Riesling, dry, 2013
Riesling perfectly harmonizes with the earthy-sweet notes of the beetroot and balances the light acidity of the orange juice well. The ideal drinking temperature is 5 – 7°C/41-45°F.
Dice onion and finely chop garlic. Peel beets and cut into large cubes.
Add butter to a large saucepan. Add onion and garlic and sauté until translucent. Add beet and sauté for approx. 5 – 7 min. Season with salt and pepper.
Deglaze pan with white wine. Add red beet juice, orange juice, and orange zest to the pan. Bring everything to a boil and simmer for approx. 20 – 30 min. until the beet is soft and cooked through.
Transfer the soup to a blender and blend until smooth. Be careful not to overfill the blender to avoid splattering. Season again with salt and pepper. Serve with some croutons and a dollop of crème fraîche.