Perfect Pairings: Murphy-Goode, Chardonnay, 2008, California, 343655

Crab Bisque

5 - 6 scallions, white and green part finely chopped
4 tablespoons unsalted butter, cut into small pieces
1/4 cup all-purpose flour
3 cups milk
1 1/2 cups heavy cream
2 teaspoons course salt
1/2 teaspoon ground mace
1/2 teaspoon paprika
Tabasco to taste
1 pound lump crabmeat (*)

1. In a large, heavy boiler sautee the scallions in butter until softened, 3 - 4 minutes. Blend in flour and cook over low heat for five minutes stirring constantly.

2. Stir in the milk and cream and cook, stirring, until slightly thickened.

3. Stir in the salt, spices, and Tabasco to taste into the soup mixture, blending well. Add the crabmeat, be careful not to stir too forcefully or the crabmeat will break apart.

4. Heat gently (DO NOT BOIL) and serve.

(*) Pick out all of the shell and cartilage from the crabmeat.







					Crab Bisque 5 - 6 scallions, white and green part finely chopped 4 tablespoons unsalted butter, cut into small pieces 1/4 cup all-purpose flour 3 cups milk 1 1/2 cups heavy cream 2 teaspoons course salt 1/2 teaspoon ground mace 1/2 teaspoon paprika Tabasco to taste 1 pound lump crabmeat () 1. In a large, heavy boiler sautee the scallions in butter until softened, 3 - 4 minutes. Blend in flour and cook over low heat for five minutes stirring constantly. 2. Stir in the milk and cream and cook, stirring, until slightly thickened. 3. Stir in the salt, spices, and Tabasco to taste into the soup mixture, blending well. Add the crabmeat, be careful not to stir too forcefully or the crabmeat will break apart. 4. Heat gently (DO NOT BOIL) and serve. () Pick out all of the shell and cartilage from the crabmeat.



	Murphy-Goode • Chardonnay • 2008 • California • 343655 Grape: Chardonnay appearance - bright, clear color : pale yellow aroma - fragrant flavors (smell + taste) sweetness - dry acidity - defined oak - ash fruit - pears, melon earth - mineral body - medium additional notes - not your typical California Chardonnay. Oak is present, but not overpowering. Fruit forward, clean, refined.				• When planning a formal dinner take some time with your menu. Each dish should be well-balanced and the meal should flow. Contrast your courses by following a rich dish with a simple one and a bland dish with something spicy. At a traditional formal dinner the second course is the soup course. Consommés, very light, and bisques, somewhat heavier, are especially popular. • The most successful pairings of wine and food begin with the body. Crab bisque is thick and rich, you need a wine that can stand up to the creaminess of the soup. Yet with enough acidity to clear your palate. My selection is a nice California Chardonnay. These fruit forward wines carry some weight and should work nicely.