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7 Wines for Mom on Mother's Day

7 Wines for Mom on Mother's Day


Mother's Day coincides, in much of the country, with the first really nice weather of spring (in the Northeast, it's commonly considered the first day that it's safe to put fragile plants outside without fear of frost). It's usually a sunny holiday, then, and even if it isn't, it's should be an upbeat one, celebrating the most important woman in our lives.

There are many ways to observe the occasion, of course — breakfast in bed for Mom; an at-home brunch; a convivial midday meal at a nice restaurant; a backyard barbecue

All those festivities and more call for a glass or two of something nice, and wine seems to fit the bill best. "Hey, Mom, want a brewski?" I don't think so. And as delightful as a breezy springtime cocktail can be, isn't it a little early in the day? But wine gets the point across: This isn't just another Sunday, so let's relax and have a little fun. Here's to you, Mom!

Here are seven wines perfect, each in its own way, for Mother's Day (prices are approximate, and will vary from place to place):

Taittinger Brut Prestige Rosé non-vintage ($80).

If there's any wine more festive for a festive occasion — Mom-related or otherwise — than champagne, it's rosé champagne, and this venerable producer makes a classic example. Deeper pink in hue than many of its counterparts, it's generously aromatic and full of summer-berry fruit, accented by a touch of citrusy spice.

Super Substance Sunset Vineyards Sauvignon Blanc 2013 ($22).

You say you want to bring Mom flowers? The bouquet of this gorgeous, well-rounded, apricot-nectarish sauvignon blanc (from the quirky Washington State winemaker Charles Smith) fairly leaps from the glass with more floral notes than a bundle of daylilies.

Nobilo Icon Marlborough Sauvignon Blanc 2014 ($24).

This top New Zealand producer's everyday sauvignon blanc is always a good bet in the $10 to $12 range. Mom deserves an upgrade, though, to something like this spicy, crisp, mouth-filling beauty, still Marlborough-grassy, to be sure, but nowhere near as aggressive as its lesser sibling, and just very nice to drink.

Truchard Vineyards Estate Roussanne 2013 ($25).

She's the woman of your life, your mom, but she's no weak sister, so treat her to something with a little stature. This one fills the bill: All that typical roussanne fragrance of honeysuckle, acacia blossoms, and beeswax shows up nicely here, followed by low-key opulence on the palate, with a nice current of acidity running through plenty of dense fruit.

Ponzi Pinot Noir Rosé 2014 ($20).

Pinot noir makes lovely rosés (in the Sancerre region of France's Loire Valley, for instance), and this veteran Oregon winery produces one that's overflowing with charm. Think strawberries, lightly fragrant roses, a spring breeze bearing the scent of blossoms. Think something perfect for that Mother's Day brunch.

Borsao Tres Picos Garnacha 2013 ($15).

Granacha (i.e., grenache) is known for producing pretty wines, on the light side, with lots of berry fruit. The impeccable, bargain-price Borsao, from Spain's Aragon region, didn't get the message about the "light" part. Jam-packed with fruit, yes, but also earthy, concentrated, almost chocolatey, with a spicy finish. This one will put the pink in Mom's cheeks for sure.

Warre's Otima 10-Year-Old Tawny Port ($25/500 ml).

There's nothing wrong with sipping something sweet, but that doesn't mean that Mom has to drink dribbles of cream Sherry from thimble-size glasses. Tawny port — slowly barrel-aged so that it oxidizes a little and concentrates its flavors — is a medium-sweet wine that any modern matriarch would be happy to savor. This sterling example comes in a handsome bottle, showing off its seductive reddish-amber color; it has a delicious almonds-and-dried-fruit flavor; and it's just sweet enough to see like a special-day indulgence.


The 7 Ideal Wines For Mother’s Day

While we shouldn’t need an excuse to celebrate Mom, Mother’s Day is the perfect opportunity to lavish praise upon the special woman in our life. And there’s no better way to celebrate Mom than with a fantastic bottle of wine made by a female winemaker. So grab a bottle off of this list and toast to the woman that helped make everything in your life possible.

Inman Family Winery Russian River Chardonnay

This is the perfect wine for a lazy Sunday brunch. At only 12.2% alcohol, this wine delivers clean, elegant flavors that are reminiscent of Chablis. A California oak bomb this wine is not. It will convert anyone who claims to not like Chardonnay.

