It's Cali Time... Laguna Ranch Chardonnay Wine Pairing
A classic Cali
California chardonnay has a classic style and taste that is known around the world. Here’s one that is very true to that style and drinks like a much more expensive wine, making it a true value at $19.99.
Laguna Ranch Vineyard, Russian River Valley, Chardonnay, 2013
This Laguna Chardonnay combines the perfect blend of fresh crisp estate fruit with toasty oak and is one of the best examples of a classic and balanced California chardonnay that the wine guys have ever tasted. Nestled in the heart of the Russian River Valley, Laguna Ranch Vineyard has been home to world-class Chardonnay for the past 30 years.
The 2013 vintage delivers with a beautiful golden apple color followed by expressive aromas of apple, pineapple, honeysuckle, and a note of tropical creme brulee. The wine is medium/ full in body with a lush mouth feel, that lead to flavors of rich Asian apple pear, honey comb, baked apple and citrus notes that tied together with balanced acid and just the right amount of oak.
The finish pleasantly lingers, to a crisp finish.
Oven Roasted Herb Chicken with Root Vegetables
What you will need:
2 tablespoons extra virgin olive oil, plus more for the pan
4medium red potatoes, scrubbed and cut into 1-inch pieces
2medium celery stalks cut into 1-inch pieces
2 medium carrots peeled and cut into 1-inch pieces
1medium turnip, peeled and cut into 1-inch pieces
1medium parsnip, peeled and cut into 1-inch pieces
6 medium shallots peeled and halved
2 fresh peppers you pick the color deseeded chopped into 1 inch pieces
2teaspoons chopped fresh thyme, divided
1 1/2 teaspoons salt, divided
1teaspoon fresh ground black pepper, divided
4 bone-in skin-on chicken breast halves (about 10 oz. each)
1cup canned low sodium chicken broth
1tablespoon unsalted butter, chilled
How to make it:
Position a rack in the upper third of the oven and preheat the oven to 425°.
Lightly oil a roasting pan, toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, add 1/2 t. pepper, Spread in the roasting pan.
Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
Nestle the chicken, skin side up, among the vegetables and roast occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170°, about 35 minutes.
Transfer the chicken and vegetables to a platter, If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
In either case, tent the platter while making the pan sauce. Place the roasting pan over 2 burners on high heat, add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan. Boil until reduced to about 1/3 cup, about 5 minutes.
Remove from the heat, and whisk in the butter to lightly thicken the sauce. Pour over the chicken and vegetables and serve hot.
Cheers, The Wine Guys