A DELICIOUS FAREWELL TO SUMMER
In-between seasons can be a tricky time for wine and food pairings. Fortunately, Barrel 16 Chardonnay (Nicole Hitchcock’s September wine pick) brings a bright acidity that complements summer’s final days, while notes of lemon curd, baked apple and allspice give hints of fall’s beginning.
It’s been a remarkable September and an early and condensed harvest season for Chardonnay.
The nice acidity and great weather point to a superb outcome! We’re selecting the best lots for
Barrel 16 — and this is when this wine comes to life.
— Nicole Hitchcock
Explore Estate Chef Forest Kellogg’s recommendations for a Chawanmushi with Ponzu, Scallop, Scallion and Radish recipe, plus a cheese and chutney pairing that complements this outstanding Russian River Valley wine.
Enjoy Ground Shipping with Ice Pack
On any orders that include Barrel 16 Chardonnay when you use promo code COOLB16.
Don’t wait — offer ends September 30.
Pairing Cheese with
BARREL 16 CHARDONNAY
Can’t make the trip to J? Estate Chef Forest Kellogg’s recommendations are all you need to mimic our Legacy Lounge tasting at home.
“Barrel 16 Chardonnay represents a refined take on a classic California Chardonnay. It pairs beautifully with a creamy cheese and Indian-Spiced Apple Chutney. The richness of the wine and the cheese are a perfect match. The apple hits your palate first, bringing out the wine’s fruit notes, and the spices linger on the back of your palate with the well-integrated oak characteristics.”
— Estate Chef Forest Kellogg
Ingredients:
3 granny smith apples or other apples, peeled and diced
½ tsp cinnamon
2 star anise pods
4 cloves
½ tsp Korean chili flakes
1 tsp ground fennel seeds
¼ tsp cumin powder
¼ cup brown sugar
½ cup apple cider vinegar
¼ tsp black pepper
Salt to taste
Instructions:
In a medium saucepan, add the spices and toast over medium-low heat until you see small whisps of smoke. Immediately add the apples, brown sugar and vinegar. Cook until apples are tender but still retain some texture and shape, stirring frequently. Remove from heat and allow to cool slightly. Remove the cloves and star anise pods. In a blender, purée the apple mixture and cool before serving.
Chawanmushi with Ponzu, Scallop, Scallion and Radish
“Chawanmushi is one of my favorite dishes. It can be intimidating, but once broken down it’s quite approachable. I love rich seafood dishes with Barrel 16 Chardonnay. The texture of the egg, scallops and caviar blend so well with the wine. The dish’s subtle pop of salinity and citrus add sweet and savory character to the Chardonnay — it’s delicious. The pairing is further elevated by the subtle heat and pop of freshness from the radish.” — Estate Chef Forest Kellogg
SERVES 4
Dashi Ingredients:
2 quarts room-temperature water (mineral or filtered water preferred)
1 oz kombu
1 oz bonito flakes
Dashi Directions:
To create the dashi, add water and kombu to a medium saucepan and let stand until kombu doubles in size, about 30 minutes. Turn heat to medium-low until water is steaming and tiny bubbles collect on surface of kombu. Adjust the heat to just below a simmer and let steep for 30 minutes. Remove from heat and add the bonito flakes. Allow the flakes to settle at the bottom of the pot, about 2 minutes. Pour the mixture liquid through a fine, wire-mesh strainer into a bowl. Discard solids.
Yuzu Ponzu Ingredients:
1 cup soy sauce
¾ cup white wine
¾ cup mirin
1 oz kombu
½ cup yuzu juice
½ cup Meyer lemon juice
1 oz bonito flakes
Yuzu Ponzu Directions:
To create the yuzu ponzu, combine the soy sauce, white wine and mirin in a small sauce pot and bring to a simmer over medium heat. Add the kombu and bonito flakes, then remove from heat. Add the yuzu juice and lemon juice and allow to sit overnight at room temperature. Strain and refrigerate.
Chawanmushi Ingredients:
2 large eggs, lightly beaten
1 tsp soy sauce (or tamari)
1 tsp Barrel 16 Chardonnay
4 dry packed scallops (or steamed enoki mushrooms)
1 Tbsp yuzu ponzu
1 red radish, cut into very fine strips
1 scallion (green top only), sliced as thin as possible, rinsed well in ice water and gently patted dry
1 oz caviar of choice
Chawanmushi Directions:
For the chawanmushi, add the beaten eggs to a medium bowl. Gently whisk in 1⅓ cups dashi, soy sauce and sake. Do not overmix. You want it evenly combined without whipping in air. Pour liquid through a fine mesh strainer into a bowl. Discard solids.
Divide liquid among 4 small heatproof bowls or ramekins. Cover tightly with plastic wrap.
Over medium-low heat, add 1 inch of water to a pot fitted with a steamer basket over and bring to a simmer. Add the heatproof bowls or ramekins to the steamer. Cover and steam until custard is set, about 15 minutes.
In a small pot, add the scallops and cover with cold dashi. Season with a large pinch of salt and bring to a gentle simmer over low heat. Once the dashi comes to a simmer, remove from heat and rest for 5 minutes. Carefully lift the scallops out of the broth and place them on a plate lined paper towel. Slice the scallops on a bias into thin slices.
Unwrap the custards and garnish with sliced scallop (or mushrooms), radish, scallion and caviar. Combine 1 tablespoon of dashi with the yuzu ponzu, and top the custards evenly with the mixture (reserve the remaining dashi for another use).
Serve immediately.
Notes:
The scallops can be substituted with crab, shrimp or any fish poached in the dashi.
Kombu, yuzu juice, bonito flakes and enoki mushrooms are available at some supermarkets, Asian markets, and online.
You can substitute the yuzu juice with Meyer lemon or regular lemon juice.
Trout roe and salmon roe are inexpensive and delicious caviar options. There are many types of sturgeon roe available online and all would work with this recipe.
SHIFTING THE LENS WITH CHEF DAMARR BROWN
Don’t miss former Top Chef contestant Damarr Brown at the Bubble Room from October 17 – 20 during Shifting the Lens, our culinary series showcasing perspectives and cuisines not traditionally associated with the wine culinary scene. His residency concludes Shifting the Lens 2024.
