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Veuve Clicquot Ponsardin La Grand Dame Add
Leelanau Summer Sunset Add
Jaillance Clairette de Die Tradition Add
Wines are recomendations only and may not be carried by this store.

Veuve Clicquot Ponsardin La Grand Dame

Attributes:
Producer:

Veuve Clicquot
Region:

Champagne, France
Varietal:

Brut
Bottle Size:

750 ML

1993: WineEnthusiast Rating: 91
Acidity:

bright
Aromas:

floral
Compliments:

delicious

Food Matches:
Fish or Shellfish: Stews and Soups
Fruits & Nuts: Fruit Salad
Herbs & Spices: Wasabi
Poultry & Eggs: Quail
Vegetables: Fruit Salad, Leafy Greens, Risotto, Vegetable

Champagne:

A region in France that makes wines from Chardonnay, Pinot Noir and Pinot Meunier grapes. It is also the name of the world’s most famous sparkling wine. Although many winemakers outside of Europe can legally call their sparkling wine champagne, European Union regulations prevent any other member country from doing so.


Brut:

A French term meaning "crude" or "raw". Used widely for sparkling wines to indicate one that tastes bone dry. Particularly dry wines may also be labelled brut natur(e).

Leelanau Summer Sunset

Attributes:
Producer:

Leelanau Cellars
Region:

Leelanau Penninsula, United States
Varietal:

Rose
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

Jaillance Clairette de Die Tradition

Attributes:
Producer:

Jaillance
Region:

Rhone, France
Varietal:

Sparkling
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

Rhône Valley:

Located in southeastern France, between the city of Lyon and the region of Provence, this area’s sunny and hot growing season is reflected in its full-bodied wines. In the southern Rhone, the Grenache grape makes wines that are high in alcohol and low in tannin. The most famous wine from the southern Rhone is Châteauneuf-du-Pape. This blended red wine can contain as many as thirteen grape varieties, but most often includes Grenache, Mourvèdre, and Syrah. It is full-bodied, rich and ripe. In the northern Rhone, most wines are made from the Syrah grape and are rich and full-bodied. Two of the best are Côte Rôtie, which is soft, fruity, and can carry the flavors of green olives and raspberries, and Red Hermitage, which is a complex, tannic wine that should develop for several years, and can be aged for thirty years or more.


Sparkling Wine:

Sparkling wines are part of a growing category of bubbly wines.

White Bean Soup with Winter Greens

Rated

Ingredients

1 lb dried cannellini or other white beans
1/4 cup extra virgin olive oil, plus more for garnish
1 large onion, chopped
2 carrots, in 1/3-inch dice
4 cloves garlic, minced
3 tbsp minced Italian parsley
2 bay leaves
4 cups homemade or canned low-sodium chicken broth
salt
freshly ground black pepper
3/4 lb winter greens such as kale, chard, dandelion, collard or turnip greens
freshly grated parmesan cheese

Preparation

Soak beans 8 hours or overnight in water to cover by 1 inch. Drain.

Heat 1/4 cup olive oil in a large pot over moderate heat. Add onion, carrots, garlic, parsley and bay leaves. Saute until vegetables are slightly softened, about 10 minutes.

Add drained beans, the chicken broth and 2 cups water. Season with salt and pepper. Bring to a simmer, cover and adjust heat to maintain a bare simmer. Cook, stirring occasionally, until beans are tender, 45 minutes to 1-1/2 hours, depending on age of beans. Remove the bay leaves. In a food processor or blender, puree 4 cups of the beans and vegetables with some of their liquid. Return the puree to the pot and stir well. If needed, thin soup with water.

Wash greens well, removing any bruised leaves, thick ribs or stems that are thick or tough. You should have about 1/2 lb trimmed greens. Stack leaves a few at a time, roll into a log and slice crosswise into 1/4-inch-wide ribbons. Bring a large pot of salted water to a boil over high heat. Add greens and boil until tender--a couple of minutes for young dandelion and turnip greens, longer for kale or collard greens. Drain, reserving about 2 cups of the cooking liquid. Stir greens into soup. Cover and simmer an additional 5 minutes. Thin soup, if needed, with reserved cooking liquid. Taste and adjust seasoning.

Serve in warm bowls, topping each portion with a drizzle of olive oil and a sprinkle of cheese.

Yield

Serves 6

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6
Amount Per Serving:
Calories: 400 Calories from Fat: 105
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 11.69g
17%  
Carbohydrates 50.98g
16%  
Dietary Fiber 17.43g
69%  
Saturated Fat 2.01g
10%  
Calories 400.87kcal
20%  
Cholesterol 1.67mg
0%  
Protein 25.23g
42%  
Sodium 1187.56mg
49%  
Calcium
4%  
Iron
10%  
Vitamin A
74%  
Vitamin C
39%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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