Corison Napa Valley Cabernet Sauvignon

At an almost $100 price point, we recognize this wine is a splurge, but isn’t Mom worth it? Made by famed winemaker Cathy Corison, this wine is an age-worthy beauty full of rich flavors of blackcurrant, plums, cherries, leather and chocolate.

Arianna Occhipinti SP68

This is the perfect red to kick off the summer. It’s light, bright flavors of raspberry and cherry waft from the glass with an intoxicating aroma that makes you want to take sip after sip. Enjoy with a slight chill on the beach and Mom will be in heaven.

Veuve Clicquot NV

Every mom needs champagne on Mother’s Day, so grab a bottle of Champagne made famous by the widow (veuve) who put this Champagne house on the map. Widowed at the age of 27, Madame Clicquot revolutionized Champagne production, and the product was named in her honor.

A Tribute To Grace Grenache

The tannins in this wine are beautifully restrained with scents of strawberries and rosewater. It’s a pretty wine that’s a wonderful reflection of the California Central Coast.

Antica Terra ‘Botanica’ Pinot Noir

Maggie Harrison’s wines are full of Nuance, just like Mom. This is a wine that tastes the way Pinot Noir should taste, with great acidity and flavors of plum, red raspberry and black tea.

Simi Alexander Valley Cabernet Sauvignon

Made by Susan Lueker and Lisa Evich, this wine has a bright, and juicy with soft tannins that make this full-bodied wine seem incredibly light on its feet. It’s a great bottle for a Mother’s Day dinner.


FILIPA ORRISON, ORISON WINERY, PORTUGAL

“I have cooked this dish with my mother (Lurdes Fonseca) and grandmother for as long as I can remember. For me it’s comfort food … wherever I go in the world (if I can find Bacalhau), making Bacalhau a Gomes makes me feel at home. The Orison 2015 Pipa White is a great pairing. It’s perfect with the saltiness of the cod.”

Winemaker Filipa Orrison and her daughter Alice


Recipe courtesy Troy Clarke, director of food and beverage at ArtBar, Cambridge, Massachusetts

Lemon wedge, for rim
Star anise, for rim
Black Hawaiian sea salt, for rim
1 ounce Alma de Agave Tequila Reposado
½ ounce Yellow Chartreuse
½ ounce chamomile-cantaloupe syrup (see below)
½ ounce fresh-squeezed lime juice
2 drops Dr. Adam Elmegirab&rsquos Spanish Bitters
Lime twist, for garnish

Coat the rim of a martini glass with the juice from the lemon wedge. Grind the star anise and muddle it with the Black Hawaiian sea salt, then pour the mixture onto a flat plate. Place the martini glass upside down onto the mixture. Twist the glass to coat the rim with the spice mixture, shaking off any excess.

In a mixing glass, combine the Tequila, Yellow Chartreuse, chamomile-cantaloupe syrup and lime juice. Add ice to the glass and shake for 10 seconds. Strain the drink into the rimmed martini glass. Top with the bitters and garnish with a lime twist.

Chamomile-cantaloupe syrup:
1 cup sugar
1 cup cantaloupe, cut into chunks and rind removed
Chamomile tea bag

Bring the 1½ cups water, sugar and cantaloupe to a boil, stirring for one minute. Cool and strain the liquid. Steep tea bag in 1 cup of boiled water for three minutes. Add equal parts steeped chamomile tea to the mixture and store in fridge in an airtight container.


Preggie Provence

The refreshing taste of floral herbs takes on a new life in the Preggie Provençe mocktail. It's one of the featured drinks from Natalie Bovis' hit book, "Preggatinis," and it's one that any woman will love.

The combination of lavender and rosemary is simply divine, and they're fabulous in drinks. This recipe adds them to fresh lemonade, then tops it all off with our favorite lavender soda from Dry Sparkling. If you're seeking a mocktail that mom will rave about for days (or weeks), serve her this one.


20+ Healthy Mother's Day Recipes

If you are looking for Mother's Day Recipes to make your mom feel extra special, this recipe collection is full of ideas to inspire you. From delicious dessert recipes and beautiful cakes, easy breakfast, brunch ideas, and special drinks, these recipes will surely impress your dearest moms.

The second Sunday in May is reserved for Mother's Day. It's a day that honors mothers and motherhood but also celebrates love and family. I personally love this holiday. Anything that celebrates love, and includes food, and gifts, I'm IN.

Some say the origin of this beautiful celebration dates from the 17th century UK. But now it's well known that this holiday started tremendous love for one mom, in the 19th century in America. The American national holiday soon turned into a widely spread celebration. And here we are, celebrating Mother's Day across the whole globe.

