Bonterra Organic Estates

Winery of the Month:
Bonterra Organic Estates

A leader in organic viticulture, Bonterra grows their fruit in certified-organic vineyards without the use of synthetic pesticides, herbicides or fertilizers. A combination of eco-friendly farming practices further enhances soil health and vitality and leads to pure and flavorful fruit. These practices include applying compost, planting cover crops, limiting tillage, and animal grazing for natural weed control and soil fertility enhancement.

After harvest, the grapes are brought to the winery which is certified by California Certified Organic Farmers’ Made with Organic Grapes standards. The wine is made with one-third or less of the permitted amount of sulfites allowed in conventional wines. The grapes are never grown with GMOs, and much of the packaging material is recycled.

Third-party audits ensure the growers and winery continue their commitment to strict guidelines relating to the natural environment, quality of grapes and wine, and sustainable and organic practices, from soil to sip.

Bonterra Sauvignon Blanc

Intense aromas of grapefruit, citrus, kiwi and fresh cut grass greet the nose. As you drink, the crisp acidity gives the wine a fresh vibrant feel with flavors of grapefruit, lime zest and grass that closes with favors of melon and a nice tart finish.

Food Pairings:
creamy sauces, soft cheeses, fish, chicken

Creamy Butternut Squash Soup

  • 2 medium butternut squash, quartered and seeds removed
  • 6 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled
  • 2 shallots, halved
  • Several sprigs fresh thyme
  • 4 cups chicken or vegetable broth
  • 1/2 to 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream

Preheat oven to 400° F. Place squash halves on a foil lined baking sheet. Rub with 3 tablespoons of oil and cook flesh side down for 30 minutes. Turn the squash over. Place the garlic on a small square of foil. Add 2 tablespoons of oil and close the foil over the garlic. Rub the remaining oil on the shallots. Add the garlic, shallots and thyme to the baking sheet with the squash. Roast for 30 minutes or until squash is cooked through and tender.

Using a fork, scrape the flesh from the squash into a blender or food processor. Discard the skin. Remove the peel from the shallots and roughly chop. Add the shallots and garlic to the pan. Pull the leaves from the thyme and discard the stems. Add one cup of broth and puree until smooth.

Pour ingredients into a saucepan and add remaining broth. Bring to a simmer over medium heat. Add salt and pepper and cook for 10 minutes, stirring occasionally. Taste for seasoning and make adjustments. Add the cream and stir to combine. Serve with an additional drizzle of cream on top of each bowl. Use a toothpick to create a swirl with the cream. Garnish with additional thyme and serve with toasted baguette slices.

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