Varietal of the Month: California Chardonnay

Chardonnay wine from California is typically characterized with a rich and creamy mouthfeel and a buttery finish. This structure comes from the oak aging and the secondary fermentation called malolactic fermentation. During this process, some or all of the tart malic acid is transformed into softer lactic acid. This turns the wine from crisp to fat and brings to play the buttery flavor. 

Wine of the Month: Miner Wild Yeast Chardonnay

Full-bodied and lush, yet never heavy, the Wild Yeast Chardonnay shows off flavors of ripe pear and melon with butterscotch and hazelnut notes balanced by oak spice and bright acidity. This is a wildly expressive wine that will reward a few years of patient cellaring. The grapes are fermented using only indigenous or “wild” yeast cultures found on the skins of the grapes themselves in the vineyards and within the walls of the winery.

Miner is a dynamic family-owned winery tucked along the eastern hills of the Oakville appellation in the heart of Napa Valley. Founded in 1998 by Dave and Emily Miner, Miner Family Winery crafts reserve-style wines by sourcing fruit from Napa Valley and other specially selected California vineyards.

Winemaker Stacy Vogel uses a combination of old-world winemaking techniques and modern technology to make wines that reflect the unique characteristics of individual vineyards or “terroir” where specific varietals grow best. This fusion of superb vineyard sites and thoughtful winemaking allows Miner to deliver elegant, expressive wines.

Food Pairings:
Salads, seafood, shellfish, light pasta sauces, creamy dishes, roasted chicken.

Grilled Sea Bass with Corn & Pineapple Salsa
4 sea bass fillets
2 tablespoons vegetable oil
2 ears corn, cooked
1 cup diced pineapple
1/4 cup finely diced red onion
1/4 cup finely diced jalapeno
1/4 cup finely diced tomatoes
1 lime, zest and juice
Salt and pepper, for seasoning

Sprinkle sea bass with salt and pepper on both sides. Heat a grill pan over high heat. Add the oil. Place fish in the pan and reduce heat to medium. Cook for 3 to 5 minutes or until the fish releases from the pan and is easy to turn. Cook on the other side for an additional 4 minutes.

While the fish is cooking, combine the corn, pineapple, red onion, jalapeno, tomatoes, lime zest, lime juice, salt and pepper.

Remove fish to a serving plate and top each filet with a squeeze of lime. Follow with a spoonful of the salsa and serve.

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