The Hills Market Blog

 

Ohio Wine for the Holidays

Looking for a unique gift for the wine lover on your list?  Look no further than the Ohio Wines Section at The Hills Market Worthington.
Ohio has a rich grape growing history dating back to the 1850s, and its wines have improved exponentially over the last decade.  Wines produced in Ohio continue to bring home prominent awards from well known national and international competitions.  We are proud to carry some of these world-class beauties, made right here in our backyard.  Here are some of our favorites.
Firelands American Brut 'Champagne', Lake Erie  $13.99
Great for celebrations, this Brut style sparkling wine made from Pinot Grigio and Chardonnay grapes grown on the shores of Lake Erie is sure to please.  It is classic, crisp, dry, and very bubbly.
River Village Cellars Traminette, Ohio River Valley  $9.99
Traminette is a new world hybrid grape with characteristics similar to Gewurztraminer.  Fruity, spicy, and nutmeg flavors, floral aromas, and a refreshing finish make this a perfect match for Southwest and Asian cuisine.  Offered at a fantastic bargain price, this one makes a great stocking stuffer.
Kinkead Ridge Viognier Roussanne, Ohio River Valley  $16.99
A gorgeous Rhone-style blend with kiwi, guava, orange blossom, and golden raisin notes.  This is an excellent dry white to pair with any kind of fish, shellfish, or poultry.  A truly world-class wine that has become a perennial favorite of our wine department staff and customers alike.
Kinkead Ridge Cabernet Sauvignon, Ohio River Valley  $20.99
Kinkead Ridge uses all estate fruit grown in the ridgetop vineyard site in ancient limestone soils.  This wine displays classic Cabernet aromas of cassis, plum, and black cherry, following through to a well structured palate with soft tannins and great length.  Having garnered critical acclaim and international awards, this wine makes a great Ohio gift for any Cabernet lover.
Firelands Ice Wine, Lake Erie  $29.99
This dessert wine is made from Vidal Blanc grapes grown on the shores of Lake Erie, and is quite possibly the finest ice wine we have ever tasted from anywhere.  With plenty of sweet honey and apricot characteristics, this is the perfect gift for the sweet-tooth on your list.

 

Versatile, Low-Alcohol Wines Best for Your Thanksgiving Feast | The Hills Market Worthington

Versatile, Low-Alcohol Wines Best for Your Thanksgiving Feast | The Hills Market Worthington

With all the recipes for Thanksgiving turkey and the multitude of sides prepared to go with it, it's no wonder that picking wines for the meal becomes a daunting task.  Don't stress over it.  Our wine experts are at the ready to offer these helpful tips and suggestions to make your Thanksgiving experience as easy as, well, pumpkin pie.
Versatility is key.  Make sure the wines you pick are versatile enough to go with a wide range of foods.  A wine that is nicely balanced with good acidity makes pairing seamless.
Low alcohol wines are a must.  Wines that are lower in alcohol often have good balance (see above), and can act as good palate refreshers rather than being heavy and tiring.
If you are having an intimate gathering, perhaps you will want to splurge on some special bottles and break out the crystal.  If your gathering tends toward 'the more, the merrier' side of things, you may need some more budget friendly options.  Whatever the case, we've got you covered.
Here are a few to try:
L'escale Muscadet, Loire Valley, France  $8.99
This dry, clean, uncluttered white is immensely refreshing.  12% alcohol and a budget price tag make this one a no-brainer.

Terre d'Oro Chenin Blanc/Viognier, California  $12.99 (WAS $14.99)Chenin Blanc dominates the blend of this wine, providing delicious stone and tropical fruit and spice notes, while the addition of Viognier gives expressive floral aromatics.  This is a versatile choice to serve with appetizers and cheeses, as well as throughout the meal.

Terredora di Paolo Falanghina, Campania, Italy  $15.99
Italian whites beg to be enjoyed with food, and this offering from this historic southern Italian wine producing region is no exception.  It is at once rich and intense on the nose with hints of apple, quince, and pear, and juicy, fresh and clean on the palate finishing with a touch of minerality.

