The Perfect Spring Pairing
Spring has sprung, and there's no better way to embrace the season than with a refreshing glass of James Cole Winery's 2022 Rosé and a mouth-watering seasonal pairing. We are excited to introduce our latest pairing suggestion: spring pea and mint soup with grilled cheese. This vibrant soup is a symphony of fresh, bright flavors, boasting sweet spring peas and aromatic mint, perfectly complemented by the creamy, melted cheese in the grilled sandwich. And when paired with our Rosé, the result is pure magic.
Our 2022 Rosé is a blend of Grenache, Mourvèdre, Counoise, and Cinsault grapes, whole-cluster pressed to preserve the fruit's crispness and freshness. It features rose gold/pink coral hues and dazzling aromas of wild raspberry, honeysuckle, and vanilla, followed by tangy flavors of Bing cherries, white peaches, and a hint of sea salt. The crisp acidity and breezy freshness of this vintage make it an ideal pairing for the herbaceous notes in the soup, creating a harmonious pairing that will leave your taste buds craving for more.
At James Cole Winery, we believe that wine is meant to be enjoyed with great food, and this pairing is no exception. Our Rosé's bright fruit flavors and crisp acidity pair beautifully with the creaminess of the grilled cheese and the sweetness of the spring peas, creating an unforgettable sensory experience that captures the essence of the season.
Take advantage of our special offers on six-packs and cases and stock up on the perfect wine for the season. Order your 2022 Rosé today and start enjoying the ultimate springtime pairing of spring pea and mint soup with grilled cheese. Your taste buds will thank you, and your friends and family will be begging for the recipe!
Spring Pea and Mint Soup with Grilled Cheese
For the Soup
5 C Peas, shelled or frozen
1 C Mint, roughly chopped
1 C Red Onion, small diced
1 Tbs Garlic, minced
1 Qt Vegetable Stock, more as needed
Salt, as needed
Pepper, as needed
Olive Oil, as needed
2 Tbs Butter
Parmesan, freshly grated
Pea Shoots, optional garnish
For the Grilled Cheese
2 thick slices of your favorite bread (ours is from Della Fattoria in Petaluma)
4 oz Pt. Reyes Toma Cheese, grated
2 Tbs Butter
1 Tbs Apricot Jam
Gather the soup ingredients.
Add the oil and butter to a large saucepan over medium heat. When the butter melts, add the chopped onion and cook, stirring continuously, until the onion is soft but not brown, about 10 minutes.
Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
Add 3 3/4 cups peas, the mint leaves, and 2 3/4 cups of vegetable stock. Cover the saucepan with a tight-fitting lid and cook until the peas soften, about 10 minutes. Transfer the soup to a food processor or blender and process until smooth.
Return the puree to the pan, season with salt and pepper, and add the remaining 1 1/4 cups peas and 3/4 cup stock. Cook until the whole peas are cooked through, about 5 mintutes.
Meanwhile, generously butter the outsides of each slice of bread with butter and spread the iside of each slice with apricot puree. Add grated cheese and assemble sandwhich. Cook grilled cheese over medium low heat until golden brown on both sides and the cheese is melted.
Serve grilled cheese with soup drizzled with olive oil and garnished with pea shoots and parmesan.
Try this recipe with our 2022 Rosé!