J. Lohr Estates Riverstone Chardonnay

Simple Roasted Chicken with Mushroom Risotto

recipe courtesy of Chef Chris Edwards, Chef of New South Kitchen, Charlotte, North Carolina

Serves 4

  • 4 boneless skin-on chicken breasts (approx. 8 oz each) (airliners or single lobe breasts work best)
  • 1/4 cup fresh lemon juice
  • 1/4 cup J. Lohr Estates Riverstone Chardonnay
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp kosher salt                   
  • 2 Tbsp vegetable oil
  • 1 Tbsp chopped garlic                   
  • 1 cup dark chicken stock
  • 1/4 cup fresh herbs—parsley, thyme, and oregano   
  • 4 Tbsp butter, cut into chunks

Roasted Chicken:
Marinate the chicken the night before—dissolve the salt into the lemon juice and J. Lohr Estates Chardonnay. Stir in the olive oil, garlic and herbs. Put the chicken in a large zip-lock bag with the marinade and refrigerate overnight.

To roast, preheat oven to 400°F. Remove the chicken from the marinade and drain well. Heat the vegetable oil in an ovenproof sauté pan, large enough to hold all four breasts comfortably, over high heat until very hot. Add the breasts, skin side down. Reduce the heat to medium-high and cook 2 to 3 minutes until the skin is well-caramelized and crispy. Turn the breasts over, and cook 1 more minute, then place the pan in the oven for 10 to 15 minutes to finish cooking the chicken. Remove the pan from the oven, and place the chicken on a plate to rest.

To make the sauce, place the empty sauté pan back on the stove over high heat. Add the chicken stock to the pan and reduce the stock to 1/4 cup. Reduce the heat to medium. Return the chicken to the pan with the butter and swirl gently to incorporate. If the sauce over-reduces and begins to break, add 2 tablespoons stock and swirl. Keep warm.

Mushroom Risotto:

  • 3/4 lb wild mushrooms                    
  • 2 cups chicken or vegetable stock (stems removed, washed and sliced)           
  • 1/2 cup diced shallots or onion       
  • 1 Tbsp fresh thyme leaves               
  • 2 Tbsp butter
  • 7 Tbsp olive oil                       
  • 1/4 cup ground Romano cheese
  • 1 cup Arborio rice                   
  • 2 Tbsp snipped chives   
  • 1 cup J. Lohr Estates Riverstone Chardonnay

To roast the mushrooms, preheat oven to 400°F. Toss the mushrooms with 3 tablespoons olive oil and thyme. Season with kosher salt and fresh ground pepper. Place the mushrooms on a sheet pan and roast 10 to12 minutes. In a large saucepan, heat the wine and stock together with the roasted mushrooms (add any liquid that the mushrooms released during the cooking as well). Sweat the diced shallots in a large sauté pan over medium heat in the remaining 4 tablespoons of olive oil, without browning. Add the rice and stir well to coat the rice with the oil. Add 1/3 of the hot mushroom liquid to the rice. Stir the rice frequently as it cooks and absorbs the liquid. When the liquid is almost completely absorbed, add another 1/3 of the liquid. Repeat until all the liquid is absorbed. Stir in the butter, Romano cheese and chives. Serve immediately with roasted chicken and pan sauce spooned around. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Poached Salmon with Sauce a L’aneth

recipe courtesy of Chef Lance Barto, Chef of Strings Restaurant, Denver, Colorado

Serves 4
Salmon Poaching Liquid:

  • 1 ½ cups water                       
  • 1/3 bunch of parsley
  • 1 ½ cups J. Lohr Estates Riverstone Chardonnay       
  • 1 white onion
  • 1 tsp black peppercorns                   
  • 1 carrot
  • 1 bay leaf                       
  • 5 stalks of celery
  • 5 sprigs thyme                       
  • zest and juice of one lemon

Bring all ingredients to a boil, and lower to a simmer. Let simmer for about an hour and strain. Once strained, return the liquid to the pan.

