Invite the boss to dinner to please the palate with a sip of our Chard and a shellfish starter such as, lobster, oysters, or stuffed clams. Follow with poultry, pork, or seafood recipes that have a heavy cream or butter base; perhaps salmon steaks with curried fennel-wine sauce with late summer vegetables. A light fruit desert of mango, pineapple, and honeydew will leave room for the traditional French cheese plate of the rich and pungent Burgundy Epoisse, with maybe, a little provolone and gruyere. Guaranteed to impress.
Make sure you serve the Chardonnay COOL at around 55F – i.e. not the fridge temperature coldness. If the Chardonnay is too cold, you lose all of its fruity flavors.
While the origins of the Chardonnay grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California Davis proved in 1999 that Chardonnay, most likely, developed in the Burgundy region of eastern France, as a cross between a member of the “Pinot” family and an ancient, and nearly extinct variety called Gouais Blanc. Today Chardonnay is still one of the premier grapes of Burgundy. It wasn’t until 1950 that Chardonnay became one of the first European grape varietals grown commercially east of the Rocky Mountains.
Our Chardonnay was aged on the lees which helps to absorb oxygen, assisting in maintaining a slow and controlled oxidation during maturation, voilà, a round, smooth and creamy wine …but wait, let’s not forget the rare opportunity to enjoy Chard aged in 100% new oak barrels adding an unexpected layer of rich complexity…What a treat!
We are currently sending our Chardonnay out to competitions. Check back soon for updates
Quick dinner idea!
- 1 Pint Oysters
- 1 Cup Water
- 1 Stick of Butter
- 1 1/2 Quarts of Milk*
- Salt and Pepper to taste
Cook oysters in water until edges are ruffled. Add butter, and milk and heat until hot but not boiling. Salt and pepper to taste.
Serve with oyster crackers or crusty bread
*For a richer stew, substitute half of the milk for cream or half and half.
From the kitchen of Brad’s G’ma Rohrbach