2011 Reyes Muscat Chicken Sausage Hash Brown Casserole
By Beth P. Heiserman
My mother and grandmother always made casserole when I was growing up. Brunch at grandma’s was always fun. I always looked forwarded to spending time with my grandparents. This is one of my favorites that I love to share when I cater the monthly hike and brunch at Reyes Winery. Sometimes I add hatch chiles when they are in season or even sometimes red pepper pesto which I did for this past hike. Many people adored this dish and requested the recipe. Sometimes I have added an assortment of mushrooms and thyme for a heartier style that was served with our 2009 Merlot. I always say by adding a bit of wine when sautéing onions, the flavor will be amazing.
We don’t have a hike in summer because of the heat, so we will resume again in September. I try to have seasonal farm-to-table dishes that are low fat and low in salt. Our 2011 Muscat has won an 84 point rating from the Wine Enthusiast Magazine (05/2018 Edition). This is a lighter tasting Muscat with aromas of Meyer lemon and orange blossom. It pairs well Chicken Alfredo with broccolini, Lemon Stilton cheese, or Lemon thyme curd with raspberries. This is an extremely versatile wine to enjoy with most breakfast and brunch dishes. If you prefer something less fruity, I suggest our 2013 Sauvignon Blanc. Our 2013 Sauvignon Blanc has won an 82 point rating from the Wine Enthusiast Magazine (05/2018 Edition) and a bronze medal from the 2016 Los Angeles International Wine Competition. This wine has aromas of crisp citrus, green apple with slight floral notes. On the palate, you get a hint of honeydew melon and granny smith apples. This fruit forward wine can be appreciated alone or with food. It pairs well with prosciutto and melon or jambalaya. Stay tuned for upcoming dates or check out our website at http://reyeswinery.com/events