#chardonnaypairing

[maldu1117]

Indulge in the exquisite flavors of Sonoma with this delectable pairing of baked salmon and Sonoma Vineyards Chardonnay. The rich, buttery notes of the Chardonnay complement the succulent salmon, while the fresh citrus and herbaceous undertones enhance the dish's complexity. Served alongside sautéed baby spinach and cherry tomatoes, this meal is a celebration of Sonoma's bountiful harvest and vibrant culinary heritage.

Ingredients: 1 bottle Sonoma Vineyards Chardonnay. 4 salmon fillets. 2 tablespoons olive oil. Salt and pepper to taste. 1 lemon, sliced. 2 cloves garlic, minced. 1 tablespoon fresh thyme leaves. 1 tablespoon honey. 1 teaspoon Dijon mustard. 2 cups baby spinach leaves. 1 cup cherry tomatoes, halved.

Instructions: Preheat oven to 375F 190C. Place salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the salmon fillets and season with salt and pepper. Top each fillet with lemon slices, minced garlic, and fresh thyme leaves. In a small bowl, whisk together honey and Dijon mustard. Brush the mixture over the salmon fillets. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. While the salmon is baking, lightly saut the baby spinach and cherry tomatoes in a pan with olive oil until wilted. Serve the baked salmon on a bed of sauted spinach and cherry tomatoes, and pair with a glass of chilled Sonoma Vineyards Chardonnay.

Prep Time: 15 minutes

Cook Time: 15 minutes

Parker Oktoberfest

[louisdavidnajar]

That Mushroom Risotto with Chardonnay tastes rich and creamy, and the earthy flavors of the mushrooms go well with the crispness of the Chardonnay wine. This dish is both fancy enough for a dinner party and easy enough for a Saturday night in.

Ingredients: 1 cup Arborio rice. 4 cups vegetable or chicken broth. 1 cup Chardonnay wine. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms such as cremini or shiitake, sliced. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the broth in a saucepan and heat it over low heat. Set aside a large skillet and heat the olive oil over medium-low heat in it. Add the garlic and onion, and cook for about 3 minutes, until the onions are soft. It will take about 5 to 7 minutes of cooking after adding the mushrooms to the pan for them to release their juices and turn golden brown. Add the Arborio rice to the pan and stir it around so that it gets covered in the oil, onion, and garlic mix. Do this for two minutes. Then add the Chardonnay wine and stir it in until it's all mixed in. Pour one cup of warm broth into the pan. Stir the food often while cooking until the broth is gone. It will take about 20 to 25 minutes of stirring often and adding broth one cup at a time until the rice is creamy and soft. Melt and cream the butter and Parmesan cheese together. Add pepper and salt to taste. Before serving, sprinkle with fresh parsley.

Prep Time: 10 minutes

Cook Time: 30 minutes

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