I was fortunate to recieve a bottle of Pomar Junction 2009 Picnic Chardonnay to review. This lightcrisp chard has a hint of apple and lemon. I’ve gotten pretty good at picking up some of the fruit, especially citrus flavors, but still generally, just judge by my own taste buds. I paired it with a recipe they had availabe for a cream sauce that was created by Doug Longfellow. It was a perfect pairing for the cream sauce.

For those into the details of the wine, it is a stainless steel product, hence the light and crisp flavor. The alchol content is 13.9% and retails for about $15.

The key to any wine is if I would purchase it myself. This California Central Coast gets a thumbs up, as I liked it and so did Norm.

Chicken Alfredo with Pomar Junction Picnic Chardonnay Cream Sauce

Chardonnay Cream Sauce featuring Pomar Junction Picnic Chardonnay for Chicken Alfredo

Serve over ravioli or fettuccine.  4 servings.

by Doug Longfellow, owner of Tolly’s Grill& Soda Fountain in Oakland, Oregon

Ingredients

4 cloves garlic, chopped

1 cup plus 1 tbsp. of flour

1 large pinch each of coarse black pepper, salt and dried basil

½ cup of Pomar Junction Picnic Chardonnay

1 pint of whipping cream

2 tbsp vegetable or olive oil

1 large chicken breast or 2 small breasts

4 oz of chopped prosciutto

Large handful of freshly grated Parmesan cheese, plus extra for garnish

Flat leaf Italian parsley, for garnish

Method:

  1. Season 1 cup of flour with salt, pepper and basil.  Dredge chicken in flour mixture.
  2. Sauté in oil 4-6min per side, leaving chicken slightly undercooked. Remove chicken from sauté pan.
  3. Add prosciutto to the same pan and sauté for 2 minutes.  Add chopped garlic and the Picnic Chardonnay. Reduce the mixture by ½ over medium heat.
  4. Add 1 tbsp. of flour and stir until flour is blended and mixture has thickened.
  5. Whisk in the whipping cream, and reduce for 5 min. or until sauce starts to thicken.
  6. Slice chicken into bite size pieces and add back to the sauce. Cook until the chicken is cooked through, about 2 more minutes.
  7. Remove from heat and stir in Parmesan cheese.
  8. Ladle sauce over 4-5 cooked raviolis or other type of pasta and garnish with more cheese and chopped flat leaf Italian parsley.

I hope you enjoy the wine and the recipe. Next I’ll be reviewing the Pinot Noir, yum.

Pomar Junction is owned by the Merrill famil and their grape-growing history dates back a minimum of eight generations. Owners Dana and Marsha Merrill keep the family tradition alive with their son and General Manager, Matthew Merrill. Winemaker Jim Shumate is the one responsible for Pomar’s small production wines. In addition to Templeton, there is also a vineyard in Paso Robles.

Pomar Junction Vineyard & Winery

www.PomarJunction.com

info@PomarJunction.com

5036 South El Pomar Road, Templeton, CA 93465  Phone: 805.238.9940

Maralyn D. Hill

Maralyn D. Hill, The Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

Blogs: Where and What in the World & Success with Writing

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.