| Sterling Vintner's Collection Central Coast Chardonnay|
Central Coast, California, USA
The 2004 Sterling Vintner's Collection Chardonnay is a pale straw color, with concentrated aromas of floral fruit, honeysuckle, pineapple, green apple, soft oak, vanilla and toast followed by flavors of green apple, tropical melon, touches of mineral, baked apple and spice, caramel and French vanilla. The wine shows bright acidity on the entry with a creamy mid palate.
Just inland of the Monterey Bay lies the 1,300-acre Paris Valley Ranch Vineyard in the San Lucas appellation of southern Monterey. Surrounded by the Gavilan and Santa Lucia mountain ranges, the property enjoys coastal fog and cool afternoon breezes from the Pacific that temper the warm climate of the Central Coast. These conditions allow for a long, cool growing season resulting in grapes with well-defined varietal character.
Chardonnay goes well with chicken, seafood, and fish.
Chardonnay originated in the Burgundy region of France. There are many world-class Chardonnays being produced in California. These wines are often fruity and oaky, but vary quite a bit from producer to producer.
2-1/2 cups water
2 8-ounce bottles clam juice
6 tablespoons olive oil
1 cup finely chopped shallots
1-1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 14 1/2-ounce can Italian-style stewed tomatoes
3/4 pound uncooked shrimp, peeled, deveined, and coarsley chopped
3/4 pound bay scallops
3 garlic cloves, minced
2 tablespoons finely chopped fresh Italian parsley
large heavy saucepan
large heavy skillet
Combine 2 1/2 cups water and bottled clam juice in a medium saucepan. Bring to a simmer and keep warm over low heat.
Heat 3 tablespoons olive oil in a large heavy saucepan over medium heat. Add the shallots and sauté until light golden, about 4 minutes. Stir in the rice and sauté 2 minutes. Add wine and stir until liquid is absorbed, about 2 minutes. Add the stewed tomatoes and cook until most of the liquid is absorbed, about 3 minutes.
Add 1 cup clam juice mixture to rice and simmer until liquid is absorbed, stirring often. Continue cooking and adding clam juice 1/2 cup at a time, until rice is tender but still slightly firm in center and mixture is creamy. Simmer until liquid is absorbed after each addition, stirring often, for about 25 minutes total.
Heat the remaining 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 4-5 minutes. Stir the seafood into rice and cook 3 minutes longer. Risotto should be creamy and moist. Remove from heat. Season to taste with salt and pepper and stir in chopped parsley. Transfer to serving bowl and serve.