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Jordan winery sonoma coast mignonette recipe 2806 web hero « back to recipes

Sonoma Coast Mignonette

A classic oyster accompaniment with a Sonoma Coast twist. The addition of salt-cured olives softens the perceived astringency in wine due to their high-fat content. Enjoy with two dozen Hog Island Sweetwater oysters and a glass of Jordan Cuvée or Chardonnay.

Ingredients

  • 6 picholine olives

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 1 Tbsp Champagne vinegar

  • 1 pinch Fleur de sel

  • 2 Tbsp Jordan Chardonnay

  • 1 Tbsp fresh lemon juice

  • 1 Meyer lemon, zested

  • 1 shallot, minced

  • 1 Tbsp black pepper, crushed

  • 1 tsp coriander, crushed

  • ½ tsp fennel pollen

  • Fennel frond, minced (optional)

Ingredients

  • 6 picholine olives

  • 2 Tbsp Jordan Extra Virgin Olive Oil

  • 1 Tbsp Champagne vinegar

  • 1 pinch Fleur de sel

  • 2 Tbsp Jordan Chardonnay

  • 1 Tbsp fresh lemon juice

  • 1 Meyer lemon, zested

  • 1 shallot, minced

  • 1 Tbsp black pepper, crushed

  • 1 tsp coriander, crushed

  • ½ tsp fennel pollen

  • Fennel frond, minced (optional)

Instructions

Thinly slice the olives and reserve in olive oil.

In a non-reactive bowl, combine vinegar, salt, white wine, lemon juice, lemon zest and shallot. Once salt has dissolved, add remaining ingredients and taste for acidity. Add lemon juice as needed.

To finish, fold in olives and minced fennel frond.

Best made 24 hours advance

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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