Food Recipes You Must Try With Your Fave Chardonnay

1. Food Recipes You Must Try With Your Fave Chardonnay

2. Every white wine lover's dream, Chardonnay is refreshing, lively and a perfect companion during the spring season. A light yet satisfying wine, it is like a delight packed with flavours. Just imagine its flavours when paired with the right food. Salivating, right? Wine lovers know that food and wine is a combination made in heaven provided you pick the right one. Both of them complement each other by accentuating the flavours of the other. To help you find such a match, we got some super delicious and tempting food recipes that will leave you drolling along with a Chardonnay that is a must-try. Give these recipes a try and pick the Chardonnay suggested below:

3. Pickled Shrimp Ingredients 1 medium carrot, cut into thin rounds 1 medium bulb fennel, thinly sliced 1 medium zucchini, cut into half moons 3 teaspoons kosher salt plus more for blanching 1 red onion, julienned 1 red bell pepper, julienned 5 cloves garlic, thinly sliced 2 teaspoons whole coriander & cumin seeds 1 teaspoon caraway seed & fennel seed 1 cup olive oil 1 cup white wine 1 cup white wine vinegar 2 tablespoons thyme leaves 2 pounds shrimp, peeled, deveined, tails removed 2 tablespoons flat-leaf parsley, chopped

4. Recipe: Step 1 Start by taking a large pot and pouring water into it. Add salt, carrots, fennel, and zucchini to blanch for 1 minute. After it's done, move the veggies to a bowl full of ice. Dry the veggies and toss them with 1 teaspoon salt. Keep them in a refrigerator for a while. Step 2 Now pick a pan and heat 1/2 olive oil in it. Add onion, pepper, garlic, and spices with a pinch of salt and sauté over medium-low heat. Pour wine, vinegar, and thyme. Take off the pan from the heat and keep it aside.

5. Step 3 Time to cook the shrimp. Take a pot and add shrimp and salt to it. Cook it until it's firm. When it's done, take out the cooked shrimp and place it in a dish. Add pickle veggie mixture to it. Step 4 Refrigerate the shrimp for 4 hours or overnight after wrapping it with plastic. Before the final serving, stir in the blanched vegetables and the 1/2 cup olive oil. Adjust seasoning, adding more salt and vinegar if needed. Garnish with parsley.

6. Braised Chicken With Asparagus, Peas and Melted Leeks Ingredients 1 1/2 cups low-sodium chicken broth 3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed 1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided 2 teaspoons fresh lemon juice 3 tablespoons chopped dill 2 medium leeks, cut crosswise into 1/3-inch rounds 1/4 cup olive oil 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 teaspoons whole fennel seeds 8 bone-in chicken thighs 1/2 cup dry white wine

7. Recipe: Step 1 Clean the leeks thoroughly and pat dry them. Take a large skillet and heat 2 tbsp oil over medium heat. Add leeks in a single layer and 1/4 tsp salt with a pinch of pepper. Reduce the heat to low and cook until the leeks turn golden. When cooked, take out the leeks on a plate. Keep the skillet aside. Step 2 Take a pot and add lightly crushed fennel seeds to it. Add dry chicken thighs seasoned with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Cook thighs for 12-14 minutes until they turn well-browned. Transfer the skin side up to a plate. Pour off and discard fat.

8. Step 3 Add wine to a pot and bring it to a simmer. Cook for 1 minute. Add broth and chicken skin side up to it. Lower the heat to medium-low. Cover the pot and cook for 15–18 minutes until the chicken is cooked completely. Step 4 In the meantime, add asparagus, peas, and 2 tbsp. water in the reserved skillet. Cover it and cook for 5 minutes until asparagus turns crisp-tender. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper. Stir gently to mix it well. Step5 Bring cooked chicken, asparagus mixture, and reserved leeks together and give the broth a good mix. Allow it to simmer while adding lemon juice to it. Serve it in bowls, further garnished with dill and 1 tbsp lemon zest. Pour yourself a glass of Vasse Felix Filius Chardonnay and enjoy it over dinner with friends and family.

9. Cioppino Seafood Stew With Gremolata Toasts Ingredients 3 garlic cloves 2 tablespoons extra-virgin olive oil ¾ cup finely chopped onion ½ cup packed sliced fennel ¼ cup finely chopped celery 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon red-pepper flakes ½ pound clean squid, bodies sliced into ½-inch rings ½ tablespoon tomato paste 1 teaspoon dried oregano 1 cup dry white wine 1 15-ounce crushed tomato can 2 bay leaves 1 8-ounce bottle of clam juice 1½ cups seafood stock or vegetable broth 4 tablespoons unsalted butter 3 tablespoons chopped flat-leaf parsley ½ teaspoon lemon zest 1 baguette, sliced and toasted 1 pound littleneck clams, soaked in water for 1 hour ½ pound medium tail-on shrimp, peeled and deveined 1 pound mussels, scrubbed and de-bearded ½ pound skinless flaky white fish such as bass cut into 1-inch pieces.

10. Recipe: Step 1 Take a large pan and heat the oil in it over medium heat. Add chopped onion, fennel, celery, ½ teaspoon salt, and ¼ teaspoon pepper, and cook for 6-8 minutes. Add minced garlic and red pepper flakes. Cook until garlic turns golden brown. Step 2 After the garlic is cooked, reduce the heat and add the squid to the pan. Wait for 15-20 minutes for the squid to turn tender and for the juices released by it to reduce. Pour tomato paste and add oregano to it and cook for 1 minute. Step 3 Add wine and cook for 5 to 7 minutes until the cooking liquid is reduced by half. Further, add tomatoes with their juice, bay leaves, clam juice, and stock to the pan. Bring all the ingredients to a boil, reduce it to a simmer and cook it for 30 minutes. Add ¼ teaspoon salt and pepper.

11. Step 4 Take a small bowl and add butter, 1 tablespoon parsley, lemon zest, and ¼ teaspoon salt to it. Give it a good mix and add garlic cloves cut in half and rub the cut sides on the toasts. Spread this butter on the toasts. Step 5 Now when the cooking is done, be prepared to serve. Before serving, heat the pot and add clams and cook for 3 minutes. Stir in shrimp and mussels. Place the fish on the top of the stew, cover it, and let it simmer until the shellfish opens and the fish and shrimp turn firm and opaque. Throw away bay leaves and add the remaining 2 tablespoons parsley. Step 6 Serve in large soup bowls with gremolata toasts.

12. Vasse Felix Filius Chardonnay A lifted, elegant and complex wine with honey nougat, green pineapple, lemon pith, lovely hints of nectarine, ginger, sage, custard tart crust, almond meal and cedar. A tight, restrained and complex wine with some creaminess, but arriving quickly is fine, taut natural acidity carrying refined flavours. The lemon pith with hints of lime and custard tartare are carried long on a dry finish to the palate that softens and develops complexity with time. You can definitely try these recipes with other Chardonnays of the same texture. Do let us know your experience with the recipes and this white delight.