This clean and fresh white wine has a bouquet of apple and citrus fruits and combines the appetizing minerality of Chablis with hints of richness beneath.
Perfect as an aperitif or try with a wide range of fish or white meat dishes. Serve lightly chilled.
The ideal location and climatic conditions of northern Burgundy combine to produce the top quality Chardonnay grapes that make this Chablis.
Store in a cool, dark place. To enjoy this wine at its best, drink within one year of purchase. Once open, drink within 2 days.
Rich White Wines
Full-bodied white wines can sometimes be confused as being red wines when served in black glassware. This is because rich white wines typically undergo similar treatments as red wines in the winery to achieve the bold flavour. This usually means some oak aging, to add that classic vanilla or coconut note, as well as a process called ‘Malolactic Fermentation’, which changes the type of acid in the wine to make wine taste creamier. Many full-bodied white wines will age up to 10 years, although most are in their prime at around 3-4 years.
Cool (44-57 °F / 7-14 °C)
Crab & Lobster, Pasta with Cream Sauce, Tarragon Chicken, White Pizza, Cashew Cream, Soft Cheeses, Chicken & Other Poultry
Creamy mustard & tarragon chicken
1 tbsp sunflower oil
4 boneless, skinless chicken breast
200ml tub half-fat crème fraîche
½ tbsp each Dijon and wholegrain mustard
¼ tbsp dried tarragon, or 2 sprigs of fresh if you have it
1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
2. Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.
Recipe from http://www.bbcgoodfood.com/node/99173/bbcgf_pdf
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