CHEERS TO SUMMER FLAVORS
Summer is in full swing — and there’s no better time to discover fresh pairing possibilities.
Our Blanc de Blancs (Nicole Hitchcock’s July wine pick) buzzes with notes of Meyer lemon, dried green apple and apricot, that pair beautifully with the light, bright summertime ingredients.
Explore Estate Chef Forest Kellogg’s recommendations for a Summer Corn and Dungeness Crab Soup that pairs beautifully with Blanc de Blancs, plus a selection of cheese that complements this outstanding Russian River Valley wine.
Pairing Cheese (and more) with Blanc de Blancs
Can’t make the trip to J? Estate Chef Forest Kellogg’s recommendations are all you need to mimic our Legacy Lounge tasting at home.
“The easy way to bring our Legacy Lounge experience to your home is with a high-quality goat milk cheese. The bright acidity of our Blanc de Blancs balances fresh goat milk cheeses like chèvre beautifully. Beyond that, let your imagination run wild. Since Blanc de Blancs is produced entirely from Chardonnay grapes, experiment with pairing it alongside classic Chardonnay flavors, like apples, pears, toasted almonds, vanilla cream or marmalades. For an elevated dinner, try it with shrimp pasta with reduced orange juice, cream, fresh basil and pine nuts.”
— Estate Chef Forest Kellogg
Summer Corn Soup with Dungeness Crab
Sweet summer corn and fresh crab, two iconic summer ingredients, unite in this bright and flavorful dish that pairs beautifully with the citrusy notes of Blanc de Blancs.
SERVES 4 TO 6 (FIRST COURSE OR APPETIZER)
INGREDIENTS:
3 ears of corn, shucked
2 cups corn stock (see instructions)
1 stalk lemongrass
4 makrut lime leaves
½ cup basil leaves, more for garnish
8 scallions, roughly chopped
1 Meyer lemon, juice and zest
¾ tsp fine sea salt
2 Tbsp minced radish
2 Tbsp minced chives
8 oz cooked and cleaned Dungeness crab meat
4 Tbsp extra virgin olive oil, more for garnish
DIRECTIONS:
- Remove the kernels from the cob by placing the flat end of each corn cob against a cutting board and slicing down the cob from top to bottom, rotating the cob as necessary. Place the cobs in a stock pot and add just enough water to cover them. Remove the outer layer of lemongrass and slice the stalk roughly into 4-inch pieces. Add lemongrass and makrut lime leaves to the pot and bring to a simmer over medium heat for 20 minutes. Strain through a fine mesh strainer and allow to cool, then refrigerate.
- In a large sauté pan (big enough to hold all of the corn), add 1 Tbsp olive oil over medium heat until oil begins to shimmer and move easily about the pan. Add the scallions and corn and sauté over medium-low heat until tender (4 or 5 minutes). Allow to cool, then refrigerate.
- In a small bowl, add the cleaned crab, radish, chives and 1 Tbsp olive oil. Mix well and place in the fridge.
- Add cooked corn mix, lemon juice and zest, ½ cup of ice, and corn stock to a blender and purée until completely smooth. Add salt to taste, stirring well between additions. Add more corn stock to your preference. Add basil and olive oil to blender and purée until smooth.
- To serve, place ¼ of the crab mixture in the center of a chilled serving bowl. Pour soup around the crab until only a small amount of the crab is showing. Garnish with torn basil leaves and a drizzle of olive oil. Serve immediately.
SHIFTING THE LENS RETURNS
Shifting the Lens, our culinary series showcasing perspectives and cuisines not traditionally associated with the wine culinary scene is back with Chefs Rashida Holmes (8/29 – 9/1) and Damarr Brown (10/17 – 10/20).
