2015 REX HILL Willamette Valley Seven Soils Chardonnay*
Seared scallops, roasted chicken, hard cheeses, corn chowder, pasta with cream sauuce, focaccia dipped in a buttery olive oil, arancini stuffed with fontina, polenta with parmesan and cream.
Recipe from Chef Amy:
Corn and Potato Chowder
- 6 ears of sweet corn
- 2 Tbs butter
- 2 medium shallots, chopped
- 2 Yukon Gold potatoes, peeled and diced into 1/2 inch cubes
- 1 cup half and half
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- ¼ cup minced chives
Shuck corn into a large bowl, and reserve the cobs. Place the cobs in a pot with 2 quarts of water and simmer for 30 minutes. Cool and strain, reserving the liquid.
Sautee the shallots and potatoes until the onions become translucent. Add the kernels and corn broth from step 1 and bring to a simmer. Cook on low until the potatoes are soft. Add the half and half, and season to taste with salt and pepper. Top each bowl with parmesan cheese and chives.
August 28, 2015 - September 30, 2015
December 14, 2016
The 2015 REX HILL Willamette Valley Seven Soils Chardonnay displays classic Chardonnay aromas full of fruit and floral notes. Lemon zest, lime peel, golden apple, acacia honey, magnolia flowers and white peaches greet followed by deeper notes of wet stone, sarsaparilla, vanilla, toasted hazelnut, and a hint of spicy oak. The wine is textured and complex on the palate with crisp minerality and a rich, layered body. Fresh and lively apple, peach and baked pear flavors emerge finishing with subtle hints of panna cotta, shortbread and malted milk. The 2015 REX HILL Willamette Valley Seven Soils Chardonnay is delicious with food or alone. This is a wine to enjoy now through 2020.