Celebrating the Winter 2023 SVS Allocation
We hope you’re enjoying the wines of your winter allocation – warm and idle rosé days are on the way. Thank you for celebrating this season’s release with us in Los Angeles, San Francisco and here on the Scribe Farm.
We’ll be traveling north, south and east this spring…stay tuned!
SVS at Horses, Los Angeles 2/10
SVS members gathered for an intimate dinner at Horses in West Hollywood to celebrate the release of the wines of the winter allocation.
SVS Dinner at the Hacienda at the Long Table, Sonoma 2/16
A winter dinner with the SVS in the Hacienda Hall, inspired by the legendary recipes and hospitality of Lulu Peyraud.
SVS at Delfina, San Francisco 2/28
We joined our longtime friends from Delfina to share the new winter wines with the SVS inside their newly-redesigned but forever-classic restaurant.
Please enjoy the recipe – a favorite – from the SVS Winter Dinner at the Long Table in the Hacienda hall.
Kelly’s Gougères Recipe
Adapted from ‘Lulu’s Provencal Table’
1 cup water
5 tablespoons unsalted butter, cut into slices
1 cup flour
3.5 oz Gruyère , grated, plus more for topping
Preheat the oven to 400 degrees F.
Combine the water, salt and butter in a saucepan and bring to a boil over a medium flame. Once the butter is melted, turn the flame off, add all the flour and stir with a wooden spoon. Return to the heat and stir vigorously until the mixture pulls away from the sides of the pan in a smooth mass, about 3 minutes. Transfer the mixture to a mixing bowl and begin incorporating the eggs, one at a time. Make sure the egg is fully incorporated before adding the next one.
Mix in the grated Gruyère cheese and a few turns of black pepper. At 2-inch intervals, drop teaspoonfuls of the paste onto a baking sheet (alternatively, use a piping bag). Top the dough with a little bit more grated cheese, some black pepper and a sprinkle of flaky salt. Bake the gougères for 20 minutes, until they’re golden brown. Serve them warm, right out of the oven.