Speaking as a chef, this is one of my favorite times of the year. The last vestiges of sunshine and summer produce as we move into autumn and heartier fair. Today, I have a little dish that is an end of summer tradition for me- Corn Chowder with Dungeness Crab - fresh and light for a sunny weekend like this and robust enough for the cooler nights.
This chowder is at once rich and fresh and sweet and savory, you'll need a wine that is all of those things. An absolutely perfect pairing for this chowder is a classic California Chardonnay. The combination of creamy corn and crab sing when conveyed by this luscious grape. I can think of few better pairings than this one.
2013 Freemark Abbey Chardonnay Napa Valley $26.99
This Chardonnay expresses classic fruit of pear and
melon, lightly touched with toasty oak. The oak aging adds complexity and a touch of baking spices. The wine has great viscosity and depth with an interesting finish.
"Longtime winemaker Ted Edwards has fashioned a beautiful 2013 Chardonnay, an 11,000-case, non-malolactic, 70% barrel-fermented cuvée from multiple sources throughout Napa. One-third new French oak was used. Notes of delicate pear, apple blossom and tropical fruits emerge from this classic Chardonnay. Medium to full-bodied with a greenish hue to its color, it exhibits impressive layers and minerality. Enjoy it over the next 4-5 years."
92 points Robert Parker's Wine Advocate
Dungeness Crab and Corn Chowder
1 medium yellow or white onion
1 stalk celery
1 tablespoon butter
4 ounce bacon
2 tablespoons flour
2 cups chicken broth or clam juice
2 cups water
2 red or Yukon gold potatoes
1 clove garlic, chopped fine
Pinch cayenne pepper
1 teaspoon fresh thyme
1 bay leaf
4 ears fresh sweet corn or 4 cups frozen corn (fresh is better)
½ cup Cream
Salt to taste
Parsley to garnish
16 oz Dungeness crab meat