Monticello Vineyards Estate Pinot Noir Perfectly Paired with Baked Chicken Breasts Every step of the way – from selection of the sites for their estate vineyards, through tending the grapes and picking the fruit to making the wine and presenting those wines to the consuming public is handled by a member of the Corley Family whose small winery was founded in 1969 by Jay Corley. Today, the family proudly nurtures five small vineyard sites that produce their lush, limited-edition wines designated as Monticello Vineyards, Corley Reserve and Corley.

Jay’s three sons, Kevin, Chris and Stephen manage the winery. Kevin, most often found out in the vineyards, is president and winegrower. Chris is the winemaker and Stephen is director of wine sales. All four of the Corley men feel confident wine lovers will find at least one wine to smack their lips over in the selection of limited production wines that make up the total production, annually, of 15,000 cases.
Selected by winemaker Chris Corley as a perfect mate for a favorite recipe shared by faithful Wine Club member Linda Wameling, is the 2006 vintage of Monticello Vineyards Estate Pinot Noir. This Pinot Noir, grown in the Home Ranch Vineyard in the Oak Knoll District of the Napa Valley, is characterized by its lush berry and rich spice flavors, with hints of ginger, clove and vanilla. Linda’s recipe for Baked Chicken Breasts with Shitake Crust calls for a half cup of the wine as an ingredient in the creamy mushroom sauce with a glass of the Pinot Noir by the side for toasting the perfect pair.
The wine, described by Chris as full of vim, vigor and vibrancy, was satisfyingly elegant on its release and, he says it will continue to develop and improve as it gently continues to age.
The Corley family is as dedicated today to producing wines that are true to the grape variety, true to the high quality and the distinct terroir of each estate vineyard and are the finest expressions of Napa Valley wines as they were when Jay Corley first set out to find the right place to grow his premium grapes.
Visit the Corley family at 4242 Big Ranch Road in Napa, open daily from 10 a.m. to 4:30 p.m. For more information, call (707) 253-2802.

Baked Chicken Breasts with Shitake Mushroom Crust

• 4 boneless, skinless chicken breasts
• 1 ounce dried shitake mushrooms
• Flour for dredging
• 2 eggs
• 1 to 2 Tbsp. butter
• 1-1/2 cups plain bread crumbs
• 1 to 2 Tbsp. extra virgin olive oil
• 2 shallots, finely diced
• 1 Tbsp. dried thyme
• 1/2 cup Monticello Vineyards Pinot Noir
• 1 Tbsp. dried rosemary
• 1/3 cup heavy cream
• 2 Tbsp. white wine vinegar
• Salt and pepper
• 8 ounces fresh shitake mushrooms,
stems removed and discarded, slice thinly

Preheat oven to 450 degrees. In blender or food processor, finely grind the dried shitake mushrooms. Mix in shallow bowl with bread crumbs and thyme.
In another shallow bowl lightly whisk eggs with a little water. Place flour with salt and pepper in another shallow bowl or on wax paper. Dredge chicken in flour, then egg wash, then mushroom/crumb mixture.
Brown both sides in butter & oil in oven safe pan, then bake 10 – 15 minutes, keep checking for doneness.

Sauce: Lightly brown shallots in olive oil, add sliced fresh shitakes,
cook 2 – 3 minutes (raise heat).
Add wine, rosemary and white vinegar, cook 3 – 5 minutes, lower heat; add cream just before serving.
Place on platter and pour sauce over, serve with rice or couscous and enjoy with a glass of:

MONTICELLO VINEYARDS
Estate Grown Pinot Noir
Recipe courtesy of faithful Wine Club member Linda Wameling

Related Information

• Monticello Vineyards