Paired with 2023 Counoise 

The wine’s vibrant berry notes and a hint of spice elevate the souffle’s rich, buttery sweetness for a truly irresistible duo.

Ingredients

Sweet Potato Filling:

• 3 cups sweet potatoes (about 2 large sweet potatoes), baked and mashed

• 3 eggs, slightly beaten

• 1 Tbsp vanilla extract

• 1/2 stick melted butter

• 1 cup sugar

• 1/2 cup milk

Crust Topping:

• 1 cup brown sugar

• 1 cup chopped pecans

• 1/2 cup self-rising flour

• 1/2 stick melted butter

Instructions

Prepare the Sweet Potato Mixture:

1. In a large bowl, combine the mashed sweet potatoes, beaten eggs, vanilla extract, melted butter, sugar, and milk. Mix well.

2. Pour the mixture into a casserole dish.

3. Prepare the Crust Topping:

4. In a separate bowl, mix together the brown sugar, chopped pecans, self-rising flour, and melted butter until crumbly.

5. Spread the topping evenly over the sweet potato mixture in the casserole dish.

6. Bake: Bake at 350°F (175°C) for 15-20 minutes or until the topping is golden brown.

Paired with 2021 Picpoul Blanc

Its bright notes of lychee and lemon curd cut through the chowder’s creamy richness, while hints of white pepper add a warm, savory finish.

Ingredients

• 10 tsp unsalted butter, divided

• 10 oz diced pancetta

• 1 cup celery, medium-diced

• 2 cups yellow onion, medium-diced

• 2 cups carrots, medium-diced

• 2 cups potatoes, medium-diced

• 1/2 tsp dried thyme leaves

• 1/2 tsp white pepper

• Pinch of ground nutmeg

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 2 cups clam juice

• 1/2 cup all-purpose flour

• 2 cups milk

• 3 cups fresh clams, chopped (Atlantic surf clams recommended for their sweet, delicate flavor, but any clams work. If using canned clams, drain them and save the juice.)

Instructions

1. Cook the Pancetta: Melt 2 tsp of butter in a stock pot over medium heat. Add the pancetta and cook on medium-low, rendering out the fat. Once crisp, remove the pancetta and set it aside.

2. Sauté the Onions: Add 2 more tsp of butter to the pot. Add the onions and cook over medium-low heat until they turn translucent, about 10 minutes.

3. Cook the Vegetables: Add celery, carrots, potatoes, thyme, white pepper, and salt. Sauté for about 15 minutes, stirring occasionally.

4. Simmer with Clam Juice: Pour in the clam juice and bring the mixture to a boil. Reduce to a simmer and cook uncovered for 20 minute

5.  Prepare the Roux: In a small skillet, melt the remaining butter over medium heat. Add the flour and stir to make a smooth paste. Cook, stirring constantly, until the roux bubbles, about 2 minutes. 

6. Thicken The Broth : Whisk a cup of the hot broth into the roux until smooth, then pour this mixture back into the pot with the vegetables. Simmer for a few more minutes until the broth thickens.

7. Add Milk, Clams and Pancetta : Stir in the milk, clams, and the reserved pancetta. Heat gently until the clams are cooked through or warmed.

8. Season To Taste: Adjust salt and pepper as desired, then serve warm.