Dear Wine Club Member,

 

Greetings from Truro Vineyards, where we’re open all glorious fall and winter long, Thursday to Saturday from 11am to 5pm, and Sundays Noon to 5pm.

 

If you’re on the Cape during this special time of year, join us for a little offseason magic and merrymaking: we’re lighting up our grounds on Friday, November 29 at 4:30pm with a tree lighting, and our outdoor fire pits have never looked cozier. We have warm, handcrafted cocktails and your favorite vintages by the glass, as well as a gift shop stocked with elegant and whimsical finds perfect for everyone on your list.

 

We’re sending along three wines that do a wonderful job of highlighting the joys of fall and winter found here on the tip of Cape Cod. This month’s intensely regional selections— our Cranberry Red, 2017 Chardonnay, and 2016 Winemaker’s Select M. Blend—are ready for every harvest table and holiday cheese plate, handcrafted for celebrations large and small.

 

We hope you’ll also enjoy the enclosed holiday gift: Cape Cod Beer Brittle, made with beer from the Cape’s sole microbrewery and produced at Cabot’s Candy Shop in Provincetown. At Truro Vineyards, we believe in sharing wines that make time with family and friends full of laughter and love: We wish you the happiest of November feasts and as always, look forward to welcoming you soon.

 

Cheers, The Roberts Family

 

 

Cranberry Red

A blend of Syrah and Rougeon grapes and Cape Cod cranberries, this semisweet wine is fresh, bold, and full of Beaujolais character. Enjoy with turkey or duck, or as an inspired pairing with fruit and cheese plates, charcuterie, and festive passed appetizers.

 

2017 Chardonnay

With toasted oak aromas and hints of ripe apple and vanilla, this wine is an instant transport to the warmth and spice of late fall. A versatile wine with a citrusy finish, our 2017 Chardonnay is best served lightly chilled with broiled seafood, roasted poultry, and pastas in cream sauce.

 

 2016 Winemaker’s Select M. Blend

A blend of Syrah, Malbec, and Petite Verdot, our 2016 M. Select Blend is a wine of autumnal color and rich flavor. This bottle opens up conversation over winter stews, artisan pizza, roasted root vegetables, and similar seasonal comforts

 

 

CRANBERRIED SQUASH

 

1 Acorn squash, halved and seeded

½ cup Truro Vineyards Cranberry Red

½ cup carrots, julienned

½ cup sweet onion, julienned

¼ cup butter

1 tablespoon honey

1 tablespoon lemon zest

 

Preheat oven to 350° F.

 

In a baking dish just large enough to fit the squash halves, pour in the Truro Vineyards Cranberry Red. Place the squash cut side down in the baking dish. Bake one hour or until soft. Remove squash from baking dish and reserve wine.

 

In a sauté pan, melt butter over medium-low heat. Add carrots and onions and sauté until carrots just begin to bend, about 4-5 minutes. Add honey and lemon zest and half of reserved Cranberry Red from the baking dish. Bring to a simmer.

 

Cut acorn squash into quarters and place on a serving plate skin side down. Spoon carrot/ onion wine sauce over the squash and serve.

 

Serves 4

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ROSEMARY PUMPKIN SOUP

  

3 Sugar Pumpkins, about 5-6 inches in diameter

4 T Olive Oil

Coarse salt and Pepper to taste

2 large sprigs fresh rosemary, leaves removed

4-6 cups chicken stock (optional vegetable stock for a vegan soup)

2 teaspoons ground cumin

½ teaspoon or more to taste red pepper flakes

 

Preheat oven to 425˚.

 

Cut pumpkins into chunks about 1 inch roughly. Set aside seeds to roast if desired.  Put in a large cookie sheet with a 1-inch lip, lined with foil.  You may need two cookie sheets to hold all the cut pumpkin pieces.  Toss the pumpkin pieces with olive oil, salt and pepper to taste, and the rosemary leaves.  Roast until the pumpkin pieces are thoroughly cooked through and soft.

When cool enough to handle, blend the pumpkin with a little chicken stock in a food processor or blender adding just enough stock to make a purée.  You may need to do this in several stages depending on how large your food processor is or you may opt for a food immersion blender in a Dutch oven.

 

In the Dutch oven, warm the puréed soup over medium heat adding more chicken stock to your liking of thickness.  Adjust seasoning and add the cumin and red pepper flakes.

You may serve with a few roasted pumpkin seeds on top.

 

Serves 6

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LEFTOVER TURKEY CARNITAS

 

Any amount leftover cooked dark-meat turkey (thighs and drumsticks)

1 orange, preferably sour, per pound (450 grams) of leftover turkey meat

1 medium onion (about 6 ounces; 175 grams) per pound (450 grams) of leftover turkey meat

2 bay leaves per pound (450 grams) of leftover turkey meat

2 tablespoons vegetable oil, chicken fat, turkey fat, or duck fat per pound (450 grams) of leftover turkey meat

Kosher salt

 

Combine turkey (with bones if available), orange, onion, and bay leaf in a pot that fits them snugly. Add enough water to cover halfway. Cover and bring to a boil, then reduce to a bare simmer and cook until turkey is fall-off-the-bone tender, 45 minutes to 1 hour. Discard orange, onion, and bay leaves and drain turkey well. Shred turkey and discard bones.

 

Heat oil or fat in cast iron or nonstick skillet over medium-high heat until shimmering. Add turkey and spread into an even layer. Cook, without moving, until meat is well browned and crisp on the bottom, about 5 minutes. Stir turkey to incorporate the crisp bits and introduce new soft bits to the bottom. Continue this process until the turkey is as crisp as you like it (I like mine quite crisp). Season with salt. Turkey carnitas can be used in place of pork carnitas in any recipe. Try them in a taco with onion, cilantro, and lime juice; on top of nachos; or in a burrito or quesadilla.