Pairings
by chef Louis Richer
The 2006 Mission Hill Chardonnay from the Okanagan region is considered among the best, having won in 2008 the Gold Medal Pacific Rim international competition, and several other distinctions.
This 100 per cent Chardonnay comes from vineyards from the Osoyoos, Naramata and Oliver areas.
The grower benefitted from an exceptionally early start, allowing the vines to develop a grape to its full potential.
It comes with a 13.5 per cent alcohol level, and presents aromas of pears, pineapple and citrus.
The mouthfeel is velvety, smooth, and the acidity is well balanced. Aged in American and French oak ,it develops the oaky undertones of vanilla, leather, and underwood, giving us an elegant wine, well worth enjoying.
The recipe matching this wine provides six servings.
Ingredients:
1.5 kg of chicken pieces
1 cup of chicken bouillon
3/4 cup of Chardonnay wine
a pinch of salt and pepper
1 tablespoon flush of dried tarragon leaves
120 gr of sliced mushrooms
3 medium carrots sliced
1 medium sized onion thinly sliced
1 bay leaf
2 sliced celery stalks
1 egg yolk
1 cup of cream 10 per cent
1 small pinch of dried ginger powder.
Method:
Using a Dutch oven, cook the chicken parts with the bouillon, salt, pepper, ginger, bay leaf and carrots for 35 minutes.
Add mushrooms, onion and celery. Bring to a boil, and simmer. Filter the liquid, keep one cup and add it to the wine.
Mix separately the cream, flour and egg yolk and add into the wine mix and stir untill thick.
Serve on fresh noodles.
