Our unoaked Chardonnay is one of the most versatile food wines out there. It is considered dry by sweet wine standards but it has enough citrus fruit taste that makes it versatile with a variety of foods from appetizers to desserts.
It pairs well with seafood including fish and shellfish, even sushi. Chicken, stir-fried or grilled it will also work with, even adding some into the recipes. Mexican food or other spicy food dishes, the heat of the food and the acidity is neutralized by the sweetness of the wine. For dessert, I paired it with a peach cobbler because it isn't too sweet but has the fruity notes, you could also substitute the peaches with berries.
Here are three recipes:
an appetizer of Grilled Marinated Shrimp; an entree of Creamy Mustard & Tarragon Chicken; finishing with an easy peach cobbler!Appetizer:
Grilled Marinated Shrimp
Ingredients
Prep 30 minutes
Cook 10 minutes
Ready 2 hours 40 minutes
1. In a mixing bowl, mix together; olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano,
Salt & pepper. Separate a small amount for basting later while grilling. Pour remaining in large ziploc bag with shrimp. Let Marinade for 2 hours.
2. Preheat grill on medium heat; thread shrimp onto skewers, piercing the shrimp near the tail and again by the head
3. Lightly oil the grill grate. Cook shrimp for 5 minutes per each side or until opaque. Baste frequently with reserved marinade.
4. Serve skewers on plate. An alternative is over pasta for an entree!
Creamy Mustard & Tarragon Chicken
Ingredients
1/3 cup all purpose flour Salt/pepper for taste
1 tablespoon olive oil 4 boneless skinless chicken breast
1 tablespoon butter 1/4 cup finely chopped red onions
1 tablespoon Dijon mustard 1/2 cup low sodium chicken broth
1/2 cup Naked Chardonnay 1 teaspoon Dijon mustard
2 tablespoons sour cream 1 tablespoon fresh tarragon
Prep 10 minutes
Cook 20 minutes
Ready 30 minutes
1. Place the flour in a shallow dish and season lightly with salt and pepper. Eat olive oil and butter in a large skillet over medium heat. Season the chicken breast working it in the flour.
2. Cook the chicken in the hot oil and butter until golden brown-about 3 minutes. Flip the chicken and brown the other side for an additional 3 minutes. Remove the chicken from skillet, cover with foil.
3. Reduce heat to medium. Stir in the red onions into the oil and butter remains. Cook until softened, usually 2-3 minutes. Pour the chicken broth into the pan, using a wooden spoon, gently stir the food remains from the bottom of the pan. Pour Naked Chardonnay and bring back to a simmer. Cook the sauce until reduced by half about 3 minutes. Return chicken to pan along with the juices from settling. Simmer chicken in the sauce until it's cooked through or can temp over 165. Transfer chicken to a platter.
4. Whisk the mustard and sour cream into sauce and add fresh tarragon. Spoon sauce over the chicken to serve.
Dessert
Easy Peach Cobbler
1/2 cup unsalted butter 1 cup milk
1 cup all purpose flour 4 cups fresh peach slices
2 cups sugar 1 teaspoon lemon juice
1 tablespoon baking powder pinch of salt
ground cinnamon for flavor (if desired)
Prep 15 minutes
Cook 40-45 minutes
Ready 1 hour
1. Melt butter in a 13x9 baking dish
2. Combine flour, 1 cup sugar, baking powder & salt... Add milk, stir just until dry ingredients are moistened. Pour batter over butter (do not stir)
3. Bring remaining 1 cup sugar; peach slices and lemon juice to a boil over high heat; stirring constantly. Pour over batter (do not stir) Sprinkle with cinnamon (your taste)
4. Bake at 375 for 40-45 minutes or until golden brown. Server Cobbler warm or cool!
