Wine and Herb Festival

This month Niagara College Teaching Winery is a part of Wine and Herb, a festival that celebrates fresh herbs paired with wines produced at the 22 wineries of Niagara-on-the-Lake. As you tour, each stop will feature a different herb-themed food pairing matched to a premium Niagara VQA wine selected to highlight the flavour and the aroma of the herb. For the festival our pairing is a French Sorrel Vichyssoise paired with an Unoaked Chardonnay, and we have received great feedback!

The origin of our featured dish, Vichyssoise, a chilled potato, leek and French Sorrel soup has been up for discussion for many years. Some culinary experts believe that it originated in Vichy, France (hence the name) while others believe that it was created in New York.

At Niagara College Teaching Winery we believe that it isn't important where this delectable soup was first created as we are happy to announce that we have found it's perfect match right here in Niagara-on-the-Lake...our 2007 Unoaked Chardonnay.

The crisp acidity, and fresh citrus flavours cut through the starch and the cream of the soup accentuating the French Sorrel. The match is fantastic! If you can't make it to the Wine and Herb festival try out this fantastic pairing at home with the following recipe.

French Sorrel Vichyssoise

Ingredients:

60 g- Salted Butter

250 g-Large Cooking Onion (diced)

1-Leek (washed and sliced)

1 L- Chicken Stock or Vegetable Stock

600 g-Potatoes (peeled and cut into cubes)

1/8 cup- Fresh Parsley

60 ml- 35% cream

1/2 bunch-French Sorrel

Salt and Pepper to taste

Utensils:

16 cm-Cheesecloth

Method:

1. Melt butter in a thick-bottomed pot.

2. Add the onions, leeks and cook for a few minutes (without colouring)

3. Add the hot stock and potatoes.

4. Put French Sorrel and Parsley in the center of the cheesecloth and tie closed with a string, created an herb pouch.

5. Add herb pouch to pot.

6. Simmer for about 30 minutes.

7. Remove herb pouch from pot.

8. Correct the consistency and seasoning, as required.

9. Refrigerate until chilled.

10. Season to taste.

11. Enjoy with Niagara College Teaching Winery 2007 Unoaked Chardonnay

*Note* Fresh Herbs or Croutons may be used for garnish.

For information about the Wine and Herb festival visit http://www.wineriesofniagaraonthelake.com/. Passports are available for purchase at participating wineries.

Cheers!