Earlier this fall, a friend was chatting with me about upcoming food pairings and how I create my recipes.   With an article appearing weekly, if there are not others around the table to partake in the featured pairing leftovers are packaged and headed to the freezer.  The image of the contents of my freezer could make any reader’s imagination run wild.  Nevertheless, my friend mentioned that this actually is a valid topic because the average individual or family during the week often does not have time to cook from scratch despite the best intentions.   Regardless, for most of us, leftovers are a regular component of any weekly menu and often in a comforting way.

Similarly, this past weekend brought an early snowstorm to the Northeast.   While Northern California continued to enjoy lingering days of beach weather and 70 degree temperatures, its turn for early winter weather will arrive at the end of this week, too.   Whether you find yourself with cold temperatures, snow or rain, it is no surprise that comfort food and red wine sound good in November.

When Mother Nature catches you off guard this fall, a glass of Cabernet Sauvignon will heartily pair with most comfort cuisine that you create.   Cabernet Sauvignon with its tannins typically pairs well with beef and cheeses.   With its more complex flavor profile of fruit, spice and herbs it similarly pairs well with mushrooms.   Some Cabernet Sauvignon wines are more involved than others and some simply sip well at the end of an evening while relaxing in your recliner. 

Goosecross Cellars (“Goosecross”) located in Yountville is a family winery that presently offers an estate Cabernet Sauvignon.   Even better, Goosecross’ current release is a 2007 vintage.  The year 2007 in Napa Valley was a year with ideal growing conditions for vintners and the grape vines rewarded winemakers with perfect small berries naturally reflecting mirroring perfect balance.   So often wineries rush to release wines and it is a treasure to find a 2007 vintage Cabernet Sauvignon for sale now.

Opening Goosecross’ 2007 State Lane Vineyard Napa Valley Cabernet Sauvignon (“State Lane Cabernet Sauvignon”) the nose is greeted by a lovely showing of Yountville fruit.   Aromas of black cherry, plum, raspberry and toasty oak drift welcomingly up from the wine glass.  While the wine is 100% estate grown fruit, 91% of that fruit is Cabernet Sauvignon and 9% is Cabernet Franc.   Three different clones of Cabernet Sauvignon were used and two clones of Cabernet Franc were used.   Combined together, the wine has a delicious flavor profile with black cherry, mocha, anise and plum.   Just when you think that the wine has finished, there is quiet soft pleasant finale of candied cherry that renders a comforting feel to the wine.

This week to welcome the start of November the food pairing is intended to utilize comfort food.  However, in recognition of the conversation that I had earlier this fall with my friend, I thought that it would be an opportune time to make use of some savory leftovers in the fridge, the freezer and use some ingredients from the pantry.   This week’s menu hosts an appetizer designed for casual entertaining or to accompany a weekly viewing of football:

• Mashed Potato Tater-Tot For Grown-ups dressed with Crumbled Meatloaf and Red Wine Mushroom Gravy

Did anyone ever tell you that you could not or should not play with your food?   Thumb your nose at them now as the below culinary creativity in the world of casual entertaining pays off in dividends.

With leftover garlic mashed potatoes sitting in the refrigerator, it seemed only natural that they should be introduced to some grated fontina cheese and freshly clipped chives from the backyard.   Rounds are dusted lightly in flour, dipped in egg, rolled in panko breadcrumbs and gently fried to create small creamy potato cakes.

Next, meatloaf from the freezer is defrosted to be warmed and browned in a sauté pan.  The meatloaf, however, is not any ordinary meatloaf as it is from one of my former articles on this site in which the meatloaf involved sun-dried tomatoes, bacon, jack cheese, and sourdough bread, among other gourmet ingredients.  The meatloaf in the pan is crumbed such that one slice can be sprinkled over the top of the potato cakes.   Red wine mushroom gravy with lemon thyme from the garden is created to add on top as well.  Finally, chives from the garden are clipped and sprinkled on the plate.

The result is savory, fragrant, comforting, creative, casual and crafty.   Pairing with Goosecross’ 2007 State Lane Cabernet Sauvignon is a ready invitation to sit back, relax, nibble and savor all that comfort food and Cabernet Sauvignon naturally offers.

Whether you show off at work bringing something like this to lunch or invite your close buddies over to partake on some weekday evening, there are always creative ways to culinary entertain:  be they on the pantry shelf, in Tupperware in the fridge, or packed safely away in the freezer awaiting a chilly rainy day.   Just play with your food and be amazed at what you can create!