Boasting Boatloads of butter
We have a propensity for all things wine around here. Usually, we look for under-appreciated varieties. But, today we celebrate the number one white wine in the world: It’s national Chardonnay day. Despite coming in a wide variety of styles, chardonnay is most known for Boasting Boatloads of butter. In fact, one of my favorite brands of Chardonnay is “Bread and Butter”. While some chardonnays are fruity, and even light, a process called malolactic fermentation helps soften some of the acids in chardonnay, resulting in that buttery taste we all know and love.
Yet, vintners actually classify chardonnay as a “neutral” grape. Where and how it grows, coupled with how it’s processed dictate the flavors you experience. Originating in Burgundy France, it adapts well to a variety of climates. Today, it grows all over the world in places you expect, and some you may not. Even local vintners in obscure places like Virginia, Rhode Island, and Indiana. In Styria, Austria they have a variety of Chardonnay grape named Morillon, after the village in Burgundy where the grape was born. The difference is in the “terroir” of the Austrian countryside. Still, the same can be said of chardonnay the world over. An Australian chardonnay will differ greatly from one in Napa, Burgundy, south Africa, or Massachusetts. Morillon tends to be lighter and fruitier. Although, there are oaky versions too.
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Best known for Boasting Boatloads of butter
Chardonnay is many things. But, it is best known for Boasting Boatloads of butter. This is especially true of California versions. Sonoma Cutrer, Rombaur, and La Crema are some favorites. This style is what most people expect from California chardonnay. Despite being a white wine, the flavors are big and bold. Your mouth fills with creamy and buttery feeling and flavor wrapping around the mineral and summer fruit accents. Usually heavily oaked, these wines stand up to a variety of foods like heavier cheeses, fish, and lighter meats. Unlike some whites, you can drink a variety like these with pastas, and in some cases red meat. They are complex and fulfilling.
While some whites wilt alongside a stinky blue or washed rind triple cream cheese like morbier or taleggio, these Chardonnays shine, and even come alive in such a pairing. In fact, they tend to overwhelm some lighter foods, like filet of sole. Conversely, it’s a wine that stands on its own. It still works as a porch sipper or part of a greater culinary experience. Although, a lighter version may be more appropriate on a hot summer day. Still, it transcends the seasons as opposed to some whites.
What if you don’t want all that butter?
Fear not. there are plenty of versions that don’t overwhelm with the malolactic characteristics. New Zealand and Australia specialize in unoaked versions of chardonnay, aged in stainless steel. Next to some of the heavier California versions, these feel like entirely different wines. Between growing factors like the minerality of the soil, moisture, elevation, and ambient temperature, even the fruits accented in the wine vary greatly. While pear, citrus, vanilla, and green apple are common descriptors, depending on the climate, more tropical flavors may develop, like pineapple, mango, guava, and even banana. This makes picking a bottle tricky. And, it highlights the importance of reviews and a knowledgeable wine merchant.
Attending wine tastings is the best way to discover what you want in a chardonnay. But, that’s not always an option. Although, many wine stores offer sample tastings on a regular basis nowadays. But, be careful at these “tastings”. The wine seller will guide you through all these wonderful taste experiences. And, you exclaim how wonderful the flavor of wet stone mingles with essence of pomello. Two weeks later, you open the bottle, and say, what the heck is this crap. It helps if you don’t try 3 dozen wines at once. And, taking accurate notes is a good idea too. Good luck remembering which bottle had which attributes. And, of course, good luck finding the notes when you open a bottle 6 months from now. Thankfully, we have the internet. With some luck, you may be able to find a synopsis of the wine in question.
Are you ready to indulge in wine boasting boatloads of butter?
Chardonnay is the most popular white wine in the world. As such, it fetches a higher price than other whites. This is mostly due to demand. On the world stage, Its biggest competitor for most planted white grape is Airen, which is the main grape in brandy production. Sauvignon blanc comes in a distant second place. Since Airen isn’t sold as a white wine main variety, that really makes Chardonnay the fan favorite. As pointed out above, that makes sense, due to its adaptability, and wide variety of flavor characteristics. While it’s not the most hardy white grape (That’s Itasca), it does well in a wide swath of planting areas.
Its popularity probably stems from its origination in Burgundy. France remains the standard by which all wines are judged. So, it’s natural for people to adopt their grapes. As far as competition for white wines goes, Chardonnay is number one. Sauvignon Blanc is second. Both hail from France. However, different climates and vinification methods result in different wines. In France, Chardonnay is famously found in Chablis, a dry, flinty wine with subdued fruit characteristics due in part to the colder climate. Conversely, California Chardonnays grow in a warmer area, resulting in more developed sweeter, even tropical fruits. The Californian’s boast that buttery goodness which is largely absent from the French style. Both are wonderful wines. And, there is a time and place for the different styles. In America, though, we love our buttery things. So, this is the preferred style, and one distinct from other whites.
