Retail: $16.00
From Francis Ford Coppola Wines…
“Foggy, cool-climate sourcing (“the other California”) brings out vibrant fruit character, balanced acidity and minerality in Chardonnay sourced from Mendocino, Monterey, North Coast and Sierra Foothills. Fermented in a combination of oak and stainless steel for elegance and balance.” “My grandmother, Maria Zasa, was an Italian born in French Tunisia, a woman who spoke four languages and embraced local traditions. She’d sing us little French songs about marionettes, and offer her favorite toast, “à votre santé,” or “to your health,” whenever she raised a glass of wine.”– Francis Ford Coppola
Tasting Notes
Fresh, clean aromas and flavors of stone fruit and honeysuckle with a touch of crisp crushed-gravel and petrichor mineral tones. Baking spices from subtle oak aging compliment a complex Chardonnay style.
While this California charmer is a perfect stand-alone sipper, we paired it with a light and citrusy Chicken Picatta over angel-hair pasta for a quick and easy weeknight supper. This pairing is a gigantic array of flavors and aromas! Here’s the recipe!
Beneath the Cork’s recommended food pairing…
CHICKEN PICATTA WITH ANGEL-HAIR PASTA
Prep time:15 min., Cook time :20 min.
Yield: 2 servings
INGREDIENTS
2 5 to 6 oz. boneless skinless chicken breast cutlets
Sea salt
Freshly ground black pepper
All-purpose flour, for dredging
4 Tablespoons unsalted butter
3 Tablespoons Extra Virgin Olive Oil
1/4 cup fresh lemon juice
1/4 cup chicken stock
1/4 cup brined capers, rinsed
1/4 c. fresh parsley, chopped
Angel hair pasta, prepared as directed
PREPARATION
~ Place chicken breasts between two sheets of plastic wrap and pound to 1/2″ thick with a rolling pin. Season chicken with sea salt and freshly ground black pepper.
~ In a large heavy-bottomed skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, dredge the chicken pieces in flour and shake off excess, then add to the sizzling skillet and cook on the first side for about 3 minutes. When chicken is browned. Flip the pieces with tongs and cook other side for another 3 minutes. Removed chicken cutlets to a paper towel-lined plate.
~ Add the lemon juice, stock and capers to the hot pan and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning and simmer for four to five minutes. Return all the chicken to the pan and simmer for 5 more minutes.
~ Plate the chicken on top of pasta. Add remaining 2 tablespoons butter to sauce in the skillet and whisk vigorously. Pour sauce over chicken, then garnish with parsley. Serve immediately with a glass of that fantastic Chardonnay!
And that’s a wrap!
Until next time, as both Francis Ford Coppola’s dear old Nona and the name of this edition’s featured wine would say…“Votre Sante (To your health!)
And as we always say at the close of each of our Beneath the Cork posts…
“There’s no need to stay thirsty, my friends!”