Windsor Oaks Vineyards Chardonnay & Hazelnut Reduction Recipe

Chances are, it may sound like something you’ve heard of, though you may not have; and in the future, you may be seeing more of it. To wit: Windsor Vineyards–different joint. Windsor Gardens Vineyard: gone, baby, gone. Windsor Oaks straddles both Russian River Valley and Chalk Hill viticultural areas, in gently rolling hills above the suburban town of Windsor. Here on the warmer edge of a cool valley, Pinot and Cabernet bask side by side in the sun. Down a long, dusty gravel drive, Windsor Oaks was formerly a quiet country farm, then home to a nondescript wine production facility. Now it’s run by a two-family partnership who have replanted the vineyards with an eye to the premium grape market. Recently, they’ve begun making a name for themselves with vineyard designations on their customers’ labels, plus their very own, artisan-scale releases.

Windsor Oaks Vineyards, 2007 Estate Reserve Chardonnay ($35) has a platinum blonde tinge to its light lemon-gold appearance, and initial aromas of hard cider and appletini, with a hint of caramel—but oak is not dominate. Lemon and toffee flavors enliven a soft, sweet palate that’s not cloying—like kitten fur or cotton candy, the finish is light and buoyant. I do not think that I’d want to give up an extra bottle for the dessert, but here it is:

________________________________________________________

Hazelnut Chardonnay Fruit Reduction

1 Cup of dried apricots, chopped

1 Cup of dried peaches, chopped

1 Cup of Hazelnuts

2 Table spoons Honey

2 Teaspoons Vanilla Extract

½ Cube of Unsalted Butter

1 bottle of Windsor Oaks 2007 Reserve Chardonnay

Place Hazelnuts on cookie sheet and toast on low Broil until golden brown, shaking pan one time to turn nuts.  Let cool and use food processor or Cuisinart to grind until fine.  Set aside.  In a sauce pan, slowly simmer the apricots and peaches with half a bottle of wine until liquid has absorbed completely.  Cool to touch then place in food processor or Cuisinart and puree.  The mixture will be sticky but smooth.  Place fruit mixture into the same saucepan and simmer with remaining wine, again until liquid has absorbed.  Turn off heat and stir in butter, honey, ground hazelnuts and vanilla.  Let cool in fridge and serve with Brie or cream cheese.

Note: Mixture will freeze nicely or stay fresh in refrigerator for up to 10 days.  The mixture can be further reduced with any white wine and served with fish, chicken or pork chops.  This is what I do:  Place ½ cup of fruit mixture, 1 cup of wine, a heaping table spoon of Dijon mustard and salt and pepper in a sauce pan (could be same pan used to prepare meat) and reduce to desired consistency.  Stir in a pat of unsalted butter.  Spoon or pour over cooked or grilled chicken, fish or pork.  Add lemon slices and fresh herbs for garnish.

*Windsor Oaks also offers VIP wine tours with gourmet picnic in the vineyards.

For more information on wineries in the Town of Windsor, visit http://windsor.sonomacounty.com