Food and Wine Pairing

Prepare for the Holiday Season

Jump into the Fall with oysters and Sparkling wine
Try our Kat Royal
Serve your Elk Run Sparkling next to a bottle of Sweet Katherine and let your guest sweeten it to their liking (we recommend a drop or two).

Thanksgiving Appetizer

Ramps (wild leek) Soufflé
Feeds 6 People

  1. Sauté six bunches of ramps in butter for about 10 minutes until translucent
  2. Hold back half the quantity for later.
  3. Sir two tsp of flour into the sauté pan and stir until well mixed.
  4. Add ½ cup of milk, simmer for 5 minutes to thicken and reduce flour taste, add more milk if necessary.
  5. Beat 4 egg whites in a copper bowl, transfer the ramps to a baking dish, sprayed with Pam. Fold in egg whites; add a little grated nutmeg, Bake at 350 for 40 min.

Sauce: Sauté 2 cloves of garlic; a few linage leaves or celery leaves and a handful of parsley, grind in a food processor or coffee grinder. Whip 1 cup of whipping cream and add herbs.

To Plate: Scoop out a tsp of soufflé, place some sautés ramps next to it. Pile a tsp whipping cream mixture on top of the leeks and sprinkle with red lumpfish egg for color and salt.

Try it with Gewurztraminer. The sweetness balances the onion flavor.

For those warming moments

Mulled Sweet Katherine
Decant into a container for the micro-wave. Then add one small piece of orange peel & 1 inch stick of cinnamon. Warm for about 2 minutes. Do not boil.

“I drink Champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I find it obligatory. I trifle with it when I’m not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty”
~Lily Bollinger: La Grande Dame du Champagne

Food and Wine Pairings

  • Don’t let your food overshaddow your wine or vice versa
  • Try sweet wine with Spicy food
  • Think chocolate with Dry Red