Capital Call Cashflow Sauvignon Blanc

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Capital Call Vintners Cashflow sauvignon blanc bottleAUGUST WINE CLUB:

Silky styleCapital Call Vintners
Cashflow
Sauvignon Blanc
Columbia Valley, Washington

SILKY WINE STYLE

The Cashflow Sauvignon Blanc showcases the versatility of the grape when grown in a warmer climate. Enjoy aromas of citrus, pears, and apricots, balanced with the tart and acidic mouthfeel you love in a Sauvignon Blanc. It’s fresh, lively and clean – the perfect beverage for Summer.  The subtle grapefruit essence invites a pairing with brunch; perfection with a gruyere/shallot omelette or Eggs Benedict.

WINE DETAILS:

  • Varietals: 100% Sauvignon Blanc
  • Alcohol: 13.5% alcohol / volume
  • Residual Sugar: 0 g/L
  • Appellation: Columbia Valley AVA, Washington
  • Bottling Date: March 24th

ABOUT THE WINERY:

Capital Call Vintners was born from a chance meeting between Iowa entrepreneur Steve Bruere and renowned Washington viticulturist Alan Busacca, whose shared passion for agriculture, exceptional vineyards and fine wine sparked a lasting partnership. Together, they craft expressive wines that showcase the Pacific Northwest’s world-class growing regions. Bringing their vision full circle, Steve and his wife Nikki, returned to their Iowa roots by opening The Mercantile in Cumming, Iowa.

Cashflow is one of the portfolios at Capital Call Vintners, showcasing great wine that is born from a harmonious marriage of soil, climate, and grape. The unique label designs in the Capital Call portfolio convey each wine’s personality while fostering curiosity and excitement, and encouraging aficionados to explore the full range of our diverse portfolio. Every detail is designed to spark joy and celebrate the fun-filled adventure of grape-growing and winemaking. Learn more here.

gougeres-cheese-puffs-summer-blogGougères (French Cheese Puffs)

INGREDIENTS:

  • 1 cup (250ml) water
  • 80g / 5.5 tbsp butter , unsalted, cut into 1.5 cm / 0.5″ cubes
  • 1 cup (150g) flour, plain / all purpose
  • ¾ tsp salt, kosher/cooking salt
  • pinch nutmeg (powder or freshly grated)
  • pinch black pepper
  • 4 eggs (~60 – 65g / 2oz each)
  • 200g / 2 cups Gruyère cheese, freshly shredded

Topping:

  • 50g / 1/2 cup Gruyere cheese, extra , freshly shredded
  • 1 egg yolk, for brushing

DIRECTIONS:

  1. Preheat the oven to 425°F. Lightly grease 2 trays then line with parchment / baking paper.
  2. Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
  3. Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
  4. Return to stove on LOW heat and mix for 1 minute (this dries the mixture out).
  5. Remove from stove, leave for 2 minutes.
  6. Add 1 egg, mix vigorously until incorporated – batter splits at first, but it always comes together.
  7. Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
  8. Stir in 2 cups cheese.
  9. Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger – good for dunking)
  10. Brush with yolk, then top with a pinch of reserved Cheese for topping.
  11. Bake 25 minutes.
  12. Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
  13. Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews.

Information & Photos © Capital Call Vintners – All Rights Reserved.
© Recipe courtesy of Recipetineats – All Rights Reserved.

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