International Chardonnay Day is today, May 25, and if you are in need of a bottle to celebrate the occasion, our 2020 Provenance Series Chardonnay is up to the task.
Our fresh and elegant Chardonnay displays fragrant Ambrosia apple, pineapple and citrus blossom aromas, with a hint of spice. The palate is dry yet round, and as it develops builds in richness and intensity. Flavours of vanilla bean, peach and bright citrus are followed by a lingering finish.
Lovingly dubbed “a triumphant Okanagan Chardonnay” by renowned Canadian wine expert, Tony Aspler, grapes from Hidden Terrace vineyard in Oliver as well as our Naramata Bench estate came together to complete this single varietal Chardonnay.
We know that when the sun is shining, the last place you want to be is stuck in the kitchen; that’s why this May 25, we are enjoying our 2020 Chardonnay with this simple, 4-ingredient Cacio e Pepe. Your glass will still be cold by the time you are done preparing it!
4-Ingredient Cacio e Pepe
Preparation Time: 15 Minutes
- 8 oz dried bucatini or spaghetti
- 2 tbsp unsalted butter
- ½ cup freshly grated Pecorino Romano, plus more for garnish
- ½ tsp cracked black pepper
- Fill a large pot with water and bring to a boil over high heat.
- Add a small handful of salt and pasta to boiling water.
- Cook pasta, stirring occasionally until al dente, 6 to 8 minutes.
- Drain pasta, reserving 2/3 cup pasta water.
- Pour pasta back into pot or into a large skillet and place over low heat.
- Add pasta water and butter and toss together until butter just melts.
- Add grated cheese and black pepper and continue to toss together until cheese melts and a creamy sauce forms.
- Top with more grated cheese and serve.