FOOD PAIRING: Chardonnay - Mâcon-Villages

by Meals on Wils

Our children were in bed, so we thought we'd have a ‘date night’ with some good food and wine. The dinner I chose was Sea Bream with Chorizo and Butter Bean Stew with cubed Paprika & Turmeric Butternut Squash and Carrots.

This meal was a perfect match with the Mâcon-Villages, an Organic Chardonnay. I liked the sound of this wine as it's made using biodynamic farming methods, meaning they farm via moon cycles. This wine had a very dry start but ended in a sweet finish. There was a slight gooseberry taste which went well with the fish and paprika in these dishes. My husband and I were gutted that we only had one bottle and wished we had another we could open. A very drinkable wine that I could imagine drinking with or without food.

> Chardonnay - Mâcon-Villages


Sea bream with a Chorizo and Butterbean Stew (serves 2)
4 fillets of Sea Bream
1 teaspoon of sweet smoked paprika
1 tbsp sage leaves chopped
1 handful if parsley
200g butter beans
225g chorizo
1/2 lemon, zest and juice
2 large garlic cloves
Olive Oil
1 tbsp Butter
300g Passata
1 red onion
Salt & Pepper

Fry off the chorizo in a small amount of olive oil over a medium heat. Add in the chopped red onions and garlic, and season well. Add in the butter beans and passata, followed by the zest and juice of half a lemon. Leave to simmer over a low heat. Make small incisions into the skin of the Sea Bream and drizzle with olive oil and season very well. Add in the Sea bream and cook skin-side down for 2 minutes before flipping over, adding 1 tablespoon butter and removing from the heat.

Cubed Paprika & Turmeric Butternut Squash and Carrot
350g Carrots and butternut squash
1 tsp paprika
1 garlic clove, crushed
1/2 tsp turmeric
1 1/2 tbsp olive oil
Salt & Pepper

Preheat oven to 200 degrees fan. Cut the carrot and butternut squash into cubes. Coat in olive oil, paprika, turmeric, garlic, and season. Cook for 30 minutes or until golden on the outside, shaking every so often. Remove from the oven and scatter around the plate.

Behind Meals on Wils

Wilhelmina Whatley | Meals on Wils

Mother of two

A huge love for good food and drink