast (whole or half) n Legs n Wings n Thighs n Drumsticks n Half turkeys

Mollie Stone’s Free-range Turkey

These birds are raised on a vegetarian diet of healthful grains and allowed to roam in areas four times the size of those provided by the average commercial turkey ranch. Their high-protein diet provides the optimal amount of nutrients for the turkey to grow into bigger and more flavorful birds than those typically found at the supermarket. (Available in 10 to 30 pounds.) n Fresh turkeys n Raised naturally by hand and free range with plenty of access to sunshine n Fed a Non-GMO Project verified vegetarian diet n Free-range

Mary’s Certified Organic Free-range Turkey

Mary’s Certified Organic Free-range turkeys are an additional step up the ladder in humane farming practices. These turkeys have freedom to move about and receive

Estimated cooking times—cook until internal temperature of 165°F.

POUNDS 8-12 12-14 14-18 18-20 20-24

UNSTUFFED

STUFFED 2¾–3 hours 3–3½ hours 3–3¾ hours 3½–4 hours 3¾–4¼ hours 4–4¼ hours 4¼–4½ hours 4¼–4¾ hours 4½–5 hours 5¼-5¾ hours a premium diet void of any chemical stimulators. Birds labeled organic are also farmed organically as well as fed an organic certified feed. Mary’s Non-GMO Turkey, Mary’s Organic Turkey and Mary’s Heritage Turkey are: n Free-range n Fed a vegetarian non-GMO certified diet n Gluten-free n No antibiotics ever used

Also at Mollie Stone’s Markets

Willie Bird Free-range turkeys, Mary’s Brine turkeys, Mary’s Heritage turkeys and Mary’s Smoked turkeys.

Order your holiday turkey online at molliestones.com or talk to one of our knowledgeable butchers in-store who can help you decide which turkey is best for your holiday meal.

Ham

Premium fully cooked and delightfully smoky Dietz and Watson Spiral and Semi-Boneless Hams are always a delicious holiday dinner option.

Love Your Leftovers

10 Ways to Use Your Holiday Turkey

1Salads: Add roasted turkey to your favorite salad for a boost of protein. Try turkey, mango, celery, slivered almonds, salt and pepper. Toss with your favorite low-fat or fat-free dressing.

2Sandwiches and Wraps: Make a turkey salad filling with crunchy celery and apple. Use plain low-fat yogurt with a hint of curry powder or cumin for the dressing. Stuff into a whole-wheat pita or spoon into the center of a whole-wheat tortilla and roll up.

3Soups: Add 2 cups of roasted turkey, a selection of chopped vegetables and 1 cup uncooked rice or noodles to 3 cans of fat-free broth.

4Pizza Toppings: Top a parbaked crust with ½ cup tomato or BBQ sauce, 1 cup chopped roasted turkey and 1 cup reduced-fat cheese. Bake for 10 minutes at 450°F. Sprinkle with fresh herbs.

5Burritos, Enchiladas, Fajitas and Tacos: Add shredded roasted turkey to salsa, beans, low-fat sour cream and reduced-fat cheese; or combine with sautéed onions and sweet peppers; with shredded lettuce and chopped tomatoes; or mix with mild green chilies, seasonings, scallions, and a can of enchilada sauce. Use low-fat flour or corn tortillas with fillings. 6 Quesadillas: Combine shredded roasted turkey with a sprinkle of cumin. Spoon on one half of a low-fat flour tortilla; sprinkle with reduced fat cheese; fold tortilla in half and cook in a nonstick skillet (coated with cooking spray) for 5 minutes, turning once.

7Pasta Dishes: Add leftover turkey to your favorite pasta dish. Use shredded roasted turkey instead of ground beef in your favorite lasagna recipe.

8Pot Pies: Add chopped roasted turkey, sliced mushrooms and frozen mixed vegetables to condensed chicken or mushroom soup. Pour filling into foil tart pans. Top with phyllo pastry sheets and bake at 350°F for 20 to 25 minutes.

9Casseroles: Combine 2 cups chopped roasted turkey with 2 cups cooked rice, a can of broth and a selection of chopped vegetables in a 2-quart casserole. Cover and bake at 325°F for 30 to 40 minutes until vegetables are tender.

10 Skillet Meals: Add 1½ cups chopped roasted turkey to sautéed onion, mushrooms, broccoli and rice cooked in broth. Sprinkle with Parmesan to taste before serving.

Beef

Standing Rib Roast—Choice and Prime

Feast in style with a standing rib roast. Also known as prime rib, this cut of beef is from the primal rib, one of nine primal cuts. A standing rib roast contains one to seven ribs. This roast has a rich flavor and juicy tenderness with generous marbling throughout. Plus, the rib bones provide a natural roasting rack. Order early to get your rib roast in time for your holiday meal at home!

