In this ongoing series, we feature various bottles produced at our property in Temecula alongside food pairing suggestions. Welcome—thanks for tuning in for a new installment of “Pairing with Ponte”.
A white grape from Burgundy, Chardonnay is the world’s most popular white wine variety. Fermented in oak for just the right amount of creaminess, our 2019 Chardonnay is medium-bodied with notes of grilled pineapple and Asian pear. Why not pour yourself a glass right now and read on to learn more?
Chardonnay is a hardy, green-skinned grape used to produce white wine. It was originally grown in a village called “Chardonnay” in the Burgundy region of eastern France. The name comes from the Latin word “Cardonnacum” which means “the land of Cardus”. Apparently, Cardus was a landowner in the area late in the Roman period. According to Wine Folly, the name also originally meant “place of thistles” or “thistle-covered place.” Pretty cool stuff!
California grows more of this vigorous vine than any other grape, with Cabernet Sauvignon following at second place. As a matter of fact, we dedicate 5.5 acres to Chardonnay right here at our vineyard in Temecula. Our winemaker uses a process called “malolactic fermentation” to generate a wine that’s smooth, full-bodied, and velvety. In a nutshell, it turns tart malic acid into smooth lactic acid in wines. Basically, it changes a wine from tasting sharp like raw apples to creamy and soft, like milk.
Chardonnay truly picks up on a region’s terroir (aka the “taste of a place”) and is known as a grape that mirrors the soil, growing conditions, and winemaking techniques used in vinification. On a quirky side-note, it’s said that Chardonnay gained popularity in France because the wife of Emperor Charlemagne demanded that white wine grapes were planted in Burgundy. Apparently, she had grown tired of the stains red wine caused on her husband’s beard!
Our winemaker suggests that you chill this bottle for 30 minutes prior to serving, then let it sit at room temperature for an additional 30 minutes—doing so makes it taste smoother & fruitier. Ok, onto pairing!
Serve this bottle alongside mushrooms, roasted squash, corn chowder, baked clams, crab cakes, creamy pastas, pork tenderloin, grilled chicken, and most light seafood dishes. Chardonnay also loves acidic foods such as capers, olives, and tomatoes, as well as creamy cheeses. Set out a board with almonds, Camembert, Saint Andre, Asagio, and Fontina D’Aosta. Who doesn’t love a good “Formaggio” (cheese in Italian) board after a long day of Zoom calls?
Ponte Seared Scallops Recipe
- 3 Tbsp olive oil
- 2 pounds scallops
- 6 tablespoons butter
- 6 large garlic cloves
- 1/2 cup dry white wine
- 4 Tbsp Lemon Juice
- 1/4 Cup Parsley, Chopped
- Sea Salt
- Freshly Ground Black Pepper
- Heat olive oil in a large pan over medium-high heat. Add the scallops and keep them in a single layer.
- Fry for 2-3 minutes on one side—a golden crust forms underneath), flip, and fry again for 2 minutes more until they’re opaque. Transfer to a heat-resistant plate.
- Melt 1/2 of the butter in the same pan, scraping up any browned bits leftover from the scallops. Add in the garlic and cook for just 60 seconds. Add the wine and remaining butter and parsley. Simmer for about 3 minutes.
- Off heat, place the scallops back into the pan, warm through slightly, and garnish with a bit more parsley, sea salt, and black pepper. Serve with steamed white rice or buttery linguine pasta. Buon appetito!
Visit us for some of the best Temecula wine tasting soon, and be sure to sign up for our newsletter. Better yet, join our wine club and take advantage of our member benefits today. All month, we’re donating $1 from the sale of every 2017 Tempranillo to Rancho Damacitas, in honor of Child Abuse Awareness Month; a nice way to enjoy our wine and do some good, simultaneously!
Our knowledgeable staff is ready to help you enjoy wine tasting at our facility. Pairing with Ponte is a fun, easy, way to impress your guests—give our pairing suggestions a whirl and stay tuned for our next post. Saluté!