Amourette Chardonnay

Made solely from estate fruit, Amourette is fermented and aged in French Oak for 11 months resulting in a natural, single-vineyard, single-varietal wine.

Developed in the style of the Montrachet Grand cru wines, this exceptional Chardonnay is rich in character, beautifully balanced and always represents exceptional quality.

Discussions with Bill Williamson

Many friends have asked me to define the basic taste characteristics of my Amourette Chardonnay but it’s very hard to do. There is certainly an inviting fruit nose and a touch of mineral in the center culminating in a flavorful hint of butterscotch finish, but the key to Amourette is the way it seems anxious to offer more.

Many Chardonnays have fruit concentration and acidity, usually going on to show toast and butter from their time in oak, but Amourette successfully melds hints of the best of these aspects whilst at the same time retaining a really high level of interest - it simply does not tire the palate - it invites you to keep enjoying it.

It is somehow this tightrope of presentation and the resulting ‘tension’ that intrigues and delivers so much pleasure from a single glass of wine.

Chardonnay is the result of a cross between the Pinot and Gouais Blanc grape, brought from the Balkans by the Roman Legions and planted in Burgundy where local French peasants continued to cultivate it as a crop.

The French aristocracy grew Pinot in the same region, giving the grapes opportunity to interbreed. Since the two parents were genetically distant, many of the crosses showed hybrid vigor and were selected for further propagation. These "successful" crosses included Chardonnay.

As of 2006, 34 clonal varieties of Chardonnay could be found in vineyards throughout France, most of which were developed at the University of Burgundy in Dijon. These "Dijon clones" are bred for their adaptive attribute to different, unique terroir.

The Californian wine regions producing premium quality Chardonnay are those most influenced by coastal fogs that slow the grape ripening and give it more time to develop its flavors. The regions of Dry Creek Valley, Los Carneros and Russian River Valley in Sonoma county have successfully produced wines that best reflect true Burgundian styles.

For our Estate Home Ranch vineyard in Dry Creek Valley, we chose to use the lower-yielding Dijon-76 clone that produces more flavor-concentrated clusters, albeit with significantly lower yield, limiting our production of Amourette.

Amourette ~ Amourette refers to the "little love affair" that Bill has with the Amourette vineyard at the estate home ranch.

Developed to produce a Montrachet style of Chardonnay it is the subject of an entire chapter in the book Way Beyond Wine

Asian Influenced Seared Salmon

Asian Influenced Seared Salmon

Salmon is one of the healthiest foods you can eat as it contains omega-3 fatty acids, protein, vitamins, and minerals and some studies suggest it may help reduce the chance of developing heart disease and Alzheimers. Salmon is easy to prepare, Its mild, sweet flavor and smooth, buttery texture of salmon make it easy to eat often so marinades and glazes will give salmon dishes diversity.

Beurre Blanc Sauce with VerJus

Beurre Blanc Sauce with VerJus

Beurre blanc, or white butter, is a classic and delicious French wine and butter sauce. Versatile and simple to make, beurre blanc has a light texture and rich flavor that goes great with different types of seafood. A fantastic sauce to really dress up shrimp, seared scallops, pork or roasted chicken.

Blue Cheese Dressing

Blue Cheese Dressing

Top the perfect salad. Drizzle over celery and carrot sticks or dip those spicy chicken wings in this creamy blue cheese dressing. It has a nicely balanced flavor, a touch of sweetness and a great creamy finish.

Braised Chicken Thighs in Curry and Yogurt

Braised Chicken Thighs in Curry and Yogurt

A good curry is warming and satisfying and this particular recipe melds flavors that would lead you to believe that the dish has been simmering for hours. Actually, the whole thing takes a little over a half hour to make, ending in a creamy curry rich with the tang of Greek-style yogurt, a truly flavorful dish, mildly spicy, with just enough heat to add interest.

