2009 Chardonnay – Truffle Popcorn

2009 Chardonnay – Our Chardonnay was barrel fermented in French oak, and has aromas of caramelized pineapple and pear. The creamy texture leads to a long, spicy, vanillin finish.

Truffle Popcorn

Makes One Large Bowl

2 Tbs canola oil
1/3 c popcorn
Large saucepan with a lid for a bigger pan
2 Tbs butter, melted
1 Tbs truffle oil
2 tsp truffle salt
1 Tbs finely chopped parsley

Heat the canola oil in the saucepan on medium high heat. Put a few kernels in the bottom of the pan, and place the lid on the top. When the kernels pop, add the rest of the kernels, shake to distribute them in an even layer, and then remove the pan from heat for 30 seconds. Place a folded towel between the pan and the lid. Return the pan to the heat, and wait until the kernels start popping. Once they start, shake the pan back and forth across the burner to distribute the heat more evenly. Try to keep the lid offset to let the steam escape, as this will give you crisper popcorn in the end. Once the popping slows to 7-8 seconds between each pop, remove from the heat. In the meantime, melt butter, and add truffle oil. Dump in a bowl, and toss with the melted butter truffle oil mixture, truffle salt, and chopped parsley.