Eat This Drink That - Chardonnay

May's Eat This, Drink That! 

Chardonnay is a classic food and wine match, but did you know it is made in three distinct styles?

  • Light, citrusy and unoaked
  • Rich, creamy and oaked
  • Sparkling

We think these wines and recipes will convince even the most adamant Chardonnay-hater that this varietal is worth another taste. Enjoy!

In order of lightest to fullest:

Berton Vineyards Outback Jack

The Outback Jack wines are easy drinking and true to varietal style. This Chardonnay is no exception with its light yet creamy palate.  Tropical flavours of peach, pineapple and citrus with a long, crisp finish. Enjoy with roasted chicken or simply enjoy on its own.

Portillo Chardonnay

Subtle aromas reminiscent of ripe apple and banana, with light mineral notes. Crisp and well balanced on the palate, this wine has a touch of creaminess with fresh acidity on the long finish. This un-oaked Chardonnay is perfect with sushi and delicate white fish dishes. 

Estancia Chardonnay

 Honey and tropical fruit aromas with notes of pineapple and peach. Lush, tropical fruit flavours with touches of sweet vanilla and butter cream. Serve this alongside smoked salmon, cream-sauce pastas, poultry, pork, or mushrooms dishes.

 Chardonnay is most often thought of as a still table wine, but it is also the most popular white grape variety used to make sparkling wine!

Sophora Sparkling Cuvee

“This Cuvée of Chardonnay and Pinot Noir has elegant aromas, is rich and full on the palate with a pleasant, lasting mousse. Sophora exhibits an array of ripe fruit flavours and vibrant citrus combined with delicate yeasty characters and a naturally balanced acidity to produce a luscious style of sparkling wine.” Jane De Witt, Winemaker.

Chardonnay is an extremely versatile wine that can be paired with a variety of dishes ranging from a light snack of popcorn with truffle oil, to a light risotto with spring vegetable and even rich, roasted chicken and creamy sauces.

RECIPES:

Truffle Oil Popcorn  

Author: Erin Druga | Idea Hacks |  
Recipe type: Snack
Serves: 4
Truffle Oil Popcorn
INGREDIENTS:
  • 1/2 cup popcorn kernals
  • 1 tbsp canola oil
  • 1 tbsp white truffle oil
  • 1/4 cup shredded parmesan cheese
  • Pinch of salt & pepper

INSTRUCTIONS:

  1. Heat canola oil over stove top in a medium-large sized skillet
  2. Place 2 popcorn kernals into the skillet. Once they pop, then you know the canola oil is warm enough; add the rest of the popcorn kernals and place a lid over the skillet
  3. As the popcorn is popping, be sure to gently shake the skillet back and forth to ensure that all of the popcorn gets popped
  4. Once the popcorn is done, remove from heat and pour into a large bowl
  5. Pour truffle oil, salt and pepper over popcorn and mix together; sprinkle with parmesan cheese

 

Risotto with Spring Vegetables

Author: David Bonom | My Recipes.com
Recipe type: meal
Serves: 6 (serving size 1 cup)

Risotto with Spring Vegetables

INGREDIENTS:

  • 2 cups shelled fava beans (about 1 1/2 pounds unshelled) 
  • 1/2 cup fresh green peas 
  • 4 cups chicken or Veggie stock 
  • 2 tablespoons extra-virgin olive oil 
  • 1 cup chopped shallots 
  • 1/2 cup chopped carrot 
  • 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice 
  • 1/8 teaspoon saffron threads, crushed 
  • 1/2 cup white wine 
  • 8 ounces thin asparagus, cut into 2-inch pieces 
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese 
  • 1/4 cup chopped fresh parsley 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon freshly ground black pepper 


INSTRUCTIONS:

  1. Cook beans in boiling water for 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water for 2 minutes. Drain and rinse with cold water; drain well
  2. Bring stock to a simmer in a small saucepan (do not boil). Keep warm over low heat
  3. Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is abosrbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper

 

Roast Chicken Caesar Salad

Author: Delicious Magazine
Recipe type: meal
Serves: 4

Roast Chicken Caesar Salad

INGREDIENTS:

  • Large, 1.7kg free-range chicken
  • 2 tbsp olive oil
  • 1 lemon, cut into 4 wedges
  • 6 smoked bacon strips
  • 3 thick slices white bread or a small ciabatta loaf, cut into 1.5cm cubes
  • 1 romaine lettuce, roughly torn into pieces
  • Handful rocket leaves
  • 4 anchovy fillets, roughly chopped
  • 1 garlic clove, crushed
  • 1/2 tsp Dijon mustard
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup parmesan or grana padano, roughly grated


INSTRUCTIONS:

  1. Preheat the oven to 200°F. Place the chicken in a large roasting tin, rub the oil all over it and sprinkle with a little sea salt and plenty of ground black pepper. Squeeze over the juice of 2 of the lemon wedges and roast for 75 minutes
  2. Add the bacon to the roasting tin and cook for a further 10 minutes until the bacon is crisp and the chicken is cooked and golden
  3. Remove the chicken and bacon from the tin and set aside on a board. Add the bread to the roasting tin and toss well with the pan juices. Roast for 8-10 minutes until golden
  4. Roughly chop the bacon, together with the chicken leg and thigh meat, into pieces (reserve the chicken breasts for the soup, overleaf). Place the lettuce and rocket in 4 serving bowls, then top with the chicken, bacon and croutons
  5. Whizz the anchovies, garlic and Dijon in a small food processor until mixed. Pour in the extra-virgin olive oil and squeeze in the juice from the remaining lemon wedges. Toss the dressing through the salad and sprinkle with the grated parmesan


Feel inspired? Read our other Eat This Drink That articles

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Spain & Portugal

January's Recipes (Volume 9) Merlot

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

April's Recipes (Volume 1) Sauvignon Blanc