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Asparagus and Wild Leek Soup Paired with Jackson-Triggs Sauvignon Blanc

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Asparagus and Wild Leek Soup

Click the above image for more delicious photos!

Following in our last post’s footsteps, this week will focus on Spring vegetables once again, specifically asparagus and leeks.

Asparagus has a relatively short season in Ontario, only lasting from May – June. We wrote an article a little while back regarding The 100 Mile Diet, how it would cut back on shipping costs and help support local farmers, so if this is something you would be interested in, make sure to enjoy local asparagus while you can. The great thing about this vegetable is that, not only is it delicious, but incredibly healthy. It’s chock-full of fiber, folate, antioxidants, and vitamins A, C, E and K.

The availability of leeks is a little more forgiving, lasting from August – February. Leeks are a close relative to onions and garlic and help to add a subtle enhancement to the soup. Both vegetables have a sweet flavour to them and the addition of kale and quinoa help to round out the meal and add a little depth.

Grand Reserve Sauvignon BlancJackson-Triggs Grand Reserve Sauvignon Blanc

Jackson-Triggs, Niagara-on-the-Lake, Ontario

$19.95

The 2012 Ontario Harvest was outstanding providing all varieties with great flavor, colour, depth and excellent structure. The warm, dry summer conditions provided some of the best quality fruit for Ontario. The warm spring brought early flowering which in turn brought early harvesting by the end of August for Chardonnay and Pinot Noir for sparkling base wines. The aromatic whites followed with Bordeaux reds and Shiraz being the last picked before November. The great weather conditions provided ripeness and primary fruit structure which our flagship white varieties benefitted from – Sauvignon Blanc, Gewürztraminer and Chardonnay. The last of the reds- Merlot, Cabernet Sauvignon and Shiraz-gained significant hang-time in the dry Indian summer that concluded the 2012 harvest.

Why we think it works – Asparagus and spring greens are often difficult to pair from a wine perspective, but Sauvignon Blanc is one of the few that works beautifully. Our Grand Reserve Sauvignon Blanc is a fresh, vibrant wine that bursts with crisp citrus flavours and aromatic herbaceous notes. This wine screams fresh, green and the start of summer! Read the full wine report here!

Contact Wine Club Specialist Candis Scammell for more wine information and check out the asparagus and wild leek recipe here!

The Author

My name is Laura and I live in the Niagara region of southern Ontario. My home sits between a peach orchard and a vineyard–millions of peaches, wine for days, good life. I went to culinary school, but learned considerably more about food and being in the world from working in restaurants and growing up with agriculture. I have a staggering/embarrassing collection of cookbooks and food-related literature.

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