Pairing of the Day: July 5-8, 2011
Chef Jason Franey of Seattle's Canlis makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar and olive oil and then pureeing the mixture. Since peaches can vary in flavor, Franey suggests seasoning with vinegar to taste as you puree.
Pairing: Champagne: NV Henriot Brut Souverain or NV Gosset Excellence Brut.
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