news-record.com

This is an easy dish to make, the ingredients easily at hand. but note: two plus hours go into creating something this rich. Don't rush it.

The Riesling grape, on the other hand, is NOT so easily grown in sticky Dixie. Only a handful of North Carolina wineries risk crafting this into a wine and Old North State Winery in Mt. Airy is one. Old North State Riesling is all apple, pear and melon - and a nice counter-balance to this dish.

Old North State Winery started as a co-op in 2002, a place where area growers could bring their grapes to be processed into wine and sold under one label. The quality, how do I say this delicately, was spotty. Some of wines, after the co-op dissolved, were still on grocery shelves, ticking time bombs for the unsuspecting.

But a few years back, two families invested and have worked hard to turn around Old North State Winery. It makes both vinifera and Muscadine-based wines and the tasting room is usually a hive of activity. Plus, it recently added "Brewery" to its title, so it gladdens the heart to see not only two distinct camps of wine enthusiasts quaffing side by side, but joined by the hops crew. Old North State Winery & Brewery is a quaint bistro-type atmosphere (sandwiches and wraps served there) on Main Street in very quaint Mayberry, er Mt. Airy.

Fans of off-dry whites should spark to this Riesling (retails $12) and fans of dry should like it too because it's not cloying.

Ingredients

3 pounds Russett potatoes

3-4 leeks, cleaned with leaves removed

8 cups chicken stock

1 1/2 cups shredded sharp cheddar cheese

1 cup cream

1/4 cup flour

1/4 cup sherry

3 tbsp butter

2 tbsps ground nutmeg

4 strips bacon

salt and pepper

Directions:

Peel and halve potatoes. Coarsely chop leeks. Grate cheese. Preheat oven to 375 degrees.

· In a large stockpot, melt butter over medium-high heat. Add leeks and stir regularly for 5 minutes or until they become soft.

· Add potatoes and stock and bring to a simmer for 90 minutes

· Place bacon on a baking sheet and cook in oven for 20 minutes or until crisp. Remove from oven and drain grease by placing bacon on paper towels. When cool, chop into bits and reserve.

· After simmering, add cream and sherry to the soup, then mix in a blender or in the pot using a hand blender until smooth.

· Dredge grated cheese in flour and add to pot, stirring in until cheese is melted.

· Cook at a low boil, uncovered, for another 30 minutes to allow mixture to thicken slightly.

· Season with nutmeg, and add salt and pepper to taste.

· Ladle soup into bowls and top with bacon.