2016 REX HILL Jacob-Hart Estate Vineyard Chardonnay
Pan-seared halibut, dungeness crab, risotto with fresh peas, mussels cooked in white wine, butter-poached lobster, salmon sashimi, soft cheeses, gnocci with brown butter
Recipe from Chef Amy:
Mussels cooked in white wine
- 4 pounds of mussels, scrubbed and debearded
- 2 Tbs olive oil
- 2 medium shallots, minced
- 1 garlic clove, minced
- 3 Tbs parsley, minced
- 2 cups dry white wine
- 1 lemon, sliced into rounds
- Salt and pepper to taste
- 1/2 cup cream
- 2 Tbs butter
Heat olive oil in a large dutch oven with a tight-fitting lid. Add shallots, lemon, and garlic, and cook until fragrant. Add the mussels, stirring to coat, then add the wine. Cover the pan and steam the mussels until they open.
Remove the mussels into serving bowls. Remove and discard the lemons and return the cooking liquid to the heat, adding cream and butter. Add salt and pepper to taste. Ladle the hot liquid over the mussels and top with minced parsley. Serve with crusty bread for dipping.
The 2015 REX HILL Jacob-Hart Estate Vineyard Chardonnay opens with compelling notes of honeysuckle, Meyer lemon, orange peel, roasted peaches and white flowers. Over time, the complexity grows with notes of pecan brittle, meringue and wet stone. A sumptuous palate demonstrates vitality and texture, freshness and density. The finish is long leaving the taster wanting more. A slight creaminess perfectly balances the fresh acidity and restrained alcohol. The 2015 REX HILL Jacob-Hart Estate Vineyard Chardonnay is showing beautifully now but will age well for many years.