Domaine Chandon Cookbook: Recipes from Étoile Restaurant

Morgan and Étoile Chef Perry Hoffman begin with a tour of the winery, offering insight into production methods and terms, leading to an exploration of the on-site, Michelin-starred restaurant's offerings, all designed to complement their sparkling and still wines. The versatility of the winery's famed sparkling wines are presented in diverse pairings, from Crab Beignets with Ravigote Sauce and Deviled Quail Eggs with Caviar to Creamy Sunchoke Risotto, a simple Sparkling Wine Granite and a Chandon Brut Mojito. Even those with an aversion to the bubbly will appreciate the decadent Lobster with Saffron Cream Sauce and Pappardelle Noodles and Braised Short Ribs with Creamy Polenta, though dishes such as Braised Veal Cheeks with Celery Root Puree and Lamb Loin with Tabouli, Tomatoes and Cannellini Beans are probably best left to the restaurant. Regardless of a diner's wine preference, there are plenty of options: Coconut Lime Mussels with an unoaked Chardonnay; Zinfandel or Petite Syrah with Roasted Quail; a Parmesan Souffle with Pureed Leeks served with a crisp Sauvignon Blanc. This elegant valentine to the only Napa Valley winery with a fine dining restaurant is as refreshing as the sparkling wine for which it's known. (Aug.)