Culinary traditions run deep in all cultures. Human beings throughout the ages have no shortage of material when it comes to tell-ing a good tale especially one involving food. Gastronomic anecdotes are enhanced, as the shared wisdom they offer is a total sensory engagement from aroma to taste to satiation. In the New Year many cultures and customs direct us to "eat for luck". In Spain 12 Grapes are consumed at midnight, where each grape and its subsequent flavor represent a different month which is believed to be a predictor of that month. Greens are consumed in America, Germany and Denmark because they look like money – here's to hoping much of it befalls us all in the New Year. Legumes, pork, fish and various cakes all have customs associated with them that give happy go lucky cooks inspiration and incentive to get in the kitchen – and what cook doesn't love a reason to crank up the range and rattle those pots and pans.

In the south Black-eyed peas and luck in the New Year have had a long relationship – dating back to the Civil War. The "peas" which are actually a bean, were the first celebration foods of the lucky newly emancipated slaves as Lincoln's Proclamation went into effect on January 1st 1863. The luck aspect may have also come from the fact that it saved off starvation for many confederate soldiers after Sherman's Union troops plundered or stole the Confederates other crops. The humble black-eyed pea was originally used for livestock feed. They are also one of the few crops that grow in winter thereby serving lots of fortunate peoples through the rigors of winter.

Hoppin John is one of those culturally rich dishes with lots of folklore surrounding it on just how it came to be. Theories run from children hopping around the table on New Years Day to it being named for a man named Hoppin John (because he "hobbled) who sold it on the streets. Regardless of the facts – Hoppin John is a southern New Year tradition and that's good enough for me.

I've paired the dish with White Hall Vineyards. I chose the 2012 Cabernet Franc because its subtle hints of black raspberries and toasted oak which work well with meaty texture of the beans and the accents of garlic and dried sage, all enhanced by aromas of violet and blackberry.

As I try this new version of Hoppin John a combination of seasonal legumes with a history and an array of vegetable I find my palate and soul warmed thinking about all to come in 2014 ~ I'm 'gonna thank my lucky stars.