Chardonnay Archives - Au Bon Climat Winery

Seared Scallops

Published February 4, 2025February 5, 2025

Ingredients:

10 Large Sea Scallops, patted completely dry
4 tablespoons Butter
2 splashes White Wine or Dry Vermouth
½ Lemon
Chopped Parsley

For the Pasta:
- Dry pasta for 2 (Angel hair or other thin pasta)
- Olive Oil (enough to cover the bottom of the pan)
- 2 cloves Garlic, finely chopped
- 2 tablespoons Butter

Procedure:

Prep:
- Season scallops generously with salt and pepper on both sides.
- Have all ingredients cut and measured out.
Cook Pasta:
- Heat olive oil in a large sauté pan over medium-low heat. Add garlic and cook until fragrant (do not brown).
- Cook pasta according to package directions.
- Just before draining pasta, add 2 tablespoons butter to garlic and oil.
- Drain pasta and toss in the pan with garlic-infused oil and butter. Season to taste. Add a bit of pasta water if needed to prevent sticking. Keep warm.
Sear Scallops:
- Heat a cast iron or stainless-steel sauté pan over medium-high heat until very hot.
- Place scallops in the dry pan and sear for 2.5 minutes without moving them.
- Flip scallops and sear for about 1 minute.
- Add 4 pats of butter around the pan and let it melt.
- Splash with white wine and squeeze lemon juice over the scallops.
- Gently shake the pan to distribute the sauce.
- Cook for 1 minute more, then add chopped parsley.
Serve:
- Divide pasta between shallow bowls.
- Top with scallops and sauce.
Tips:
- Pat scallops completely dry with paper towels before cooking.
- Don’t overcrowd the pan when searing scallops.
- Adjust cooking times based on scallop size.

Suggested Pairing: 2022 Au Bon Climat Nuits Blanches au Bouge Chardonnay “Like Minds”

Clendenen Family Vineyards Brand says Adieu to Chardonnay and Pinot Noir

Published October 31, 2024October 31, 2024

Clendenen Family has elected to stop bottling Chardonnay or Pinot Noirs

Jim Clendenen was best known for Au Bon Climat and its beautiful Chardonnays and Pinot Noirs. But Jim’s devotion for fine wine could not be limited to just Burgundian Varietals, so in 2000 he began Clendenen Family Vineyards. A passion project that allowed him to craft high end, small quantity wines from estate grown fruit, and exceptional varietals outside of Burgundy. With each vintage came new wines and new experimentations to discover the versatility of Santa Barbara County.

Much of the fruit sourced for Clendenen Family was from estate vineyards: Bien Nacido, Le Bon Climat and Rancho La Cuna. These three vineyards also supplied Chardonnay and Pinot Noir that would be produced under the Clendenen Family label.

As both brands have grown and expanded worldwide, there was confusion among our customers between the Chardonnay and Pinots and how they differed between Au Bon Climat and Clendenen Family. The vast number of wines made under both labels means it’s nearly impossible for our distributor’s sales teams, our customers and even some of our staff to keep everything straight. To eliminate this confusion, Clendenen Family has elected to stop bottling Chardonnay or Pinot Noirs. The Clendenen Family Chardonnay has blossomed into our limited production Bien Nacido “K Block” and you can now find Rancho La Cuna Pinot Noir under the Au Bon Climat label.

Even without Chardonnay and Pinot Noir, Clendenen Family wines diversity offers something for everyone. The wines are true to their varietal characteristics, are beautifully balanced, and pay homage to the style and winemaking of their homelands. Have fun exploring.

Knox Clendenen: A Harvest 2024 Recap from France

Published October 30, 2024October 30, 2024

An EXCITING EXPERIENCE FOR CO-OWNER, Knox

Hello, it seems this “harvest update” post has become a reoccurring thing between the two of us. Don’t tell the others but you’re my favorite reader, you understand fine wine AND you’re a great listener.

This harvest, I started my adventure in France, working at Domaine Merlin, a wonderful winery in the Mâconnais. They make fantastic Chardonnay, Gamay, and Pinot Noir while also sharing the same mentality as Au Bon Climat, affordability. The Domaine was started in 1987 by Olivier Merlin, and it is now run by his two sons: Teo and Paul. Though Teo and Paul carry out and manage the viticulture and vinification, Olivier and his wife Corinne are always there to give advice and lend a hand. Teo also worked a harvest at Au Bon Climat in 2012, so it was only natural for me to spend my only Old-World harvest with family friends. Though the harvest was only a few weeks, it was tough work. They start drinking wine over there at 9 am, THEN have coffee, THEN go back to work. Now I’d like to think that I am a professional when it comes to wine consumption, but it’s clear the French have me beat. I spent most of my time working with the reds, but I also helped with the Chardonnay when it was needed. I bombarded Teo with questions and luckily, he was kind enough to indulge my curiosity. I learned so much from them, not only about their stylistic choices for winemaking but also about the prominence wine has in their culture. To meet people that not only view wine with passion but also as a base necessity for social gatherings was truly comforting. I felt right at home.

