RECIPE: Chicken & Pasta with Chardonnay Wine Sauce
- 16oz penne pasta
- 3 boneless, skinless chicken breasts, cut into bite size pieces
- 1 tsp minced garlic
- 1 tsp crushed red pepper
- 1/4 C butter
- 1 C Logan’s View Winery Chardonnay
- 1 C cherry tomatoes, halved
- 1 C grated parmesan cheese
- 1/2 tsp ground pepper
- 1 tsp kosher salt
- 1/4 cup half and half
- 2 TBS olive oil, divided
- salt and ground pepper
Cook the pasta according to the package directions. Drain and set aside.
Roast the tomatoes in a skillet, drizzled with 1 Tbs olive oil. Remove from heat and set aside.
Sprinkle chicken pieces with salt and pepper. Warm skillet up to medium heat and add 1 Tbs olive oil and the chicken. Cook the chicken for 8 minutes or until 165 degrees, stirring a few times while cooking. Remove chicken from skillet and set aside.
Melt the butter in the skillet over medium low heat. Add the garlic and red pepper flakes. Saute for 2 minutes. Add the Chardonnay, salt and pepper. Cook for 5 minutes or until slightly reduced. Stir in the half and half, parmesan cheese and chicken. Then carefully stir in the roasted tomatoes. Garnish with more parmesan cheese, if desired. Serves 5-6
I just had the opportunity to taste our non-vintage Traminette (blend of 2015 and 2016 vintages) with the 2018 Traminette.
I was surprised to see how well the non-vintage wine is progressing. Normally, I suggest one or two years for our white wines in bottle (excepting Riesling and Chardonnay), but this stuff is doing dramatically well after 33 months of bottle aging.
The 2018 is marked by more intense aroma of Gewurztraminer-like mintyness and herbal bouquet, while the non-vintage, being less intense in the linalool character, is aging very well. Both remind me of traditional Alsatian Gewurztraminer/Riesling blends (Edelzwicker), but the age component for the non-vintage is particularly nice.
Sorry to bore people with technical details, but the smarter we are regarding genetic origins, the better we can appreciate the resulting wines.
Please note that Traminette has 50% of its parentage as Gewurztraminer. Hence, the higher the vitis vinifera parentage, it has capacity to make a finer, more aromatic, and more digestible wine.
Regarding “to age or not to age”? That’s up to you…
Anyhow, here’s a recipe for a Burgundian dish with an Alsatian/Germanic twist. (My families are primarily German and French Huguenot/Swiss descent). I first had this dish in Beaune, France 1985 with a Beaune Clos des Mouches. This recipe is my variation on the presentation from Pierre Huguenin’s book Les Meilleures Recettes de Ma Pauvre Mère (The Best Recipes of My Poor Mother). She couldn’t have been so poor if she cooked like this!
Simmer in stock (if you do need a stock recipe, contact me: I have a great recipe but it needs 3 hours preparation).
1 pound (454 g) cooked ham steak
1/2 bottle Logan's View Winery Traminette
2 small shallots, chopped
2 bay leaves
Tablespoon chopped thyme
6 tablespoons chopped parsley
Salt & pepper
Simmer ham until fork-tender, and strain from solids and retain stock.
Cool the ham, coarsely chop it and press it into the bottom of a glass bowl or flat glass pan.
To the stock, add 1 packet of gelatin, boil for a minute, and chill. Just when it begins to set and gel, add a generous (to taste) quantity of fresh chopped parsley, 1 tablespoon of tarragon wine vinegar, and 1/2 cup of Logan's View Traminette.
Gently pour this mixture over the chopped ham, and chill it until set. (It may look like algae, but it certainly doesn't taste like it! Small bits of savory ham covered in a tasty parslied aspic.)
Serve with a baguette, and nicely ripened Brie or Triple Cremé.
Wine Notes: This also is well-made with Chardonnay, Riesling and Pinot Gris.
Recommended accompanying wines:
Fall, Winter & Spring: Logan’s View Winery Cabernet Franc
Summer: Logan’s View Winery Logan’s Rosé.
To your health!
THIS POSITION HAS BEEN FILLED.
Logan’s View Winery, the premier winery in Southern York County, is expanding and seeking a wine shop manager for our new retail outlet in Shrewsbury, PA.
You will assist with the establishment and opening of a new retail wine shop in an already defined location in downtown Shrewsbury, PA.
