• 3 1/2 -4 lb. roaster chicken
• Fresh herbs (whatever you have in the garden/store/neighborhood)
• 1 lemon, quartered
• Garlic cloves, smashed and unpeeled
• 1 small onion, quartered
• Dried thyme
• Salt and pepper

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A quick and delicious dish to serve as winter is on its way out and spring is just around the corner. It’s really a meal in itself! Serve with a loaf of country bread and toss a simple green salad to complete the meal. Our St. Clement Abbotts Vineyard Chardonnay complements this sumptuous dish perfectly!
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Risotto should only be made with short grain Italian Arborio rice, which has the ability to absorb a lot of liquid without becoming mushy. The keys to success when preparing this dish are stirring the rice continuously and serving it immediately once it is ready.

• 1 c. minced Onion
• 6 T. butter
• 2 c. Arborio rice
• 3/4 c. St. Clement Chardonnay
• 5-6 c. Chicken or Vegetable stock -heated (homemade or canned)
• 1/2 tsp. saffron threads crumbled
• 1/3 c. freshly grated parmesan cheese
• Zest of one lemon

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Chanterelles are wonderful in this dish, but you can use porcini or shitakes or a combination.

• 1 stick of unsalted butter
• 1 pound of mushrooms, cleaned and sliced (thick slices)
• 3/4 cup finely chopped shallots
• 3 minced garlic cloves
• 2 cups St. Clement Abbotts Vineyard Chardonnay
• 2 cups rich homemade chicken stock or canned chicken broth(low-sodium)
• 1 pound fresh or imported dried fettuccini
• 1/2 cup finely chopped parsley
• 1 cup shaved parmesan
• Salt and freshly ground black pepper

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• 4 lb Salmon fillet

1/4 cup grated white onion
1/4 cup chopped parsley
1/2 cup 1999 Napa Valley Chardonnay
1 cup sour cream
2 Tbsp chopped green onion
1 Tbsp chopped fresh dill
1/4 tsp sea salt
1/4 cup slice green chilies (canned) – add more to taste
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• 5 bunches of scallions, washed, dried and chopped
• 1 stick of unsalted butter, softened
• 1 tsp salt
• 1/2 tsp freshly ground white pepper
• 1 Tbsp flour
• 2/3 cup St. Clement Napa Valley Chardonnay
• 4 cups of light chicken stock
• 3/4 firm white mushrooms, washed, dried and sliced
• 1/4 pound firm white mushrooms, very, very thinly sliced
• 1 cup light cream
• Whipping cream
• Salt and cayenne pepper

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• 1 pork loin roast / 2lbs
• 1 large onion chopped
• 10 bay leaves
• 6 juniper berries
• 2 cloves
• Fresh ground pepper
• Salt
• Extra virgin olive oil
• Abbotts Vineyard Chardonnay

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1998 Franciscan “Cuvee Sauvage”
Napa Valley Chardonnay

This Chardonnay is meant to be the center of attention wherever it goes – so if you put it in the middle of the dinner table, food beware. Cuvee Sauvage will overpower almost anything else on the table… my recommendation, drink it solo. Let it be the center of attention. It has worked very hard to get all the way from the vineyard to your glass.

This premium Chardonnay from Franciscan Estate has a dense lush gold color, and coats the glass with a full-bodied viscosity. Abundant, vibrant aromas of toasty oak and vanilla gets your brain headed in the direction this wine is taking, simply full of oak and buttery flavors. Subtle fruit does jump in somewhere in the middle to add a balance to the mix.
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