Posted: Oct 05 2016
by: Delia Sie

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Seasonal Pairings: October 5, 2016

Cozy up with two soup recipes that incorporate Full Belly’s CSA Tokyo turnips, tomatoes and the colors of Fall! This week, we’re featuring two rare birds to pair with your meals. Come by Bay Grape to try these two for just $10!

 

Recipe: Ginger Miso Soup with Tokyo Turnips from Love and Lemons

Pair with: Kante Vitovska Venezia Giulia ($30)

Vitovska is a northern Italian white grape often made with a bit of skin contact. These days orange wines are all the hype, but Edi Kante is kind of an OG and quite the orange wine pioneer before all the cool kids started imitating. This particular bottle of Vitovska is actually not too heavy on the skin contact. He uses only old barrels (about 18 years old) and stainless steel for fermenting and aging his wines. All this happens in his three-story cellar built right into the stones beneath his home. The wine is vibrantly fresh with notes of citrusy goodness that goes perfectly with the warm gentle spice of ginger in savory miso soup and sweet Tokyo turnips. This makes for a winning combo that'll keep the cold away.

 

Recipe: Spicy Sausage and White Bean Soup from Bon Apetit

Pair with: Elian Da Ros Abouriou Cote du Marmandais ($23)

Not all of us knew what profession we wanted since childhood. But Elian Da Ros aspired to be a winemaker since he was a kid. As soon as he turned 14, he started studying oenology. Soon after, he set off for Alsace, where he worked the vines for five years before buying his own vineyard in ’97. These days he works with Abouriou, a grape that almost went into extinction during the phylloxera epidemic that hit France in the mid-nineteenth century. Luckily, a local farmer was wandering around Villeréal and discovered the vine was creeping up the wall of a castle. A grape breeder named Numa Naugé was sent for and Abouriou was recovered. These days, this grape is still not widely planted, but it finds a home in Elian Da Ros's vineyards in Marmandais on the left bank of the Garonne River. This wine is made with semi-carbonic maceration, giving it pretty aromatics and lighter tannins to compliment the barnyard funk. All this would go really well with a spicy sausage and white bean soup to warm your shivering soul!

 

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