Tag Archives: california chardonnay

Martellotto Sospiro Chardonnay

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OCTOBER WINE CLUB:

Rich WineStylesMartellotto Winery Sospiro ChardonnayMartellotto Winery
Sospiro
Chardonnay
Sta. Rita Hills, California

RICH WINE STYLE

Brilliant straw-gold with a glistening, mirror-bright clarity, classic and polished appearance. Inviting aromas of buttered toast, baked pecans, toasty oak, and sweet vanilla.  Creamy and buttery on the palate with a vibrant tension and nerve that makes the lips pucker. Long, expressive finish defined by a glistening purity of flavor and classic Chardonnay character.

WINE DETAILS:

  • Varietals: 100% Chardonnay
  • Alcohol: 13.3% alcohol / volume
  • Appellation: Sta. Rita Hills of Santa Barbara, California
  • Soil: Sandy/Clay loam
  • Farming: Sustainable
  • Aging: 12 months in French oak (20% new)
  • Pairings: Creamy mushroom dishes, herb-roasted chicken, salmon, garlic butter seafood, fall vegetables and soft cheeses.

WINEMAKING NOTES:
There is a moment when a great wine stops you mid-sentence. In Sta. Rita Hills, cold Pacific winds push through the mountains every afternoon, forcing the fruit to develop extra ordinary depth and natural acidity that warmer regions simply cannot replicate.  Sospiro is grown here. Aged twelve months in French oak. Rich without being heavy.  Fresh without being thin.

ABOUT MARTELLOTTO WINERY:
Martellotto Winery’s story begins in Puglia, Italy, where Greg Martellotto’s grandfather left in 1918 to build a new life in America. His Nonno later made wine in his Bronx basement during Prohibition, sharing it with the local Italian community—a family tradition that Greg believes may have planted the seeds for his own path in wine. Today, Martellotto specializes in distinctive, award-winning Bordeaux varietal wines from Happy Canyon of Santa Barbara, along with Chardonnay and Pinot Noir from Sta. Rita Hills.

A winemaker since 2005, Greg brings a uniquely global perspective to his craft, shaped by winemaking experience in California, Mexico and Italy and years spent tasting, buying and importing wines from around the world. His Italian roots, love of food and passion for wines with character inspire an approach centered on balance, freshness and wines that genuinely surprise. For Greg, great wine is about more than what’s in the glass—it’s about sharing good food, creating memories and making life’s moments a little more enjoyable.

Creamy chicken ParmesanCreamy Parmesan Garlic Mushroom Chicken

INGREDIENTS:

  • 4 boneless, skinless chicken breasts (about 2 pounds total), pounded ½ inch thick
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 10 ounces cremini mushrooms, thinly sliced
  • ½ medium yellow onion, diced
  • ½ teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon freshly ground black pepper, plus more seasoning
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half or whole milk
  • ½ cup low-sodium chicken broth
  • ½ cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
  • 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
  1. Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
  2. Heat the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches if necessary, add the chicken and sear until deeply browned on the bottom, 5 to 7 minutes. Flip with tongs and sear the other side until browned, 5 to 7 minutes. Transfer the chicken to a plate; set aside.
  3. Reduce the heat to medium and melt the butter in the skillet. Add the mushrooms, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally until tender, about 7 minutes. Add the flour, stir to evenly coat the vegetables, and cook for 1 minute.
  4. Stir in the half-and-half or milk and broth until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer and stir in the Parmesan. Return the chicken to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes. Sprinkle with additional Parmesan and the parsley before serving.
Information & Photos © Martellotto Winery – All Rights Reserved.
© Recipe courtesy of The Kitchn.com –  All Rights Reserved.

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Roasted Winter Vegetables with Maple-Ginger Glaze pairing recipe

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roasted-vegetablesINGREDIENTS:

•  ¼ lb. parsnips, peeled and cut into 2” x ¼” sticks
•  ¼ lb. carrots (3 or 4), peeled and cut into 2” x ¼” sticks
• ¼ lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges
• ¼ lb. Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved
• 2-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 1/3 cup)
•  3 Tbs. unsalted butter, melted
•  Kosher salt and freshly ground black pepper
•  1 tsp. grated fresh ginger
•  1 ¼ Tbs. pure maple syrup

DIRECTIONS:
Heat the oven to 425ºF.  Spread the vegetables and ginger matchsticks in a large, low-sided roasting pan or a heavy rimmed baking sheet. Drizzle with butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them out, so that they’re just one layer deep. Roast the vegetables, tossing a couple of times, until tender and golden brown in spots, about 30 minutes. Combine the grated ginger and maple syrup. Drizzle the vegetables with the maple-ginger mixture, toss, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm. Serves 4.  Recipe courtesy of FineCooking.com , Eva Katz, Issue 55

MR_12ChardSilky_StickerScheid Family Wines
Metz Road
Estate Grown Chardonnay
Monterey, CA

The namesake Metz Road runs alongside Scheid Family Wines’ Riverview Vineyard, the site of their Estate grown Chardonnay. Located in the northernmost vineyard in Monterey County, Riverview is located two miles southeast of Soledad and adjacent to the Pinnacles, nestled on a bench overlooking the Salinas River.  The bench location aids in creating excellent air flow and maximizes available sunlight and allows the fruit to ripen slowly and evenly.  Riverview is an ideal site for ultra-premium Chardonnay with a Burgundian flavor profile.  The cool climate produces a steely style, with distinct notes of minerality.

Dave“Juicy red apples, citrus and bright tropical fruit greet the nose, followed by lilting aromas of vanilla and toasty oak.  The palate delivers concentrated apple and pear flavors with a distinct mineral component.  Beautifully balanced, the well-integrated oak doesn’t overpower and a soft, full mouthfeel is complemented by balanced acidity.”,  Dave Nagengast winemaker.

Winemaker: Dave Nagengast
Appellation: Monterey, California
Varietal:  100% Chardonnay
Analysis: 13.3% alcohol / volume, 3.35 pH, 3.3 g/L RS
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.