Pair This: Sequoia Grove 2012 Chardonnay with Frantoio Toasted Pine Nut Hummus

I absolutely love it when food and wine marries in perfect harmony, and this classic Hummus recipe (made using Oregon Olive Mill’s Frantoio EVOO) is indeed a perfect match with the Sequoia Grove 2012 Chardonnay; in fact, pairing food and wine doesn’t get much better than this.

First, I have a confession to make:  I’m not a fan of the big, over-oaked, buttery Chardonnays that California is known for.  In fact, I’ve turned away samples of California Chardonnay for this very reason – immediately knowing that I would not like heavy oak and secondary malolactic fermentation drowning and masking the varietal characteristics of Chardonnay that I truly love.  When I was contacted about receiving a sample of Napa’s Sequoia Grove 2012 Chardonnay, they had me at, “Winemaker Molly Hill and Director of Winemaking Michael Trujillo source grapes primarily from the cool-climate region of Carneros and do not allow the wine to undergo secondary malolactic fermentation.”  I knew right away, this was going to be a Chardonnay I would enjoy.

Malolactic fermentation is when the malic acid in a wine is converted into a softer lactic acid, creating a buttery sensation on the palate in wines like Chardonnay (lactic acid is found in milk, cheese, yogurt and butter).  Some wine drinkers may find wines that have gone through secondary malolactic fermentation to be more approachable and easy to drink.  Not me, I prefer the malic acid, which is more like biting into a green apple than licking a stick of butter.  I love crisp refreshing Chardonnays, and when they have not gone through malolactic fermentation, the characteristics of the Chardonnay varietal shine.

The Sequoia Grove 2012 Chardonnay ($28) did see some oak (aging took place in 30% new French barrels), but just enough to give it a lush mouthfeel and rich aromatics that were able to retain a palatable freshness.  Pure, clean and focused, the lemon zesty finish makes this Chardonnay a super food-friendly wine.  With my favorite of all-time extra virgin olive oil from Oregon Olive Mill, Frantoio, a hummus was destined to be side by side with the Sequoia Grove Chardonnay.

The Classic Hummus with Toasted Pine Nuts recipe, from thelemonbowl.com, is one I use often.  I sometimes add other ingredients like black olives or sun-dried tomatoes, but I always make it with the Frantoio, which absolutely adds a unique flavor.  I not only toast the pine nuts using the EVOO, but I use it in making the hummus; as well as, drizzling it on top of the finished product – there’s never been too much Frantoio, go to town with it.

Ingredients

15 oz can chick peas – drained and rinsed

Juice of one lemon

1 garlic clove

½ tsp salt

¼ c tahini (sesame seed paste)

2 tbs Oregon Olive Mill Frantoio extra virgin olive oil

2 tbs water

¼ c parsley – finely minced (garnish)
¼ c pine nuts – toasted (garnish)

Instructions

Place all ingredients in a food processor and puree until smooth. Check for seasoning and add more garlic, lemon or salt as desired. To serve, spread on to platter and top with toasted pine nuts and fresh parsley. Can be stored in air-tight container in the refridgerator for up to 7 days. To toast pine nuts: Pre heat oven to 250. Spreat out pine nuts on jelly roll/cookie sheet. Drizzle with Frantoio and toast in oven until golden brown, about 12-15 minutes.

Purchase the Frantoio EVOO at redridgefarms.com/oregon-olive-mill.