You will be responsible for the day to day operation of the wine shop including duties such as hire, train and supervision of employees, assist with inventory, perform wine tastings for customers, address customer opportunities, complete managerial reports and be available to work evening and weekend shifts. You will also coordinate on and off site events and be an important member of our Marketing Committee.
Your background should include excellent customer service skills, an appreciation of fine wine, supervisory experience.
Other necessary qualities include proficiency in Microsoft Office, ability to lift 40 pounds and have an outgoing and fun personality.
Start immediately. Part time, room to grow in a growing business.
Please submit your resume for immediate consideration to firstname.lastname@example.org
Happy Leap Year!
Winter has been more than kind to us this season: not too cold, not too much rough weather. Thankfully February has not been too long. Kind of like aging wines: not too short, not too long.
Aging wines in the bottle brings some deposits in the bottle. While these deposits may not be pleasant to see, they are perfectly normal. Recently, some wine deposits have been found in some of our red wine. As red wines age, the tannins slowly soften and change and the wine becomes more pleasant to drink. Such is the case with Chambourcin, which will have a “tang” in aroma and flavor when young, that softens with age. The 2017 vintage now has been bottled for 20 months, and is losing its “baby fat” (tang) and maturing into a nice, round, supple red wine. The tannins drop as a slight sediment in the bottle. If it happens simply let the bottle stand upright overnight, and then pour off the clear wine from the solids, or “decant” it.
Often if you look at the bottom of a bottle (if stored upright) or the low side of a bottle (if stored sideways)you’ll see a light green/yellow/purple/brown/red sediment. The green and yellow colors come actually from the green glass bottles. The purple/brown/red colors are coming from the tannins softening and dropping. Could we process these deposits out of the wine in the winery? Well………yes, we could,
Every time you process a wine, you will lose something in terms of aroma or bouquet, flavor, taste and body. We constantly try not to over-process the wines, but let them develop naturally on their own in the tanks, in the barrels, and in the bottles. These slow changes over time are what makes wine drinking interesting and fun. Too young, too harsh. Perfectly-aged, just perfect. Too old, over-the-hill. It’s like preparing food: neither under or overcooked, but just right.
Another area is cold stabilization (I’ve written about that in the past). Excess potassium and natural acidity from grapes will form crystals (cream of tartar) in tanks, or bottles when the wines get excessively cold. We presently chill our wines to about 26°F in tanks, so you don’t get crystals in your bottles. If you chill your wines below that, you will get crystals.
(CAUTION: freezing wine at home below this, it WILL solidify, the cork WILL push out of the bottle, the alcohol won’t freeze but WILL make a mess in your freezer. Not recommended in my household.)
My assistant winemaker and I recently spent time learning about a new chemical process and compound to take care of tartrates “saving both time and energy”, but we’re not quite sure if we want to use the chemical or implement the process. For the past few years the natural “traditional” method has been working particularly well for us.
SPOTTED LANTERNFLY UPDATE:
York County is now listed in Pennsylvania’s list of quarantined counties. Please exercise care!
That’s all for now. Enjoy your changing wines in good health!
I cook leftovers and so for St. Stephen’s Day, December 26, I made: Oyster Chowder
8 ounces of shucked oysters and liquor
8 ounces of left-over baked corn (from Christmas dinner)
8 ounces of mashed potatoes or baked potatoes or boiled potatoes (left over from Christmas dinner)
8 ounces of broth (gravy or whatever left over from Christmas dinner: yes, ham broth will be fine)
1/4 small onion, brunoise
1 small stalk celery, brunoise
3 tablespoons parsley
1 glassful of dry stainless steel aged Chardonnay (e.g, 2018 Logan’s View)
5 dashes Old Bay Seasoning
2 tablespoons butter
Salt & pepper to taste (go easy on the salt)
Melt butter, add onion & sweat.
Add celery & sweat.
Add Logan’s View Chardonnay to deglaze the pan.
Add oysters & all liquor, reduce heat to low.
Add potatoes (diced or mashed)
Add finely chopped or food-processed baked corn. If you don’t have baked corn, use 8 ounces of whole corn (creamed, canned, or frozen).
Add parsley, Old Bay, salt & pepper to taste.
Stew for 10 to 15 minutes on low heat.
Enjoy with a glassful of Logan’s View Chardonnay, and crusty bread.
Happy New Year!
P.S. Things are fine in the cellar, 2019 is a very good vintage. See you January 16 at Meet the Winemaker Happy Hour in the wine shop!