If you're looking for some inspiration, you're in the right place. I gathered more than twenty delicious Mother's Day Recipes. Special breakfast or brunch, sweet dessert, or beautiful cake, even a collection of refreshing drinks, I'm sure you'll find something to make for the celebration.

All recipes include seasonal fruits and wholesome ingredients because our moms deserve the best treatment on this special day. Hope you'll find something for you and your dearest moms in this Mother's Day recipe roundup.


Sweeten Mother’s Day with Frasca’s Fresh Strawberry Tart

Sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson have been championing the cuisine of Friuli–Venezia-Giulia at Frasca Food & Wine in Boulder, Colo., since 2004. This historically multicultural region of northeastern Italy, bordered by Austria, Slovenia and the Adriatic Sea, brings together distinct culinary traditions, which serve as the inspiration for Frasca’s rustic-meets-modern menu and its wine program, which holds Wine Spectator's Best of Award of Excellence.

The duo typically travel to Friuli three times a year, sometimes bringing staff along, and have even created their own wine label. So when they started brainstorming a wine-centric cookbook concept about five years back, they thought, “Why don’t we write a book that expresses our 15 years of exploring this beautiful, undiscovered part of Italy?” Mackinnon-Patterson recalls.

Friuli Food and Wine, available July 7, will do just that. The recipes celebrate the influences behind Friuli cuisine and culture and the commonalities among them. A strawberry tart, in particular, shows clear French roots (and nods to Mackinnon-Patterson and Stuckey’s stints at the French Laundry) but incorporates Italian ingredients and shared techniques. According to Mackinnon-Patterson, the recipe is based on a Friuli tradition that makes it perfect for a springtime brunch.

“Whether it’s French dining or Italian dining, there’s a big shared experience around cheese and dessert,” Mackinnon-Patterson says. “Often in Friuli, that also extends into breakfast. So you often have a spread, if you will, of some fruit, a tart of some kind, some bread, some meat, cheese, yogurt. And this is a daily way of kind of closing dinner as well as opening a new day."

Though social-distancing restrictions will likely keep celebrations small for the foreseeable future, a tart inspired by community rituals can be a comforting—and delectable—way to honor Mother’s Day this year.

So what makes an Italian-infused French tart special? Mackinnon-Patterson says it’s more about the similarities between the two styles than the differences. “Some people forget that some of the fundamentals of those old baking techniques, whether they were old France or they were old Italian, often come from a very similar place,” he says, noting that they usually start with what’s called a “short-crust” pastry, which has half the amount of flour to fat. “And then after that, it was usually about either seasonal vegetables or seasonal fruits.”

Historically, people would use whatever flour was available in their area, from heirloom grains to finely ground corn to the flour featured in this recipe, semolina. If all you have is regular all-purpose flour, that works too. Mackinnon-Patterson stresses that the dough should chill in the fridge for at least an hour so it’s easier to work with. “Make sure that you’re rolling out the crust when the dough is firm,” he says. “Not rock-hard, but firm.” Once you’ve mastered the tart shell, “the rest is really very simple.”

The shell gets topped with a pastry cream that’s cooked in a saucepan and then cooled over an ice bath, a chef-y trick to ensure a smooth consistency. “The reason for that is especially important at home, where it’s sometimes hard to not overcook the pastry cream and end up with something coagulated or lumpy.”

For the final layer, strawberries are lightly macerated rather than cooked, so there’s more textural contrast. “Anytime that you bake fruit, the fruit melts, and often you get kind of a homogenized texture inside,” Mackinnon-Patterson explains. “In this case, it has three different textures in the sense of a filling, a crust and then the raw, fresh strawberries.” Frasca serves the tart during Colorado’s peak strawberry season in late spring and early summer, so Mackinnon-Patterson says “it’s really perfect for this time of year.” But if you don’t have access to tart-worthy strawberries, they can easily be swapped. “Blackberries would be great, or even raspberries.”

Stuckey, a Master Sommelier, suggests serving this with a dessert wine rather than drier still wines that could “strip the fruit of its sweetness and make the wine feel less delicious.” But don’t overdo it, either. “You want something that has enough sweetness for the berries, but not too, too sweet.”

