It's official, here in New York the seasons have changed. There's a chill in the air, and in the morning I can see my coffee breath as I head off to work. These cold mornings and falling leaves call us to hearth and home. For me, home is that warm and fuzzy feeling you get when simmering scents waft from the kitchen for hours, music plays in the background as I putter in the kitchen, slicing, dicing and sluicing. In this ethereal bubble, no matter what, all is right in the world.
On Sunday, I had the chance to be in that moment, I made chicken soup & dinner rolls, and paired it with this NY State Gewurztraminer. The apple pie I baked was just culinary overkill.... (the wine was really good with that too!)It took me three years to be able to pronounce Gewurztraminer correctly. This Alsatian varietal is a great option when you are an "ABC" like me. (anything but chardonnay). It is rich, with citrus notes, and a hint of sweetness (sometimes with honey tones) - it was a great foil for the fatty chicken soup and rich, buttery dinner rolls.
Dr. Konstantine Frank is a legend in the NY State wine demi-mond. Back in `10 (while the grapes in this Gewurztraminer were still on the vine), I reviewed their Riesling (paired with a PB&J). Traditional northern European wine varietals, grown on old vines in the Finger Lakes of New York. Dr Frank' legacy is robust, available and delicious.
Menu:Crock Pot Chicken Soup (my own recipe)
Classic Dinner Rolls
Apple Pie
I'll leave you with a slideshow of early fall in Central Park:
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