November Wine Club recipe pairing

Apple soup

APPLE SOUP WITH ROQUEFORT CROUTONS

INGREDIENTS:

• 6 tablespoons (¾ stick) unsalted butter
• 1 ¼ lbs. Red Delicious apples (about 3 large), peeled, cored and sliced
• 1 ¼ lbs. Granny Smith apples (about 3 large), peeled, cored, and sliced
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 5 cups chicken stock or canned broth
• 1 ½ cups whipping cream
• ¼ cup Calvados (apple brandy)
• salt and freshly ground pepper
• ½ Red Delicious apple, cored (unpeeled)
• ½ Granny Smith apple, cored (unpeeled)
• 1 tablespoon fresh lemon juice
• 2 tablespoons snipped fresh chives
• Roquefort Croutons

DIRECTIONS:
• Melt 4 tablespoons butter in heavy large saucepan or Dutch oven over medium heat. Add 1 ¼ pound red apples, 1 ¼ pounds Granny Smith apples, onion and garlic and cook 5 minutes, stirring occasionally. Add stock and simmer until apples are very tender, about 25 minutes. Puree mixture in batches in blender or processor. Return puree to pan. Add cream and Calvados. Bring to simmer. Season with salt and pepper. (Can be prepared one day ahead. Cool, cover and refrigerate).
• Cut each apple half into 12 thin slices. Mix with lemon juice. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until golden brown, about 10 minutes.
•Bring soup to simmer over medium heat. Ladle into bowls. Top each bowl with 2 red apple slices and 2 Granny Smith apple slices. Sprinkle with chives. Serve with Roquefort croutons.

CROUTON INGREDIENTS:
• 4 bacon slices
• 18 1/4 inch-thick slices of French bread baguette
• 4 ounces Roquefort cheese, crumbled
• 1/4 cup (1/2 stick) unsalted butter, room temperature

CROUTON DIRECTIONS:
• Position rack in center of oven and preheat to 350 degrees. Cook bacon in heavy medium skillet until crisp.  Transfer to paper towels and drain.  Crumble bacon.  Arrange bread slices on heavy large backing sheet.  Bake until beginning to crisp, about 10 minutes.  Mix cheese and butter in processor until smooth.  Spread one side of each crouton with cheese mixture. (Can be prepared 4 hours ahead. Cover croutons at an store at room temperature.
• Preheat broiler.  Broil croutons 5 inches from heat source until cheese bubbles, about 2 minutes. Sprinkle with bacon. Serve warm, plated next to soup or on top of soup.  © Recipe courtesy of Bon Appétit, Oct 1998

NOVEMBER WINE CLUB

Cortese Piedmont ItalySilky styleCa’ de Lion
Il Sognatore Cortese
Dell’ Alto Monferrato DOC
Piedmont, Italy

SILKY WINE STYLE

Ca’ de Lion was founded in 1871 by Luigi Ghione. The winery takes the name of the family ancestor, Leone Ghione (1655). Generations of expertise in Piedmont has elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the hills of Canelli. Harvested by hand during the first week of September, vinification and maturing took place in stainless steel tanks. This wine has exotic and aromatic notes of jasmine, white peach, stone fruits and a touch of mint. In the mouth, the wine is bright with lemon-lime acidity and a refreshing finish. Serve chilled. Pairs well with antipasti, salads, seafood and lighter fare.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Brilliant green tones, with perfume nose of a yellow and white fruits and herbs. On the palate, pleasant white wine, surrounded by a good freshness. Excellent as apéritif, with fish or meat dishes.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 100% Cortese
Analysis: 12.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

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Pairing recipe with Riva Leone Cortese wine

salmon_toastSmoked Salmon, Fennel & Goat Cheese Toasts

INGREDIENTS:
• 8 oz soft fresh goat cheese
• 1 tablespoon fennel seeds, finely crushed
• 1/2 teaspoon coarsely ground black pepper
• 1 1/2 tablespoon chopped fresh tarragon
• 2 teaspoons grated lemon peel
• 30 thin slices French-bread baguette
• 2 1/2 tablespoons olive oil
• 12 oz thinly sliced smoked salmon
• Lemon peel strips (for garnish)
• Tarragon sprigs (for garnish)

DIRECTIONS:
Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.
Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)  Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve. Recipe compliments of Bon Appétit, December 1999

RivaLeone_Gavi_wine_bottleRiva Leone
Cortese DOCGSilky_Sticker
Gavi, Italy

Today old vine growers of Piedmont still tell the story of the shrewd and tenacious fine-wine trader who operated in the hills around Alba in the 19th and 20th centuries. His name was Riva Leone and he was a pretty extravagant character. It is said that, whenever a wine pleased him during a tasting, he would call out in the way that was typical for that time: Marca Leone! Riva-Leone_winemaker-GiovanniThe Piedmont people’s enthusiasm for wine never faded over all these years and today it is still intact. And that is why Riva Leone today boasts a range of fine Piedmont wines. Cortese di Gavi or known simply as Gavi, derives it name from the town at the center of it’s production zone. Cortese, the local variety of the grape style, production dates back to 1876 and was awarded DOC status in 1974 and DOCG in 1998.

Winemaker: Giovanni Alessandria
Appellation: Gavi, Italy
Varietal Blend:  100% Gavi
Analysis: 12.5% alc/vol