Crisp, vibrant mandarin and tangerine flavors. Creamy mouthfeel, warm vanilla and oak. Enjoy this wine with lighter poultry entrees, seafood, shellfish and cream-sauced pastas.
Appellation: Santa Lucia Highlands
Blend: 100% Chardonnay
Alcohol Percent: 14.7
3 Branzini fish
(Each fish will yield two servings, and we recommend purchasing the fish cleaned.)
1 Vidalia onion cut into thin strips (juilened)
4 cups chicken stock
4 pieces applewood smoked bacon, cut into lardons
2 tablespoons butter
Put a pan on medium-high heat and add 1-2 tablespoons of corn or vegetable oil. Season the skin-side of the fish with salt and place in the heated oil, skin-side down. Lightly hold the fish down with your fingers or spatula so the fish does not curl. When the fish starts to brown, turn the heat down to low. This allows the fish to cook the majority of the way through while maintaining that crisp skin. If the fish is browning too fast, flip the fish briefly onto the flesh side to finish. When done, transfer to paper towels and pat off any grease.
Sweet onion and bacon Jus
In a sauce pan on medium heat, render the bacon to release its fat, but do not crisp the bacon – you want it to still be soft. Add the onion to the rendered fat and cook slowly till the onions have no bite, about 10-15 minutes. Add a half cup of the chicken stock and reduce to a glaze. Repeat the process till most of the chicken stock has been used. On the last half cup, reduce just enough for the liquid to lightly coat a spoon. Finish the sauce by adding the butter and salt to taste. Strain the liquid when ready to remove any bits. The preferred side for the dish is English Pea risotto. Start the fish when the risotto has finished cooking. To plate the dish, put the risotto down center and add the fish on top. Add roasted strips of tomato around the risotto for color and texture. Bring the Jus to a slight boil and sauce around the fish. You can garnish with chives or the herb of your choice.