Sauce à L’aneth: (makes approx. 1 cup of sauce)

  • 2 medium shallots, finely chopped           
  • 1 cup crème fraîche
  • 1 fl oz clarified butter                   
  • 1 tsp Dijon mustard
  • 3 Tbsp whole butter                   
  • 1 fl oz lemon juice
  • 3/4 cup J. Lohr Estates Riverstone Chardonnay       
  • salt and pepper
  • 3 Tbsp fresh dill, chopped   

Sauté the shallots in the clarified butter over low heat until they turn translucent. Deglaze the pan with lemon juice and white wine, and reduce by half. Add the crème fraîche and Dijon mustard and reduce the heat to low to warm the sauce through. Melt in the whole butter, one tablespoon at a time, while constantly stirring. Once the butter is mounted into the sauce, stir in the dill, and season with salt and fresh cracked black pepper.

Bring poaching liquid to a boil in a large shallow pan, and then reduce to a very low simmer. You should barely be able to see bubbles forming at the bottom of the pan. Place the salmon into the pan so its partially covered by the poaching liquid and cover. Cook approximately 5 minutes, or until desired temperature is reached. Be careful not to overcook the fish as it will be quite dry. Warm the sauce and ladle over the fish. Garnish with a sprig of dill and a lemon wedge. This dish is a perfect pairing with J. Lohr Estates Riverstone Chardonnay!

Jumbo Maine Scallops and Wild White Shrimp, Saffron, Roasted Red Pepper and Fava Bean Risotto

recipe courtesy of Chef Yvon Goetz, Executive Chef/Partner of The Winery Restaurant, Tustin, California

Serves 4

  • 1/3 cup extra virgin olive oil            
  • 8 large Maine sea scallops
  • 14 oz Arborio rice                
  • 1/2 cup fava beans, blanched
  • 1 large onion, thinly sliced            
  • 3 red peppers, roasted, peeled and sliced in strips
  • 2 cloves garlic, chopped                    
  • 1 Tbsp basil, thinly chopped
  • 2 pinches saffron threads                
  • 3 oz butter
  • 2/3 cup J. Lohr Estates Riverstone Chardonnay       
  • 1/2 cup Parmesan cheese, grated
  • 2 ½ cups chicken or vegetable stock            
  • salt and pepper
  • 12 large white shrimp, peeled and deveined

Heat up olive oil in a saucepan over medium-high heat. Add the onion and garlic, and cook for 2 minutes. Add the rice, salt, and pepper, and cook for another 2 minutes. Add the J. Lohr Estates Chardonnay and cook until all the wine is reduced. Add the stock and saffron, and cook until the rice is al dente. Add the red pepper strips and fava beans, and stir until hot. Remove from heat and add butter, Parmesan, and chives. The consistency should be a little soupy. Check the seasoning and adjust to taste.

Season the scallops and shrimp with salt & pepper, and sauté with olive oil in a non-stick sauté pan. Cook each side for a maximum of 2 minutes. Do not overcook or they will both be tough and chewy.

On a large dinner plate, scoop the risotto and arrange the shrimp and scallops on top. Garnish with fresh basil or other fresh herbs. Serve with a glass of J. Lohr Estates Riverstone Chardonnay and enjoy!

Brie Baked Artichoke with J. Lohr Estates Riverstone Chardonnay Cream

recipe courtesy of Chef Tony Baker, Chef of Montrio Restaurant, Monterey, California

Serves 4

  • 4 large artichokes, cooked           
  • 8 oz Brie cheese, cut into small squares
  • 1/2 cup shallots, chopped           
  • 1 Tbsp olive oil
  • 1/4 cup white wine vinegar               
  • 2 oz mustard, whole grain       
  • 3/4 cup J. Lohr Estates Riverstone Chardonnay       
  • 1/2 oz horseradish, hot
  • 1/2 cup heavy cream                   
  • 1 Tbsp lemon juice
  • 8 oz unsalted butter, diced               
  • salt and pepper to taste

Artichoke Preparation:
Trim the stem from the artichoke so it can sit up; remove the furry choke from the heart if it hasn’t already been removed. Gently separate the leaves and place the cheese randomly throughout the artichoke (2 oz per choke). Place in a 350ºF oven for 15 minutes, until the artichoke is hot and the Brie is nice and soft. Remove the artichoke from the oven and pour generous amounts of the Chardonnay cream sauce (recipe below) over the choke and serve with grilled bread.

Chardonnay Cream Sauce:
In a saucepan, sweat the shallots in the olive oil, add the vinegar and bring to a simmer. Add the wine and gently simmer for 3 minutes. Add the cream and bring to a simmer, then gradually whisk in the butter on low heat. When all of the butter is incorporated, add the mustard, lemon and horseradish. Season with salt and pepper to taste. Note: The sauce is intended to be served immediately after preparation.

