It’s morel season, so we made morels in a white-wine cream sauce and paired it with a Sass Chardonnay. And you can too, cheers!
Morels in white-wine cream sauce
• 2 lbs morels
• 4 tbsp unsalted butter
• 2 shallots, finely chopped
• 4 garlic cloves, minced
• kosher salt
• freshly ground black pepper
• 1 1/2 cups white wine
• 2 cups heavy cream
•. 1 1/2 cups chicken or vegetable broth
• 2 tbsp fresh thyme leaves, plus more for serving
• 1 lb medium shell pasta like Conchiglie
• 1 cup finely grated Parmesan, plus more for serving
Rinse or soak morels.
Sauté shallots and garlic in butter until soft. Add morels and salt and pepper to taste. Add wine and cook until almost all the liquid is gone.
Add 1 1/2 cups chicken or vegetable broth. Add heavy cream. Add fresh thyme and bring to a simmer for 30 minutes stirring until sauce is well mixed.
Cook pasta in a large pot of salted boiling water, add cooked pasta to the sauce and add Parmesan while mixing the sauce and pasta. Garnish with extra thyme and Parmesan.
Bud break! All winter long, grapevines stood lifeless and bare, but as the temperature rises and the days lengthen, they are suddenly bursting with vitality. They draw on the energy they’ve stored deep within their trunks and roots through the winter to push out the first green leaves of a new growth cycle.
Need wine for your holiday meals or looking for the perfect gift? Stop by the tasting room this weekend and we will help you have a Merry time. Cheers!
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Welcoming our 2020 Pinot Blanc, Rogue Valley into our tasting room line up. Bright fruit and floral notes with underlying minerality. Racy, honeyed apples and Asian pear, citrus peel, and a touch of tropical richness.
Silky texture; lingering finish. The grapes were gently whole-cluster pressed, the juice settled for a day, then fermented very cold in neutral French oak barrels to preserve the more delicate floral and mineral flavors and aromas; lees stirred weekly during 2-month-plus fermentation. At harvest: Brix – 20.8; pH – 3.3; TA – 5.2 At bottling: alc. – 13.6; pH – 3.4; TA 5.8. 140 cases made.
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This is the term winemakers use for breaking up this cap of skins and solids that forms over fermenting red wine. The idea is to submerge the cap to increase skin-to-juice contact.
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