Hand selected from the hillsides of Burgundy
Crisp, pale, a definite presence of oak, and all of the lovely yellow apple and butterscotch hints you could ask for. Ripe fruit, creamy mouthfeel and toffee-like finish.
Named Cuvee d'Amonite after the now extinct marine mollusk cephalopods whose fossils line the soils left over from the Jurassic Period. France is pretty much Jurassic Park, but the dinos are gone and the vinos are here instead.
|Pair With:||Asparagus in cream, any kind of seafood, fish tacos, or go all out and make it a lobster night.|
|Producer:||Domaine Nadine Ferrand|
THE PERFECT RECIPE: SHRIMP BISQUE
A bowl of this and a glass of white burgundy is the recipe guaranteed to land you a second date. Even if it’s with yourself. In an hour.
In a large pot, combine the water, beef stock, and bay leaf over high heat. Peel and devein the shrimp, and once the water mixture is boiling, throw in the shells only (set the shrimp aside). Lightly boil the shells for 15 minutes.
Strain the shrimp broth through a fine sieve into a glass bowl or measuring cup. This will be the base of your soup. Discard the shells.
Wipe out the pot and melt the butter over medium heat. Add the onion, celery, and garlic and cook while stirring occasionally for 2 to 3 minutes (until it softens but does not brown). Add the raw shrimp and tomato paste to the pot and cook until they are pink and firm, another 3 or 4 minutes.
Return the shell broth/stock to the pot along with the salt and cayenne pepper and bring to a boil. Lower to a simmer and cook for 10 minutes.
Puree the soup using a handheld (or countertop) blender, stir in the cream, and serve warm. Top with fresh thyme, if desired.
5 cups water
2 cups beef stock
1 bay leaf
1 pound raw shrimp (shells on)
2 tablespoons butter
½ onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon salt, big pinch of cayenne pepper
½ cup heavy cream
”A lady’s touch”
Continuing four generations of family tradition, Nadine Ferrand has overseen winegrowing on the vineyard since 1984. With profound intuition and courage over the years, she has transformed and developed the vineyard into 10.5 stunning acres in the heart of the Pouilly Fuissé. 55-year-old vines on average, Nadine typically uses 1/3 new oak on her wines to keep them on the crisper side of Pouilly-Fuissé, while still allowing them to get rich.