Jahant-Lodi farmhouse in November.
‘Tis the season for family traditions, starting with Thanksgiving.
Over the past decade and a half a number of local Lodi vintners have contributed favorite family recipes served, almost religiously, at each and every Thanksgiving celebration.
This year we are recapping some of the more interesting recipes, along with thoughts on ideal Lodi grown wines for the dishes. Happy holidays!
Turkey at the old Phillips Farm at Michael David Winery.
The Mettler family’s Thanksgiving stuffing
Mettler Family Vineyards GM Kim Mettler admits that her family enjoys both Merlot and Pinot Noir⏤not exactly Lodi specialties (although produced and bottled here)⏤at their Thanksgiving table. Be that as it may, any classic Lodi Zinfandel would make an ideal match for turkey stuffed with the Mettlers’ favorite dressing: The cherry perfume and peppercorn spice of Zinfandel (particularly Mettler Family’s vineyard-designate bottlings sourced from their HGM and Steacy Ranches) are natural matches with the dried cherry taste and mix of pungent herbs in the following recipe…
1921 photo of the Mettler family with old vine Zinfandel (Henry George Mettler in foreground, Carl Mettler to right).
9 cups half to three-quarter inch pieces French bread cubes without crust (from about 12 ounces bread)
1/2 cup (1 stick) butter
4 1/2 cups chopped onions
2 cups chopped celery
2 1/4 cups dry Sherry
3/4 cup toasted pecans
1 1/4 cups dried tart cherries (about 6 ounces)
1 1/4 cups dried figs and/or dried apricots (about 6 ounces), chopped
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