SEPTEMBER WINE CLUB:
Sonder Wines
Field Blend Orange
Viognier
Columbia Valley, Washington
RICH WINE STYLE
A light and bright blend of white Rhône varietals, with delicate notes of spring flowers and candied orange peel, with a fresh and lively finish.
WINE DETAILS:
- Varietals: 90% Viognier, 10% Roussanne/Marsanne
- Alcohol: 13.3% alcohol / volume
- pH: 3.87
- TA: 4.3 g/L
- Appellation: Columbia AVA, Washington
- Vineyards: Andrews Family, Horse Heaven Hills and Boushey in Yakima Valley
- Aging: Neutral French puncheons with weekly bâtonnage
- Pairings: Soups with earthy spices, aged cheeses like Manchego or Gruyère, savory charcuterie, cured meat like prosciutto or salami, garlic herb roast chicken or rich seafood.
WINEMAKING NOTES:
90% Rhône blend on skins for six weeks, then aged in neutral French puncheons with weekly bâtonnage (stirring settled yeast and grape sediment back into aging wine). 10% direct pressed Viognier is added during fermentation, bringing added brightness and vibrancy.
ABOUT SONDER WINES:
Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through. The result? Fun, energetic wines with a true sense of place. Learn more about Sonder Wines>
Butternut Squash and Apple Soup
SOUP INGREDIENTS:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 large butternut squash, peeled, seeded and roughly chopped
- 4 small red apples, peeled, cored and chopped
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 4 cups vegetable or chicken stock, low-sodium
- 1 cup heavy whipping cream or whole milk
- Kosher salt and freshly ground pepper
- 1 tablespoon lemon juice
CROUTONS INGREDIENTS:
- 2 tablespoons unsalted butter
- 12 baguette slices
- ½ cup grated Gruyère cheese
- 1 teaspoon minced thyme
- Kosher salt and freshly ground black pepper
SOUP DIRECTIONS:
- Place a large, heavy saucepan on the stove over a medium-heat and add the oil.
- When the oil is shimmering, add the onions and cook until tender and translucent, about 8 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until it starts to soften, about 10 minutes.
- Add the apples and spices and cook until lightly brown, about 5 minutes. Add the stock (just enough to cover the vegetables) and bring to a boil.
- Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
- Remove from the heat and, using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Use a wooden spoon to stir in the heavy cream or milk into soup.
- Add lemon juice and taste and season with salt and pepper.
CROUTON DIRECTIONS:
- Preheat a broiler.
- Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper.
- Transfer the baking sheet under the broiler until the cheese melts, about 1 minute.
SERVING:
- Ladle the soup into warmed soup bowls. Serve immediately with Gruyère croutons.
Information & Photos © Sonder Wines – All Rights Reserved.
© Recipe courtesy of Sur La Table – All Rights Reserved.
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