If you enjoy oysters, try this recipe from Jordan Winery in Sonoma Valley, California. The winery provided this recipe and photo for the Sonoma Coast Mignonette. The suggested pairings include Hog Island Sweetwater oysters with a Jordan Cuvée or Chardonnay. The recipe also recommends making this recipe 24 hours in advance.
According to the Jordan Winery website, “The addition of salt-cured olives softens the perceived astringency in wine due to their high-fat content.”
Sonoma Coast Mignonette
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients
- 6 picholine olives
- 2 Tbsp Jordan Extra Virgin Olive Oil
- 1 Tbsp Champagne vinegar
- 1 pinch Fleur de sel
- 2 Tbsp Jordan Chardonnay
- 1 Tbsp fresh lemon juice
- 1 Meyer lemon, zested
- 1 shallot, minced
- 1 Tbsp black pepper, crushed
- 1 tsp coriander, crushed
- ½ tsp fennel pollen
- Fennel frond, minced (optional)
1. Thinly slice the olives and reserve in olive oil.
2. In a non-reactive bowl, combine vinegar, salt, white wine, lemon juice, lemon zest and shallot.
3. Once salt has dissolved, add remaining ingredients and taste for acidity. Add lemon juice as needed.
4. To finish, fold in olives and minced fennel frond.
Best made 24 hours in advance
Recipe provided by Jordan Winery.
