Seafood Chowder with Robert Oatley Chardonnay

Food: Seafood Chowder has been a family favorite here for decades. Since one batch makes many servings, it is our habit to serve it multiple times throughout the year, usually around holidays. Nothing could be easier than taking dinner out of the freezer, which leaves time to do more necessary things than cooking. This incredibly rich and flavorful soup is made wih a one and ½ pound lobster, two pounds of clams, a pound of shrimp, and a pound of scallops. For complete directions, see March 27, 2016 “After Easter.”

Seafood Chowder

Wine: 2013 Robert Oatley Chardonnay from the Margaret River area of western Australia. This region is home to some of the finest Chardonnays made anywhere in the world. It’s also fun sampling wines that are made from locales that are about as far away as one can get on planet earth. Chardonnay is a perfect pairing for a range of different seafoods and ideal to drink with this chowder made from several different shellfish.

Robert Oatley Chardonnay

We finished off the bottle the following evening pairing this Chardonnay with crepes stuffed with asparagus and ham in a Gruyère-béchamel sauce. Yum!

Tasting Notes: A bright, mid-weight wine that is only gently oaked to retain the honest flavors of the Chardonnay grape. A lovely fragrance of melon tickles the nose, while melon and white peach is prevalent on both the palate and on the finish. A very pleasant and drinkable wine paired with food or just for sipping on its own. Easy on the wallet, too. ($15)

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