WINES 101 with Patricia Cornwell

OCTOBER 2010:

BAT WING SOUP With 2009 Domaine des Anges Ventoux Blanc & 2006 Les Sorcieres Clos des Fees

2009 Domaine des Anges Ventoux Blanc: 30% Roussane, 30% Grenache blanc, 20% Clairette and 20% Bourboulenc; A pale yellow, with a complex nose of pears, flowers and a touch of anise. In the mouth it is rich and complex with ripe pears and floral notes dominating with subtle undertones of spices and hazelnuts. The finish is long and elegant with a lingering citrus crispiness.

2006 Les Sorcieres Clos des Fees: Sorcieres is the french word for witches and Fees are fairies; This 2006 Côtes du Roussillon "Les Sorcieres is 35% Carignan, 35% Grenache, and 30% Syrah, all grown in Vingrau and Tautavel from what you would call Old Vines, since some of the vines are older than the elders of Vingrau, and matured in tank and large oaken ovals. Exudes fetching aromas of cherry preserves, buddleia-like floral perfume, and talcum powder. This wine's sweetness of fruit and some spice is balanced by an almost tactile mineral sense of wet stone and graphite.

RECIPE: BAT WING SOUP

INGREDIENTS:

2 medium acorn squash (1 lb. each)
3 cups chicken stock ir canned chicken broth
2 granny smith apples
1/2 cup onion, chopped
1 cup unsweetened apple juice
2 teaspoons fresh grated ginger root
1/2 teaspoon salt
1Tablespoon fresh lemon juice
fresh ground white pepper
6 slices pumpernickel bread
6 Tablespoons yogurt, for garnish
6 teaspoons diced chives, for garnish
tabasco sauce

PREPARATION:

1. Halve and seed squash. Core and peel apples.

2. Place squash cut side down on rack set over gently simmering water in a saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken stock, apples, and onion in heavy medium saucepan. Cover and cook over low heat for 10 minutes.

3. Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Remove from heat and allow to cool. Puree soup in batches in food processor or blender. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently, add lemon juice. Season with salt and generous amount of pepper.

4. To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings. Place on an ungreased baking sheet. Spread with butter. Bake at 400°F for 5 - 8 minutes or until toasted, turning once.

5. Ladle soup into bowls. Add two wingsto each bowl of soup and garnish with yogurt, chives and 2 drops of tabasco sauce. Serve immediately.

Makes 6 servings.