WINE CLUB:

William Cole
Bill Limited Edition
Chardonnay
Casablanca, Chile

RICH WINE STYLE

Bright yellow Chardonnay with golden tones, brilliant and transparent, with soft notes of dehydrated apricot, buttery and nutty, perfectly assembled with subtle touches of vanilla. This wine is very fresh in the mouth, of pleasant acidity, unctuous, with great volume and persistence. Long finish.

WINE DETAILS:

• Varietal: Chardonnay
• Analysis: 13% alcohol / volume
• Residual sugar: 2.5 g/l
  
• pH: 3.2
• Total Acidity: 6.9 g/l expressed in Tartaric Acid
• Food Pairing: Ideal with quiches, white meats and aged white cheeses

WINEMAKING PRACTICES:

• Stemming: 100%
• Fermentation Period: 10 days
• Fermented in: French barrel
• Aging: 12 months in french oak barrels

HARVEST INFORMATION:

• Date: First half of March
• Yield: 8 ton/ha
• Harvest type: Manual harvest

ABOUT WILLIAM COLE:
After a long search to put down roots in the 1990s, American-born William Cole was captivated by the vibrant colors and fertile soil of Chile’s Casablanca Valley. It was in the Tapihue sector that he chose to bring his dream to life, establishing a vineyard that would have his name. Today, the vineyard is part of the Tapihue Wines group, known for producing premium wines that are highly regarded both in Chile and around the world.

Easy Zucchini Corn Fritters with Creamy Dip

INGREDIENTS:

DIRECTIONS:

Cooking the Corn:

1. For cooking fresh corn: Bring a large pot of water up to a boil and add a generous amount of salt. Drop in your cleaned corn and set a timer for 10 minutes.
2. Once the corn is cooked, removed it from the boiling water and into a bowl filled with cool water to cool the corn down quickly.
3. Once the corn has cooled, use a sharp knife and carefully cut away the kernels from the cob.
4. Next, you’ll want to preheat a medium sized frying pan over medium heat and melt the butter. Add in the diced shallot and corn and season with salt and pepper. Sauté the mixture for 6 to 8 minutes, until the corn is golden.
5. Add in the minced garlic last and cook for just 30 seconds, then remove the mixture from heat and let it cool to room temperature.

Making the Batter:

• In a large mixing bowl, combine the buttermilk and egg. To make homemade buttermilk, simply add 1 tablespoon of lemon juice or vinegar to ¾ cup whole milk. Stir and let sit for a few minutes. Whisk the egg and milk together until smooth.
• Add in the dry ingredients next: flour, baking soda, salt, pepper, and paprika. Whisk until a thick batter forms.
• Next, add in the grated zucchini, cooled corn and shallot mixture, parmesan cheese, and season with dill, chives, salt and pepper. Use a spatula to mix everything together until uniform and well combined.

Frying the Fritters:

• Pour several cups of frying oil into a deep sauté pan or large pot. Heat the oil over medium-high heat until it reaches 300°F to 325°F.
• Using a small scoop (1 to 1 ½ tbsp), scoop the fritter batter and drop into the hot oil.  Usually fry about 8 or 9 fritters at a time, spacing them out as you drop in the batter.
• Cook the fritters for 3 to 5 minutes, turning them when they get golden on the first side.
• Remove the fritters once they’re a rich, golden color onto a wire rack to cool. Place some paper towels underneath the rack to absorb excess oil.

Making the Dipping Sauce:

• In a large mixing bowl, combine all the ingredients: mayonnaise, sour cream (you can also use Greek yogurt), salt, pepper, onion powder, chives, and dill.
• Squeeze in the lemon juice and grate or press the garlic cloves. Whisk everything together and the sauce is done.

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