Chardonnay & Fava Bean and Pecorino Bruschetta
Our 2017 Chardonnay features aromas of apricots, honeysuckle and almonds reveal themselves in each swirl. The smooth, silky texture surrounds multifaceted flavors of lemon curd, autumnal pears, hazelnuts and brioche, which are enlivened by both balanced acidity and the minerality characteristic of the Fort Ross Vineyard. The bold finish of this golden wine lingers with finesse and elegance, as the intense flavors continue through the palate. This well-integrated and finely-structured Chardonnay will continue to evolve for many years.
Paired with Fava Bean and Pecorino Bruschetta, the 2017 Chardonnay really shines, bringing juicy fruit as a contrast to the savory spices and salty character of the salad.
Fava Bean & Pecorino Bruschetta
by Chef Marco Canora at Hearth
3 pounds fava pods (about 2 cups shelled)
6 ounces Pecorino Toscano or other young pecorino cheese
1/4 cup spring onions, thiny sliced
1 1/2 teaspoons dried oregano
Pinch of red pepper flakes
3/4 teaspoon cracked black pepper
3/4 cup extra virign olive oil
1 tablespoon white wine vinegar
1 tablespoon dry white wine
3 tablespoons finely chopped flat-leaf parsley
1. Bring a large pot of salted water to boil. Meanwhile, shell the favas.
2. Drop the beans into the boiling water and blanch until their skins loosen, about 3 minutes. Cool in ice water, peel, and put them in a large bowl.
3. Cut the pecorino into 1/4" cubes and add it to the bowl with the favas.
4. Add the rest of the ingredients to the bowl and mix well. Season to taste with salt and serve.
Enjoy this bruschetta anytime with a glass of our 2017 Chardonnay. We're down to our last few bottles, so be sure to act now!