So, now it’s up to you. Your job today is to drink some Chardonnay. I know, it is a tough task. But, you can do this. To help you along, we have a few recipes to pair with your wine. Now, start drinking!
Cheers!
Herbed haddock Filet baked in Phyllo with A curried Red Lentil Sauce
Ingredients
- 4 Each 5 to 6 oz Haddock Fillets
- 1/2 Cup Chopped Fresh herbs: Parsley, Thyme, Dill, Chive
- 1/2 Cup Julienne Fresh Shallots
- 4 to 8 each sheets of Phyllo Dough
- Oil for cooking and brushing the Phyllo
- Salt and Pepper to taste
- For the Sauce:
- 1/4 Cup Diced Fresh Onion
- 1 tsp Chopped Fresh Ginger
- 1/2 tsp Chopped Fresh Garlic
- 1/2 Cup Red Lentils
- 1/4 Cup Fresh Diced Tomato
- 1 tsp Curry Powder
- 1 1/2 Cup Water or vegetable Stock
- Salt and Pepper to taste
Instructions
- Preheat oven to 350
- Saute Shallots in a little olive oil until translucent.
- Dip the fish fillets in herb mix. Sprinkle with Salt and Pepper. Heat a little olive oil in a Saute pan over high heat. Sear the Fish on one side to get a nice crust.
- Spread a phyllo sheet on a clean surface. If they are too big, cut in 1/2 to do 2 pieces of fish. Brush one sheet with oil. lay another sheet on top and brush again. Place a little of the shallot in the middle of the sheets. Put the fish on top of that. Then, fold the sides in to partially overlap the fish. Then, roll the Phyllo to encase the fish. Repeat with the rest of the fish and place on a sprayed sheet pan. Refrigerate until ready to cook.
- Make the Sauce: Saute the garlic, ginger, and onion in olive oil. Add the curry and lentil. Stir well to coat the lentils. Then add the tomatoes and stock or water. Cook until the lentils begin to break down. Transfer to a blender, Puree until smooth. Add salt and pepper. Add extra liquid if too thick. Check seasoning and adjust to taste.
- Bake the Fish at 350 until golden brown: about 15 to 20 minutes. Reheat the sauce. Spread the sauce on a plate and put the fish on top.
Black Bean Tlacoyos with Corriander Lime Chicken, Chorizo, Charred Pepper Pico de Gaillo, and Arugula Cucumber Salad
Ingredients
- For Tortillas
- 1.5 cups Masa Harina
- 1.5 cups warm water
- 1/4 tsp salt
- For the filling
- 3/4 cup Black beans cooked
- 1/4 cup diced sweet onion
- 1/2 tsp chopped fresh garlic
- 1/4 cup water
- 1/2 tsp ground cumin
- Salt and pepper to taste
- For Chicken
- 1 Lb Fresh chicken breast or Thighs Boneless and skinless
- 1 tsp chopped fresh garlic
- 2 Tbsp Chopped fresh cilantro
- 1 tsp ground corriander
- 1/2 tsp ground cumin
- 2 small fresh limes
- 1/4 cup olive or avocado oil
- Salt and pepper to taste
- 8 oz chorizo
- For Pico De gaillo
- 1 cup Fresh Bell pepper charred, peeled, seeded, and diced
- 1/2 cup diced fresh tomato
- 1 Tbsp chopped and seeded fresh jalapeno
- 1/2 cup diced sweet onion
- 1 tsp chopped fresh garlic
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp Chopped fresh scallion
- 1/2 tsp ground cumin
- 2 Tbsp lime juice
- Salt and pepper to taste
- For salad:
- 4 oz Fresh Arugula
- 1 cup Cubed fresh cucumbers
- 12 each baby tomatoes cut in 1/2
- 1/2 cup citrus vinaigrette
- 1/2 cup goat cheese crumbled
Instructions
- marinate the chicken: Cut and squeeze the limes into a bowl. Leave the limes in the bowl. Add the rest of the marinade ingredients and mix. Place the chicken in the marinade. Be sure to cover it completely. Refrigerate for at least 2 hours. Preferably, closer to 4
- Make the Dough: Mix the Masa and salt. Then add the warm water. Mix into a pliable dough. Press down the dough. If cracks appear, it is too dry. Add more water, a little at a time. Knead the dough for a couple minutes until it becomes smooth and pliable. Sprinkle with water and cover with plastic. Set aside.
