Name: Old Yarmouth Inn Restaurant and Taverns CHARDONNAY, Rodney Strong, Chalk Hill, Sonoma Recipe
Cook time: 20 min
Total time: 20 min
Yield: 5 servings
Ingredients: 1 bottle Rodney Strong Chalk Hill Chardonnay (bottle); 0.25 cup Pear slices (fresh, thinly sliced); 2 tsp Vanilla wafer crumbs; 1 tbsp Toasted hazelnuts (roughly chopped); 2 cups Ice (optional for chilling quickly); 1 cup Cold water (for ice bath)

ALMOND JOY

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Fit Turkey Wrap

Flavors of poached pear and vanilla wafer overlie a rich, silky smooth texture with mineral-laced acidity, finishing with creamy oak and toasted hazelnut

If the wine is at room temperature, chill it to serving temperature (47–54°F / 8–12°C). For a quick chill, place the sealed bottle in an ice bath: fill a bucket or large container with 2 cups ice and 1 cup cold water, submerge the bottle for 12–15 minutes, turning once. Alternatively, chill in the refrigerator for 2–3 hours.

Chill the bottle

Remove foil and use a waiter’s corkscrew (or preferred opener) to uncork the bottle. Inspect the wine briefly for clarity and aroma by pouring a small taste into a glass.

Open the bottle

Although most modern Chardonnays do not require decanting, if you prefer the wine to open up, pour the bottle into a decanter and let it rest for 10–20 minutes to allow aromatics (poached pear, vanilla) to bloom and any secondary notes (toasted hazelnut, mineral) to integrate.

Decant or rest (optional)

While the wine chills, thinly slice a ripe but firm pear and toss the slices lightly to prevent browning (optional). Lightly crush vanilla wafers into crumbs and roughly chop toasted hazelnuts. All garnishes are optional and intended to echo tasting notes—do not add directly to the wine; instead use for plated pairings or to scent the serving area.

Prepare garnishes

Use a clean white-wine glass. Pour about 5–6 oz (150–180 ml) per serving. Present optional garnishes on a small side plate or place one pear slice on the rim for visual effect. Encourage tasting notes: note the poached pear and vanilla wafer aromas, the mineral-laced acidity on the palate, and the creamy oak and toasted hazelnut finish.

Serve

For an enhanced experience, pair with lightly seared scallops, roasted chicken with a cream sauce, or a cheese plate featuring Brie and mild aged cheddar with a few toasted hazelnuts and vanilla wafer crumbs alongside.

Pairing suggestion

Rodney Strong Chalk Hill Chardonnay (bottle)

Pear slices (fresh, thinly sliced)

Vanilla wafer crumbs

Toasted hazelnuts (roughly chopped)

Ice (optional for chilling quickly)

Cold water (for ice bath)

CHARDONNAY, Rodney Strong, Chalk Hill, Sonoma

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Make CHARDONNAY, Rodney Strong, Chalk Hill, Sonoma Recipe in just 20m. Flavors of poached pear and vanilla wafer overlie a rich, silky smooth texture with mineral-laced acidity, finishing with creamy oak and toasted hazelnut

Chardonnay, Rodney Strong, Chalk Hill, Sonoma Recipe

Descriptors

Tasting Notes

Food Pairings

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