404 error - MadWine.com

Corn Chowder with Dungeness Crab and California Chardonnay

It is Corn Season and around town in farmers markets and produce stands you see bushels of fresh corn. Summer is full of iconic produce – watermelon, cherries, blueberries. Fresh grilled corn on the cob is about as summer as you can get. If you haven’t tried Mexican Style Grilled Corn, Elote, you should. I have a friend who always requests it when we BBQ. There a million recipes and ways to use corn – Corn Chowder, Corn Salad with grilled peppers and Cilantro Vinaigrette, Grilled Chicken with Corn Salsa, a Seafood Boil with Corn and Potatoes .

When it comes to pairing there are many choices, but one always comes first to my mind and that is Chardonnay. Here is a little secret, one of the descriptors for Chardonnay is sweet corn, but it isn’t one your likely to see on a shelf taker or descriptor. But that sweet corn taste is echoed in many chardonnay. Add a little smoke from a grill and it plays well with a little oak, a little butter on the corn? You get the idea.

A truly classic pairing is Blanc de Blanc Champagne and Pop Corn, add a little truffle salt and you have highfalutin/ low brow combo that practically everyone loves.

Chardonnay can go from light, mineral and crisp to full bodied, buttery and oaky. This gives you a range of wines to choose from for pairing. A crisp Chablis will class up your Low Country Seafood Boil with a rich creamy corn chowder a more traditional California Chardonnay is the bomb.

Full disclosure, I am California kid and a soft spot for well-made, well-balanced California Chardonnay. Today I would like to present one of my new favorites.

Grayson Cellars Chardonnay ’16 (CA) $9.99 btl / save$3

If you like chardonnay you will fall head over heals in love with Grayson. 100% Chardonnay and shows loads of tropical fruit, especially mango, pineapple and tangerine, crisp acidity, and an elegant, mid-weight central casting California Chardonnay. “Best Buy!” 11 years in row from Wine Advocate.

Mike O’Connell, owner of Grayson Cellars, believes in using their Napa Valley location and combined winemaking skills to create some of the highest quality wines available at the by-the-glass price point. O’Connell has degrees in Business and Industrial engineering and these skills come in handy when you want to make a lot of really good wine inexpensively. But his real skill is in managing people and hiring the right people. In this case it is Larry Levin.

“Larry Levin, who is among the most experienced winemakers in the Napa Valley. After completing his Enology degree at UC Davis, Larry spent seventeen years at Dry Creek Vineyard. Larry then spent nine years as head of winemaking at Icon Estates, where he oversaw wineries such as Franciscan, Mt. Veeder, Estancia, Ravenswood, Quintessa and Ruffino (making 100 point wines!)” Larry knows good wine. We don’t usually get these kind of winemaking skills at this price point.

“A frequent entry into these best buy pages, winemaker Larry Levin knows how to fashion flavorful, authentic tasting whites and reds at bargain-basement prices.” -Robert Parker (Nov. 2014)

If you are looking for good Chard for next weekend BBQ, fish Boil or Sunday supper look no further.

This wines pairs beautifully with my corn chowder, if you want to fancy it up for company add some fresh cracked crab or avocado or both to the top! Then some fresh crusty bread and good bottle of Chardonnay and call it a day!

Lenny@esquin.com

Corn Chowder with Dungeness Crab

Ingredients

 

1 medium yellow or white onion

1 stalk celery

1 tablespoon butter

4 ounce bacon

2 tablespoons flour

2 cups chicken broth or clam juice

2 cups water

2 red or Yukon gold potatoes

1 clove garlic, chopped fine

Pinch cayenne pepper

1 teaspoon fresh thyme

1 bay leaf

4 ears fresh sweet corn or 4 cups frozen corn (fresh is better)

½ cup Cream

Salt to taste

Parsley to garnish

16 oz Dungeness crab meat



Method

 

  1. Peel corn and using a sharp knife cut kernels off cobs.
  2. Finely dice onion and celery.  Peel and thinly slice then dice the potato and set aside. Dice bacon.
  3. Heat a heavy stock pot and add the butter. Add the bacon and sweat add the onion and celery, stirring often until onions and celery softens.
  4.  Add flour and cook until a roux forms.
  5. Add chicken broth and water, stir until velvety and thickened.  Add diced potatoes. Add white pepper, thyme and bay leaf.
  6. Simmer gently for twenty minutes
  7. Add corn and cook for 5 minutes
  8. Remove from heat partly puree with emersion blender.
  9. Return to heat, add cream and slowly heat.
  10. Salt and pepper to taste.
  11. Simmer till soup thickens. Pour in bowl, add crab meat (2 tablespoons per bowl) and garnish with Parsley.

 

Serve with a gerat Chardonnay.

Yield 6 – 8  servings

 

 

Weekend Wine Pairing ~ Vintager Chardonnay + Crab Tostadas with Sriracha Guacamole

Okay,  I start to really miss California when it snows in the passes in May, and the rain never ceases. Yes, I am a California native, albeit I have lived in Seattle for over 32 years, so that has to count for something, right? Oh, I do have certain California kid peccadillos. Like when my northern brethren claim indisputable expertise on Mexican food, or when I find myself defending a fondness for Zinfandel or a certain style of California Chardonnay.

Take for example a new Chard we just found.

The Californian Vintager Chardonnay Knights Valley 2012 $14.99

This is an elegant barrel aged chard produced from hand harvested grapes in the legendary Knight Valley AVA, home to winemakers like Peter Michael. Coastal fog and conifer trees create a special cool climate that gives the resulting win a balance of fruit and fresh acidity. Full bodied, yet balanced with well integrated oak and a long seductive finish. Honey crisp apple, blood orange and just a touch of vanilla give this wine all that classic Northern California Chardonnay appeal.

Only 748 cases of this wine were produced by winemaker Sam Jennings, The Vintager Chardonnay is true small production wine.

Yes, and there are certain dishes that pair perfectly with that certain style of Cali Chard – Smoked Chicken Salad, grilled Salmon, Lobster. This wine would be perfect just sitting on a sunny deck with some friends, but this also would be awesome with my Crab tostadas! Recipe below

Join us and taste this extraordinary Chardonnay, Saturday May 20th, at Esquin 2 pm to 5 pm!

xo Lenny

Crab Tostadas with Sriracha Guacamole

1 (16 ounce) package tostadas ( or fresh made)

16 ounces Dungeness crab

1 lime, juiced

2 tablespoons olive oil

Salt and pepper

***** Garnish

2 tomatoes, seeded and diced

1 red pepper, finely diced

1 jalapeno, finely diced

1⁄2 medium onion, finely chopped

¼ cup cilantro, finely chopped

*****Guacamole

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1 teaspoon Sriracha

1/2 medium onion, diced

1 tablespoon chopped cilantro

1 clove garlic, minced

2 tablespoon sour cream

  1. You can fry your own tortilla but store bought are just fine
  2. In a large bowl, pull crab apart and check for any shell pieces. Combine lime juice and olive oil and dress crab with dressing and season with salt and pepper to taste.
  3. In another bowl combine diced tomatoes, diced peppers, onions and cilantro.
  4. In bowl of food processor combine all ingredients and pulse until well comined.
  5. Spread 1 tablespoon Guacamole on tostada top with 1 ounce of crab meat and garnish with pepper mixture

Crab Tostadas with Sriracha Guacamole Printable Recipe

x
pname

Product was successfully added to your shopping cart.

« Continue shopping
Checkout »
x
Error

huston we have a problem

« Continue shopping
© 2016 Mad Wine™ All Rights Reserved by Esquin Wine Merchants. logos