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Posts Tagged ‘chardonnay paired with butternut squash soup’

Butternut Squash and Apple Bisque…instantly a reminder of a fresh autumn day of bright fall colours, crisp air, low sun … and a full belly warmed by the perfect wine that is crisp like the air yet toasty warm.

The wine journey starts in the old world region of Burgundy, France where white wine is Chardonnay. We step into the most southern region of Burgundy, the Maconnais. Here lies the small limestone and clay plot of St Veran, near to the prestigious Pouilly-Fuisse appellation.

Chateau-Fuisse, St. Veran 2010, 13.5 abv. pours a simple pale clear yellow colour offering no hint to the lovely sensory experience that follows…

A crisp nose of apple mingling with distant notes of warm cooked applesauce, hints of mineral flint, lime blossom, honeysuckle and sweet orange tantalize a further investigation.   The palate does not disappoint bursting with the acidity of tangy granny smith apples which quickly and gently soften with hints of vanilla, honey, and touches of baked custard finishing with surprising persistence.  This white cuts through the creaminess of the soup and pairs elegantly with the spices and apple ingredients.

For the creamy buttery toast this soup beckons, we paired a classic new world Chardonnay. The tasting takes us to the Alexander Valley in northern Sonoma County, California, USA, where the valley at the foothills of the Coastal Range Mountains is a mere 30 miles from the Pacific Ocean.

Souverain Chardonnay 2009, 13.9 abv offers such style.  It pours a light golden yellow with a viscosity that says savour me slowly.  The nose offers no surprise with big vanilla bean, French vanilla ice-cream, apple- vanilla custard with hints of lemon, peach and apricot a distant breeze beneath.  The palate has a rich and creamy texture much like the nose. It mingles with stone fruits and buttered toffee rounding out the warm spices of the soup that carry us to a long satisfying finish.

Both whites, impressive for under $28 CAD or less than 20 Euro must not be over chilled for full sensory pleasure. Toss the roasted pumpkins seeds on the soup  to further develop the wine`s potential to tease.

MaryFrances,

Sommelier

Calgary, Alberta, Canada

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