Domaine Bernard Baudry Chinon les Granges. Dark Garnet colored with aromas of brambly red fruits, herbs, wet clay and a slightly meaty “funk” that is present in many Loire Valley reds. Less complex on the palate, featuring raspberry, cherry tobacco, and clay. Made from Cabernet Franc, this wine’s earthy qualities match the duck breast’s gaminess, and work perfectly with the dish’s mushrooms and thyme. Fresh acidity asserts itself through the honey glaze, and then the wine finishes with a lingering spiciness, tying back to duck’s serrano-tinged backdrop.
Cabernet Franc is perhaps best known as one of the minor grapes blended with Cabernet and Merlot in the Bordeaux region. When vinified on its own, however, it produces light-to-medium bodied wines, often with bright fruit flavors and pleasantly vegetal and/or gamey nuances. With lowish tannins, velvety mouth feel and that classic meaty “funk”, Chinon is perfect for Thanksgiving, and what I’ll be serving this year. Also look for Cabernet Franc wines from the Bourgueil, Saumur-Champigny and Anjou regions.
Grant Henry
Pairs With How to Pan-Sear Duck Breasts and Properly Render Their Fat
Price $16
Also pairs well with Asian Food, charcuterie, cheese, game birds, pork, poultry, tofu, vegetables.
- Category Red Wine
- Varietal Cabernet Franc
- Region Loire Valley France
I just bought tons of beans from Rancho Gordo and I love the idea of chanterelles and white beans. (my fav mushroom).
Oh my, I love my chanterelle’s and this soup looks simply stunning. What an amazing work of culinary art.
I wish we had a market in Dallas that had chantrelles and such. This soup looks fantastic, and if I can find the sneaky suckers, I’m going to make it. Good luck with the contest, too!
I love Chanterelles. They are my favorite mushroom. I can’t afford Truffles, and Morels… I hate the bugs. Your recipe includes leeks and fennel… love it! I just finished work, I’m having my nightcap, but now I need soup too!
Excellent seasonal soup here Greg. Such a warming combo of ingredients, the spices and white wine are a lovely addition to sass up a bowl of soup! xo
Really well-written post, Greg. The change of season from summer to fall is always a welcome one for me. This soup is a fitting way to celebrate the flavors of fall.
There is no chanteuse with a chant quite like a chanterelle!
That’s my boy! Oh, and glad to have you back at the market on your day off from being a rock star. Soup sounds hummable and looks yummable!
I have hit the beans a little hard lately, wondering if you could make bath tub alco…nah never mind, I will take me some shrooms any day though! Someone gave me the idea to make porta-pizzas and I did, Wonderful! over a salad…I know boring, we are eating greens and salad so much lately, but I am surviving…when I have things like this to look forward too!
I love mushroom season and we often try to go out into the woods and hunt for them. But the market is filled with fabulous mushrooms like the chanterelle. Your soup is fabulous!
These ‘shrooms are things of beauty, you have quite the farmers market, Greg.
I hope the contest hasn’t taken all of the fun out of this for you. I am finding I don’t like it when I am having to food blog on a specific topic due to a challenge or contest. I can’t imagine doing it for 10 weeks straight!
… and then invite me over to help you eat it. Chanterelle is the magic word.
Gorgeous, I’ve never thought to use chanterelles in soup! Usually mine go into omelettes or cream sauces over pasta. Awesome idea, and perfect for this time of year, chanterelles are one of the reasons I love Autumn so much!
This soup looks amazing! Chanterelles have to be the best mushroom ever. The rich woodsy taste and amazing texture. Your soup is a must try!!! Good luck with Challenge #7!!!
Greg,
Next time you hit up the market, want company?! These chanterelles look BEAUTIFUL. The weekend we got married, I went to Tyler Florence’s Wayfare Tavern in SF and had a hand-cut pasta with corn and chanterelle mushrooms in it. I keep meaning to ask TF for the recipe, but I’m not hopeful I’ll get a response.
So, this post reminds me that I need to go out, get some, and see if I can re-create that hand-cut pasta that was soo uber delicious.
Happy Halloween!
[K]