Jacques Scott Wines & Spirits is the place to come when planning a dinner party. The tips that we provide will help in your efforts for pairing the right chardonnay with the right food preparation in order to elevate both the bottle and the dish.
The foremost retail and wholesale provider of wine, beer, and liquor in the Cayman Islands, Jacques Scott Wines & Spirits has eight stores from the tip of Grand Cayman to the other. The right prices, customer service, and access come to our customers, both residents and tourists.
Come to our team when you need to select the right bottle for your menu.
Add Chardonnay to the Menu
Incorporating wine into the menu can be an elevator for both the dishes and the wine itself, but the inverse is true as well. If you choose the wrong wine, the wrong dish, or the wrong preparation method, the result is less satisfaction from all three. Strong foods will overpower the flavor of Chardonnay, so the best menu will include light, subtle flavors and dishes.
Tips for Pairing Chardonnay
What to Do:
- Choose buttery and creamy recipes
- Select meaty fish and shellfish
- Select lightly seasoned chicken, turkey, and pork recipes
- Choose preparation methods that highlight toasted flavors like smoking or grilling for oaked Chardonnays
- Choose baked or roasted preparation methods for delicate bottles
- Choose sweeter ingredients and caramelized methods for sweeter Chardonnays
AVOID:
- Overly seasoning foods
- Spicy dishes like Indian, Chinese, and Thai
- Bitter foods
- Acidic foods
- Smelly cheeses
When planning to serve Chardonnay, allow it to warm to slightly chilled before serving.
Cooking with Chardonnay
Elevate your dish even further by using the Chardonnay you plan to serve when preparing the dish itself. Consider the following recipe for Coq Au Vin Blanc as an example of this technique.
Coq Au Vin Blanc
Prep Time: 5 min; Cook Time: 55 min; Total Time: 1 hour
Makes 6 servings.
Ingredients:
- 1 TBSP olive oil
- 1 onion, diced
- 5 strips of bacon, chopped
- 2 tsp minced garlic
- 8 chicken leg quarters
- 2 cups mushrooms, halved
- ⅔ of a bottle of Chardonnay
- 1 cup heavy cream
- Salt
- Black pepper
- Chopped parsley
Instructions:
- Fry up the bacon using the oil if necessary. Place on a paper towel-lined plate once done. Leave the bacon grease in the pan.
- Prepare the chicken leg quarters with salt and pepper. Brown the leg quarters in the fat rendered from the bacon. Place the chicken on a paper towel-lined plate once browned.
- Saute the chopped onion for about three minutes. Add in the garlic and cook for a couple more minutes until the garlic is fragrant and the onions are clear. Add the onions to the plate with the bacon and chicken.
- Saute the mushrooms in the pan for about five minutes. Add the bacon, chicken, onion, and garlic to the pan. Pour in the wine, and bring it to a boil
- Turn the burner down to low and simmer for about 35 minutes.
- Add in the cream and simmer for another fifteen minutes.
- Top with parsley before serving.
Click here to order a bottle of Antinori Tormaresca Chardonnay from Jacques Scott Wines & Spirits, and apply the food pairing tips that we have provided for an unforgettable menu and a successful hosting plan.