Chef’s comment: This is a banging share appetizer! Who said wine and artichokes don’t go together? While the sommeliers are weeping, I’m sipping a deliciously chilled glass of J. Lohr Estates Chardonnay while peeling leaf after leaf of rich cheesy goodness!

Lolly’s Roast Chicken with Sage Stuffing

recipe courtesy of Chef Tim Tavolar, Chef of Nepenthe Restaurant, Big Sur, California

Serves 4 to 6
Chicken in Brine:

  • 2 fresh California fryers (split, with backs removed)   
  • 1 qt water                   
  • 1 bottle J. Lohr Estates Riverstone Chardonnay       
  • 1/4 cup brown sugar               
  • 1/4 cup salt                       
  • 4 cloves garlic
  • 1 bunch thyme                       
  • 2 bay leaves
  • 1 bunch rosemary                   
  • 2 lemons, halved and squeezed

Combine all ingredients for the brine in a large container. Rinse chickens and place in brine. Leave for a minimum of 8 hours and up to 24 hours.

Sage Stuffing:

  • 2 Tbsp butter                       
  • 1 lb unseasoned croutons
  • 1 large yellow onion, diced               
  • 1 cup J. Lohr Estates Riverstone Chardonnay
  • 3 ribs celery, peeled and diced               
  • salt and pepper
  • 1 bunch fresh sage, finely chopped

Sauté onions and celery in butter until soft. Add J. Lohr Estates Chardonnay and simmer until alcohol is removed. Add sage and croutons, and toss until celery and onions are evenly distributed. Place in a roasting pan so that stuffing is 1” to 2” deep. Remove chickens from brine and pat dry. Season with salt and pepper, and coat lightly in olive oil. Lay chicken halves skin-side-up on top of the stuffing. Roast at 350° until skin is golden brown and internal temperature reaches 160°F. Enjoy with J. Lohr Estates Riverstone Chardonnay!

Butter Poached Scallops on Sugar Snap Risotto with Vanilla Poached Pears

recipe courtesy of Chef Ryan Stewart, Executive Chef of Farmstead 303, Decatur, Georgia

Serves 4

Boil in saucepan for 10 minutes until barely tender.


  • 1 Tbsp shallots, minced                   
  • 1 Tbsp butter   
  • 1 Tbsp garlic, minced                   
  • 1 oz grated Parmesan cheese
  • 2 cups Arborio rice                   
  • salt and pepper to taste
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 10 sugar snap peas
  • 4 cups low-sodium vegetable stock   

Sauté shallots and garlic on medium heat, then add rice and J. Lohr Estates Chardonnay. Bring to a boil and stir constantly until liquid is fully absorbed. Add vegetable stock and bring to a boil again, stirring constantly until liquid is fully absorbed. Make sure rice is tender—add more stock in small amounts if additional cooking is needed. Remove from heat, and add 1 tablespoon butter, 1 oz grated Parmesan cheese, and salt and pepper to taste.

Remove strings from 10 sugar snap peas and blanch one minute to keep crunchy. Slice 1/2 inch thick and add to risotto.


  • 1 lb butter                       
  • 2 sprigs thyme
  • 1 clove garlic, diced                   
  • 12 large sea scallops
  • 1 tsp salt                   

Melt butter in a saucepan over medium heat, then add garlic, salt and thyme. Adjust heat to low until warm, but not hot enough to separate the butter. Place sea scallops in the butter and increase heat to med-low. After 5 minutes, turn scallops over, and continue to cook another 5 minutes. Then remove scallops and place on paper towel.

Using four plates, place 1/4 of risotto in middle of each plate. Put 3 scallops around the risotto. Slice pears and place on top of scallops and risotto. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Hong Kong-Style Sea Bass

recipe courtesy of Chef Robert Holley, Executive Chef of Atlanta Fish Market, Atlanta, Georgia

Serves 2

  • 2 portions sea bass (approx. 8 oz each)

Soy Broth:

  • 4 oz light soy sauce               
  • 2 oz water
  • 3 oz dry sherry wine               
  • 2 Tbsp sugar

Combine all ingredients, and bring to a boil.