Gerard Bertrand Cotes des Roses  Languedoc, France  $19.99Hints of grapefruit and red fruits, along with persistent floral aromas, make this wine delicately balanced.  This one is new to the store, so it gets the mention here, but really just about any dry Rosé will do and we still have a great selection on hand.

 

River Village Cellars Cabernet Franc, Ripley, Ohio  $13.99
Lifted cherry and spice notes accent this wines harmonious complexity.  This is a second label for Kinkead Ridge, arguably Ohio's best winery, so it's a great locally made option.

Gran Passione Rosso, Veneto, Italy  $12.99 A well structured and heartier red, made from Corvina and Merlot, that still has great acidity and a smooth texture.  This is a killer bargain and a great match for roasted meats of any kind.

Produttori del Barbaresco Barbaresco Normale Piedmont, Italy  $36.99
A complex and elegant wine that shows aromas of dried fruit and savory spice on the nose, with more savory tones, licorice, dried cranberry, and mint on the palate.  A very impressive and beautiful food wine for pairing with all Thanksgiving fare.
Manus Dei du Chateau Sixtine Chateauneuf-du-Pape Rhone Valley, France  $49.99
Nothing says Fall like red wines from the Rhone Valley.  If you plan to break out the good crystal this year, this wine is a must.  A crowd-pleaser of a serious wine, this wine is loaded with blackberry and peppery spice, with medium body and the right amount of minerality.  A relative bargain for quality Chateauneuf-du-Pape.
Of course, we also have plenty of the traditional pairings, like Riesling and Pinot Noir.  Stop in today and let our wine experts guide you to the perfect pairing, no matter how you'll be celebrating.

 

The Make Ahead Schedule: A Recipe for Thanksgiving Ease

Thanksgiving is just one big homey meal, but its outsized pressure is a good opportunity for cooks to plan out a meal step by step. This skill is one that transfers into more frequent and everyday weeknight meals.

Most of our menu can be made days if not weeks ahead. Here's how I would do it.

3 to 4 Weeks Ahead

  • Buy wine
  • Make and freeze gougères
  • Make and freeze cranberry sauce
  • Bake and freeze rolls
  • Make turkey stock and gravy and freeze
  • Make sure you have necessary equipment, tableware, and linens, and buy or borrow anything you need.

1 Week Ahead

  • Make the shopping list
  • Make a cooking plan
  • Clean out the refrigerator

5 to 6 Days Ahead

  • Go grocery shopping
  • Put the turkey in fridge to thaw
  • Make and freeze quince sorbet (or just buy a seasonal sorbet)

3 Days Ahead

  • Make centerpiece or arrange flowers
  • Iron linens (or just make sure they're clean)
  • Gather any other table-setting accessories

2 Days Ahead

  • Make creme brûlée and refrigerate
  • Make molasses cake and wrap cooled cake tightly
  • Make shrimp sauce
  • Make sure serving dishes are clean and handy

1 Day Ahead

  • Set the table
  • Chill sparkling wine in the refrigerator
  • Thaw cranberry sauce in the refrigerator
  • Thaw frozen shrimp in the refrigerator
  • Make sage and onion dressing. Refrigerate unbaked and covered with foil.
  • Make Brussels sprout salad. Refrigerate, with apples and nuts left out
  • Remove turkey from its wrapping. Remove giblets and pat turkey dry. Sprinkle liberally with salt and pepper and return to the fridge, uncovered on a sheet pan.

Thanksgiving Morning

  • Put the turkey in the oven
  • Make the mashed potatoes. Transfer to slow cooker to keep warm.
  • Prep the hot cranberry cocktail
  • Take rolls out of the freezer and thaw at room temperature
  • Toss salad with nuts and apples and set out on the table

1 Hour Before Dinner

  • Take turkey out of the oven
  • Bake frozen gougères
  • Set out shrimp and sauce, along with bubbly and hot gougères, for guests
  • Bake dressing
  • Warm rolls
  • Warm gravy (or make it fresh)
  • Carve turkey
  • Transfer food to serving dishes

 

