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However, all opinions expressed here are my own.
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- Camilla at Culinary Adventures with Camilla: Surprise! Pairing Spicy and Savory Dishes with Sweet Bordeaux
- Terri at Our Good Life: Spicy Hot Tacos and Sweet Bordeaux
- Martin at ENOFYLZ: Pairing Golden Bordeaux with Southern Fare
- Lauren at The Swirling Dervish: Golden Bordeaux Meets Savory Pumpkin and Smoked Bacon Tart: a Delicious Thanksgiving Twist!
- David at Cooking Chat: Pairings for Sweet Bordeaux Wine
- Katrina at The Corkscrew Concierge: Golden Bordeaux Delights in Louisiana’s Cajun and Creole Cuisine
- Payal at Keep the Peas: Four Sweet Bordeaux Wines with Four Courses
- Jane at Always Ravenous: Golden Sweet Bordeaux Wines: Tasting and Pairings
- Wendy at A Day in the Life on the Farm: Hot Chocolate and Halva Pudding paired with Lion De Tanesse L'Amour
- Jeff at Food Wine Click!: Sweet Bordeaux Meets the Smoke
- Jill at L'OCCASION: Sweet Bordeaux Wines Aren’t Just for Dessert
- Lynn at Savor the Harvest: Sweet Bordeaux Wines Get Savory Pairings
- Rupal at Syrah Queen: Sweet Bordeaux Is A Sweet Delight - Savor These Perfect Food Pairings
- Robin at Crushed Grape Chronicles: Sweet Bordeaux Wines and Pairings From Opposite Sides of the Globe
- Pinny at Chinese Food & Wine Pairings: Sweet Bordeaux Paired with Asian Carbs - Chinese Sticky Rice and Korean Japchae
- Susannah at avvinare: Delightful Sweet Wines from Bordeaux
- Nicole at Somm’s Table: Château Loupiac Gaudiet with Cinnamon Apple Crème Brûlée
- Gwendolyn at Wine Predator: Successful Pairings of Salty and Savory with Sweet Semi-Dry Bordeaux
- Jennifer at Vino Travels: A Look Into the Sweeter Side of Bordeaux Wines
- Linda at My Full Wine Glass: Appetizers, Entrées and Yes, Dessert Please, with Sweet Bordeaux
I did pour the wine again with Spiced Cheese Wafers made with Cotwold cheese.
The Château du Cros 2014 Loupiac is one I've enjoyed before. It comes from a tiny region in the heart of the Right Bank and retails for $13 for a 375mL bottle. Though less sweet than what I think of as a Sauternes, this wine has the same honey character. But it's tempered with an earthiness that leans to the woodsy and nutty side. On the finish, I get a tinge of bitterness like orange peel with dried fruit sweetness. Remembering my Spiced Citrus Almonds from last year's Sweet Bordeaux pairing, I opted to make some spiced pecans and mixed in some dried cranberries. This was a nice after-dinner nibble.
- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 1 medium fennel bulb, diced with fronds reserved for garnish, approximately 2 C
- 2 leeks, white parts only, trimmed and diced, approximately 2 C
- 4 cloves garlic, peeled and pressed
- 2 cups diced tomatoes
- 5 cups vegetable stock
- 1 cup water
- 1 cup white wine (I used the leftover 2018 Château Tanesse Palissades Moelleux)
- 2 small bay leaves
- peel from 1 organic orange (I used a Cara Cara)
- pinch of saffron threads
- pinch of chili flakes or cayenne pepper
- 1 pound large shrimp, peeled and deveined
- 1 pound clams (I used Littleneck)
- 1 pound squid, cleaned
- 3/4 pound salmon (I used wild Coho)
- 3/4 pound mussels
- 2 Tablespoons freshly squeezed lemon juice
- fresh herbs for garnish (I used parsley and the fronds from the fennel)
In a Dutch oven or heavy lidded pot, melt butter in olive oil. Add in the fennel and leeks. Sweat until they are tender, but not browned, approximately 15 to 18 minutes. Stir in the garlic and cook until fragrant. Stir in the tomatoes and cook until they begin to lose their shape, approximately 5 minutes. Pour in the wine. And bring to a boil. Boil until the liquid is reduced by half, then pour in the stock and water. Add in the orange peel, bay leaves, saffron, and chili flakes. Bring to a boil again, reduce the heat and simmer for 10 minutes.
Now, add in the seafood: first, the salmon; then the mussels and clams. Simmer for 2 to 3 minutes before adding in the squid and shrimp. Simmer until the shrimp is just cooked through at the shellfish is open. This took about 10 minutes total from adding the salmon till the clams opened. Stir in the lemon juice and adjust seasoning to taste. You may think it needs more salt, pepper, and chili flakes.