Cambria 'Katherine's Vineyard' Chardonnay 2021
Cambria 'Katherine's Vineyard' Chardonnay 2021
Cambria’s flagship Chardonnay is barrel-fermented giving it toasted oak, vanilla, and buttery characteristics complemented by notes of citrus and baked apples. This white wine is known for its balance and refreshingly crisp finish. Katherine’s Vineyard is moderated by Santa Maria Valley's ocean influence, warm sun, cool breeze, and fog. This layered and elegant wine is crafted exclusively from the vines of Katherine’s Vineyard, named after their proprietor Katie Jackson in 1986, and planted within ancient soils consisting of fossilized seashells, shale, limestone, and sand. Lemon zest, and apple pie are flavours you’ll find with each sip. This wine is 100% Chardonnay and we recommend pairing this wine with Chicken Paprikash to delight your taste buds!
94 Points - Vinous
The 2021 Chardonnay Katherine's Vineyard is notable, bright, chiseled, and bristles with tension. Citrus peel, chamomile, white flowers, mint and tangerine oil are some of the notes that grace this exquisite Santa Maria Chardonnay. Partial aging in steel keeps the flavors bright.
Authentic Chicken Paprikash (Paprikás Csirke)
Serves 6
Recipe By The Daring Gourmet
Ingredients:
- 2 tbsp pork lard, or butter (lard is traditionally used and we recommend it for the best flavour)
- 3 pounds chicken pieces, bone-in and skin-on
- 2 medium yellow onions, finely chopped
- 2 cloves garlic, finely minced
- 2 Roma tomatoes, seeds removed and finely diced
- 1 Hungarian bell pepper, diced (optional)
- 3-4 tbsp quality, genuine imported sweet Hungarian paprika
- 2 cups Aneto 100% All-Natural Chicken Broth
- 1 ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- ¾ cup full fat sour cream, room temperature (important to avoid lumps; be sure also to use full fat)
- ¼ cup heavy whipping cream
Instructions:
- Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only; they're very short and stubby. You can make nokedli with a spätzle scraper and use this recipe for the dough.
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