Our newest release is our 2016 Renaissance by Reyes Chardonnay
by Beth Heiserman
It has delightful aromas of citrus, lemon zest and a hint of grapefruit. Aged in French oak for 20 months, creating a multi layered and complex wine. It is rich on the palate and filled with notes of tangerines and quince. Enjoy chilled with grilled spicy salmon topped with a grapefruit salsa or a citrus salad. The other day, I bought kumquats and was remembering when I did my kumquat and habanero jam. That would be so scrumptious on top of brie with a glass of Chardonnay. As I was thinking of other delicious pairings, like quince or apples poached in white wine with a touch of vanilla, pork chops with a quince compote, mandarin ginger chicken, or even duck with a persimmon glaze. As I think of the flavor notes of the wine, I keep thinking of so many dishes that would pair beautifully. I love pairing this wine that has a bit of spice like my white bean and turkey chili.
White Bean and Turkey Chili
This is a recipe I love to make when it is cold and raining, like it is this week. This is a low-salt recipe. I have been watching my salt intake for 14 years now. I have noticed when you add salt early in a dish, sometimes it can be so concentrated, then it’s too salty for me. You can always add it, but not always take it away. Instead of adding salt, I love to add herbs and spices to build its complexity rather than just salt and pepper. I ate out last week at a restaurant and the dish was so salty for me. I realized that when they prepared the dish, it probably didn’t have that much salt, but it was slow cooked which brings out the saltiness. Chicken and turkey when they are slow cooked either by baking or in a Dutch oven on the stove, can easily be over cooked. Even though it might seem tender, when its stringy, the salt is the only thing I taste. So, I always salt my chicken or turkey afterwards. Now I am hungry, and my cornbread is ready to come out of the oven, so I can enjoy it nice and hot with my chili.
Enjoy it with a side of cast iron corn bread and a glass of 2016 Renaissance by Reyes Chardonnay.
- 2 tablespoons olive oil
- 2 onions, diced
- 2 teaspoons chili powder
- 1 teaspoon allspice
- 1 teaspoon chile de arbol powder
- 3 tablespoons minced garlic
- 1 teaspoon ground cumin
- ½ tablespoon dried oregano
- 7oz can of hatch chilis, diced
- 1½ cup of corn, fresh or frozen
- 1 (15.8-ounce) can pinto beans, rinsed and drained, no salt added
- 1 (15.8-ounce) can cannellini beans, rinsed and drained, no salt added
- ½ cup, 2016 Renaissance by Reyes Chardonnay
- 2 cups, less-sodium chicken broth
- 2 lbs ground turkey
- 28oz can of diced tomatoes with juice, no salt added
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Heat oil in a large Dutch oven over medium-high heat.
- Add onion and sauté 5 minutes or until tender and golden.
- Add ground turkey and continue to cook for 10 minutes.
- Add the Renaissance by Reyes Chardonnay, continue to cook for 5 minutes.
- Add chili powder, garlic, allspice, chile de arbol powder, oregano and cumin; stir the seasonings in and sauté for 2 minutes.
- Add beans, diced chilis, diced tomatoes and broth.
- Cook 20 minutes on low heat.
- Add corn and continue to cook for 10 minutes.
- Add salt and pepper to taste.