Mirassou Monterey County Chardonnay grapes were primarily sourced from Monterey County. The cooler temperature on the coast yields a longer growing season, allowing the grapes to develop deep flavors which results in intensely flavorful wines. The goal was to achieve a range of ripeness levels to ensure our Chardonnay reflects the best varietal characters of Monterey County. This was accomplished by combining the cool climate characters and crisp acidity from our northern vineyards with the ripe and rich characters obtained from the warmer southern vineyards.
|Displays intense fruit flavors of citrus, tropical fruit, and green apple. These primary flavors are complimented by secondary flavors of pear, melon, citrus, and floral characters. Subtle oak influences contribute a subtle creamy and vanilla character, resulting in a well-balanced, medium-bodied wine.
Crisp and delicately structured, as a result of the cooler but sunny growing conditions that provide naturally firm acid levels, this wine is extremely food friendly. It is at its best if enjoyed within a year of release, but should be able to age in the bottle for up to three years.
|Wine maker notes
|Our Mirassou Chardonnay exhibits intense aromas and flavors of stone fruits such as peaches and nectarines, as well as tropical fruits like pineapple. Secondary flavors of melon, pears, citrus, floral, and vanilla notes combine with a creamy mouth feel which culminate in a pleasantly concentrated finish.
|Macaroni & Cheese with Applewood Bacon
Prep time: 30 minutes / Cook time: 45 minutes
* ½ pound macaroni or small shell pasta
* 4 ounces thick-cut applewood bacon
* 1 cup panko bread crumbs
* 1 teaspoon minced fresh thyme
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* ½ teaspoon grated nutmeg
* 1 tablespoon dry mustard
* 3 ½ cups whole milk
* 2 shallots, minced
* 12 ounces sharp white cheddar, grated
* Salt to taste
* Freshly ground black pepper to taste
Preheat an oven to 350 degrees.
Cook the pasta al dente in boiling salted water as directed on the package. Drain and set the pasta aside.
While the pasta cooks, cut the bacon into ¼-inch pieces, and sauté in a small pan until crisp and golden. Remove the bacon from the pan with a slotted spoon to drain on paper towels. Pour off all but 2 tablespoons of the drippings, and return the pan to low heat. Add the breadcrumbs and thyme to the bacon drippings, and toss to coat evenly. Season with a sprinkle of salt and pepper, and set the pan aside.
In a four-quart saucepan, melt the butter over medium-low heat. Add the flour, nutmeg and dry mustard, and stir vigorously with a wooden spoon to work the dry ingredients into the butter. Continue to cook for 3 minutes, stirring often. Whisk in the milk in ½-cup increments, making sure to work the mixture smooth each time. Whisk in the shallots, and simmer the mixture for about 10 minutes, stirring often. Turn off the heat and whisk in ¾ of the grated cheddar. Season the cheese sauce with salt and pepper to taste. Stir in the macaroni and bacon, then pour into a greased 2-quart baking dish and top with the remaining cheese. Sprinkle over the breadcrumb mixture and bake uncovered for 45 minutes, or until the cheese and breadcrumbs are golden.
Serves 6 as an entrée, 8 as a side dish