Food Pairings with Chardonnay

Butternut Squash Risotto

Pairs well with the Ancient Peaks Estate Chardonnay and Pearl Chardonnay



  • 1 small yellow onion, chopped
  • 4 cups vegetable broth
  • 1 cup water
  • 1 ½ cups short-grain brown rice
  • 1 small butternut squash (about 2 pounds), peeled and sliced into 1/2 cubes
  • 1 cup freshly grated Parmesean cheese
  • ½ cup dry white wine
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1 teaspoon salt
  • 1 tsp black pepper

Fried sage

  • 1 tablespoon olive oil
  • 16 to 20 fresh sage leaves, chopped


  • **Place your oven racks on the lower third and upper third position.
  • Preheat the oven for 375 degrees.
  • Heat 1 tablespoon olive oil in a medium dutch oven or large saucepan. Add onion and a pinch of salt and cook for about 5 minutes. Add minced garlic and cook for about 1-2 minutes.
  • Add 3 cups broth and 1 cup water (keep the remaining 1 cup of broth for later). Remove from heat and stir in rice. Cover the pot and bake on the lower rack for about 65 to 70 minutes. It will seem dry – this is normal!
  • Toss the cubed butternut squash with 2 tablespoons of olive oil on a lined baking sheet. Sprinkle with salt and black pepper and arrange in a single layer. Place on the upper rack and cook until butternut is tender and edges are caramelized. This could take 40 – 60 minutes.
  • Next, dry the sage! Heat 1 tablespoon of olive oil in a medium skillet. Add in the sage and toss. Cook until sage is darker green and crispy, but not burnt!
  • Remove dutch oven from the oven. Pour in remaining cup of broth, Parmesan, wine and butter. Stir for about 2-3 minutes, until rice is thick and creamy. Add salt and pepper to taste, and red pepper flakes if you want! Then, stir in roasted butternut.
  • Sprinkle plates with fried sage & pour a glass of 2020 Chardonnay!


Recipe from Cookie and Kate.

Pearl Chardonnay and Truffle Oil Popcorn



  • 4 teaspoons white truffle oil
  • 2 tablespoons dried parsley
  • ¼ cup grated Parmesan cheese
  • 1 batch stovetop popcorn, or 1 bag microwave popcorn


  • **Place your oven racks on the lower third and upper third position.
  • Add 2 tablespoons of oil (canola preferred) in a saucepan or popcorn pot.
  • Partially cover and heat over medium-high heat until the kernels pop.
  • Cover the pot most of the way and shake the pot back and forth constantly once the heavy popping starts. After 3 minutes, the popping will slow down. When you can count to 5 without a pop, it’s done.
  • Toss cooked popcorn with 2-3 tablespoons of truffle oil, parmesan and salt to taste.