- Make the bean filling: Saute the onion and garlic in olive or avocado oil until translucent. Add the beans, cumin, and water. Cook down about 30 seconds until the water becomes part of the coating of the beans. Mash the beans by hand or pulse in a food processor. The should create a paste with beans still visible.
- make the salsa: Char, peel, seed, and dice the peppers. Add the rest of the ingredients, and mix well. Refrigerate.
- make the tlacoyos: Separate the dough into 4 pieces. Roll out by hand into circles. Place black bean paste down the middle. Fold the dough around the beans and form into an oval shape. Sear on a pre-heated griddle over medium high heat. Then transfer to a saute pan with oil to get a nice fried crust on them. Keep warm until service.
- Dice the chorizo. Saute in avocado or olive oil over high heat until the slightly caramelize
- Grille the chicken. Cook all the way through to an internal temperature of 165 degrees. How long it takes to cook depends on the heat of the grille and the thickness of the chicken. Allow to rest about 10 minutes. Then slice or dice for service
- Plate the tlacoyos. Top with the chicken, chorizo, salsa, and cheese. Toss the salad together and garnish the plate with it.
Edamame, Avocado, and Feta Salad
Ingredients
- 1 cup shelled cooked edamame
- 1 cup shave red onion
- 1/2 cup baby tomatoes cut in 1/2
- 1 cup diced fresh avocado
- 4 cups baby greens
- 1/2 cup cubed or crumbled feta cheese
- For dressing:
- 1/4 cup honey
- 1/2 cup Lemon or lime juice
- 1/2 cup White wine vinegar
- 1 tsp dijon mustard
- 1 cup avocado oil
- Salt and Pepper to taste
Instructions
- Make the dressing: Put all ingredients except oil in a blender. Turn on the blender and bring up to high speed. While it is running, add in the oil in a slow steady drizzle until it forms a nice emulsion.
- Toss all ingredients in a bowl and coat evenly with dressing. You probably won't need all the dressing. Alternatively, assemble the salad so all ingredients can be seen and serve the dressing on the side.
Corriander Seared Scallops on Pureed hearts of Palm with Asparagus Salad
Ingredients
- Extra Virgin Olive oil
- Salt and Pepper to taste
- 1 large Can hearts of palm
- 1/2 Cup Diced Shallot
- 1 tsp Chopped Fresh garlic
- 1 tsp Chopped Fresh Ginger
- 1 Cup heavy Cream or Cream of Coconut
- 1/2 tsp Coriander powder
- For Scallops
- 1 to 1 1/2 Lb large Sea scallops size 20/30 or larger
- 2 Tbsp Chopped Fresh Cilantro
- 1/2 tsp Ground Coriander
- 1/2 tsp Cumin, ground
- 1/2 tsp Chopped Fresh garlic
- For Asparagus Salad:
- 1 Bunch Asparagus
- 1/2 Cup Thin Sliced Red Onion
- 1/4 Cup Julienne Red Pepper
- 1 Tbsp Chopped Fresh Dill
- 1 Medium Lemon
Instructions
- Prep the Asparagus Salad: Cut the Asparagus into 1 to 2 inch lengths. Blanch in Boiling salted water until al dente. Cool down in iced or cold water.. Drain well. Cut the rest of your vegetables. Toss all ingredients with a the juice of 1/2 a lemon, olive oil, salt, and pepper. Keep chilled until service. Don't make too far in advance or the acid from the lemon will discolor the asparagus.
- Make The Puree: heat a light coating of olive oil over medium high heat in a heavy gauge pot. Add in the shallot, garlic and ginger. Saute until translucent and aromatic. Rough chop, and Add in the Hearts of Palm and coriander powder. Stir. Then add the cream. Bring to a simmer and reduce. Stir as needed. Reduce the liquid until it becomes a coating. Then, remove from heat and puree in a food processor until smooth. Return to the pot to heat at service time.
- Sear the scallops. Mix the seasonings and herbs in a little olive oil and the juice from the other half lemon. Add in the scallops and toss until well coated. Refrigerate 1 hour before cooking. To cook, heat a saute pan over high heat. Add in the scallops in a single layer. Sear each side until nicely browned, about 2 minutes per side. Cook a little longer if needed to cook all the way through. Actual cooking time will vary depending on the thickness of the scallops. They will become firm to the touch and shrink a bit.
- Plate the dish: Gently re-heat the puree. It doesn't have to be screaming hot, but warm enough. Make a line of the puree. Top it with the scallops. Then put the asparagus salad around or on top of the Scallops. Drizzle the extra juice from the salad over the scallops. Serve immediately.