Michele Talks Wine
If you’ve read a Nikki Sands mystery then you know that there are recipes and wine pairings. Cooking has always been a big part of my life. I love to cook and create new dishes for my family and friends. My grandma was a huge influence in my life in many ways, and she loved to show me how to cook and I loved learning from her. If you visit the site often, I will be updating recipes, but also please take time to visit Jessica Park and my site at http://foodfiction.weebly.com/index.html. Sign up for our newsletter where you can have opportunities to win great books from some of our favorite guest authors.
Obviously cooking is a big part of my life, and I really also enjoy a good glass of wine with dinner. These days I don’t know too many people out spending a ton of money on expensive wines, so when I wrote A Toast to Murder I decided I wanted to “showcase” one winery in the recipe section of the books. I chose Bonterra for a few reasons. The first is that all of their vintages are excellent. I haven’t tasted a Bonterra wine that I haven’t liked. Also, Bonterra Wines won’t break the bank. They are all under $20.00 and many of them in that $10.00 range. And, one of the best things I think about the winery is that they are green! Bonterra is an organic grower and I like that a lot! I hope you will check out their wines. You won’t be disappointed.
Learn more about Bonterra Vineyards.
Grilled Ahi with Poblano Chile Cream Sauce with Bonterra Chardonnay
Bonterra’s Chardonnay has firmly adopted a style some describe as international, with less oak aging and a deliberate attempt to emphasize the freshness and crispness of their stellar organic fruit from Mendocino County. Most of the grapes for Bonterra’s Chardonnay are harvested along a 12-mile corridor near the banks of the Russian River, and year after year offer characteristic green apple, baked apple, pear, and citrus notes in the wine. There’s a touch of vanilla from the dollop of new oak, but Bonterra ages in mostly neutral barrels to let the fruit shine through. An initial impression of rich, buttery cream quickly turns to aromas of honey and lightly toasted almonds, followed quickly by tropical aromas of pineapple, citrusy lemon, and creme brulee. The wine is refreshing on the palate, with a minerality that is both bright and clean, seductively drawing you into a vibrant tartness and lemon zest that is absolutely, positively Bonterra Chardonnay, vintage after vintage.
Ingredients
2-3 fresh ahi steaks or 4 chicken breasts--grilled
6 poblano chiles
1 cup chicken broth
3/4 cup butter
1/2 (8-ounce) package cream cheese, softened
1/2 cup (2 ounces) shredded cheddar cheese
Preparation
Place chiles on an aluminum foil-lined baking sheet. Broil chiles 3 inches from heat 8 to 10 minutes on each side or until charred. Place chiles in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel and seed chiles, discarding skins.
Combine chiles and broth in a blender or food processor; process until smooth.
Melt butter in a large skillet over medium heat, and stir in chile mixture. Add cream cheese and cheddar cheese, stirring constantly.
Cook 2 to 3 minutes, stirring constantly, until cheeses melt.
