26.1.2020

Terroir and taste hunters in Västinniemi

Lunch time in Västinniemi indicates perfectly what is the result when two dedicated people set balanced portion with food and wines on a table. Garlic soup and Sauvignon Blanc wine offers aromatic combination that temps on the nose and on the palate. This is a tasty result and fingers excellently when aromas are combined after terroir and taste. 
 
Garlic arouses passionas for and against. It losees its power when simmering and at the end mere pleasure remains.

Garlic soup, 4 portions:
1 medium size garlic
1 large onion
butter
olive oil
8 dl chicken broth
1 dl white wine
6 slices of stale white bread
2 dl cream
salt
white pepper
tsp fresh herbs

Peel and chop onion and garlic cloves. Put olive oil and butter into the pot, increase heat, add chopped onion and garlic and stir continuously one minute. Pour chicken broth and wine into the pot. Let them simmer gently half an hour. Chop bread into small cubes and add them to the soup, stir. Use stick blender and purée the soup after a while. Add cream and season with salt and pepper. Serve on a soup plate and ladle some chopped fresh herbs on the top. Enjoy!.

                             
Aromatic food needs same kind of wine. Garlic soup delivers creamy richess, herbal warmth and gentle taste that matches nicely with the white wine made of Sauvignon Blanc grape.

Glass of wine:
T.H. Sauvignon Blanc. Chile, Valle de Leyda, San Antonio 2016. Alko 567367. Price 19,98.
Light yellow green, aromas of passion fruit, currant leaf and dry (2 g/l), mild acidic (3,8 g/l), mineral and nuanced taste

Text and photos: Heikki Remes
www.viinimies.com

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