If there’s one day we’ve been looking forward to it’s International Chardonnay Day and yes ladies, the day has finally arrived, today, Thursday 25 May is officially International Chardonnay Day. Of course, we don’t need any more excuses to crack open a delicious bottle of Chardonnay (every day is Chardonnay day to us!) but why not celebrate the beauty of this unique wine? The chameleon of white wines, Chardonnay pairs better with food than almost any other white wine and so it no doubt needs to be celebrated. To help you get into the spirit we thought we’d share a delicious recipe for you to try to enjoy along with your favourite bottle of KWV Chardonnay tonight.
The great thing about Chardonnay is that there are as many styles of Chardonnay as there are stars in the sky (well almost), this is because the grapes pick up the flavours of its terroir (soil and environmental characteristics) and wine making methods applied. Therefore no standard by which to judge Chardonnay exists.
If you’re inspired to cook up a storm tonight then why not try this delicious Sensational Salmon & KWV Classic Chardonnay pairing by TV personality and well-known local chef, Mynhardt Joubert, at home?
Sensational Olive Oil Poached Salmon
* 500g of Salmon cut into roughly 4 portions of 125g each, around 2 inches thick
* 2 to 3 quarts of olive oil, or enough to submerge the salmon
* Salt and white pepper
* 1 bunch leeks
* 3 tablespoons unsalted butter
* 1 cup dry white wine
* 1/2 cup crème fraiche
* 1 bunch fresh chives, thinly sliced
Remove the top green portion and the root from the leeks. Slice the leeks in half lengthwise then thinly slice them crosswise, into half-round shapes. Place the leeks in a deep bowl and fill with water, stirring the leeks to remove all of the dirt. Remove the leeks from the water with a strainer avoiding the dirt, which has settled on the bottom. Place the leeks in a sauté pan with 3 tablespoons of butter, 1 cup of white wine, and salt and white pepper to taste. Cook on low heat until wine has evaporated and leeks are soft, about 25-30 minutes. Keep warm until ready to serve.
Chive Crème Fraiche
Place 1/2 cup of crème fraiche, in a bowl, with the sliced chives and salt and white pepper to taste, mix until well combined.
Pour olive oil into a high-sided sauté pan and heat to 150˚F. Season both sides of salmon filets with salt and white pepper. Using a slotted spatula place the seasoned salmon in the hot oil, being sure that the salmon is completely submerged in the oil. Cook the salmon about 8 to 10 minutes for medium to medium-well doneness. Using a slotted spatula remove the salmon and drain on a paper towel
Divide the leeks evenly onto four plates, place the salmon on top of each, add a spoonful of chive crème fraiche on top. To further enhance the dish, a dollop of Caviar adds a nice bit of saltiness as well as a wonderful colour for presentation.
Pair with KWV Classic Chardonnay:
This elegantly styled chardonnay shows orange blossom, peach and lime aromas on the nose with undertones of minerality. The palate is chalky with hints of peach followed by a creamy lingering finish. The combination of this delicious wine with the buttery, creamy Salmon is a great way to celebrate World Chardonnay Day.
KWV is giving you even more reasons to celebrate International Chardonnay Day. One lucky WomenStuff reader stands the chance to win a case of KWV Chardonnay and all you need to do to enter is tell us how you’re celebrating this delicious day.
To enter simply email your name, contact details, and city to firstname.lastname@example.org – don’t forget to include the subject line; “Chardonnay Day Entry” in your email.
Tweet: “Celebrate International #ChardonnayDay – Win a case @KWVwines Chardonnay with @WomenStuffZA http://bit.ly/2rPxHaL”
Facebook: Comment, like, and share the WomenStuff Chardonnay Day Facebook post for an extra entry into the competition.
Competition ends Thursday 1 June 2017. One email entry per person please. Winners will be notified via email. Read our competition full terms and conditions here.