Source: The Kitchn.com http://www.thekitchn.com/a-makeahead-thanksgiving-dinner-menu-the-schedule-gatherings-from-the-kitchn-196827

The Wait is Over: Bogle Phantom has reappeared for the season | The Hills Market Worthington

 

 

Bogle Phantom is a yearly favorite here at The Hills Market Worthington, and it has arrived, as usual, just in time for Halloween. Not only does the label reflect a spooky scene, but the wine itself is also dark and brooding. Petite Sirah, Zinfandel, Cabernet Sauvignon, and Mourvedre are sourced from Lodi, Amador, and Clarksburg, and the wine is aged for 24 months in American and French oak. Aromas of bright red cherry fruit, rich blackberry, brawny juniper, and briary boysenberry entice you to take a sip, and what follows on the palate is a supple and succulent mouthfeel with tones of spicy vanilla and toasted coconut. The finish is focused and intense with moderately firm tannins. This is a scary good crowd pleaser that is perfect for any fall party. Only $19.99/bottle.

Let's Talk Turkeys 

Because serving fresh turkey makes a tremendous difference guests can really taste, we will carry five different fresh Ohio turkey offerings this year, with five different price points. 
Below is a detailed breakdown of what our turkey have to offer.

Bowman & Landes turkeys are free range-raised in the open air. They're fed vegetables, and never given growth-promoting hormones or antibiotics. These turkeys will delight your palate without a doubt.

We have three selections of Tea Hills Organic Farms Turkeys. These free-range turkeys are raised outside on 15 acres of lush pastures and in wooded areas that simulate their natural environment. They're able explore the hills and valleys, giving them more muscle tone, which leads to a richer flavor. Tea Hills turkeys are fed a non-GMO diet for two-thirds of their lives and then finished on certified organic pastures and organic corn. These turkeys will surely be the highest quality and finest tasting in the state of Ohio.

 

Here are a few details about our turkey categories above.

 
FRESH (All Five Varieties)
These turkeys are from this year and have never been frozen. 
 
ALL NATURAL (All Five Varieties)
These turkeys are not pumped with silicone, preservatives or artificial ingredients. They’ve been raised without growth-promoting hormones or antibiotics. (To maintain moisture in your all natural turkey, we recommend that you brine it for 24 hours.)
 
FREE RANGE (Bowman & Landes and Tea Hills Organic Farms)
While these turkeys have indoor quarters to protect them from the elements, they have free access to the outdoors — to come and go as they please — for more than half of their lives.
 
PASTURE RAISED (Tea Hills Organic Farms)
These turkeys are raised outside on 15 acres of lush pastures and in wooded areas that simulate their natural environment. The ability to explore the hills, valleys and trees contributes to a richer flavor with more muscle tone. The carotine from the grass they eat also provides both rich flavor and color. They have access to fresh spring water (free of antibiotics and additives) at all times. 
 
ORGANIC (Tea Hills Organic Farms)
These turkeys are fed a diet of non-GMO feed for the first two thirds of their life and are finished on certified organic pastures and organic corn. The turkeys are processed in a facility that uses organic practices. Tea Hills Organic Farm plans on receiving full organic certification for their turkeys in the near future. For more information or to inquire about their open door policy for visitors, visit teahillsfarms.com. 
 
SLOW FOOD USA: US ARK OF TASTE (Tea Hills Organic Farms Bourbon Red Heritage)
The US Ark of Taste is a catalog of over 200 delicious foods in danger of extinction. By promoting and eating Ark products Slow Food USA helps ensure they remain in production and on our plates. To qualify for the US Ark of Taste, a product must meet the following standards:
• Outstanding in terms of taste—as defined in the context of local traditions and uses
• At risk biologically or as culinary traditions
• Sustainably produced
•Culturally or historically linked to a specific region, locality, ethnicity or traditional production practice
• Produced in limited quantities, by farms or by small-scale companies.

 

Place your order today! 