Carrot Soup with Crab Meat

Carrot Soup with Crab Meat

This elegant carrot soup could be prepared ahead of time, then reheated with the crab meat prepared just before serving. The crab meat will be soft and flaky but if you prefer more substance in the meat you may substitute lobster or chopped cooked shrimp instead of the crab.

Cauliflower Soup with Turmeric

Cauliflower Soup with Turmeric

Cauliflower Soup, it’s brothy, savory, creamy and delicious. It makes a gentle start to a heavier meal, or serve it with crusty bread for a light dinner.

Champagne Battered Cauliflower Fritters with Amchur Sauce

Champagne Battered Cauliflower Fritters with Amchur Sauce

The Champagne is light and fizzy and using it in the batter makes these fritters light, crunchy and delicious and the sweet and sour combination of the Amchur mango chutney sauce plays well, especially paired with a Williamson Chardonnay

Chicken & Creamy Garlic Sauce

Chicken & Creamy Garlic Sauce

An easy and very tasty way to perk up your mid-week menu. The sauce is to die for, very creamy and a sure win for garlic lovers.

Chicken Biryani

Chicken Biryani

This is a delicious rice dish often reserved for very special occasions such as weddings. It normally has a lengthy preparation, but the pre-mixed Herbie's Spices take a lot of the work out of the preparation and the result is definitely worthwhile.

Chicken Cordon Bleu

Chicken Cordon Bleu

Cordon Bleu is a French term literally translated as “blue ribbon”. It is used as a measure of cooking excellence and has also been applied to this dish of breaded and sautéed chicken, ham and Swiss cheese.

Chicken Satay Kebabs

Chicken Satay Kebabs

Celebrate warmer breezes by sharing perfect chicken skewers with a a sweet, pungent, spicy peanut sauce and a delicious wine.

Clam Chowder

Clam Chowder

A bowl of creamy comfort that brings memories of summertime ,vacations and happiness, shared with friends and family.

Crunchy Asian Salad with Prawns

Crunchy Asian Salad with Prawns

One bite will have your eyebrows raised and saying "mmmm!" Packed with delicious Asian flavors, this salad recipe is super-fresh with a great salt and pepper seasoning kick.

Gazpacho Verde

Gazpacho Verde

Made from Honeydew melon this is a variation on a simple recipe that also receives a lift from the spiced prawns and a great finish from the yogurt and Chardonnay. It's great for a hot summer day, and is a refreshing change from regular gazpacho as our Amourette or Chantilly Chardonnay reveals the prawns.

Grilled Salmon, Mustard Dill Glaze

Grilled Salmon, Mustard Dill Glaze

This glaze will compliment rather than overwhelm the salmon. Pair this dish with fresh, grilled asparagus for a complete meal. The Chardonnay will bring the pure salmon flavor to the surface in the mouth as a pleasant surprise.

Halibut en Papiotte with Creamy Leek Sauce

Halibut en Papiotte with Creamy Leek Sauce

Cooking “en papillote” is a French term which means “in parchment” and it refers to the technique by which fish and vegetables are closed tightly in parchment paper and baked. The steam from the fish and vegetables stays within the parchment, helping to cook them and also retaining all the aroma and flavors.

Holiday Green Bean Casserole with Crispy Onions

Holiday Green Bean Casserole with Crispy Onions

Holidays do not have to be a lot of work. This super quick and easy dish is a standard for Thanksgiving or Christmas Dinner, but it’s a perfect side dish for any meal, any time of the year.

Hot Crab Cakes

Hot Crab Cakes

The secret to crab cakes is to use mostly crab and not filler. These cakes have some heat to deliver a little "kick" as you enjoy them.

Moroccan Chicken, Apricot and Olive Relish

Moroccan Chicken, Apricot and Olive Relish

One of the advantages of cooking our recipes is that you will experience dishes and flavors you may never have otherwise tried. Perhaps something that would challenge your palate, something with bold new flavors never tried before. This chicken, apricots and olives qualifies as a delicious change of taste.

