Kendall-Jackson Chardonnay

Perfectly Paired with Carrot and

Fresh Turmeric Panna Cotta

In pairing selected Kendall-Jackson wines with his seasonally themed recipes, Kendall-Jackson chef Justin Wangler says he starts with a tasting of the wines. Then he works backwards to find flavors and components in the food that will complement, but not overwhelm, the wine. “We try to keep things simple,” he says, “so as not to let the big flavors in the food ingredients overpower the more subtle impressions of the wines. What the culinary team at Kendall-Jackson strives to do is to introduce people to products they may never have tried before, or prepared in an unexpected way. Most of the produce we use comes from the winery’s two-and-a-half acre culinary garden which gives a unique freshness to the finished dish.”

The golden color and sweet fresh flavor of young carrots, just pulled from the earth, are the key elements in the unique Carrot and Fresh Turmeric Panna Cotta that he has paired with the rich, full-bodied Camelot Highlands 2004 Chardonnay from the Santa Maria Valley. “The creaminess of the carrot panna cotta plays off the rich, custard mouthfeel of the Chardonnay,” says Justin, “and the garnish of black tobiko caviar adds a counterbalance of color, texture and a briney sweetness. The turmeric, fresh if at all available, but dried works as well, contributes a pungent reminder of a fine curry or spicy Caribbean dish, which is calmed by the appealing and lingering flavor of the wine.”

Traditionally, panna cotta is graced with dollops of fruit puree or chocolate and served as a tempting dessert. Other creations designed by the Kendall-Jackson culinary team, this recipe may be found on the winery website at kj.com.

Kendall-Jackson wines are available for tasting, daily, at the Kendall-Jackson Wine Center at 5007 Fulton Road, Santa Rosa; (707) 571-8100.

Carrot and Fresh Turmeric
Panna Cotta With Tobiko Caviar
Paired with Kendall-Jackson Chardonnay

The creaminess of the carrot panna cotta plays off the rich custardy mouthfeel of the Chardonnay accented by a hint of fresh citrus. Tobiko caviar adds a counterbalance of color, texture and a briney sweetness.
Recipe by Chef Matthew Lowe
Makes 8 - 4 ounce servings

Ingredients:

• 2 Tbs whole butter
• 1 tsp fresh turmeric, peeled and smashed
  (can substitute 1Tb dried turmeric)
• 2 Tbs shallots, peeled and minced
• 1-1/2 cups yellow carrots
  peeled and cut into 1/2 inch pieces
• 1 cup Chardonnay
• 2-1/2 cups heavy cream
• 3 sheets gelatin
• to taste – kosher salt
• to taste – lemon juice
• 1 oz black tobiko caviar
• 1 Tbs fennel fronds, for garnish
  
  In a sauce pan melt butter and add turmeric and shallots. Over low heat, cook until shallots are translucent and tender. Add carrots and Chardonnay. Reduce wine until almost dry. Add cream and cook until carrots are tender, stirring often. Transfer mixture to a blender and process until smooth. Place gelatin into a bowl and cover with cold water. When gelatin is softened, remove from water and add to carrot mixture, then transfer to a sauce pan. Heat mixture and stir until gelatin dissolves completely. Season with salt and lemon juice, then strain. Pour mixture into 8-4 ounce cups and chill for 2 hours in refrigerator. To serve, top panna cotta with 1 teaspoon of tobiko caviar and garnish with fennel frond.
  
  
  
  

Related Information

• Kendall-Jackson