Ninety Plus Cellars Reserve Series Russian River Valley Chardonnay 2021 Lot 130
 

Technical Notes: Ninety Plus Cellars Reserve Series Russian River Valley Chardonnay 2021 Lot 130. Made from 100% Chardonnay grapes sustainably farmed in the Russian River Valley of Sonoma County, California. The cool climate allowed the grapes to ripen slowly over a long growing period. 

Bottle Notes: "Reserve Series - At 90+ Cellars, we believe that every occasion calls for a great wine. That's the philosophy behind every wine we bottle. Great wine at a great price, so you can enjoy them anytime." 

Tasting Notes: The color is a luscious golden. Citrus, green apple on the aromatic nose, with lemony citrus, green apple, tropical fruit, and a light toasty oak finish on the palate. This reserve series Chardonnay is a big and gorgeous and pairs well with a variety of food including seafood and pork. 

Pairing Suggestions: Luxury Experience was "In The Kitchen and Behind The Bar®" pairing the Ninety Plus Cellars Reserve Series Russian River Valley Chardonnay 2021 Lot 130 with Luxury Experience - Salmon in a Beurre Blanc Sauce with Mushroom Wild Rice. The Chardonnay was fermented in stainless steel then spent some time aging in oak, and the recipe really complements the delectable complexity and layered nuances of the wine. 

The Culinary Recipe - Luxury Experience - Salmon in a Beurre Blanc Sauce with Mushroom Wild Rice 

Luxury Experience - Salmon in a Beurre Blanc Sauce with Mushroom Wild Rice

Note: Wild Rice takes about 60 minutes to cook, so plan accordingly. 

Ingredients for the Mushroom Wild Rice: 

Ingredients for the Salmon: 

Ingredients for the Beurre Blanc Sauce:

Method for the Wild Rice: Melt butter in a saucepan, add mushrooms and black pepper, cover, and sauté until mushrooms are tender. Add broth and bring to a boil. Add rice and reduce to a simmer and cover. Cook until liquid has evaporated, and rice is tender. 

Method for the Salmon: Add salt and pepper to the salmon fillets, top each with 0.5 teaspoon butter. Place in parchment paper cooking bag (or make your own) and bake for 15 minutes or until salmon is cooked through. Cooking time depends on thickness of fillets. 

Method for the Beurre Blanc Sauce: Mix Chardonnay with cornstarch in a small bowl, then set it aside. Add butter to a saucepan and cook over medium heat to melt, then add the Half & Half, heat, then add the Chardonnay and cornstarch mixture. Cook until slightly thickened. Add black pepper and salt to taste.

Presentation: Place the salmon fillet on a plate. Drizzle with the Beurre Blanc Sauce and sprinkle capers on top. Add a mound of Mushroom Wild Rice, and steamed broccoli or your choice of vegetable. 

Until next time, Cheers and Bon Appetit!

About Ninety Plus Cellars 

"In 2009, 90+ Cellars founder Kevin Mehra set out on a mission to make the world's best wines more affordable and accessible to all. His idea was built on the understanding that many wineries around the globe -- even the most highly acclaimed ones -- consistently produce more wine than they can sell under their own top labels. This was especially true at the time due to the economic recession. Kevin brought on Wine Director Brett Vankoski, and together they started to seek out wineries that had a history of high (90+ point) ratings. They gave these wineries the opportunity to sell more wine, while in turn, giving wine lovers access to these acclaimed wines at better prices. The only caveat was that 90+ Cellars couldn't divulge the names of the wineries and vineyards. The concept worked, and our label started to take off.

Over the years, we have developed relationships with hundreds of amazing wineries all over the world. These partnerships allow us to offer a highly selective, global collection of wines we know you'll love; from everyday classics to more premium selections. And we never stop searching for new wines, always striving to make it easy for people to explore, discover and fall in love with great wine." 

For more information on this wine, as well as their full selection of wines, please visit the website: www.ninetypluscellars.com

Social media:
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