Our dedicated and passionate cohort of Ambassadors shared with us the Wine List and Pairings that are customary in their respective homes. The response was overwhelming, and we are thrilled to share the unique and flavorful pairings they generously shared with us. We believe that these pairings will not only enhance your wine-drinking experience but will also give you a glimpse into the diverse cultures and traditions of our Ambassadors. We encourage you to take a look and explore the exciting world of holiday wine pairings with us.
Sparkling Holiday joy with some Apple Strudel by Evie - @vino_y_curves
Our Ambassador from Virginia/D.C./Area Evie loves the Holiday. She states, “We can pair many foods this time of year, especially in our Latin American culture. I mean you have tamales, pan de pollo, pasteles, etc. One of my favorites is the Apple Strudel, especially the one my finance stepmother makes, so I enlisted her help to show me how to make her famous Apple Strudel. I paired this with a sparkling because your girl loves a good bubbly. I went with Carmen Brut Nature. It has notes of apple, cinnamon, and toast, which went perfectly with the strudel, and the wine is none other and women-owned from Chile!! I combined a little of the old world with the new world. I recommend combining wine with apple, pear, cinnamon, and brioche notes to complement the apple strudel. “
Apple Strudel
Ingredients:
5 Medium to large red apples
1 and 2/3 sticks of unsalted butter
One box of Puff Pastry dough
3 Tbsp of Cinnamon
1/4 cup of white sugar
1/3 cup Breadcrumbs
Steps
1) Cut and peel the apples into 1/2 cubes. While you are cutting, make sure the pastry dough is thawing (follow the thawing instructions on the box; the dough needs to be still cold but not frozen)
2) Once the puff pastry is thawed, preheat the oven to 350 degrees
3) Once you have cut the apples and placed them into a big mixing bowl, melt the 1 and 1/3 sticks of butter in a saucepan. Then add the one stick of melted butter into the bowl of apples along with 1/4 cup of sugar and stir.
4) Then mix in the 1/3 cup of breadcrumbs and three tbs of cinnamon and mix well until you see it be a toasted brown color
5) Spread out your puff pastry to about 16-17 inches wide and about 12-14 inches length (Make sure to use flour to help spread out the dough so that it does not get sticky)
6) Add the apple mixture to the middle of the dough, then fold each puff pastry side over the mixture. Make sure it is nice and tight, then fold the ends.
7) Using a fork, poke some holes in your dough once you have folded it and then brush the remaining melted butter, or if you like, you can do an egg wash on top of the dough
8) Put in the oven for about 40 minutes or until dough and golden brown
9) Let it cool, and you can add confectioner sugar on top and enjoy it with the bubbly!!
Bordeaux and Burgers with Ariel - @winearoundtherose
We can’t get enough of Ariel’s Holiday Wine Pairing Suggestion: How does Bordeaux and Burgers sound to you? In Ariel’s words: “Switch it up and enjoy this bold berry wine with a cheesy burger with grilled onion. The flavors complimented each other and brought out the burger’s simple saltiness while elevating the wine’s berry and herbs notes.”
Featured wine:
Cranberry-Brie Brites and White Bordeaux by Angie @the_cuban_wine_sisters
We love the energy and enthusiasm our Ambassadors from the Philly / Virginia area showcase on Holiday Wine Pairings. Angie, from the Cuban Wine Sisters, mentions: “I recently chatted with a group of wine lovers who were seeking white wine pairings this holiday season. So naturally, when I saw I was to create a holiday wine and food pairing for the Latinas Wine Club, I internally said, “Challenge accepted!
I’ve had Brie with sparkling and lighter red wines, but I took a chance here. I made 3-ingredient Cranberry-Brie Bites from @eatingwell and paired it with a 2021 Château de l’Aubrade Entre-Deux-Mers- a floral nose/citrus, and vanilla noted blend of sauvignon, muskadelle, and sémillón grapes. And it worked with the slight sweetness yet earthy and buttery flavors of the bites! I highly recommend it for all at your gatherings! Cheers! “
3-Ingredient Cranberry-Brie Bites
Ingredients
1 (7 to 8 ounce) prepared pie crust (1/2 of a 14 ounce package; see Tip)
½ cup prepared cranberry sauce or homemade (see associated recipe), divided
3 ounces Brie cheese, cut into 24 pieces, divided
1 tablespoon chopped fresh chives (Optional)
Steps
Preheat oven to 450°F. Lightly coat a mini muffin tin with cooking spray.
