2010 Warrick White Reserve – Crab Chowder
2010 Warrick White Reserve Our reserve blend of 50% Chardonnay and 50% Viognier spends 18 months on oak which creates a warm spiciness and a creamy mouth feel. Aromas of clove, caramelized ripe pear, and a hint of amaretto cookie lead to a rich, full presence and a long, elegant, spicy finish.
3 strips bacon, chopped
¼ cup and 2 Tbs butter
1 onion, chopped
½ cup sliced mushrooms
3 cloves garlic, chopped
¼ cup and 2 Tbs all-purpose flour
½ c white wine3 large potatoes, peeled and cubed
3 cups water
8 ounces lump crab meat
2 cups heavy cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
In a large stockpot, saute the bacon until almost crisp. Let the butter melt, and then add the onion and mushroom. Saute until the onion is translucent and the mushrooms have released all their water. Add the garlic and cook for 45-60 seconds, until fragrant. Add the flour and stir so everything is coated. Turn the heat down and let cook for 5-7 minutes, stirring often. Deglaze with the white wine, and scrape every bit off the bottom of the pan. Add the potatoes and let cook until the smell of alcohol has burned off of the wine. Add the water, let come to a boil, and turn down to a simmer. Let simmer until the potatoes are fork tender. Stir in the crab meat, and finish with the cream. If too thick, add more water. Season to taste.
Garnish with fresh chopped parsley and a squeeze of fresh lemon.