Meiomi Chardonnay is a Chardonnay blend and by that I mean it is a blend of Chardonnay from three diffferent coastal regions of California. Each of these three regions bring a different terrior expression to the wine.
The wine was aged in both French oak and stainless steel. The oak really comes through on the nose of the wine. Along with some buttered popcorn, there are notes of pear and pineapple with a slight hint of minerality.
The palate is smooth and full of tropical fruit, guava, peach and hint of apple. There is a nice spice on the finish.
I paired this as well as used the wine in my clam dish "Goddess Clams"
1 stick unsalted butter
30 fresh basil leaves coarsely chopped
Juice of 1 lemon along with the zest
Olive oil
5 Hungarian Hot Peppers, sliced
2 cups dry white wine (I used the Meiomi Chardonnay)
1/2 cup greens you might have in the fridge. (kale, spinach, etc)
20 cherry tomatoes whole
50 Little Neck clams
Make the Basil Butter: Mix butter, basil, lemon juice and zest together in a food processor. Put in dish and refrigerate.(can be made a day ahead)
Rinse clams. Heat oil in a heavy skillet. (I used a large iron skillet) Add clams and cook until they begin to open. Deglaze pan with the wine and cover pan. When all the clams have opened, add cherry tomatoes, Hungarian hots, greens and basil butter. Stir until greens are wilted and butter is melted. Enjoy....
