February 15, 2015 – Pelee Island Winery Pinot Noir Reserve 2013 with Rib Stickin’ Bean & Barley Soup.

. February 15, 2015

Winter just met it’s match!

What better way to ward off the chill from the inside out than with Pelee Island Winery’s Pinot Noir Reserve and a healthy hearty bowl of soup.

You will be sipping & souping in no time

Rib Stickin’ Bean & Barley Soup

Prep Time: 10 min.

Cook Time: 45 min.

Serves: 8 people

By: Campbell’s®

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • 1 box (900 mL) CAMPBELL’S® Organic Vegetarian Vegetable Broth
  • 1 can (19 oz / 540 mL) red kidney beans, rinsed and drained
  • 2 cups (500 mL) diced plum tomatoes
  • 1/4 cup (60 mL) uncooked pearl barley
  • 2 cups (500 mL) firmly packed, chopped fresh spinach leaves
  • Ground black pepper

Pinot Noir Reserve 2013 – VQA

Juicy flavours of ripe cherry and black raspberry deeply extracted. Multi-layers of fruit that will show best by decanting for 2 hours or hold in your cellar for 2-5 years.

It is well-suited to pair with poultry, beef, fish, ham, lamb and pork. This wine will play well with creamy sauces, spicy seasonings and may just be one of the world’s most versatile food wines.

BLEND:
100% Pinot Noir
ALCOHOL: 12.5%
RESIDUAL SUGAR: 3.9 g/l
SUGAR CODE: (0)

STYLE: Medium bodied and Fruity

WHAT WE SMELL
Medium ruby red colour, quite perfumed with aromas of cherry fruit and vanilla with underlying notes of earth and chocolate.

WHAT WE TASTE:
Cherry fruit and herb flavours.

EAT IT WITH
Serve with Chicken marsala

Product# 458500

Category: 2015, Pelee Island Winery & Pavilion

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