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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Soupe au Pistou

Soupe au PistouA Provençal version of minestrone, this is a hearty vegetable soup with summer vegetables, herbs and pasta. Delicious served hot or at room temperature.

INGREDIENTS:
• 1 cup dried white beans (navy or cannellini), soaked in cold water overnight and drained.
• 1-ounce of pancetta
• 1 small onion, halved
• 1 medium onion, coarsely chopped
• 4 garlic cloves, 2 whole and 2 smashed
• 1 bay leaf
• 2 quarts plus 3 cups water
• 1 tablespoon extra-virgin olive oil
• 1 small fennel bulb, cored and coarsely chopped
• 2 red potatoes (10 ounces), peeled and halved
• 4 small zucchini (1 pound), cut into ½ inch pieces
• ¾ lb green beans or Romano beans, cut ½ inch pieces
• 3 medium tomatoes-peeled, seeded and cut into ½ inch dice
• 1 table spoon unsalted butter
• 1 cup small shaped pasta, such as elbow or Ditalini
• salt and freshly ground pepper
• 1 cup Classic Pistou (see below)
• basil sprigs, for garnish

DIRECTIONS:
Put the drained white beans, pancetta, halved onion, whole garlic cloves and bay leaf in a medium saucepan. Add the 3 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the saucepan and simmer until the beans are tender, about 1 ½ hours. Discard the pancetta, onion, garlic and bay leaf.
• Meanwhile, in a large, heavy pot, heat the olive oil. Add the fennel, potatoes, chopped onion and smashed garlic. Cover the pot and cook the vegetables over moderately low heat, stirring occasionally, until the fennel and onion are softened, about 10 minutes. Add the 2 quarts of water and gradually bring to a boil. Reduce the heat and simmer for 30 minutes. © Photo Quentin Bacon and recipe courtesy of Paula Wolfert, FoodandWine.com

Corbieres wine bottleBold wine Style logoAbbotts and Delaunay
A Tire D’Aile
Grenache, Syrah
Corbieres, France

A Tire d’Aile is a range of delectable, balanced and elegant wines from the Languedoc region’s classic appellations. Respecting both the soil and the vines, healthy grapes are produced with good concentration much to the delight of the birds that live in the plots.

The grapes come from three terroirs: 65% from the eastern Corbières (coastal vineyards yield grapes that lend freshness and elegance), 20% from the edge of Fitou (a terroir located further south whose grapes offer lovely aromatic richness) and 15% from the Corbières Boutenac cru which give this wine its depth. The grapes are handpicked and brought to the winery in tubs and immediately transferred to tanks without crushing or pumping. Maceration lasts 15 days. The press wine is added to the free-run wine. The wine is aged in barrels (40%) and stainless steel tanks (60%).Laurent Delaunay WineMaker

“Very intense black color. Floral nose reminiscent of violet along with fine spices (white pepper), black olive and notes of humus and tobacco. Rich and full-bodied on the palate with lovely substance and smooth tannins. Flavors of jammy fruit and baked goods on the finish.” – Laurent Delaunay, winemaker

Winemaker: Laurent Delaunay
Appellation: Languedoc, Corbieres, France
Varietal Blend:  Grenache, Syrah
Analysis: 13.5% alcohol / volume

CLASSIC PISTOU

Pistou

From the south of France, Pistou is similar to pesto sauce. It’s an olive oil based basil sauce and made by hand.

INGREDIENTS:

  • 1 tablespoon crushed garlic
  • 1 teaspoon kosher salt
  • 4 1/2 cups basil leaves, torn into pieces (2 ounces)
  • 1/4 cup coarsely grated plum tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)

DIRECTIONS:

In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated. Stir in the cheese and refrigerate until ready to serve. © Photo Quentin Bacon, recipe by Paula Wolfert of FoodandWine.com