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Cold Zuchini Soup - Smoked Salmon Wraps - Wine Choice 3-4 Zucchini 1/4 cup heavy cream 2 tbsp butter 2 tsp. curry powder 1/4 cup sour cream 1 cup chicken or vegetable broth Cut zucchini into strips. Saute in butter until the zucchini is limp. Add curry powder and the broth. Bring to a boil and cook 7-10 minutes. Cool; add sour cream and heavy cream. Ladle into bowls and garnish with a dollop of whipped cream. 4 8" tortillas 1 cup vegetable cream cheese 2 cups baby spinach leaves 1/2 lb thinly sliced smoked salmon 1/2 cup thinly sliced red onions Evenly spread cream cheese on tortillas. Place 1/2 cup spinach, 2 oz. smoked salmon and 1 tbsp sliced onion on top. Roll tortillas and cut in half on the diagonal.
These two selections created a conundrum for me.
I have never had the Smoked Salmon Wraps before, but I have had the Cold Zucchini Soup. Strangely enough, I drew a blank on a wine suggestion for the soup, but I had lots of ideas for the salmon.
Since I found the Salmon easy, let's knock that one off first. Salmon is a very food-friendly fish. You can match the wine to the texture and the sauce, because salmon's taste won't be overwhelmed by the wine you choose.
Some people like sparkling wines and Champagnes with salmon. You can select a crisp one to clear the high fat content from your tongue, or just about any other to meld in with the taste. For the right festive occasion, this can be perfect. Others favor big, creamy California Chardonnays with salmons featuring a butter based sauce.
We were thinking of having this in a more informal setting, perhaps with a few friends. I like Pinot Noir for that. Smoking Loon has one that's reasonably priced and widely available. The Beaulieu Vineyard Pinot Noir Carneros costs a bit more, but the medium body and fruits of this wine might match particularly well. That is the one I'd pick here.
That brings us back to the soup. I have to say that I am still drawing a blank. What I remember most about this is the curry powder and the creamy consistency. The soup, coming before the salmon, bothers me a bit because we will probably have had a white with friends before this, and then switch to the Pinot for the salmon course. Often there'll be some wine left from that first bottle, so what might that be -- and how would it taste with the soup?
I am going to take a wild stab here. I think I will serve a California Chardonnay before, and hope that buttery toasted-oak quality will go with the creamy texture of the soup. If you are out there thinking "He's crazy!", you might be right. Remember there is really no reason you actually have to serve a wine with this soup. Ice water might be appreciated by your guests as well and help to clear their palates, refreshing them for the next course. |
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Last modified: August 07, 2007 |
