Nothing says summer like enjoying a crisp, unoaked wine on the deck. We’re delighted to release our 2017 Unoaked Chardonnay just in time for summer, and have paired it with a recipe courtesy of our next door Langley neighbours, Lente Farms. A simple but gourmet version of a classic chowder, it is also a real hit around the farm table for its healthy simplicity.
Our Chablis style wine is bright and fresh with classic fragrant Chardonnay notes of sweet citrus and Gala apple. A bright and lively single vineyard wine from the south Okanagan, this vintage is crafted with grapes solely from Hidden Terrace Vineyard, situated on a plateau 330 feet above the Okanagan River, close to McIntyre Bluff. The site’s somewhat higher altitude delivers a slightly cooler growing environment for beautifully balanced fruit. Dry and crisp, this refreshing wine is the perfect accompaniment to the rich creaminess of this deliciously satisfying soup.
Yield: 4 servings
INGREDIENTS
2 medium sweet potatoes, cut into ½” cubes
2 shallots, diced
1 medium leek, cleaned and sliced (round)
1 bunch of curly kale, chopped
3 cups of frozen or fresh corn
3 cloves of garlic, minced
3 cups vegetable broth
3 cups of water (more to preference)
¼ tsp sea salt (more to taste)
¼ tsp black pepper
½ tsp cinnamon
1 tbsp extra virgin olive oil
DIRECTION
In a large, heavy pan, sauté shallots and olive oil over medium/low heat until softened. Add garlic, sweet
potatoes, salt, pepper, cinnamon and sauté 1 min. Add vegetable broth and water, cook until potatoes are easily pierced with a fork. Add leeks and cook 2 min. Puree soup in a blender. Add kale and corn. Cook until kale is softened. Add additional salt and pepper to taste. Serve hot with a crusty baguette.
