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Seafood, Chardonnay – Match Made for Summer

Perfect Pairings

July 24, 2008 – published in the Beacon News and Naperville Sun

By Bill Garlough

In the summer, the grill and barbecue State. With our warmer climate, fish grilled is popular because it offers a lighter cuisine. In selecting a wine with fish, the old adage of white wine with fish and red wine with meat has been updated. Styles lighter red and white wine and working with seafood.

This column will focus on the association of seafood with chardonnay, as this represents a match.

Chardonnay pairs well with corn on the cob with lots of butter. Unfortunately, some wine producers were a little more from the top with barrel aging, resulting in overwhelming oakiness he did not appeal to many consumers.

But Chardonnay is a fantastic, versatile wine when there is a slight change. Find a chardonnay aged in stainless steel tanks for a sharper experience, came clean.

Chardonnay has flavors attractiveness of butter, caramel, vanilla and tropical fruits. This strain is strongly influenced by climate and winemaking. In colder climates (France) Grape juice is lighter and more agile in its style and is aged in either stainless steel tanks or oak barrels that impart a slight taste of oak. In most climates warm (California, Australia), chardonnay juice is more abundant and full bodied and can benefit from oak barrel aging. Chardonnay barrel aging transforms into a drink rich, creamy and complex.

Recently, California winemakers have been adopting the French style of white wine-making, by the aging their wines in stainless steel tanks. This creates a lighter style that does not dominate the delicate flavor of food.

Food couples

In general, chardonnay pairs well with seafood, as it is a wine with low acidity and fresh seafood is slightly acidic. Chardonnay, with its character butter, is complex, supplementing the simple flavors of seafood. An old Chardonnay in stainless steel couples better with delicate white fish. The chardonnays produced from of wine warmer regions tend to be larger in style and pair well with rich seafood such as lobster or seafood in cream sauce.

Grilled Trout Amandine Chardonnay

This quick and easy recipe is a wonderful blend of flavors and works well with a light style of chardonnay. Best of all, it's easy to clean! Makes 4 servings

Total 4 trout – cleaned and head removed (found at Costco)

1 tablespoon Olive Oil

2 teaspoon minced garlic

½ cup Chardonnay

(From the bottle is drinkable)

2 tablespoons lemon juice cool

½ tsp Black pepper – Ground

½ teaspoon garlic salt

¼ cup fresh parsley

½ cup Sliced almonds

¼ cup butter

2 teaspoons minced garlic (optional)

Fresh chopped parsley, lemon slices

Wash and dry trout.

Place four pieces of foil resistant – enough to make a loose packet stores campaign for each fish. Place fish in center of foil.

Heat olive oil in a skillet.

Saute garlic until lightly browned.

Remove from heat and carefully add the chardonnay, lemon juice, garlic salt and pepper.

Spoon ¼ of the mixture of wine in each fish.

Sprinkle with fresh parsley.

Fold the foil up loosely around the fish and seal the seams.

Place the package in a preheated grill and cook for 15 to 18 minutes.

While fish is grilling, using the same skillet, melt the butter.

Add sliced almonds and sauté until lightly brown, stirring frequently.

Add garlic and sauté with the optional almonds.

Remove fish from grill and place on plates or platter.

Spoon almond mixture over fish and garnish with fresh chopped parsley and sliced lemon.

Bill selections

All of my selections are of a lighter style of Chardonnay with little or no oak aging – with retail prices.

Toad Hollow Chardonnay (Mendocino, California) $ 11.50

Four Vines Naked Chardonnay (Santa Barbara, California) $ 12.50

Sanford Chardonnay (Santa Barbara, California) $ 14.50

Vergeten Chablis (French Chardonnay) $ 16.

For more perfect pairing of Bill Garlough visit My Head.

About the Author

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com

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