  • 2 Tbsp ginger, fine julienne           
  • 2 Tbsp olive oil           
  • 2 Tbsp scallions, fine julienne           
  • 1 lb fresh spinach, washed and stemmed
  • 2 Tbsp sesame oil               
  • salt and pepper to taste

Steam or sauté the sea bass. In sauté pan, sweat spinach in sesame and olive oil and season with salt and pepper. For plate presentation, place a bed of spinach in a soup bowl, rest sea bass on top of spinach, and garnish with the remaining ginger and scallions. Pour soy broth over fish and serve with sticky rice and chopsticks. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Chardonnay-Cured Sardine, Cucumber, Baby Golden Beet and Mint Salad

recipe courtesy of Chef Lewis Rossman, Executive Chef of Atlanta Fish Market, Atlanta, Georgia

Serves 2

  • 3 Chardonnay-cured sardine fillets (recipe follows)   
  • 5 cooked golden baby beets, halved
  • 1/2 cup diced English cucumber               
  • 2 leaves fresh mint, chiffonade
  • salt and pepper to taste

Mix all ingredients together in a bowl and season with salt and pepper. The sardines should have enough residual oil on them to dress the salad. If necessary, add a little extra virgin olive oil.

Chardonnay-Cured Sardines:

  • 1 lb fresh sardine fillets                   
  • 1 tsp fennel seed, whole       
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 2 Tbsp kosher salt
  • 1/2 cup white wine vinegar               
  • 1 Tbsp sugar       
  • 2 bay leaves, broken                   
  • 12 black peppercorns, whole       
  • juice and peel of 1 orange               
  • extra virgin olive oil to cover sardines

In a mixing bowl, whisk together all of the ingredients except the sardines and olive oil. Place the sardine fillets skin side up in a container and pour the mixture over the top. Place plastic wrap on the surface of the sardines to assure that they are covered by the liquid. Place in the refrigerator overnight. The next day remove from the liquid and pack tightly in a small container. Cover the sardines with a high quality extra virgin olive oil. The sardines are now ready to eat or store for up to 2 weeks. Serve with a glass of J. Lohr Estates Riverstone Chardonnay!

Soft Shell Crabs with Sweet Corn/Baby Carrot Hash

recipe courtesy of Chef John Livera, Executive Chef of The Montville Inn, Montville, New Jersey

Serves 4

  • 12 fresh soft shell crabs, cleaned, with top shell removed


  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 1 pinch garlic powder
  • 1 bunch fresh thyme, minced with stems removed       
  • 1 lemon
  • 1 bunch fresh chives, minced               
  • 1/2 cup cream
  • 1 ripe tomato, diced                   
  • 1 lb butter

Preheat oven to 450°F. In medium saucepan on medium heat, reduce J. Lohr Estates Chardonnay by half. Turn heat to low and whisk in butter, creating a beurre blanc. Add some of the diced tomato, minced thyme, chives, a touch of garlic powder and the juice of half a lemon. Season with salt and pepper.

Lay cleaned soft shell crabs onto a cookie tray lined with aluminum foil, placing a dollop of butter atop each crab. Bake for 6 to 8 minutes in the preheated oven. Do not place crabs in oven until sauce is done.

Sweet Corn/Baby Carrot Hash:

Start as soon as the crabs are placed in the oven. Keeping all ingredients separate, slice fingerling potatoes into coins. Blanch baby carrots, shock in ice bath. Shave corn from ears. Heat a large sauté pan with 4 tablespoons olive oil until oil is smoking, then add fingerling potatoes. Cook until the potatoes brown on each side, then add the shaved corn. Toss together in the pan for about a minute and deglaze with 1/4 cup J. Lohr Estates Chardonnay. Add baby carrots, toss, season with salt and pepper, then turn heat off.

Lay out four plates, placing four equal amounts of hash in the center of each plate. Place three crabs on top of the hash, and spoon sauce over each crab. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Chardonnay Sauce

recipe courtesy of Chef Frank Campo, Chef of Mart Anthony’s Restaurant, Chicago, Illinois

Makes 1 ½  cups of sauce

  • 3 cloves garlic, chopped                   
  • 1/2 cup chicken broth
  • 2 Tbsp olive oil                       
  • 1/2 cup parsley, chopped
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 1 Tbsp butter
  • salt and pepper to taste

Sauté garlic in extra virgin olive oil. Add J. Lohr Estates Chardonnay, butter, chicken broth, parsley, and a pinch of salt and pepper to taste.

Suggested use—over linguine with seafood, paired with a glass of J. Lohr Estates Riverstone Chardonnay!

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