Worthington: 614.846.3220

Downtown: 614. 702.7900

 

Fettucini with Balsamic Delicata Squash & Bitter Greens

Fettucini with Balsamic Delicata Squash & Bitter Greens
 serves 6

 

1 pound fresh or dried fettucini 

2 Delicata squash (1 to 1 1/2 pounds total)
2 tablespoons balsamic vinegar
1 tablespoon plus 1/2 teaspoon coarse sea salt, divided
2 tablespoons olive oil, divided
1 sweet yellow onion, such as Vidalia, sliced
1/4 pound pancetta, diced (about 2/3 cup)
1/4 teaspoon dried red chile flakes
10 ounces bitter greens, washed, stem removed, chopped crosswise into 1/2-inch ribbons
freshly cracked black pepper, to taste
Parmesan cheese, to taste

Preheat the oven to 350° F.

Slice the squash in half lengthwise. Scoop out the seeds. Slice crosswise into 1/4-inch thick crescents, discarding the root and stem ends.

Grease a baking sheet with 1 tablespoon olive oil. Arrange the squash slices in one layer and sprinkle with the vinegar and 1/4 teaspoon salt. Place the baking sheet on the lower rack of the oven and roast, agitating every ten minutes, for 25-30 minutes until squash skin shows some wrinkling. Remove from oven and set aside.

Set 4 quarts of water with 1 tablespoon salt to boil in a stockpot.

While the water is heating, heat the remaining 1 tablespoon olive oil in a skillet over medium low heat. Add the onion slices and remaining 1/4 teaspoon salt, and cook slowly, stirring occasionally, until onions caramelize to a light brown color, about 10 to 12 minutes. Scrape from the pan and set aside.

In the same pan over medium heat, cook the pancetta and chile flakes, stirring frequently, until crispy, about 2 to 3 minutes. Raise the heat to high and add the greens, stirring until wilted.

When the water is boiling, add the pasta and cook until al dente. Drain, reserving a few tablespoons of pasta water, and add that water to the pan with the greens. In a large serving bowl, combine the cooked pasta, greens, roasted squash, and caramelized onions. Serve with freshly cracked black pepper and Parmesan.

 

Recipe: The Kitchn. http://www.thekitchn.com/recipe-pasta-wi-1-15183

Homestead Beer Company | The Hills Market Downtown

Homestead Beer Company 

Granville, Ohio

Just in! Our shelves are stocked with six packs of Homestead 1805 IPA and Tenpenny Amber Ale! We couldn't be more excited to get a few cases of Homestead's first Columbus delivery of their craft beer! Stop in and stock up for the weekend. While supplies last.

Homestead's 1805 IPA is old world meets new world with this combination of American hops and barley with a European yeast. The Centennial hops produce a citrus and orange aroma combined with a light, drinkable body and a delicate, lacy head. 

The Tenpenny Amber Ale is also a crowd favorite! Tenpenny Ale balances sweet, caramel malt with a mildly bitter, fragrant hop nose. Underneath those flavors lurks a powerhouse yeast that contributes the classic ale ester profile rather than the too clean flavors in modern beer. Tenpenny Ale is unpasteurized and never filtered, it’s beer the way it was intended to be

Revelry Cabernet Sauvignon scores 90 points from Wine Advocate | The Hills Market Worthington

Revelry Cabernet Sauvignon scores 90 points from Wine Advocate

One of our perennial favorites at The Hills Market Worthington, Revelry Cabernet Sauvignon, has scored 90 points inWine Advocate. The 2011 vintage bottling of this rich Cabernet Sauvignon from Columbia Valley, WA garnered high praise from critic Jeb Dunnuck. Here's what he had to say:
The most crowd-pleasing in style, with up-front and downright sexy aromas and flavors of red and black currants, licorice, spice and hints of meatiness, the 2011 Cabernet Sauvignon Red Mountain is full-bodied, textured and fruit-loaded on the palate, with no hard edges and outstanding length. Up-front and ready to go, enjoy it over the coming 8-10 years, although I would not be surprised to see it evolve longer as well. 

I raved about this estate last year and I was thrilled to see these 2011s show so well. They are outstanding across the board.

90
points
Drink: 2014-2024
Find Revelry Cabernet Sauvignon 2011 in our wine department at The Hills Market Downtonw for just $15.99/bottle.