The kids are grown, now what?: Review: Cupcake Vineyards Chardonnay

Friday, January 27, 2012

Review: Cupcake Vineyards Chardonnay

"Cupcake Vineyard wines were introduced in 2008 from California's central coast and represent a finely crafted, fruit forward, indulgent and eminently approachable style of wine."

As we already know, I don't know a lot about wines. I just know that I like what tastes good and I love to cook with wine because wine gives food such a special rich flavor.

I was given a chance to try out Cupcake Vineyards Chardonnay. It's a delicious wine and definitely enjoyable to drink. It is even better to cook with! I live by the adage, if you won't drink it don't cook with it. Well you can definitely do both with this Chardonnay!


I made Tilapia with Beurre Blanc sauce. I started with Alton Brown's Recipe but made a few changes. Alton's recipe calls for shallots, I used chives. His recipe also calls for heavy cream, I used milk (I didn't feel like going to the store!).

The second dish I made was a Chicken Stew. This recipe is mine.

2 Chicken breasts, cubed
2 Carrots, chopped
2 Celery stalks, chopped
1/2 onion, chopped
1 love garlic, crushed
1 TBSP Chives, chopped
1 TBSP Parsley, chopped
2 TBSP Cornstarch
1 1/2 C Cupcake Vineyard Chardonnay
2 C Chicken Broth
4 oz Cream Cheese
2 TBSP Butter
2 TBSP Olive Oil
Salt and Pepper to taste

Melt butter in olive oil in a large pot or dutch oven. Dredge chicken in corn starch and brown in oil/butter. Add chopped vegetables and seasonings and cook until they begin to soften. Deglaze the pan with the wine and stir, scraping up the bit on the bottom of the pan. Add the chicken broth and cook until reduced by half. Lower heat and cube the cream cheese stirring in until melted. Serve over noodles or rice. Enjoy!


Visit Cupcake Vineyards online.
Like Cupcake Vineyards on Facebook.
Follow Cupcake Vineyards on Twitter

LinkWithin

Related Posts Plugin for WordPress, Blogger...