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.
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!
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
- Peel corn and using a sharp knife cut kernels off cobs.
- Finely dice onion and celery. Peel and thinly slice then dice the potato and set aside. Dice bacon.
- 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.
- Add flour and cook until a roux forms.
- Add chicken broth and water, stir until velvety and thickened. Add diced potatoes. Add white pepper, thyme and bay leaf.
- Simmer gently for twenty minutes
- Add corn and cook for 5 minutes
- Remove from heat partly puree with emersion blender.
- Return to heat, add cream and slowly heat.
- Salt and pepper to taste.
- 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
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