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... Citrus marinated shrimp cook in just a few minutes under the broiler or on the grill. Broil onions and zucchini along with shrimp. Serve over a hot al dente pasta tossed with olive oil and fresh oregano

11/2 pounds large fresh shrimp, peeled and deveined
1/3 cup Chardonnay
2 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
1 tbsp minced fresh tarragon or oregano
Grated rind of 1/2 lemon

Garlic Paste Rub

2 cloves garlic, smashed
Salt and freshly ground pepper
1/2 teaspoon sweet paprika

Preparation

Combine Chardonnay, lemon juice, olive oil, tarragon and grated lemon rind in a small bowl. Let stand 5 minutes for flavors to blend. Pour over shrimp in a shallow glass dish. Marinate 4 minutes. Remove shrimp; reserve marinade.

Garlic Paste Rub: in a small bowl, blend garlic with salt, pepper, paprika and enough reserved marinade to get a “paste” consistency. Brush over the shrimp. Discard remaining marinade.

Place shrimp on oiled broiler pan and cook in preheated broiler, about 4 inches from heat, for about 11/2 to 2 minutes per side. Serve immediately with hot, cooked pasta.

For a larger group, you might want to cook the shrimp in their shells and let guests peel them.

Preparation time: about 20 minutes

Marinade time: about 4 minutes

Cooking time: about 4 minutes

Makes 4 servings.

Top