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Everyday Wines

November Shipment

As November wraps us in its embrace of amber leaves and cozy evenings, we’re thrilled to present this month’s wine selection for your enjoyment.

This shipment features wines that capture the soul of late autumn, carefully selected to enhance intimate dinners, holiday preparations, and moments of gratitude shared with those closest to you. Each bottle reflects our passion for bringing you wines that transform ordinary evenings into cherished memories.

Whether you’re gathering around a crackling fire or creating new traditions at your table, these wines offer the perfect companion to November’s spirit of warmth and reflection. Here’s to celebrating the season’s abundance and the comfort found in every glass of these remarkable wines!

Featured Wines

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Tartiflette or Cheesy Potato Casserole

Ingredients:
• 1 head savoy cabbage, cored, cleaned, and shredded
• 1 bunch leeks, cleaned and shredded
• 1 (2-inch) piece slab bacon, thinly sliced
• 2 tablespoons unsalted butter, plus more for greasing the gratin dish
• 4 garlic cloves, finely chopped
• 1/2 bunch fresh chives, finely chopped to 1/4 cup
• Sea salt and freshly ground black pepper
• 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook’s note*
• 2 1/2 cups heavy cream
• 2 cups grated Asiago cheese

Instructions
1. Preheat oven to 375 degrees F.

2. Finely shred cabbage and leeks. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.

3. Add 1 tablespoon butter to bacon fat in a frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and leeks, and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.

4. Generously butter the bottom and sides of an ovenproof casserole dish.

5. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Asiago, and the remaining garlic, Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage and leek mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Asiago. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Asiago.

5. Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.


*Cook’s Note: Slice the potatoes immediately before using so they don’t turn brown.

Pair with Ménage à Trois Northern Seduction Red Blend

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