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With the James Bond movie Spectre being released today, no time could be better to drink Bollinger. The most suave spy in the world has been sipping on Bollinger since Moonraker in 1979. While we can’t all drive a fully loaded, customized machine gun having Aston Martin, we certainly can chill down a bottle of Bolli! The 2004 Bollinger "Grande Année" Brut Champagne ($109) is as good as Champagne gets; all barrel fermented and full of masculine, Pinot Noir power and high class elegance. We even have a few bottles of the limited 2009 Bollinger "James Bond 007" Brut Champagne ($195) in stock for the diehard fan of Bond & Champagne!

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« Thanksgiving Wine & Cheese Pairings with the Cheese Handler | Main | Talking Turkey: An Ex-Pat Thanksgiving »

Talking Turkey: Gougères from Bethel Heights 

Image courtesy of Karen Low at Citrus and Candy.

Editor's Note: Everybody celebrates Thanksgiving just a little bit differently, which is why we've been hitting up some of our winemaking friends for some of their Thanksgiving recipes and wine pairings, which we'll be featuring over the next week. This time we reached out to Mimi Dudley Casteel, the second generation at Bethel Heights Vineyard in Oregon's Eola-Amity Hills. Mimi, along with her father Ted Casteel, tends the vines that have made this winery's offerings among some of the best over the past 30+ years. Her gougères are the perfect Thanksgiving appetizer--easy to make, sophisticated and a mouthwatering match for the 2008 Bethel Heights "Estate" Chardonnay and Pinot Noir (or both).

From Mimi:

All I can say about these is they go with Pinot or Chardonnay, and I can never, ever, ever get enough of them.  And if I can make them, anyone can.  This we adapted from the Silver Palate cookbook, my go-to cookbook. These are like heroin, so I put them out there with caution.       



1 cup milk

1 stick sweet butter

1 t salt

1 cup sifted unbleached, all-purpose flour

5 eggs

1 ½ c grated gruyere (Swiss or Parmesan or some combination works, but gruyere is my favorite) plus additional for topping puffs (optional)


  1. Combine milk, butter, and salt in a small saucepan and bring to a boil.  Remove from heat and add the flour all at once.  Whisk vigorously for a few moments, then return the pan to medium heat and cook, stirring constantly, until the batter has thickened and is pulling away from the sides and bottom of the pan – 5 minutes or less.
  2. Again remove the pan fro the heat and stir in 4 eggs, one at a time, making sure the first egg is completely incorporated before adding the next.  Then stir in the cheese or cheeses.
  3. Preheat oven to 375°.  Lightly butter a baking sheet.
  4. Drop the batter by tablespoons onto baking sheet, spacing the puffs about an inch apart.
  5. Beat remaining egg in a small bown.  Brush the tops of the puffs with the beaten last egg.  Sprinkle with extra cheese if you wish.
  6. Set baking sheet on center rack of the oven, reduce heat to 350°, and bake for 15-20 minutes, or until your puffs are puffed and nicely browned.  Serve immediately.  Makes 20 puffs that will be gone in an instant.  Be prepared to make multiple batches, depending on your company.

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