Symphony is a white wine cultivar developed by Dr.
Harold Paul Olmo, Professor Emeritus of the Department
of Viticulture and Enology at the University of California
(Davis). The first wine samples were produced in 1948
and it has been the most thoroughly tested of all
new cultivars. The grape’s ancestry is derived
from crossing two French vinifera varieties –
the Muscat of Alexandria with Grenache Gris –
the aromatic Muscat character shows in perfumed yet
delicate fruit and flower aromas and a pleasant hint
of bitterness; its white Grenache parentage shows
a snappy crispness that's not common in pure Muscat.
Symphony wines are unusual in that they can maintain
their color, flavor and bouquet for ten or more years
in the bottle at cellar temperature.
The Symphony grape is grown here and there in California,
but not in great amounts, and only a few producers
are currently making it as a varietal wine. Symphony
wine is extremely drinkable, lusciously brilliant
and full of tropical fruit flavours. The finish is
crisp and clean. The name is said to have been suggested
by a wine scientist who, on tasting one of the first
wines, declared that it showed “a Symphony of
aromas and flavors.”
3 to 4-pound turkey breast
1 tbsp Dijon mustard
3 tbsp melted sweet butter
Symphony Thyme Sauce (below)
Salt and freshly ground white pepper
Fresh sprigs thyme
Symphony Thyme Sauce
3/4 cup reserved, defatted pan juices
2 tbsp cranberry juice
3/4 cup Symphony wine
2 tsp Dijon mustard
Preparation
Place turkey breast, skin-side up, on
rack of roasting pan. Combine mustard and butter.
Brush turkey with about 1 tbsp of the mixture. Roast
turkey in 325°F oven. Baste every 1/2 hour with
the butter mixture and the pan drippings as they
accumulate. Turn turkey breast over after 1/2 hour.
Roast until instant-read meat thermometer inserted
in breast meat registers 180°F. Allow 22 to
25 minutes per pound. Turkey is ready at 185°
F. Transfer turkey to warm platter; keep warm.
Make Symphony Thyme Sauce: Add pan juices, cranberry
juice and wine back to pan. Deglaze pan over low
heat, scraping up browned bits. Transfer to a 1-quart
saucepan and reduce over high heat about 1 minute
until thickened. Add thyme & cook over medium-high
heat 4 minutes. Strain into sauce boat. Season turkey
with salt and pepper; garnish with thyme sprigs.
Serve with sauce.
