Château Haut Barrail Red Bordeaux

Creamy Leftover Turkey SoupCreamy Leftover Turkey Soup

INGREDIENTS:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ½ cup chopped celery
  • 4 ounces sliced cremini mushrooms
  • 1 clove garlic crushed
  • 1 teaspoon Italian seasoning
  • 3 tablespoons flour
  • 6 cups turkey broth OR chicken, OR vegetable
  • 3 medium carrots, peeled and sliced
  • ½ pound baby potatoes, halved or quartered
  • ½ cup wild rice blend
  • 1 cup half & half
  • 4 cups cooked Turkey meat, shredded
  • ½ cup corn
  • salt & pepper, to taste

DIRECTIONS:

  1. Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
  2. Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
  3. Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
  4. Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
  5. Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
  6. Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
  7. Serve: Season with salt and pepper to taste, then serve immediately.

© Recipe courtesy of Nora from Savory Nothings.

NOVEMBER WISCONSIN WINE CLUB:

Chateau Haut Barrail wine bottleBold wine Style logoChâteau Haut Barrail
Cru Bourgeois
Red Bordeaux

Médoc, France

BOLD WINE STYLE

Château Haut Barrail is situationed in the Bordeaux region called Médoc. The wine grows on gentle hillsides facing Gironde, with good natural drainage.  This wine has intense garnet color with black tendencies. Aromas of ripe fruit and toasted almonds, with a soft and fruity lingering finish. Médoc wines go extremely well with numerous foods and show their full power when accompanied with white and red meats, game, fish in red sauce and firm-bodied cheese.

Varietal: 70% Merlot, 30% Cabernet Sauvignon
Analysis:
14%.5 alcohol / volume
Aging: 12 months in 60% new barrels and 40% old barrels
Critical Acclaim: 92 pts James Suckling 2018; 91 pts Decanter 2018; 90 Vinous 2016

WINEMAKER’S NOTES
Produced with sustainable agriculture practices and pruning in double Guyot. Leaf-stripping and traditional winemaker. Cold maceration during 24 hours minimum, with natural yeasts. Fermentation in stainless steel thermo-regulated vats.

ABOUT CHÂTEAU HAUT BARRAIL:
Château Haut Barrail and its windmill, has been around since 1362. The oldest parts of the current house were built at the beginning of the 17th-century.  Nowadays, it represents the typical architecture of the 18th-century, with engraved vines and wheat on the stonework. The Cyrill Gillet Domains are situated in the center of the Médoc area on the Begadon district, spread across 37 acres. Owners since 1987, the Gillet family has done a lot to restore the estate. The first vintage of Château Haut Barrail was 1995.

© Information and Photos provided by Château Haut Barrail and Decanter.


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Anne de Joyeuse Orchis Chardonnay

Butternut Squash GratinButternut Squash Gratin

INGREDIENTS:

  • 3 tablespoons unsalted butter plus more for the baking dish
  • 1 large onion thinly sliced
  • 1 garlic clove thinly sliced
  • 1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
  • ¼ teaspoon grated nutmeg
  • fine sea salt and freshly ground black pepper
  • ½ cup heavy cream
  • ¾ cup fresh bread crumbs
  • ¾ cup grated Comté cheese
  • few chives finely chopped (optional)

DIRECTIONS:

  1. Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
  2. In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
  3. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
  4. Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
  5. Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.

© Recipe courtesy of Leite’s Culinaria.

NOVEMBER WISCONSIN WINE CLUB:

Silky styleAnne de Joyeuse ChardonnayAnne de Joyeuse
Orchis
Chardonnay
Pays D’OC
Languedoc, France

SILKY WINE STYLE

Produced in the Languedoc-Roussillion region in France, by Cave Anne de Joyeuse, this Chardonnay comes from the Vin de Pays D’OC appellation. Bright pale gold in color with scents of white flowers on the nose, evolving on the palate towards notes of white fruit and a fresh, citrus finish.  Fine and well balanced, it will accompany all sorts of fish dishes and will also be ideal as an aperitif. 

Varietal: 100% Chardonnay
Analysis:
13% alcohol / volume

WINEMAKER’S NOTES
Grapes were pressed directly on their arrival at the cellar, then vinified traditionally and fined at cold temperatures. They are then fermented under controlled temperatures.

ABOUT ANNE DE JOYEUSE:
The Anne de Joyeuse cooperative is named after a well-known 16th-centruy figure, the Duke of Joyeuse, who was bestowed the lordship of Limoux by Henry III.  The cooperative includes 350 winegrowing families and 3000 hectares under vine.  The producers of the Anne de Joyeuse company have constantly worked on the evolution of their vineyard since 1929. The wines are created in their state-of-art cellar with genuine passion, reflecting their love the terroir and desire to produce the best value possible.  For the last 25 years, Anne de Joyeuse has focused on the environment, reinforced in 2007 by the creation of their sustainable development charter, Protect Planet, helping cooperative producers implement sustainable winegrowing techniques.  Their vineyards are at the crossroads of four major climate zones and seven types of soil. This exceptional location shapes the quality and uniqueness of their wines. Learn more >

© Information and Photos provided by Anne de Joyeuse.

Map of vineyards


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