Welcome to Spring! After this winter, spring feels even sweeter. Welcome Spring with us and sip on Chardonel.

Chardonel (shar-doe-nel) is a hybrid grape made from Seyval Blanc and Chardonnay. Chardonel is a late ripening white wine grape that produces a high-quality and full-bodied wine. It is distinguished by its superior wine quality combined with high productivity. The grape’s cold hardiness is superior to its acclaimed parent, Chardonnay, which you may have heard of. This wine can be fermented in oak or stainless-steel barrels. The Chardonel grape was developed in 1953, and the varietal was released in 1990. 

7.2% of the grapes grown in Missouri are Chardonel. This varietal produces wines with delightful flavors of pear, apple, and apricot, often enriched with an oaky undertone when aged in barrels. Chardonel is known for its full-bodied, rich, and complex profiles, and also offers a crisp finish. 

Serve Chardonel chilled at an ideal temperature of 44-55°F to fully appreciate. It pairs beautifully with creamy white cheeses, grilled chicken and fish, mushrooms, almonds, pasta in cream sauce, and desserts like vanilla cake, banana bread, and apple dishes. 

Try using Chardonel while cooking with these recipes:

Chardonel Wine Cocktail Recipe

Cheesy Chardonel Bacon Mac & Cheese Recipe

Butterscotch Blondies with Chardonel

Chardonel Fondue (lactose-free version)

One-Skillet Smothered Pork Chops

Lemon Butter Seafood Pasta

Moscow Mule with Wine

Stargazer Cocktail

Chardonel Cheese Sauce with Pretzel Bites

Share your favorite Missouri Chardonel with us using #mowine

It is Chardonel Month! There is no better way to enjoy Chardonel this month than with this Creamy Chardonel Chicken.

Ingredients

• 2 large boneless skinless chicken breasts
• 2 teaspoon dried oregano
• Salt and pepper to taste
• ¼ cup flour
• 2 tablespoons olive oil
• 1 cup Chardonel
• 3 tablespoons butter
• 2 tablespoons minced garlic
• 1 teaspoon Worcestershire sauce
• 1 cup chicken broth
• 2 tablespoons cornstarch, + 2 tablespoons cold water, optional
• ¼ cup heavy cream
• 1/3 cup Parmesan cheese, freshly grated
• 2 tablespoons fresh lemon juice, see notes

• Fresh Dill, to garnish

Supplies

• Mallet

Sauce Seasonings

• 1 teaspoon each: dried parsley, mustard powder
• ½ teaspoon each: dried oregano, dried basil

Instructions

1. Slice the chicken in half lengthwise to create 2-3 thinner slices. Use a mallet to pound to ½ inch thick. Pat completely dry.
2. Season each side with oregano, salt, and pepper. Dredge in the flour.
3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until a golden crust has developed. Set aside.
4. 

   Turn the heat off and add the wine, then set heat to medium.

5. Let it simmer until reduced by half. Add the butter and garlic. Add the Worcestershire sauce, chicken broth, and seasonings. Bring the sauce to a boil.
6. If the sauce is not thick enough: Combine 2 tbsp. cornstarch with 2 tbsp. cold water until completely uniform in consistency. Slowly stir it into the bubbling sauce.
7. Reduce heat to low and slowly add the heavy cream. Stir in the Parmesan cheese.
8. Add the chicken back to the skillet and spoon the sauce on top. Cover partially and let it simmer for 5 minutes. Remove from heat.
9. Stir the fresh lemon juice into the sauce. Garnish with dill and serve with sides of your choosing!

Happy Chardonel Month. Share your Chardonel recipes with us using #mowine!