This month, we present another iconic California Chardonnay, Pahlmeyer Napa Chardonnay. 

The 2006 Napa Valley Chardonnay, aged in 90% new French oak, is concentrated and intense in style. Aromas of hazelnut, mineral, tropical fruit and exotic lychee combine with a rich, creamy and complex palate that is kept balanced and lively with perfectly integrated acidity and toasty oak components. The wine ends with a long and lingering finish.

"Ever since Demi Moore tried to seduce Michael Douglas in the blockbuster movie “Disclosure,” Pahlmeyer’s Chardonnay has been a hot ticket. What might get lost in the glare of Hollywood is that the wine is superb. Full-bodied, with zesty acidity and fabulous notes of brioche, quince, and again some leesiness, the wine has a nice greenish hue to the light gold color, subtle smoke, and a dense, rich mouthfeel."  95 points, Robert Parker's Wine Advocate

"Full, deep yellow. Nose dominated by pineapple. Large-scaled and mouthfilling, with powerful pineapple and spice flavors." 90 points  Stephen Tanzer, International Wine Cellar, May/June 2008.

Pahlmeyer wines are made by Erin Green, who had been (former Pahlmeyer winemaker) Helen Turley's protege since 1985, assisting Helen in making the wines of Colgin, Bryant Family and Martinelli.

Pan Roasted Cod with Polenta, Wild Mushrooms and Hazelnut Oil Serves 4
This preparation should be a perfect marriage with the Pahlmeyer. The cod is sweet and buttery, the polenta creamy and rich, and the hazelnut oil rounds out the dish with a subtle nuttiness.

3 tablespoons olive oil
Sea salt and pepper
4 skinless cod fillets, about 6 ounces each
1 cup stone ground polenta
4 tablespoons unsalted butter
1 1/2 cups heavy cream
1 cup chicken stock
1 pound assorted wild mushrooms, whatever is available at the market
1 teaspoon chopped fresh thyme
Juice of 1/2 lemon
Hazelnut oil for drizzling

Preheat the oven to 400F

Put the polenta, 2 tablespoons of the butter, cream, and chicken stock into a large saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for about 30 minutes, stirring constantly to prevent lumps. Season with salt and pepper, stir in the remaining 2 tablespoons of butter, and keep warm until needed.

In a large saute pan over medium high heat, cook the mushrooms for about 2 minutes. Season with salt and pepper, and continue to cook until softened and browned. Add the thyme and lemon juice, cook a further minute and remove from the heat.

Heat the olive oil in a large, nonstick saute pan over medium heat until very hot.

Season the cod fillets and add to the hot pan. Cook for about 3-4 minutes per side until the flesh is a nice brown color. Transfer the pan to the oven and cook for about 4 minutes until cooked through but not dry. Remove from the oven.

Spoon the polenta onto the center of 4 large dinner plates. To with the cod and wild mushrooms. Finish the dish with a drizzle of the hazelnut oil.

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