Spicy roasted vegetable crema soup with 2023 St. Supéry Napa Valley Estate Rosé
- Carlos Sarmiento
- Sep 6
- 3 min read
Earlier this summer I had the privilege of going back to wine country in California, including Paso Robles, Sonoma and of course Napa Valley.
Since the inception of Carlos’ Food & Wine, I couldn’t miss the opportunity to visit my friends and partners at the beautiful St. Supéry Estate Vineyards and Winery.
I’ve mentioned and featured St. Supéry many times in previous publications but after finally visiting the winery and spending a few unforgettable hours of learning and tasting, their wines have now become an even more elevated and appreciated elixirs.
Rosé wines tend to be unspoken and often uncelebrated varietal of wine for many, but for me, they are always an ace card to have for almost any occasion. Even for soup! St. Supéry’s version is certainly one not to be missed.
Let‘s get cooking!
Menu: Spicy roasted vegetables crema soup with Corn tortilla chips, fresh cilantro leafs and Mexican crema.
Wine pairing: 2023 St. Supéry Napa Valley Estate Rosé
Serves 2
Ingredients
1 1/2 pounds of fresh asparagus, trimmed
1 pound of small yellow potatoes, halved
3 large shallots, halved
3 to 4 garlic cloves
1 red chili pepper, sliced (seeded if you don’t want it that spicy)
Extra virgin olive oil https://partannafoods.com
2 cups of vegetable broth
Sea salt and cracked pepper
Granish:
1 cup of corn tortilla chips
1/4 cup of fresh cilantro leafs
2 tablespoons of Mexican crema (or sour cream)
Directions
Preheat oven to 400 degrees F.
Place vegetables on a no -stick, oven-proof tray. Lightly season with salt and pepper and lightly drizzle some extra virgin olive oil. Roast in oven for 25 minutes or until potatoes are thoroughly cooked.
Transfer roasted veggies to a blender, add two cups of vegetable broth, a pinch of salt and pepper and an extra drizzle of olive oil. Blend until smooth.
Transfer creamed soup to a medium-sized pot and simmer warm on low heat.
Tortilla Chips
*I made the chips from soft corn tortillas in the air fryer.
Ingredients:
6 soft corn tortillas, cut in small triangles
Sea salt
Extra virgin olive oil
Directions:
In a bowl, toss cut soft corn tortillas with some sea salt and lightly drizzled extra virgin olive oil.
Line air fryer basket with the chips, ensuring not to overlap. Cook at 350 degrees F for 3 minutes, flip chips and cook again for 2-3 minutes.
Serve it up!
Serve soup on medium to large bowls. Garnish one side of the bowl with crispy corn tortilla chips, spoon a dollop of Mexican crema (or sour cream) in the center and garnish with plenty of fresh cilantro leafs all around the soup. If desired, add more cracked pepper.
Bon Appetit! Enjoy!
About the wine...
2023 St. Supéry Napa Valley Estate Rosé
The 2023 growing season was entirely about patience. A long, wet winter and spring filled our lakes and nourished the soils. With the cooler start to the season, budbreak was several weeks behind average.
Once warm, mild weather conditions took over in the late spring and early summer, abundant shoot growth in May and June proceeded. Canopy management was vital to veraison, which occurred in mid to late July.
Throughout harvest, mild warm temperatures created perfect conditions for managed picking decisions. The longer hang time allowed the fruit to catch optimum ripening, creating a superb vintage with bright, fresh wines that show varietal flavors and textures.
After achieving the desired flavors on the vine, the fruit was harvested in the cool morning hours to preserve the delicate flavor profile. Upon receival in the cellar, the fruit was left on skins for a few hours to achieve the lovely pale pink color and elegant fruit flavors.
All fermentation was completed in stainless steel tanks at cool temperatures to maintain and enhance the natural flavors.
The final blend was completed soon thereafter to capture the youthful aromas and flavors that we see in this Rosé.
Tasting notes:
A bright and inviting Rosé with a vibrant pink hue and aromas of ripe strawberry, cranberry, kiwi, juicy watermelon and rose hip.
The medium bodied, refreshing palate is filled with tangy red raspberry, strawberry, pomegranate, and citrus peel with notes of sweet melon.
The wine has a delicate and satisfying acid structure and a lingering finish.
Grapes:
66% Cabernet Sauvignon
13% Malbec
11% Merlot
7% Petit Verdot
3% Cabernet Franc
Food pairing: Excellent also with seafood, bold salads, dishes with strawberries and sushi.
Accolades:
92 points Wine Enthusiast
90 points JamesSuckling.com
For more information, visit:
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