Sunday, July 3, 2011

Pineapple Soup and Riesling?

Chilled Pineapple Soup Recipe

 Serves 4 to 6

  • 1 20.oz can of Dole Pineapple Chunks, with the liquid drained                           
  • 1 1/2 cups of vanilla yogurt                                     
  • 2 cups of chilled pineapple juice (you can add a half cup more of pineapple juice if the broth is too thick for you)                                 
  • 2 teaspoons of pure pineapple extract (I used Olive Nation Pineapple Extract
  • 4 pineapple sage leaves, slightly bruised with a spoon* (I bought this herb plant at a local nursery)    

In a large bowl, add the yogurt, and slowly whisk in the pineapple juice and pineapple extract. Then add the bruised pineapple sage leaves, and then add the pineapple chunks and gently stir. Cover and chill for a few hours until very cold!

This wine is great as a refreshing summer soup; but if you are having a meal and drinking Riesling, then this soup would round out a perfect Riesling inspired meal.

Wine Review: Bogle 2009 Riesling

This wine is a light straw color. The nose has aromas of pears and orange zest. The palate is full, round, and honeyed with flavors of juicy pears, a bit of peach, orange zest and lemon drop on the finish. This wine would pair well with Asian fare and light creamy cheeses. An ideal pairing would be a simple appetizer of cream cheese topped with Tabasco brand Pepper Jelly and Ritz crackers. Note: This wine was a sample provided by Bogle Vineyards. SRP $9.00


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