How is Beef Certified?

Meat is certified USDA Choice or USDA Prime. Choice grade is high quality but has less marbling (interior fat) than Prime. Choice and Prime roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and suited to dry-heat cooking such as broiling, roasting or grilling. Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels, but it is featured at all Mollie Stone’s locations during the holiday season and select locations throughout the year.

Did You Know We Dry Age?

Aging or “ripening” of beef is simply holding cuts of beef and allowing natural processes that improve flavor and tenderness to take effect. We also dry age Prime Rib Roast and can dry age any special order. Ideal aging periods range from 14 to 30 days. Limited supplies are available, so please plan ahead and order early. n

Robust Reds & Rich Whites

BY MARK THRIFT, DIRECTOR OF WINE, BEER AND SPIRITS

D uring the winter months when we tend to stay indoors longer and cook more frequently or get catering a little more often, it is a wonderful time to get comfortable with some robust red wines and rich whites that pair well with our cooler weather and holiday meals. Here are some of my favorites from our vast assortment at Mollie Stone’s Markets.

ROBUST REDS

Duckhorn Napa Valley Cabernet Sauvignon

An exceptional expression of Napa Valley terroir with aromas of black fig, raspberry and chocolate with an undertone of sage, cardamom and anise. Flavors of elderberry, plum, blueberry and violet combine with silky tannins and a balanced acidity arriving at a long-focused finish. The blend of 84% Cabernet and 16% Merlot makes a wine with a classic style and full-bodied richness to pair with all your winter fare.

Silver Oak Alexander Valley Cabernet Sauvignon

From Sonoma County, this wine is ruby red with a magenta rim and a nose of cassis and blackberry with undertones of vanilla and sage. The flavors include bright raspberry and dense blackcurrant. Chewy tannins and a bright fruit aftertaste make this a perfect pairing for any of your red meat dishes or charcuterie platters.

Château de Kirwan Margaux

Classified as a third growth Bordeaux, this has incredible roundness. The nose is filled with blackcurrants and blackberry with fine aromas of pepper. It shows an exquisite freshness and a pleasant acidity that offers a perfect balance to the round mouthfeel. An aromatic palate is complemented by a delicate and barely perceptible woodiness. It’s a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Enjoy now or hold for a few more years.

Trecini Rockpile Zinfandel

The fruit for this wine is sourced from the famous Branham Vineyard in Sonoma, yielding a wine that is fresh and vibrant with notes of fig, black raspberry, cassis and warm vanilla on the nose. It has a rich texture and supple palate with flavors of juicy red fruit, tangy minerality and a long, vibrant finish. Full bodied at over 14% ABV but not the hot pepper variety of Zinfandel that comes from other growing regions. This will also age well so drink now or enjoy over the next eight to 10 years. RICH WHITES

Flowers Camp Meeting Ridge Chardonnay

An estate bottled, single vineyard, Sonoma Coast appellation offering from one of my favorite wineries. With brilliant golden hues, this has vibrant aromas of lemon peel, orange blossom and apricot. The palate is rich and full-bodied with layered textures and elegant with beautiful hints of fresh lemon, orange blossoms and dried lemon peel. Precisely balanced with vibrant acidity and a mineral character of crushed stones that complete the mouthfeel of this wine and its long finish.

Domaine Serene Evenstad Reserve Chardonnay

This represents the art of blending select barrels from the estate vineyards in the Dundee Hills of Oregon’s Willamette Valley. The belief is that the combination of Dijon clone vines, Jory soils and high elevations give this wine an unparalleled quality. An enticing tropical fruit medley of kiwi and yellow peach with notes of flowers and white linen, flawless oak integration and a lingering minerality and salinity complete the tasting experience. Enjoy now or cellar over the next several years.

Bouchard Aîné & Fils Meursault

Since 1750, Bouchard has been making wines in Beaune, France, perpetuating the tradition of quality and elegance in selecting and making fine Burgundy wines—and this is a shining example of their skill and art. Made from 100% Chardonnay, it offers aromas of toasted almonds and citrus. The wine went through malolactic fermentation with daily stirring over several weeks, resulting in a soft buttery mouthfeel, and it’s aged over 15 months to further extract soft wood tannins and flavors.

Les Tourelles de la Cree Montagny Blanc

Crafted by the venerable Château da la Crée estate, this offers clean, pure expressions of Burgundian terroir. A premier cru made from 100% Chardonnay fruit grown in limestone-rich soils make the wine the most highly regarded in Burgundy’s Côte Chalonnaise. Rich in nuance with flavors of golden apple, fresh almonds, fern and light citrus, its spicy back flavors are harmoniously matched by its durable well-built structure, building to a nuanced aftertaste that is long and flavorful with distinctive minerality. ■