We love an unwooded Chardonnay! The beautiful citrus flavours can be very refreshing as a glass on its own, but its complex character makes it the ideal partner on the lunch or dinner table.
Try this delicious and easy recipe for your Thursday night dinner and pour yourself a glass of our 2013 Leopard’s Leap Chardonnay – you have survived the week, you deserve it!
Recipe for Mushroom and Bacon Tagliatelle with a Chardonnay Onion Sauce
Salt and pepper
1 brown onion, finely chopped
1 garlic clove, finely chopped
1 Tbsp thyme leaves
250 ml Leopard’s Leap Classic Chardonnay
250 g tagliatelle pasta
250 g streaky bacon, sliced in strips
100 g button mushrooms
150 g exotic mushroom mix (shiitake, shimeji, oysters)
80 ml cream cheese
Mixed herbs, chopped (parsley, chives, basil)
In a saucepan, add a drizzle of olive oil and knob of butter, fry the onion, garlic and thyme. Caramelize over a low heat until golden. Add the Leopard’s Leap Chardonnay and allow to reduce.
Add the cream cheese to the Chardonnay sauce and allow to melt, a small amount of water can be added if the sauce is too thick.
Fill a large pot with water, add salt and bring to a rolling boil.
Cook the pasta in the boiling water until al dente. Drain the pasta, add a drizzle of olive oil and mix until pasta is lightly coated.
Heat a frying pan over high heat and cook the bacon until crispy. Once the bacon is cooked, remove from the pan and set aside. In the same frying pan, sauté the mushroom in 2 to 3 batches.
Place the pasta in the Chardonnay sauce, add the crispy bacon and mushrooms, allow the sauce to coat the pasta and to heat through.
Season to taste with salt and pepper.
Stir in the chopped herbs and enjoy with that well-deserved glass of Leopard’s Leap Chardonnay.
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