By Sous Chef Danielle Lewis
Suggested Pairing: 2012 Three Bees Pinot Gris
|As you might know, our Three Bees Pinot Gris celebrates fruit from our vineyard block 3B. Our modest apiary is nearby, so this label also sends a shout-out to our hard working estate honey bees. This wine expresses hints of citrus, namely lemon zest and tangerine. Sous Chef Danielle, hailing from Louisiana, goes right after that citrus with a dish of shellfish and some flavors of her youth. This recipe shares aspects of the Southeast and the Northwest, with the gumbo filé spice and Oregon Dungeness crab. This gumbo also features the “holy trinity,” know in Cajun cuisine as the use of onion, celery, bell pepper, and garlic. (Without the garlic it would be simply known as the “trinity.”) There is some bridging in this dish by the use of white wine with the chicken stock. There comes a point in this dish where you reduce the heat and allow to a simmer for up to an hour which allows all the flavors to marry together. Remember to stir it regularly – it will smell amazing. A chilled glass of Three Bees will pair beautifully with that aroma, and even more so while savoring it later. Enjoy. – Executive Chef Benjamin Nadolny|
*Note: You can omit the Tabasco and cayenne pepper if you do not like spicy food.