His pick is Livio Felluga Picolit, made from Friuli’s indigenous Picolit grape, which is challenging for farmers but rewarding in the finished product. “It naturally aborts a lot of its berries during flowering so it gives very, very low yields,” Stuckey says. “It’s slow to ripen but it makes a great, balanced sweet wine where it’s sweet but not cloyingly sweet. It carries natural acidity.” He’s also a big fan of the Felluga family itself, praising their local influence. “I don’t think any of us would be on a call talking about [Friulian] wine had it not been for the trailblazing of [winemaker] Andrea Felluga.”

Stuckey says to go forth with any vintage you can get your hands on, but if you can’t find Picolit, see below for Wine Spectator’s selection of eight recently rated dessert wines that balance sweetness with refreshing acidity and show fresh fruit notes to play off the strawberries.

Strawberry Tart

Reprinted from Friuli Food and Wine: Frasca Cooking from Northern Italy’s Mountains, Vineyards, and Seaside. Copyright © 2020 by Frasca Food and Wine, Inc. Photography copyright © 2020 by William Hereford. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

Equipment

  • Instant-read digital thermometer
  • 10-inch tart pan with removable base
  • Dried beans, rice or ceramic pie weights
  • Small offset spatula

Ingredients

For the pasta frolla dough:

  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 cup sugar
  • 1/8 teaspoon kosher salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 egg plus 1 egg yolk, beaten

For the semolina pastry cream:

  • 1 1/2 cups whole milk
  • 5 egg yolks
  • 2 tablespoons sugar
  • 2 tablespoons plus 1 teaspoon semolina flour
  • 1 tablespoon unsalted butter
  • 1 tablespoon orange blossom water (this can be ordered online from high-end grocers, baking supply stores and other sources)
  • Finely grated zest of 1 orange

For the macerated strawberries:

Preparation

1. To make the dough: In the bowl of a food processor fitted with the dough blade, combine the flour, sugar, salt and butter, and pulse until well-blended, four to five pulses, or blend the ingredients together in a large bowl with a fork or pastry blender, until the butter is the size of small peas.

2. Add the beaten egg to the food processor (or to the bowl if you are making this by hand) and process, five to seven pulses, or blend until a rough-looking dough starts to form. Gather the dough into a disk, wrap in plastic, and refrigerate it for at least 1 hour or up to overnight (take the dough out 15 minutes before rolling to soften slightly).

3. To make the pastry cream: Meanwhile, fill a large bowl with ice cubes and cold water to form an ice bath and then set a medium bowl on top. In a small saucepan over medium heat, bring the milk to scalding (just under a boil). In a medium bowl, whisk the egg yolks, sugar and semolina flour until very well-combined, about 2 minutes.

4. Pour 1⁄4 cup of the hot milk into the yolk mixture and whisk well. Return the tempered mixture to the saucepan, turn heat to medium-low, and cook, stirring continuously, until it registers 180° F to 182° F on a thermometer. Transfer the mixture to the bowl set over the ice bath add the butter, orange blossom water and orange zest and then whisk until well-combined. Place plastic wrap on the surface of the mixture and set aside in the refrigerator. Preheat the oven to 350° F. Lightly butter a 10-inch tart pan.

5. Flatten the dough with a rolling pin, then roll between two sheets of parchment paper into a 12- to 13-inch circle. Remove the top piece of paper. Dust the top of the dough lightly with flour, then fold it in fourths. Lift the dough and place it with the point of the fold in the center of the prepared tart pan. Gently unfold the dough and fit it into the pan, allowing any excess to drape over the sides. Trim the edges with scissors and press the dough manually to make it even with the top of the pan. Poke the dough all over with a fork.

6. Place a sheet of aluminum foil over the top of the dough and weigh it down with dried beans, rice, or ceramic pie weights this will help prevent the tart shell from puffing up as it bakes. Set the tart mold on a baking sheet. Bake the tart shell for 10 minutes, then remove the foil and beans and bake until it is golden around the edges and cooked through (the base should look dry), about 10 minutes longer. Transfer the tart shell to a wire rack to cool.

7. To prepare the strawberries: In a medium bowl, gently combine the strawberries and sugar. Set aside to macerate, allowing the strawberries to release their juices, 30 minutes or so, and then drain.

8. Spoon the pastry cream into the tart shell and use an offset spatula to spread the cream and smooth the surface. Arrange the strawberries in an overlapping spiral, starting on the outside and working your way into the center. Serve immediately. Makes one 10-inch tart 8 servings.

