Chardonnay is the world's most highly acclaimed white wine grape and is planted in every country where there is a commitment to producing fine wine. Astute consumers around the globe eagerly seek out Chardonnay wines for their lush flavor complexities and crisp elegance. Grape growers value this noble vine for its ability to thrive in a multitude of climates. Winemakers appreciate its ability to respond favorably to a wide range of wine-making and cellaring techniques. This aristocratic grape is native to France where it is responsible for all the great white Burgundies, Chablis, Blanc de Blancs Champagne and much of the rest of genuine Champagne. It is one of the few white wines capable of improving with aging, and much of the flavor in some Chardonnays can be attributed to oak barrel aging.

Year in and year out, Chardonnay is California's most successfully planted white grape varietal and produces America's premium dry white wine. The wines vary depending on vineyard location and cellar treatment. They can be big, rich and buttery with intense flavor complexities or more modestly austere in an elegant style - or everything in between. Grape yields are invariably small for quality Chardonnay and oak barrel aging is expensive; hence, the wines tend to be pricey.

Depending on the style, food recommendations are white-fleshed fish with light butter sauces, poultry, seafood, appetizers, veal, pork and light pasta dishes. The wines are always dry and are best served chilled, though not too cold.

Camille says... Sea bass is one of my favorite fish, and here I've matched it with a zesty lime curry butter and broiled it for a simple, delicious entrée. Serve it with steamed, thin asparagus, boiled new potatoes, a tossed leaf lettuce salad and crusty bread. A fresh pear/almond tart makes a great finale to this springtime meal.

6 sea bass fillets, 6-8 oz each
2 1/2 tsp Madras curry powder
1 Tbsp fresh lime juice, divided
freshly ground white pepper
1/2 cup unsalted soft butter, divided
1/4 cup finely chopped
salt to taste
scallionschopped fresh parsley
lime wedges

Preparation

Preheat broiler to 450°F. Arrange fish fillets on oiled broiler pan. Sprinkle with 11/2 teaspoons of lime juice and a little white pepper. To make lime curry butter, heat 2 Tablespoons of butter in a medium skillet over low heat. Sauté scallions until soft, not browned. Stir in curry powder and cook, stirring, about 2 minutes. Remove and cool slightly.

In small bowl, cream remaining butter in mixer or with wooden spoon until smooth. Gradually beat in remaining lime juice, salt and pepper to taste and the scallion mixture. Spread half the butter mixture over top of fish fillets. Place fish under broiler 4 inches from heat for 3 to 4 minutes. Remove pan, turn fish over and spread with remaining butter mixture. Place fish back in broiler until just golden brown and fish begins to flake, 3 to 4 minutes. Remove, sprinkle with chopped parsley and serve immediately with lime wedges.

Preparation time: 9 minutes.

Cooking time: 6 - 8 minutes.

Makes 6 servings.

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