CSA Box Pairings: January 28, 2016
Sunshine or not, it’s always a good day in January for some sippable, gulpable wine and a hot meal made from your lovely CSA veggies. Here are some easy recipes to make with confidence. Ready, set, go!
Recipe: Apple Cheedar Squash Soup from Food Network
Pair with: Michel Chevre Clos de l'ecotard Saumur 2013 ($33)
January is very much soup season. In case you were running out of ideas and remaking the same boring soups over and over again, we found a delicious apple cheddar squash recipe for you to try. Topped with crunchy prosciutto and creamy cheesy goodness, this soup will warm your heart! Conveniently, you can even pick up some aged waxed cheddar and La Quercia Speck from our deli case to save you from the treacherous lines during grocery rush hour.
For the pairing, take Michel Chevre’s Clos de L’Ecotard, the badass Saumur Chenin Blanc that can keep up with the cooked and fragrant apples as well as the salty prosciutto. Despite being fairly young for an age-worthy Chenin, this wine can hold its own with the big boy wines in both complexity of flavor and weighty body. Let it take care of you when you’re too cold to leave the house!
Recipe: Beef with Broccoli from Ree Drummond
Pair with: Folk Machine A night in this town Pinot Noir Potter Valley 2014 ($25)
Savory, umami, hearty beef and fresh broccoli! Some meals are gems for their simplicity and to overthink it would do it serious injustice. Pair this classic with a trusty Pinot from California. Fruity, light, and approachable, Folk Machine’s Potter Valley Pinot is quite the crowd-pleasing fixture for a casual meal and goes almost with whatever else you’re serving alongside this dish.
Potter Valley sits in an elevated bowl by the Eel River watershed in the northern parts of Mendocino. A lot of producers like the eclectic esoteric-grape-seeking Folk Machine get their Pinot from these parts because the weather is chilly, allowing grapes to ripen slowly while retaining their distinctive tartness. When it comes to Pinot, good acidity is key to producing a wine that doesn’t punch you in the face with fruit. In the case of this recipe, a little acid will balance out that brown sugar in the sauce. Don’t believe us? Take your skepticism out of the house and have a taste.