I'm planning to make this for Thanksgiving, but will not use mushrooms, because they will be featured prominently in another dish (and I may also...
...serve sausage stuffed mushroom caps). I'm thinking about folding in a couple of tart apples, cubed, right before serving. What kind of wine should I use in this dish? Or perhaps I should use cider (the good stuff you need an I.D. to buy)? ;o) Thank you, everyone
Recipe question for: Toni's Nutted Wild Rice
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I used Madeira in the rice dish, in which I used toasted slivered almonds instead of pecans. Madeira was perfect with the overall combination of flavors.
This is a delightful dish - although it really does need the carrots, or some other colorful component, to make it more attractive. (As drafted, the recipe creates a brown-on-brown dish.)
I still plan to make it without mushrooms the next time, so thank you, everyone, for the many helpful suggestions. ;o)
Happy Thanksgiving, Americans! We passed our Thanksgiving a month ago in Canada but I just logged on to see what you are all eating (wow, yum!).
In this case, I would choose a wine according to what else I'd be serving in that course, or something you all like (whether red or white) from Italian or French vineyards.
If you wind up needing to buy another wine, and people expected for turkey day like whites, I would suggest a dry Riesling (not a sweet one - that's for dessert) or a dry Gewurtz.