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Lily Soup and chardonnay

Our Wine of the Week, Tin Roof 2011 California Chardonnay ($10) is an approachable wine, an easy quaffer that won't bust your wine budget.

The first impression the wine makes is one of creaminess, that richness on the palate that is characteristic of the varietal in California. Next comes apple that, when combines with the wine's oaky nuances, suggests baked apple and apple cobbler. That in turn gives the impression of sweetness, though the wine is fully dry.

Refreshing acidity and a whisper of citrus keeps the wine from seeming flabby or insipid. If you like chardonnay, this is one to keep around for drinking, for cooking and for offering to unexpected guests.

Because of its price, you can enjoy this wine with simple weekday foods, including pizza, especially those increasingly popular pizzas without tomato sauce. Pizza with olive oil, Fontina cheese, clams and bacon is a perfect match.

The wine is also good with seafood, especially rich seafood like fried oysters — an oyster po' boy! — grilled scallops and grilled halibut. It pairs nicely with spaghetti al vongole, spaghetti with vodka sauce, fettucini Alfredo, pork loin, tenderloin, and winter squash.

For today's recipe, I've chosen a smooth, creamy soup with layers of flavor contributed by roasting several members of the allium — lily — family together, much as you would roasted garlic.

Roasted Lily Soup

Makes 6 to 8 servings

1 garlic bulb, peeled and cloves separated


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