Jordan Wine Country Table - Vol. 16, 2021 - 51

FOOD
FIND the
FL O WER S
ADD the
SE CRET HERBS
Many white wines, including
chardonnay, are defined by floral
aromas-including honeysuckle,
orange blossom, lavender and
even carnation. Incorporating
floral elements in a marinade or
rub-for example, freshly ground
coriander from India-can elevate
the floral elements in chardonnay.
" Jordan Chardonnay has aromas
of citrus and apple blossoms,
jasmine and honeysuckle, " Knoll
says, " and combining the floral
taste of a spice with the floral
aromas of the wine brings another
dimension to pairings that goes
beyond the fruit notes wines
are defined by. "
Over the years, Knoll has
developed an arsenal of secret
weapons when it comes to food
pairing. Many of those include
fresh herbs. While herbs are
used in cooking to complement
the dried herb notes in cabernet
sauvignon, they play a different
role in the chardonnay pairing.
" For chicken marinades to pair
with Jordan Chardonnay, I like to
use chopped fresh herbs, " he says.
" Crisp chardonnays have a subtle
grassiness, similar to what you
find in Sancerre, so dill, tarragon,
lemon thyme and maybe even basil
complement those notes. "
GIVE it
SOME SUG AR
Dry rubs need a little sweetness
for balance and contrast, but that
doesn't mean cooks should reach for
the box of C&H or Domino. Rather
than simply adding granulated sugar
to marinades and rubs, Chef Knoll
often looks for sweetening elements
that add character to the mix.
" A complex sugar, like a marmalade
or fresh jam, is going to elevate
the brightness in the wine's citrus
component, " he says. T
Quick Cure
Fish Marinade
INGREDIENTS
3 Tbsp Kosher salt
1 Tbsp sugar
1 Meyer lemon, zested and thinly sliced
1 Tbsp fresh thyme leaves
2 tsp whole coriander, toasted and ground
6 basil leaves
6 lovage leaves (celery leaves may be substituted)
1 lemongrass stalk, inner core finely chopped
1 tsp black pepper, cracked
INS TR UC TIONS
Combine salt, sugar, zest, thyme, coriander,
lemongrass and pepper. Liberally dust all surfaces.
Place basil leaves, lovage leaves and lemon slices
over the fish. Wrap fish tightly in plastic wrap
and refrigerate for 15 minutes. Dunk each piece
or the filet into ice water to remove the marinade,
carefully pat dry. Brush with olive oil and reserve.
Makes enough for one small filet
or six 4-ounce portions
Bring a taste
of wine country
to your table
with Chef Knoll's
new spice rubs:
jordanwinery.com/shop
WINECOUNTRYTABLE.COM 51
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Jordan Wine Country Table - Vol. 16, 2021

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

Table of Contents
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