Unroll pie crust onto a cutting board or clean surface. Flatten the dough to about 12 inches in diameter. Cut 24 2-inch circles out of the dough with a biscuit cutter, rerolling scraps if needed. Place the dough circles in the prepared muffin cups, gently pressing on the bottom and sides. Prick the dough with a fork. Bake until lightly browned, 5 to 7 minutes. Remove from the oven.
Add 1 teaspoon cranberry sauce to each cup, then top with a piece of Brie. Return to the oven and bake until the sauce is hot and the cheese has melted, about 5 minutes more. Let cool for 10 minutes. Sprinkle with chives, if desired, and serve warm.
Follow Angie’s wine journey at https://instagram.com/the_cuban_wine_sisters
Chile Rojo sauce and Louis Jadot Beaujolais-Villages Cynthia @wine4frida
Celebrating this Holiday Season with Mexican Classics like tamales, menudo, pozole, enchiladas chilaquiles, etc. “The classic Chile Rojo is our Mother Sauce” La Jefa Cynthia adds. There are many variations to Chile Rojo sauce depending on the region or your Abuela’s recipe. Chile Rojo and all its variations are used for so many Mexican dishes, and these rich toasted notes in this Chile Rojo are what I am pairing.
This Holiday Season, we will pair our Mexican feast with one of our favorite wines, Louis Jadot Beaujolais-Villages. The grape is Gamay; it is fruit-forward, and we serve it slightly chilled in Texas. The fruit-forward wine is very food-friendly and works well with the rich and spice of the Chile Rojo. The wine is highly versatile and so loved by my 104-year-old grandmother!
Chile Rojo
3 dried ancho chiles
3 dried guajillo chiles
1 quarter of onion
3 cloves of garlic
1 pinch of cumin
1 pinch of dried Mexican oregano
1/2 tsp apple cider
1 tsp salt – or more to taste
3 tablespoons neutral oil
Rinse, destem, and seed the dried chiles.
Place the dried chiles in a 3-quart sauce pan, cover with water, boil, and let simmer for 10-12 minutes to allow the chiles rehydrate and soften.
In the blender, add the chiles with 1/2 cup of their cooking liquid, onion, garlic, cumin, oregano and salt. Blend until smooth. Taste to check for salt. Pass the chile through a fine mesh strainer press gently to extract as much of the chile as possible.
Heat the 3 tablespoons of oil in a 3-quart saucepan; heat the oil to hot but not smoking; add the chile, boil, and simmer for 5-7 minutes, stirring occasionally, the sauce will thicken. Enjoy!
Mulled Wine and Buñuelos by WineDivaa
La Jefa Martha Cisneros Paja recommended a classic of her Mexican home, “Mulled Wine, Ponche con Piquete, as my abuelita used to say, and buñuelos is a classic at home. This classic recipe has been passed over generations. I invite you to enjoy this flavorful cocktail with a simmering blend of red wine, aromatic spices, and citrus zest. It’s the perfect way to savor the season. “
Mulled Wine ( Ponche con piquete)
Ingredients
16 cups (1 gallon) water
2 cinnamon sticks
8 whole cloves
8 ounces whole tejocotes or crab apples
6 large guavas, peeled and diced
2 medium red apples, peeled, cored, and diced
1 medium pear, peeled, cored, and diced
2 (4-inch) sugar cane sticks, peeled and diced
1/2 cup raisins
1 medium orange, sliced
8 ounces chopped piloncillo, or 1 cup packed dark brown sugar
Brandy, tequila or Cabernet Sauvignon
(1 ounce per cup of punch, optional)
Steps
Place the water, cinnamon sticks, cloves, tamarind pods, and tejocotes or crab apples in a large pot.
Bring to a boil over high heat. Reduce the heat and simmer until the tejocotes are soft, about 10 minutes.
Remove the tejocotes or crab apples from the pot with a slotted spoon.
When cool enough to handle, peel, trim the ends, halve, and remove the seeds. Return the apple halves to the pot. Add the guavas, apples, pear, sugarcane, prunes, raisins, orange, and piloncillo.
Simmer for at least 30 minutes, stirring occasionally.
Remove and discard the cinnamon sticks and cloves. To serve, spoon the punch into coffee cups or mugs, ensuring each cup gets some chunks of fruit. Add 1 ounce of brandy or tequila to each cup if desired.
Pair them with Patti Jinnich’s recipe of Bunuelos for a taste of Mexico.
Follow Martha’s wine journey at Follow Angie’s wine journey at https://instagram.com/winedivaa
