The philosophy at J Vineyards is that wine and food enhance each other beautifully, and have always been meant to be enjoyed together. They carefully craft their wines to complement food and offer these pairings with their tasting experiences at the winery. This original recipe was created by J Vineyards' executive chef, Mark E. Caldwell.
An oak-aged California Chardonnay beautifully matches this soup's creamy-sweet flavor. Rich chicken broth creates a textural balance between the soup and the rich wine. The thick consistency of potatoes is cut by the acidity of the Chardonnay with its citrus, muscat and apple-pear qualities.
Melt the butter in a saucepan over medium heat. Add leek, potato and onion, sweat for about 5 minutes. Add the half-and-half and chicken stock and bring to a boil. Turn down the heat to a simmer and continue to cook until potatoes are tender enough to puree, about 20 minutes.
Remove from heat and transfer in batches to a blender. Puree until smooth and pass through a fine mesh strainer into a clean saucepan. Add caraway, lemon and dill. Bring just to a simmer, then lower heat. Adjust seasonings and keep soup warm until ready to serve.
A sublime combination of Old World minimalist technique and New World fruit expression. Notes of Meyer lemon, peach, vanilla, toasted almond and honey tickle the nose and mouth. The weighty, seamless palate has a creamy texture reminiscent of crème brûlée. A long, luxurious finish exhibits hints of caramel, nutmeg and cinnamon.