8 Sweet White Wines

Note: The following list is a selection of outstanding and very good wines from recently rated releases. More options can be found in our Wine Ratings Search, by choosing the advanced search options and selecting “dessert wines” under “wine type.”

HEYMANN-LOWENSTEIN

Riesling Beerenauslese Mosel Schieferterrassen 2017

WS review: Racy, slim and elegant, but full of energy, this intensely flavored sweetie combines acidity with rich notes of orange blossom, honey, peach and vanilla, all packed into a light-weight package. Finishes on a refreshingly zesty accent. Drink now through 2040. 1,500 cases made. From Germany.—Aleksandar Zecevic

CHÂTEAU DES CHARMES

Vidal Niagara-On-The-Lake Icewine 2017

WS review: Creamy and offset by bracing acidity, this plush dessert white is full of apricot, butterscotch, orange peel and vanilla cream flavors. Balanced, with a mouthwatering finish. Drink now through 2032. 2,500 cases made. From Canada.—Bruce Sanderson

OREMUS

WS review: A mouthwatering, off-dry version that explodes with juicy blood orange and nectarine fruit, candied ginger and grapefruit peel notes and ample spice and herb accents. Light- to medium-bodied and expressive, with a long, racy, mineral-laced finish. Furmint, Hárslevelü, Sárga Muskotály and Zéta. Drink now through 2025. 2,917 cases made. From Hungary.—Alison Napjus

KRACHER

Auslese Burgenland Cuvée 2017

WS review: This shows a great balance between the slightly bitter, honeyed green tea flavors and rich apricot jam notes. Light yet creamy, expressing a prominent herbal essence on the finish. Chardonnay and Welschriesling. Drink now through 2027. 1,000 cases imported. From Austria.—A.Z.

FROST BITTEN

Riesling Yakima Valley Ice 2018

WS review: Offers a burst of sweet fruit, balanced by lively acidity, offering supple and viscous pineapple and spiced honey flavors. Drink now through 2024. 2,890 cases made. From Washington.—Tim Fish

DI MAJO NORANTE

Moscato Molise Apianae 2015

WS review: This is burnished gold in hue, featuring exotic hints of coconut and mango, layered with honeyed apricot and candied almond notes, accented by citrus peel acidity. Up front and appealing, with a subtle finish. Drink now. 1,300 cases made. From Italy.—A.N.

TASCA D’ALMERITA

Salina Tenuta Capofaro 2017

WS review: This mouthwatering sweetie layers orange granita and grapefruit sorbet flavors with accents of lemon thyme, stone and ground cardamom. Lightly sweet and silky, just passing off-dry toward dessert. Try this with foie gras. Drink now through 2023. 833 cases made. From Italy.—A.N.

VIGNERONS CATALANS

Muscat de Rivesaltes Croix Milhas NV

WS review: This sweetie offers refreshing acidity that binds the tangerine, lychee and rose water flavors, detailed with floral, honey and almond details. Drink now through 2024. 50,000 cases made. From France.—Gillian Sciaretta


Creamsicle Mimosa

Let your mom taste this “Grown up” creamsicle beverage. This Mother’s Day Recipe is a perfect way to give your mom a toast for all her hard work.

How To Make This Recipe:

  • Your ingredients include orange juice, cream, fine sugar, grated orange peel and a sparkling wine.
  • In a blender, blend the orange juice, cream, fine sugar and grated orange peel. Transfer it in a container and freeze it for at least 6 hours.
  • To serve, scoop mix and place it in a wine or champagne glass and top it with champagne. You can also garnish it with strawberry before you serve.

15. El Cencerro

In a cocktail shaker, combine 1 oz. El Buho Mezcal, ¾ oz. Ancho Reyes Poblano, ¼ oz. Giffard Peach Liquor, ¼ oz. aperol, and ¾ oz. lime juice. Shake with ice and strain into a coupe glass.


Strawberry Pie

  1. Boil 2/3 cup water on the stove.
  2. Stir together the boiling water and a 3-ounce package strawberry flavored JELL-O for two minutes until completely dissolved.
  3. Add 1 cup ice-cold water to the gelatin mixture and stir until slightly thickened.
  4. Whisk in 2 cups whipped topping like Cool Whip, until well blended.
  5. Put the pie filling in the refrigerator for 30 minutes.
  6. Smooth out the filling into a 9-inch ready-to-use graham cracker crumb pie crust.
  7. Refrigerate 4 hours or overnight before serving.

Make Mom a pie that doesn't even have to go into the oven! Courtesy of Pillsbury.com