Jessup Cellars Thanksgiving Recipes & Wine Pairings

Crab Bisque paired with Jessup Cellars 2013 Viognier Adapted from Williams-Sonoma Home Serves 4 Ingredients: 1 – 2lb Dungeness crab (cooked and meat removed) ½ Tbs sunflower oil 2 large shallots minced 3 cups fish stock 1 cup heavy cream Kosher salt and freshly ground white pepper 1/3 cup Marsala or Madeira wine Fresh tarragon