I can’t believe that today is Halloween. It seems like just yesterday I was writing a post about Labor Day celebrations. Maybe it is true that, as you get older, time seems to move more quickly. I’ve always loved Halloween, but I have to admit that this year I am feeling more than a little unprepared. I’m still scrambling to get Peter’s costume together and while I did manage to buy the requisite candy supplies, I don’t have any of my decorations up around the house. And of course, I haven’t figured out what to do about a costume for myself, either.
I have been thinking about what it would take for me to go as a wine snob…maybe a copy of the Wine Advocate in my bag, along with an empty bottle of a recent 100 point wine and a sommelier’s tastevin around my neck. But trying to come up with other identifying characteristics stumped me. So, now it’s back to the drawing board.
But one thing I do have all set are the wines I am going to have on hand for when my friends stop by tonight. I’ve selected three wines for folks to choose from – after all, the kids can’t have all the treats! I’ve got the Moet & Chandon White Star and the Castelnau de Suduiraut 2003 Sauternes in the fridge chilling – both are wines with some sweetness (the Sauternes more so than the Champagne) and so appropriate for the sugar-filled extravaganza that is Halloween. But just in case, I also have a red wine picked out –Jean-Luc Colombo’s Les Abeilles Côtes du Rhône. I think it will be a good wine for enjoying on a cool Fall evening.
And, if I can get my act together (in between trying to finish Peter’s costume and running some errands), I am also going to try to make butternut squash soup for dinner. Normally I would opt for pumpkin soup on Halloween, but I happen to have 2 beautiful butternut squashes on hand and a recipe courtesy of the chef from the wine dinner I did at Macy’s Cellar a few weeks ago. The soup he made that night was outstanding and I have been dying to try to duplicate it. Plus, I have a nice Riesling I picked up at the wine store recently that I want to try to pair with it. I’ve served Chardonnays the last few times I have made a dish with butternut squash in it and I want to see how the taste of the soup changes with a different wine.
By the way – for all of you who end up with a lot of chocolate candy after the evening is over, I highly recommend picking up a bottle of Banyuls – now that is one wonderful treat. Banyuls is a sweet fortified wine made from Grenache (it is a little bit like Port) and it is, no trick, PERFECT with chocolate. Two to look for are the Les Clos de Paulilles Banyuls and M. Chapoutier’s Banyuls.
As always, drop me a line and let me know if you are planning on serving any wines for Halloween and if so, what are they? And if you have any last minute suggestions for my wine snob costume, I am all ears!
Cheers!
Update: Well, maybe I will have to go with the wine snob idea next year…I managed to find a nun’s costume and decided to go with that. Peter went as a Wizard (and he was being a bit of a grumpy wizard when this picture was taken). Here we are in front of the fire engine that came to visit our neighborhood parade before we started our trick ‘r treating.







