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Perfect Pairing: Crisp White Bordeaux & Celery Root Soup

A crisp, clean and complex white Bordeaux like the Chateau de Fieuzal Blanc 2009 from the Graves AOC is the perfect match for this creamy rich vegetable-based soup.

Chateau de Fieuzal is deservedly best known for its white wines from the Pessac-Léognan with their characteristic complexity, freshness, intensity and harmony. The foundations of these wines are built on two grape selections - the Sauvignon brings structure, freshness and fruitiness, often with a faint reminder of a smell similar to Muscat. The Sémillion offers a body of unique aromas of candied fruit. Vinified in barrels made from oak (for 6-12 months) suspended on lees and stirred for the first few months to obtain body, this elegant age-worthy wine captures the essence of white Bordeaux. The critics agree.

94 pts. Wine Enthusiast Bright, crisp wine, plenty of vivacious herbal and lemon characters. Very fresh, with delicious apple skin texture. Very fresh, with delicious apple skin texture. 92 pts. Robert Parker's Wine Advocate White currants, and fennel seed/licorice intermixed with ripe grapefruit, honeyed melons and a touch of new oak are all present in this fresh, medium to full-bodied, nicely textured, crisp, dry white Graves. Anticipated maturity: now-2025.

91 pts. Wine Spectator Still youthfully crunchy, with pear skin and green plum notes bouncing along, while the core of verbena, tarragon, white peach and heather waits in reserve. A light toasty edge should fill in nicely on the finish as this ages.


The gnarly appearance of celeriac, or celery root, belies its rich flavor and creamy texture when simmered slowly. For a dairy free version that will still be very "creamy" in texture, substitute additional stock for the milk and eliminate the creme fraiche.

Serves 6

2 tbsp. unsalted butter

3 tbsp. extra virgin olive oil

1 large leek, white parts only, cleaned and sliced into 1/2 inch pieces

1 tsp. minced garlic

2 lbs. celery root, peeled and cubed into 1/2 inch dice

1 Yukon Gold or Russet potato, peeled and cubed into 1/2 inch dice

3 1/2 cups chicken or vegetable stock

1 cup whole milk

1 cup creme fraiche (optional)

Salt and freshly ground white pepper to taste

1 tbsp. chopped chives or parsley

Heat the butter and 2 tsp. olive oil over medium in a medium stock pot until the butter is melted. Add the leek and stir until softened, about 4-5 minutes. Add the garlic and stir for one minute. Add the celery root, potato, stock and milk and bring to a boil. Reduce to a simmer and cook until the celery root is soft, about 40-45 minutes. Purée using a hand mixer, or let the mixture cool to room temperature and process in a food processor or blender until smooth. Stir in the creme fraiche if using. Season to taste.

To serve rewarm the soup over low heat and divide among six bowls. Drizzle with the remaining 1 tbsp. extra virgin olive oil and garnish with chives or parsley.

Copyright 2020 Donna Leahy


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