Stuart “Stu” Smith graduated from UC Berkeley in 1970. He majored in economics, a choice which he says has guided him in his career and life ever since. In 1971, he established Smith-Madrone, a property on the remotest and highest part of Napa Valley’s Spring Mountain, which had been a vineyard in the 1880s. The name for the winery came as a tribute to Stu and his brother Charles, to honor their hard work in pursuing their dream of creating the winery, and also as a nod to the madrone trees that distinguish the property. Smith-Madrone proudly participates in The Graduate Wine Collective, the Cal Alumni Association’s alumni wine club.
Stu recommends pairing the following carrot soup with a Smith-Madrone riesling.
Thai-Inspired Carrot Soup
Makes 7 cups, 6 servings
Ingredients
- 1 tbsp. olive oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 1-inch cube peeled ginger, minced
- 1 ¾ lb. organic carrots, peeled and thinly sliced
- 4 cups chicken stock
- ¼ cup loosely packed cilantro leaves
- salt
- pepper
- plain yogurt or sour cream to garnish
Heat oil over medium. Add onion, garlic, ginger, and carrots. Stir until hot and fragrant, about 4 minutes. Add 3 cups of stock; simmer, bring to a boil, and cover, leaving the lid slightly ajar, until carrots are tender, about 25–30 minutes. Optionally, add the last cup of stock for a thinner end result. Puree in batches, and as you’re pureeing, add cilantro. Serve garnished with a dollop of plain yogurt or sour cream and one leaf of cilantro.
Can serve warm or chilled.
Enjoy tasting fine wines and supporting the Cal Alumni Association? Join us in celebrating incredible alumni-made wines by signing up for The Graduate Wine Collective, UC Berkeley’s alumni wine club. Members receive three shipments of wine each year and exclusive invitations to wine-tasting events.
