Harvest, Gallic Munchies and Pétanque at St. Supéry
By St. Supéry winery chef, Ron Barber

Harvest is a wonderful time to visit St. Supéry. Especially when combined with suitably paired wines and edibles being enjoyed while learning the ancient game of Petanque.

Please join us in our “Parc” on selected Saturdays for a game of Petanque, wine tasting and food.

We will offer instructions on how to play Petanque while sipping some of our finest estate wines, paired with French style hors d’oeuvres such as classic Gougéres.

What is Petanque? Follow this link to our Lifestyle “Entertaining” section to find out.

Gougéres (cheese puffs)
These tasty little puffs can be made ahead of time and frozen. Just reheat from a frozen state in a 350 degree oven for 10 minutes and serve. (Leave out the cheese and salt and you have cream puff dough.)

• 1 cup water
• 3 1/2 ounces unsalted butter (7 tablespoons)
• 1 tablespoon salt
• 1 1/4 cups all-purpose flour (5 ounces)
• 1-1/2 cups Gruyere cheese - coarsely grated
• 5 large eggs
• pinch of salt

Preheat oven to 400 degrees. Combine water, butter and salt in a saucepan and bring to a boil. Add flour all at once and stir for 2 minutes to dry out paste. Keep stirring for a few minutes to cool slightly. Add eggs one at a time and beat until smooth. Add cheese. Place mixture into a pastry bag with a plain tip and pipe 1-1/2 inch diameter mounds onto a parchment lined sheet pan. Bake for 30 minutes or until lightly browned. Serve warm or at room temperature.

Yields approximately 48 pieces