Margaret Duckhorn, founding partner of Duckhorn Vineyards -- America’s #1 collector Merlot - - sits down with Porthos President Hal Oates to taste her finest new releases. Enjoy this exclusive insider access to learn how one of the most renowned winery icons in California swirls, sips, and slurps her winery’s highly sought after Estate Merlot, new Pinot Noir, and proprietary Zinfandel blend.LISTEN:
LINK: Listen here
LINK: Listen/subscribe on iTunes
1 comment:
I wrote a recipe for a new soup to pair with 2003 Duckhorn Estate Merlot. It's pretty simple, but the result is stunning.
This is an Late Autumn/Winter recipe. I know it's summer now, but there you go.
Beet and Merlot Soup
Yield: 6 servings
6 med/large cooked, peeled, and chopped beets)
8 shallots, chopped
1 c merlot
1 sprig fresh thyme
3T butter
1 qt vegetable stock
1/2 c heavy cream
12 1"x1" pieces gruyere cheese
12 sourdough croutons
6 t greek yogurt, thinned with about 2 t milk
Caramelize shallots in butter. Add merlot and reduce by ½. Add beets and thyme sprig, and broth, partially cover pot, and simmer slowly for about 30 minutes, or until beets are very soft. Puree soup in a blender. Add cream and bring soup back to a simmer. Season with salt,pepper, and a touch of lemon juice if more acid is needed. (If an even smoother texture is desired, strain it through a medium-mesh strainer.)
Take your sourdough croutons and melt the gruyere on top (oven, toaster oven, microwave - your choice)
To serve, ladle soup into 6 bowls, top with a spoonful of the yogurt and two gruyere-topped croutons.
Note on the croutons: I made mine by slicing a thin Grace Bakery sourdough loaf very thin, brushing with melted butter, and toasting in the oven until light brown and crisp.
Post a Comment