OUR WINES    RECIPES

Angry Crab Bisque with Rosé soaked Sun-Dried Tomatoes
paired with our Novitiate Pinot Noir Rosé

16 oz. fresh lump dungeness crab meat; picked through
1 Tblspoon olive oil
1 cup each:
        chopped carrot
        celery with leaves
        onion
        fennel
        leek
1/2 cup shallot, chopped
1/4 cup garlic, finely chopped, divided
2 Tblspoon lemon zest, finely grated, divided
2 Tblspoon fresh tarragon, chopped
3 tomatoes, chopped
1 Tblspoon sun-dried tomato paste
3 Tblspoons cognac
1 cup Novitiate Pinot Noir Rosé
2 Tblspoon lemon juice
1 teaspoon Vietnamese fish sauce
1/4 cup clam juice
64 oz. seafood stock
1 Tblspoon fresh thyme, chopped
1 bay leaf
2 cup heavy cream
1/4 cup parsley, chopped

For chili oil:
1/2 cup olive oil
1 Tblspoon crushed red peppers
Bring oil and chilies to a boil, cover and
steep for 10 minutes.
Strain oil, discard chilies.
Can be made one day in advance.

For goat cheese cream:
1/2 cup heavy cream
4 oz. goat cheese
Reduce cream over medium heat until you have 1/4 cup,
turn heat to simmer, and stir in goat cheese until creamy.
Set aside.
Can be made one day in advance.

For rosé soaked tomatoes
10 ready to eat, sun-dried tomatoes - not oil-packed, sliced into thin strips
1 cup Novitiate Pinot Noir Rosé
Pour rosé over tomatoes and soak
Set aside.

For bisque:
In a heavy bottom stock pot, add 1 Tblspoon chili oil, and 1 Tblspoon olive oil and sauté carrot, celery, leeks, fennel, onion, 2 Tblspoon garlic, shallots, tarragon, and 1 Tblspoon lemon zest for 10 minutes, season with salt and pepper.
Pour in the cognac and ignite.
When the flame has subsided, deglaze with wine, and add the tomato paste, tomatoes, lemon juice, fish sauce, clam juice, and fish stock.
Season with salt, pepper, thyme, and bay leaf and boil gently for 15 minutes.
In a small saucepan, reduce the cream by half over medium heat, watching to insure that the cream doesn’t boil over.
Add the reduced cream to the soup.
Puree the soup, in batches, using a food processor or hand held blender.
Sauté the crab in 1 Tblspoon chili oil.
Add the remaining zest, garlic, and parsley, and sauté until heated through; about 3-5 minutes.
Add crab to soup, taste for seasoning, and ladle into soup bowls.
Drain tomatoes, garnish soup with a dollop of goat cheese cream and rosé soaked tomatoes.
Pour a glass of our Novitiate Pinot Noir Rosé and enjoy!

For extra angry bisque, drizzle a few drops of chili oil over the bisque when garnishing.

Recipe by Megan Thomas