Category Archives: chardonnay

10 Great Grilling Recipes with Wine Pairings

grilled chicken paired with a viogner. 1 of 10 grilling recipes with wine pairings from Wine Pairing Weekend.

Yesterday on Cooking Chat I put together a list of 20 Favorite Grilling Recipes. That seems like a good resource, but I realized with so many recipes we didn’t get into the wine pairings much.  But I suspect there is also some interest in grilling recipes with wine pairings, so today we share 10 ideas here.

Simply Scrumptious Grilled Chicken with Garlic Basil Butter: Bone-in chicken breasts can be a good value. Many online recipes for them can get a bit complicated; my recipe streamlines the process with tasty results! I served this with a 2012 Domaine de Gournier Viogner, thinking it would work with the chicken as well the side of pesto pasta we had. Serving the chicken with more basic sides, I might opt for a fuller bodied white like a Chardonnay or white Rhone varietal blend.

Grilled Swordfish and Eggplant with Fusilli and Tomatoes I’m a fairly new convert to the virtues of eggplant. Grilling is the key for me. This Sicilian inspired combination was very good, shared for a Sunday Supper event earlier this summer. As part of his Sunday Supper wine picks, Martin from ENOFYLZ Wine Blog recommended serving this with a 2013 Tablas Creek Vineyard Patelin de Tablas Rosé. That sure sounds like a great idea to me!

2012 Guffens-Heynen Macon-Pierreclos Le Chavigne white Burgundy pairs nicely with grilled salmon.Grilled Salmon with Mango Salsa We love our salmon here! Often I grill it with just a simple soy marinade, but made it a bit fancier with a yummy mango salsa for the July Wine Pairing Weekend event. I served with with the 2012 Guffens-Heynen Macon-Pierreclos Le Chavigne from Burgundy, and was very pleased with the fruit and honey taste in the wine picked up the mango salsa. This is a great bottle and not as expensive as many Burgundies, but you could also serve this with a soft, aromatic white like Viogner.

Grilled Swordfish with Garlic Soy Marinade This simple, go-to recipe for grilled swordfish often gets paired with a rosé . When we posted it on this site earlier this year, we paired it with the 2013 Banshee Rosé of Pinot Noir from Sonoma. You could do other rosés, but go with a pretty substantial one. Regular Pinot Noir works here, too.

Grilled Swordfish with Pineapple Salsa Gotta love salsa! The pineapple in this one gets grilled along with the fish, great flavors. A medium bodied rosé is again the call here, I’d say. The Banshee mentioned above would work well, or about any rosé from Bandol would be a good pairing, I’d say.

Heaven Sent Grilled Pork Chops:  The succulent bone-in pork chops with a simple garlic cumin rub get their name from our nine year old’s reaction to how tasty they are! Consider this one if you’re looking for something that packs a lot of flavor with minimal work. We served this with a 2010 Azienda Agraria La Perticaia Montefalco Rosso from Umbria for our pairing. A nice blend of fruit and spice, with enough heft to work with the chops. I’d say a Garnacha or Tempranillo from Spain would be another good option.

grilled pork chops paired with an Italian red blend.

Cilantro and Lime Marinaded with Chipotle Cream This is one of my all-time favorite recipes, especially served with these Sweet Potatoes with Cumin Sage Butter. This was another Wine Pairing Weekend event pairing, served with the 2009 Le Pousseur Central Coast Syrah from Bonny Doon. This particular Syrah has a finesse and flavor profile that makes it work very well with the dish. You could try other Syrahs that fit the profile, but many would be too over the top. A full bodied pinot could also work.

Grilled Steak with Garlic Cumin Rub  This is another easy option for a low maintenance weekend grilling plan. We went with the 2011 Halter Ranch Syrah from Paso Robles, and its bold flavors are a nice match for the steak. You could try other big bold reds you enjoy with this one, a Cabernet could certainly work here.

Grilled Steak Tacos with Awesome Avocado Chimichurri Sauce: Entertaining this weekend? This is a great way to get your guests some steak without breaking the the bank! A few pieces of beef along with the tasty sauce makes a a great taco. “Awesome” was the operative word for the sauce when we served it to family at a recent gathering. We had this with a Portuguese red blend, and that worked pretty nicely. A zinfandel could be another good option.

Burgers Topped with Garlicky Arugula I had some extra arugula on hand from the CSA awhile back, and came up with this tasty topping for burgers. The spice in it lead me to recommend a zinfandel. I paired it with the 2007 Chatom Vineyard Zinfandel, but you could try any zin you like.

