It’s a beautiful thing how food is enhanced by wine, wine enhanced by food, and how easily an ordinary meal can become extraordinary. Start either with the wine or tbe ingredient that you love and let the pairing follow. Here are a few recipes for you from a recent ONEHOPE Wine dinner in San Francisco where we gave private chef Scott Spencer all six of our wines and asked him to pair a dish accordingly. The table scape design is detailed on the Table + Teaspoon blog. We hope it inspires a special meal of your own.
Root Vegetable Puree (serves 6)
Served here with steamed vegetables and hazelnut crumble. Paired with our Chardonnay, lightly oaked with bright citrus.
1 celery root trimmed and diced
2 parsnips peeled, cut and diced
1/2 cup milk
1/2 cup champagne vinegar
Boil the vegetables until fork tender. Strain and add them, milk and vinegar to a food processor and blend until smooth. Salt to taste and run through a fine screen. Plate with your favorite vegetables.
Mushroom Soup (serves 6)
It’s the most comforting thing we’ve had since last winter. The warm, earthy and incredibly flavorful mushroom soup, paired with our Merlot, warmed everyone’s soul and awoke our palates.
3 pounds seasonal mushrooms roughly chopped (for fall, Matsutake Mushrooms are best)
1 large yellow onion
1/2 cup grapeseed oil
3 quarts chicken or vegetable stock
2 tablespoons butter
Sherry vinegar to taste
salt to taste
1/2 cup whole milk
2 teaspoons truffle oil
Heat oil in a large pot, sauté the mushrooms and onions stirring every so often to fry them to a deep dark brown (could take up to 45 minutes). Drain off the oil, add the mushroom mixture and stock back into the pot and simmer for 45 minutes. Working in small batches add the hot mixture to a blender and blend on high until very smooth, strain through a fine sieve Durring the last two batches add the cold butter while blending to emulsify. Adjust the strained soup with stock or water if too thick and season with salt and splashes of vinegar. You don’t want to smell the vinegar just taste a small amount on the back of your tongue.
Then, heat the milk until steaming in a small pot, take off the heat and add the truffle oil. Using a stick blender pulse the milk until it gets frothy. Skim off the froth and top off the bowls of soup with it.
Beurre rouge (serves 6)
This traditional French sauce packs a bold red wine flavor and we loved how it stood up to our Cabernet Sauvignon. Use it with jidori chicken as we did, or with salmon or steak.
750ml ruby port
200ml dry red wine
1 stick cold butter cut into small chunks
Add both wines to a large pot and reduce to 2/3 cup over a simmer keeping tiny bubbles constantly moving. Whisk in butter until emulsified and add a pinch of salt.