Pear Salad, Laura Chenel Chèvre & Citrus Dressing

Pear Salad, Laura Chenel Chèvre & Citrus Dressing

Laura Chenel is the recognized "pioneer" of American goat cheese production. Goat cheese has the advantage of being higher in protein and lower in fat than cow’s milk cheese. It can be consumed by those who are lactose intolerant due to the difference in size of the fat molecules in goat cheese. In 2006 Laura sold to the Rians Group, a French artisan cheese corporation with a commitment to the same level of quality and artisan production Laura herself held. This recipe is our salute to Laura.

Poached Salmon, Olive Oil & Horseradish

Poached Salmon, Olive Oil & Horseradish

A beautiful smooth olive oil-poached salmon with a hot, fragrant horseradish broth which pairs perfectly with our Amourette Chardonnay. The vegetables, leeks and carrots can easily be accented with peas and asparagus.

Rack of Lamb with Rosemary and Mustard Cream

Rack of Lamb with Rosemary and Mustard Cream

Rack of Lamb is a dish that originates in 15th century England. This cut of lamb rib chops is usually served during special occasions such as a wedding or holiday celebration. A rack of lamb is the lamb equivalent to prime rib of beef, tender and full of flavor.

Roast Turkey, Shallots & Thyme

Roast Turkey, Shallots & Thyme

Simple, perfect roast turkey just like Grandmother used to make. Seasoned and basted, the flavors of the turkey really stand out. Stuff with your favorite dressing. If you're diligent about basting this bird near the end of roasting, you'll end up with moist, golden results.

Salmon or Trout Fillet Salad

Salmon or Trout Fillet Salad

This makes a perfect summer entree or light lunch. Using our Aussie Fish Seasoning is a great way of bringing subtle highlights of flavour without overpowering a good quality fish such as salmon or trout.

Salmon Phyllo Pie

Salmon Phyllo Pie

This moist tender Salmon Phyllo Pie is a pastry treat with a smooth creamy dill sauce.

Sautéed Sea Scallops with Joy Butter Sauce

Sautéed Sea Scallops with Joy Butter Sauce

This is a very elegant entrée for serving at a dinner party or just a night at home. Scallops have a wonderful buttery flavor. The sauce contains butter and wine which complements the dish and wine nicely.

Spice Crusted Petrale Sole

Spice Crusted Petrale Sole

Fresh, wild-caught fish is most delicious when it’s prepared with great ingredients, so we used Herbie's Amok Spice Mix for a WOW factor!

Spiced & Brined Turkey

Spiced & Brined Turkey

Brining keeps the turkey moist and juicy during roasting because the brine salt helps the turkey tissue to absorb water and flavorings resulting in a tender bird. You will need a container large enough to submerge the turkey but small enough to fit in the refrigerator. Alternatively, instead of a 20lb bird, use two 10lb birds.

Swordfish Bok Choy

Swordfish Bok Choy

Grilling brings out the sweetness of bok choy, making it a terrific match for swordfish steaks. This is a easy dish to prepare and will provide plenty of filling yet healthy food to pair with our Chardonnay, Roussanne or Sauvignon Blanc..

Thai Green Curry

Thai Green Curry

Thai Green Curry is a perfect dish for fish but can also be made using chicken leftovers as well as the remainder of the Sauvignon Blanc or Chardonnay that you did not drink last night.

Tuna Croquettes

Tuna Croquettes

Old fashioned Tuna Croquettes is a quick and easy recipe. A great idea for a comfort food meal in a hurry. While you can guess that the name Tuna Croquettes doesn't sing but a plate full of these (tuna as an improvisation of) "crab cakes" will be great with either the condiments and wines we have suggested.

Sola Val Casotto

Sola Val Casotto

The Sola Val Casotto is a surprisingly semi-soft cheese with a natural rind that develops in the caves while it is ageing and lends a beautiful hint of musky earthiness to the cheese.

Taleggio

Taleggio

This iconic Italian softie is a leader in the pungent washed rind family. Made in the northern Valsassina foothills since the 9th century, one bite of the meaty, nutty, fruity interior and you'll understand its appeal