Camelot Chardonnay

Chardonnay Fact Sheet & Recipe

Vineyards

Camelot 2008 Chardonnay was produced from grapes grown in California's cool-climate North Coast and Central Coast winegrowing region.

 

Winemaking

 

 

Winemaker’s Notes

"Our 2008 Chardonnay displays bright apple and tropical fruit aromas with creamy, toasty oak tones adding complexity. Fruitforward apple, pear and citrus flavors coat the palate while oak nuances add interest and sur lie character enriches the finish. Pair it with seafood and chicken dishes, game hens, pork roast and cream sauce pastas."

 

Camelot 2008 Chardonnay

varietal

Chardonnay

appellation

California

Growing Regions

Central Coast and North Coast

Fermentation

Stainless steel

alcohol

13.5%

TA

0.64g per 100ml

pH

3.46

 

Crab Cakes with Meyer Lemon Aioli

Paired with Camelot Chardonnay


Serves 10

  • 2 cups Crab meat
  • 2 cup Panko bread crumbs (available in Asian section of most grocery stores)
  • 1 Red bell pepper, minced fine
  • 3 Celery stalks, minced fine
  • 1 Red onion, minced fine
  • juice and zest of 1 lemon
  • ¾ cup Mayonnaise
  • 2 Large eggs
  • ½ tsp Shriracha hot sauce (available in the Asian section of most grocery stores)
  • 1 bunch Parsley, leaves only, coarsely chopped
  • kosher salt to taste
  • ¼ cup Clarified butter


In a bowl, combine all ingredients except for one cup of Panko. Gently mix, being careful not to overwork the crabmeat. Form into 2 oz cakes and coat in Panko. Heat a non-stick pan over medium heat and add clarified butter. When butter is melted slowly sauté cakes until golden brown and delicious. Serve with a dollop of meyer lemon aioli.

 

Meyer Lemon Aioli

Yield: 1 cup

  • 1 egg yolk
  • 1 cup canola oil
  • 1 clove garlic, minced fine
  • 1 tsp Dijon mustard
  • juice and zest of one meyer lemon
  • kosher salt to taste

 

In a blender add egg yolk, garlic, lemon juice and Dijon. Pulse until combined thoroughly. Scrape sides of blender with spatula and pulse again. With blender running at medium speed, slowly drizzle oil into mixture until the aioli is emulsified, scraping the sides with a spatula often. Adjust seasoning to taste.