OCTOBER WINE CLUB:
Martellotto 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 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
- Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
- 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.
- 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.
- 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.
© Recipe courtesy of The Kitchn.com – All Rights Reserved.
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