Event #1 -- Unoaked Chardonnay
WINNER: LaPlaya Unoaked Chardonnay
A favorite coming into the Wine Olympics is the Chilean wine, LaPlaya Unoaked Chardonnay. We have introduced it before in a previous Buzz post and will continue to be huge fans of LaPlaya!
Back Story: For those who aren’t familiar with the difference between unoaked and oaked, unoaked wine isn’t aged in barrels, it’s aged in steel. Oaked wine has a little more of a fuller, warmer flavor to it while unoaked is more crisp with more dominant hints of fruit. Oaked Chardonnay will also be a little more yellow in color, taking away more than just flavor from the oak barrels. If you tend to not like wines with a lot of oak, look into other parts of the world than say, California whites, which are known for being more “oaky” than other regions.
Chile isn’t known for sending big teams to the Olympics every four years, but there is a Marathon runner named Erika Olivera who deserves a mention for being forty years old and participating in her fourth consecutive trip to the Olympics. While a fourth showing at the games is impressive enough, Erika has five kids and plans on running for office to become a member of the Chilean Congress when she retires from running. WOW! Although Erika isn’t expected to medal at the 2016 Rio Olympics, she is a winner in our book. That’s one ambitious woman!
Erika will be running her event, the Olympic Marathon on Sunday August 14th.
PAIRING UNOAKED CHARDONNAY
CHILEAN SEA BASS WITH GARLIC & HERBS
We recently served this new version of the classic BLT with some guests... It was a BIG HIT !
1/2 lb Hickory smoked bacon
3 green onions
16oz ricotta cheese
White truffle oil
2 head belgium endive
1. Cook 1/2 pound of hickory smoked bacon until very crisp pat with paper towel to remove excess fat
2. Cool to room temperature and corsely chop
3. Chop 3 scallions
4. Incorporate bacon, scallions and 2 tablespoons of white truffle oil (spring of this ingredient its worth it ).
5. With 16 oz of ricotta cheese - chill for at least 1 hour
6. Separate the leaves from the head of endive
7. Fill each endive with a tablespoon of the cheese mixture
8. Garnish with sliced red cherry tomatoes
9. Drizzle with a little truffle oil
Serve with a lightly oaked Chardonnay.
Two Lake Geneva locals with a two glass minimum... simply put, we're the Wine Guys!