We love November for many reasons. What foodie does not love the traditional Thanksgiving feast? Yes, we often add an interesting twist, one year it was tequila to the turkey, cranberry sauce, gravy and cocktails.
Since our team now resides in Arizona and Florida, we love the cool weather for barbecues, bikes, picnics and hot tubs.
We all anticipate the instant gratification of Beaujolais, old and new. The nouveau, released every year with great fanfare on the third Thursday of November, is a welcome addition to our continuous wine learning and tastings.
My longtime, French born friend, Henri, introduced me to the pleasures of this Gamay grape wine in Paris years ago. He taught me to enjoy this simple, yet delicious young red with cheeses, picnics, soups and many meats, fish and pasta dishes. Yet, since sometimes good things come to those who wait, the classic does have greater presence and staying power from it’s years of aging 10 years or more.
The new wine is a fleeting pleasure, the older wine is a lasting treasure. We joyously celebrate both at this festive holiday season.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
