Black Bean Soup, Sardines & Crackers with Syrah/Grenache

[Dick_Krueger]

Last night’s supper was black bean soup, prepared two ways, with Crown Prince Brisling sardines (to have a direct comparison to the Veleta Galician sardines from last night. Since Carollee prefers puréed black bean soup (a la the old Pepperidge Farm Black Bean Soup) with crême frâiche & a slice of lemon and I prefer a soup with whole beans and additional garlic, onion, & Cajun Seasoning, I made two batches.

The Brisling sardines were much oilier and had less rich flavor than the Galician. That corresponds to my reaction last night, the Veleta Galician sardines are really very good.

All was enjoyed with a 2001 Ridge Syrah/Grenache Lytton Estate, Dry Creek Valley, (a 50/50 blend) - fill less than a cm below the cork; very dark ruby in color; rich, spicy mixed berry fruit in nose and flavors; a balanced mid-palate; a lightly dusty finish initially, that disappeared with the soup and became a medium long berry finish. It was very good with both the soup and the sardines on crackers with butter. The meal was sufficiently filling, that we passed on dessert.

[Jeff_Pf0h1]

@Dick Krueger

Last night’s supper was black bean soup, prepared two ways, with Crown Prince Brisling sardines (to have a direct comparison to the Veleta Galician sardines from last night. Since Carollee prefers puréed black bean soup (a la the old Pepperidge Farm Black Bean Soup) with crême frâiche & a slice of lemon and I prefer a soup with whole beans and additional garlic, onion, & Cajun Seasoning, I made two batches.

true love

@Dick Krueger

The Brisling sardines were much oilier and had less rich flavor than the Galician. That corresponds to my reaction last night, the Veleta Galician sardines are really very good.

Well done Nola!!!