Chardonnay Food Match: Pasta with Garlic Ham in cream sauce





The wide variety of Chardonnay styles makes it a hugely versatile wine for food matching but in this instance and paired with pasta in a creamy sauce we suggest a full-bodied oaky New World Chardonnay. An Italian classic, this easy recipe is mouth-watering delicious and will bring out the very best of buttery, toffee-like notes of the Chardonnay. The white sauce is rich and creamy without being overly fattening and the simple addition of ham make this a wonderfully tasty meal.
 
An Italian classic, this easy recipe is mouth-watering delicious and will bring out the very best of buttery, toffee-like notes of the Chardonnay. The white sauce is rich and creamy without being overly fattening and the simple addition of ham make this a wonderfully tasty meal.

Ingredients
 
400g dry pasta
2 tablespoons butter
2 garlic cloves, finely minced
1 onion
250ml low fat milk
300g light or regular cream cheese
50g grated Parmesan cheese
Fresh parsley to serve
200g Deli Ham
Salt and pepper to season

Method

In a large pot, boil the pasta according to package directions. Drain the pasta and set aside.

While the pasta is boiling, in a large pan, melt the butter over medium heat. Add the garlic and onion. Cook for a few minutes, until the onions are transparent, stirring constantly. Add the cream cheese and stir. Slowly whisk in the milk and continue stirring until the mixture starts to bubble. Remove from heat. Add the ham, parmesan cheese and mix.

In a large bowl add the pasta and sauce, toss to combine and season to taste.

Sprinkle with parsley to serve.
 
Serve with Blackstone Chardonnay 2010, Monterey County
 
The great white grape of Burgundy was a tardy arrival in California but it swiftly emerged as a popular dichotomy to Cabernet Sauvignon, and Monterey’s reputation for growing some of California’s finest Chardonnays is now well established. California was one of the leaders in producing fruit driven Chardonnays, but such is the adaptability of this varietal, they are equally adept at creating butterscotchy alternatives. The Blackstone Chardonnay is a seamless marriage of the two, with crisp, lively acidity matched with delicious tropical fruit aromas and a slight caramel and butterscotch flavour. 20% of the wine is barrel-fermented and the entire blend is aged for six months in a mixture of French and American oak barrels, which gives the wine a toasty finish.
 
Main image by Franco 
 

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