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Thanksgiving in Italy is definitely not the same as in the states! Even for a family of vegetarians we are struggling to figure out what to eat. In Sonoma County we have so many protein options that we usually forgo tofu or even Tofurkey. There are a couple substitutes here but the flavor and texture is not quite there. It’s comparable to the alternatives we tried back in the 90’s. Plus, there is not a fresh cranberry or even any canned cranberries to be found anywhere. Erica was willing to try hydrating dried cranberries but I vetoed that due to the cost and potential time commitment involved. Carter has a long day at school today being that it’s not a holiday. I don’t even think it has donned on him to try to explain Thanksgiving to anyone at school, vegetarian or not.
One of the traditions we have that we’ll be able to adhere to are our “Thankfuls”. This is like a prayer except no one has to wait to eat until everyone has spoken. That’s right, we all give a little excerpt about what we’re thankful for. The kids often come up with these hilarious concepts like, “I’m thankful for my iTouch,” or “I’m thankful for my cute nose.” We wait patiently as they finally get to “I’m thankful for this amazing dinner” and “I’m thankful for our wonderful family” my personal favorite and you can even use other people’s thankful’s when it’s your turn.
So this year, I’m thankful for this amazing opportunity to spend these three months with my family exploring a different culture. I’m thankful for the braveness of my son and wife to throw caution to the wind and delve into learning a new language. I’m thankful for our incredible staff, back in Healdsburg, whom have dedicated themselves to running our business for us. I’m thankful for all our devoted customers whom will be enjoying thumbprint cellars with their Thanksgiving dinners and most of all, I’m thankful that I’ve brought some to share with my family meal: 2009 thumbprint cellars viognier, Dry Creek Valley, Janice and Brian Schmidt Vineyard.
A light amber color is extracted by the extreme ripeness of this 14.9% alcohol wine. Perfumed aromas of white peach, spiced nectarine, orange blossom and honey lure your salivatory glands to action. The flavors are intensely complex and the temperature served will change the profile dramatically. I prefer to serve this white wine at or slightly below cellar temperature (58-62 degrees). At this temperature flavors of sweet apricot, clover honey, ripe peach, subtle ginger and mandarin orange. The mouth feel is expansive, filled with tropical fruit textures but not viscous to the point of oily. Although we will not be eating any turkey or ham this wine will not overpower these pairings.
For those of you who enjoy our traditions of viognier and the family “Thankfuls” please feel free to incorporate them into your Thanksgiving and please let me know what your traditions are. What wines do you enjoy? What does your family talk about or do during you family holiday meals? I can’t wait to hear back from you.
Happy Thanksgiving!
Ciao, Scott