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Sip our New Sparkler with Artichoke-Blue Cheese Bisque

Buckhorn Inn is proud to add Marques de Caceres Cava to our wine list! Cava, which means
“cellar” in Catalan, is the descriptor of sparkling wines made in one of eight wine regions of
Spain. Cava is crafted using the traditional methods of Champagne. But because the
Mediterranean region is warmer and sunnier, Cavas generally are less acidic than Champagne.
Cava is dry with a round finish that balances brightness with supple fruit and a creaminess. The
Marques features green apple, pear, and citrus aromas with flavors of lemon, white peach and
almond.

Cava is very food friendly, and pairs as well with rich, buttery dishes as with spicy
ones. Traditional pairings include aged cheeses, seafood risotto, caramelized onions, and
asparagus in puff pastry.

Artichokes are notoriously difficult to pair with wine, but they are a great match with Cava.
With that in mind, I am sharing a home-version of Chef Frank’s recipe for Artichoke-Blue
Cheese Bisque. This recipe makes six servings. Warm bread, a bowl of soup, and a glass of cava
could be a wonderful surprise for your Valentine!

Artichoke-Blue Cheese Bisque
1 T butter
1 onion, chopped
1/3 c dry vermouth
16 oz frozen artichoke hearts
3 c chicken stock
1/4 t dried thyme
1/4 c heavy cream
1//4 c blue cheese, crumbled
Fresh chives, chopped
Melt butter over medium heat. Add onion and sauté until translucent, about 10 minutes. Add
vermouth and simmer until all liquid evaporates, about four minutes. Add artichokes, broth,
and thyme. Simmer until the artichokes begin to fall apart, about 10 minutes. Remove from
heat and cool slightly. Working in batches, purèe soup in blender until smooth. Return soup to
saucepan. Stir in cream and blue cheese. Simmer until cheese melts and soup is smooth.
Season to taste with slate and pepper. Ladle into bowls and sprinkle with chives.