Now I’m not going to sugar coat it. The year was tough for Burgundy. There was lots of rain which put a lot of mildew pressure on the vineyards. Botrytis was a common sight in the Côte-d’Or and the Mâconnais. However, the Domaines did what they could farming wise and despite how bad the year was I think there will be some exceptional wines. I’d like to think I lent a hand in making some 😉

I am so grateful for the hospitality of Domaine Merlin, my time there will always hold a special place in my heart. Now I am back at Au Bon Climat finishing up our vinification and I must say the wines, though in their infancy, are looking spectacular. We might end up giving Burgundy a run for their money for 2024. Always good to have a little bit of friendly competition. That’s all from me for this year. I hope you have a lovely Autumn with some lovely wines to boot.

Cheers, Knox Clendenen

Chicken Gaston Gérard

Published October 19, 2023October 19, 2023

Yet another kitchen disaster made good in the name of invention. The recipe was created in 1930 by the wife of the Deputy Mayor of Dijon, Gaston Gérard. She was cooking for an esteemed guest, Maurice Edmond Sailland, AKA Curnonsky, a celebrated food writer dubbed The Prince of Gastronomy. Gravity intervened and she accidentally dumped a load of paprika into the chicken dish Madame Gérard was cooking. To rectify it she added crème fraiche, white wine and a dollop of mustard. Curnonsky loved it, and he named the dish after his host. It is now a Dijon classic.

Suggested Pairing: While Chardonnay and our Hildegard Estate White share similar traits, Hildegard has a more expressive fruit character and crispness that makes it incredibly food compatible. Its velvety mouthfeel and bright citrus notes are a heavenly pair with creamy, rich chicken dishes.

Ingredients:

6 chicken breasts
3 Tbsp Olive oil
3 Tbsp butter
Sea salt and fresh ground pepper
1 large shallot, thinly sliced
1 teaspoon paprika
1 1/4 cups dry white wine
1 tablespoon Dijon mustard
¾ cup Crème Fraiche (or sour cream if creme fraiche is unavailable)
3/4 cup grated Comté or Gruyère cheese
1 teaspoon fresh thyme (optional), leaves removed and chopped
3 Tbsp dry breadcrumbs

Procedure:

Preheat oven to 350F.
Rinse chicken and pat dry. Salt and pepper the chicken pieces. Heat oil & butter in skillet until butter is sizzling and frothy. Brown the chicken breasts; about 3-4 minutes each side.
Transfer the chicken to a baking dish and then place in the oven to finish cooking, about 10-15 minutes.
In the same skillet, sauté the shallot until golden then add white wine, simmering until wine is reduced by about half. Lower the heat and add to it the creme fraiche, mustard, thyme and paprika and let simmer a few minutes more.
Pour the sauce over the chicken. Sprinkle with grated cheese then top with breadcrumbs.
Return to oven to warm chicken and melt cheese.
Serve immediately with a baguette (or wild rice), mixed green salad and a glass of Hildegard.

Knox Clendenen: Harvest 2023 Recap

Published October 19, 2023October 19, 2023

An Update from CO-OWNER, Knox

Knox sits smiling in a barrel of grape vines after harvesting the fruit.

Good morning, afternoon, or evening to you dear reader. I have been let into the insulated and cool sanctuary that is the office to regale you with how our harvest is going so far. Contrary to last year, 2023 has been at a steady pace. In February and March, we had a profusion of rain, which provided much needed vigor to the vines. For most of late August and early September, the overcast weather caused the vines to take their time ripening the clusters. Our first arrival, Pinot Gris, came in on September 6^th and since then we have picked Pinot Blanc, Chardonnay, and Pinot Noir. The vineyards have provided an abundance of grapes with splendid quality. The acidity is high while also reaching necessary sugar levels. I believe this will harmonize perfectly with our use of French oak, creating a balanced and restrained wine with limitless aging potential. Though it is already October, we have a long way ahead of us. The labor is intense, however we have smiles on our faces, and more importantly, an influx of caffeine coursing through our veins. We shall keep marching on and when harvest is over, champagne will be drunk, and many a siesta will be had.

Everything Signals a Good Harvest

Published August 10, 2023August 10, 2023

Keeping an eye on harvest 2023

Grapes send clear signals throughout their growing cycle, so far, all of the signals have been strong.

The cold and wet winter was a clear signal to take a break and shut down. Vines need at least 6 weeks of dormancy, which was not a problem this year. The cool early summer has allowed the grapes an easy start to their growing cycle. With average daily temps now hitting 85 degrees the vines and grapes have been signaled to grow. These warm days with our foggy mornings are perfect conditions for Pinot Noir and Chardonnay.

After many years, our winemaker Jim Adelman can walk the vineyards and pretty accurately predict the yields. His take on the coming harvest is Pinot Noir will be above average in yields while Chardonnay will be a bit below average.

One of the benefits of making wine, is that it never gets dull. Every harvest is a bit different. The 2022 harvest presented lots of challenges for our wine making team. Let’s hope 2023 is a bit easier on them!