Jordan Wine Country Table - Vol. 16, 2021 - 48

CHARDONNA Y
SOF TEN the A CIDIT Y
When crafting chardonnay-enhancing rubs and marinades for
Jordan recipes, Executive Chef Todd Knoll starts by playing
off the wine's food-friendly acidity. The trick, he says, is to
incorporate subtle acidic elements that don't trample the citrus
notes in the chardonnay-such as using citrus zest or sumac
instead of lemon juice.
" A little squeeze of lemon never hurts, " Knoll says, " but I'm
always going to make sure the acidity in the preparation isn't
too flashy for the wine. If we have an older chardonnay, I'm
going to use preserved lemon for my citrus or one of my citrus
powders. Too much acidity can strip an older chardonnay, so
the acid element in the food has to be very delicate. "
Sometimes, he'll add citric acid powder for a little zing,
or a bit of malic acid powder, which mirrors the acid formed in
the chardonnay during malolactic fermentation. " It's a subtle
commonality, " Knoll says, " but it makes for a more
seamless pairing. "
One of Chef Knoll's go-to wet rubs for chicken or pork
actually includes Jordan Chardonnay, along with dehydrated
citrus zest, house-made marmalade, orange juice, fresh herbs,
Jordan Estate Extra Virgin Olive Oil and Aleppo chili flakes.
" With the dehydrated citrus zest, you get a nice, bright citrus
flavor without acid, " Knoll says.
BLEND in
EX O TIC SPICES
Most dry rubs begin with classic ingredients-sugar,
salt, pepper, dry mustard and garlic powder-and
chefs tend to branch out from there. At Jordan,
Knoll loves to bring unexpected, exotic spices, such
as sumac, black sesame, fennel pollen and turmeric,
into his dry rubs for an intriguing chardonnay
pairing. Spicy when raw, fennel takes on a soft,
almost-sweet flavor once it's dried and pulverized,
which complements the stone fruits in chardonnay.
Sumac and turmeric's citrusy notes mirror the
wine's lemony zest.
This year, Knoll also worked with World Spice
Merchants to create a chardonnay-friendly dry rub
for poultry and fish that combines sumac, black
sesame, dill, Korean chili, turmeric, fennel seed,
basil, lemon zest and Hawaiian sea salt. " I wanted
to create a spice blend that makes it easier for our
fans to enjoy an enhanced chardonnay food pairing
at home when they're short on time or ingredients, "
Knoll said. " Sometimes the only recipe you want to
follow after a long day is pat dry, season and grill. "
48 THE GRILLING ISSUE

Jordan Wine Country Table - Vol. 16, 2021

Table of Contents for the Digital Edition of Jordan Wine Country Table - Vol. 16, 2021

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