Seared Trout on the Grill with a Tropical Viogner Sarah from Curious Cuisiniere came up with this one for our July Wine Pairing Weekend event. This post demonstrates that cooking whole fish on the grill can be pretty easy, and is especially nice served with a good wine! Sarah served it with the Lewis Station Winery’s Sparkling Waters White, a Viogner with some tropical fruit blended in. A Muscadet comes to mind as another option for this one.

So there you are, 10 ideas for grilling recipes with wine pairings. Lots of ways you can combine grilled food with good wine as you enjoy the weekend. Let us know what tasty pairings you come up with!

Wine Grilled Chicken with Lewis Station Winery’s Oaked Chardonnay

Today we start to feature contributions from my fellow Wine Pairing Weekend (#winePW) bloggers. Sarah from Curious Cuisiniere wisely notes that cooking with wine is a good way to set up a nice pairing. For the first #winePW, Sarah made Wine Grilled Chicken and paired it with Lewis Station Winery’s Oaked Chardonnay. In addition to cooking with wine, Sarah also gets some points for using a local to her Wisconsin winery! The recipe features a variety of fresh herbs, and looks pretty easy to prepare. If you can get a bottle of the Lewis Station chard to duplicate Sarah’s recipe that’s great; but if you’ve come to this post looking for something to make with Chardonnay you have on hand, I’m sure your bottle can be readily substituted. Be sure to check out Curious Cuisiniere for all the recipe details and for many other great recipes and pairings!

Wine Grilled Chicken with a Chardonnay for #winePW

photo courtesy of Curious Cuisiniere

Grilled Salmon with Mango Salsa and a White Burgundy

Salmon with Mango Salsa and a White BurgundyMy first instinct for salmon is to serve a Pinot Noir, but sometimes the topping or sauce calls for a white. When I made some mango salsa for grilled salmon recently recently, a white definitely seemed to be the call to go with the tropical fruit. I had a white Burgundy I was eager to try, and thought it could potentially work. I wound up being pleasantly surprised at how wonderfully the pairing came together. Get all the recipe details over in my Wine Pairing Weekend 2 post on Cooking Chat: Grilled Salmon with Mango Salsa and a White Burgundy.

The Burgundy I chose was the 2012 Guffens-Heynen Macon-Pierreclos Le Chavigne. We got honey and clover on the nose. Nice fruit on the wine–cantaloupe perhaps? Also a touch of honey–the fruit and honey definitely made this taste like summer in a glass. Perhaps most notable was the depth of texture in this wine, providing a great mouthfeel and long finish. This really made the pairing work–the wine had just the right weight to go along with the salmon–not to light, not so big it would overwhelm. The flavors in the salsa flowed seamlessly with the fruit and honey taste of the wine.

I loved the wine, but it’s not the style I tend to expect and seek in a white Burgundy. I typically gravitate toward an austere style with lots of minerality, and don’t expect such ripe fruit as we had in this one. I guess this is just a reminder that great Burgundy can come in different styles! Our pairing worked great, but I would by no means make a general recommendation to pair Chardonnay with this dish–many chards would be too oaky and/or buttery to play nicely with the flavors in the mango salsa. For Chardonnay to work here, it needs to be one that really let’s the fruit shine as our choice did. For a Burgundy, this one from Guffens-Heynen is a good value and worth tracking down–it seems to be available for around $30ish.

 

Creamy Fettuccine with Chardonnay

Pouilly-Fuisse with fettuccineThese days, if there’s a special occasion (broadly defined) but I’m not inclined to get int a big cooking project, i can always go with my fettuccine recipe.  It was the first meal I made for Jodi, on one of our first dates, back when I was a novice cook. It impressed then, and is still tasty today, even if it’s fairly easy at this point.

So we go to this creamy fettuccine recipe fairly often, what wine to serve with it? The creaminess calls for a wine that is pretty full bodied, so that it has the weight to stand up to the creamy sauce. We’ve gone with a red at times, a merlot or something along those lines works. But more often, we go with a chardonnay or other substantial white with this one.

Recently we had the fettuccine with the 2011 Domaine Manciat-Poncet Pouilly-Fuissé. I got flint on my first taste, followed by some nice melon fruit. I also picked up just a hint of lemon. Nice round mouthfeel. That substantial mouthfeel gives the wine weight to stand up to the creamy sauce, and the melon and flint marry nicely with the flavors of the dish. A winning pairing!