Wild Mushroom Soup with Sherry & Thyme
Pairing challenge:  Red Zinfandel vs. Syrah
aWild Mushroom Soup with Sherry & Thyme
Pairing challenge:  Red Zinfandel vs. Syrah
 (Deloach Vineyards Red Zinfandel Russian River Valley )
 (Deloach Vineyards Syrah Russian River Valley 2017)​

Ingredients​:
  • 1 ounce dried porcini mushrooms
  • 3/4 cup good sherry
  • 2 tablespoons extra virgin olive oil
  • 2 cups chopped white onions
  • 8 ounce baby portabella, 4 ounce shiitake and 4 ounce oyster cleaned and sliced with stems​
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, finely diced
  • 4 tablespoons all purpose flour
  • 4 cups beef stock
  • 1 tablesoon soy sauce
  • 8 sprigs thyme
  • 2 teaspoons salt
  • 1/2 teaspoon freshly cracked pepper
  • 1/2 cup crème fraîche
​​
  • Appellation: Russian River Valley
  • Alcohol: 14.5%
  • pH: 3.85
  • Titratable Acidity:  5.8g/L
  • Aging:  ​ 10 Months
    • 100% French oak
    • 20% New Oak
  • Appellation: Russian River Valley
  • Alcohol: 15%
  • pH: 3.44
  • Titratable Acidity: 6.9 g/L
  • Aged in Oak: 100% ~ 15% new
  • Origin of Oak: French
  • Months in Barrel: 13
Preparation
  • Place dried porcini mushrooms in a small bowl and add sherry. Soak for at least 30 minutes, no more than an hour. Stir to make sure the sherry incorporates with all the dried mushrooms.
  • After re-hydrated, strain the liquid from the mushrooms, and keep the strained liquid. Dice up the re-hydrated mushrooms prior to putting into the soup.
  • In a 3 quart soup pot over medium heat add olive oil and white onions. Saute for 8 – 10 minutes or until soft. Next add cremini mushrooms and continue to stir for another 15 – 18 minutes or until they start browning. Add butter and garlic and stir until the butter is melted.
  • Add flour and continue to stir for another 3 minutes to make the roux. Add stock, sherry, thyme, salt and pepper and bring to a simmer. Simmer the soup for 20 minutes, it will slightly thicken.
  • In a separate medium sized bowl add the crème fraîche and place one cup of the hot soup mix in the bowl and stir. This will temper the cream and keep it from curdling. Place the entire mix back into the soup and stir, bringing back to a simmer for another 10 minutes. Salt and pepper to taste as needed.
  • Serve with your favorite crusty bread.
McCormick Gourmet, Thyme Leaves, 0.65 oz
Mycological Dried Imported Porcini Mushrooms, 1 Ounce Package
Kikkoman Organic Naturally Brewed Soy Sauce, 10 Ounce

We will be sharing soon our first virtual libations and wine pairing hosted by Kyle Haines and Michel Vejar.   

  • Kyle is the Founder and CEO of Libations & Food and earned a certification in Food & Wine Pairings from Fine Vintage Ltd.
  • Michel is The Traveling Epicurean, the author of "Yum" a recipe book for Appetizers and is frequently seen on "CT Style", a TV show, and more.

The pairings will be judged by:
  • Gayle Szuchman, is a Certified Specialist of Wine (CSW) and owner of Events by Gayle and The Bridal Fete.   Winner of LUX Life Magazine New England Event Planner of the year 2020.
  • Rachel Konstantin, a former judge of "Chopped Junior", former judge of "Great Beer, Cider, Mead & Sake Competition" and featured on "Restaurant Stakeout".
  • Matthew Winthrop, Aegis wealth manager by day, musician by night and founder of The MHE Experience.

"A Bountiful Feast"
 
We will pair five courses with two libations per course and vote on which beverage pairs best with the food:
​​  
  • Salad
  •          Roasted Honey Thyme Pear with St. Agur blue cheese and greens
  •         Pairing challenge:  Sancerre vs. Pouilly-Fuissé (Chardonnay) 
  •         (Domaine Grandes Perrieres Sancerre 2019)    (Bouchard Aîné & Fils Pouilly Fuissé 2018)
​ ​             ​
  • Dessert
  • ​ ​​         Crème brûlée
  •            Pairing challenge:  Sauternes vs. Vin Santo
  •           (Chateau de Malie Sauternes 2005) (Rocca delle Macie Vin Santo 2011)
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Hand Blown Italian Style Crystal Burgundy Wine Glasses - Lead-Free Premium Crystal Clear Glass - Set of 2-21 Ounce - Gift-Box for any Occasion

​Our Russian River Valley Zinfandel is predominantly harvested from the younger vines of the BCD Vineyard and the Slusser Vineyard, with smaller amounts of older vine Zinfandel from the Saitone and Boschetti ranches, all of which are certified Sonoma Sustainable.
​​
  • Appellation: Russian River Valley
  • Alcohol: 15%
  • pH: 3.44
  • Titratable Acidity: 6.9 g/L
  • Aged in Oak: 100% ~ 15% new
  • Origin of Oak: French
  • Months in Barrel: 13
  • Appellation: Russian River Valley
  • Alcohol: 14.5%
  • pH: 3.85
  • Titratable Acidity:  5.8g/L
  • Aging: 
    • ​ 10 Months
    • 100% French oak
    • 20% New Oak
​Vintage Notes: 
This rosé is made in the saigneé method by carrying out a short maceration of Pinot Noir from Burgundy’s côtes.