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MakeTime for cooking recipes that pair with Morning Fog Chardonnay

Morning Fog Chardonnay is an excellent wine to pair with food. The balance of bright citrus flavors, creaminess on the palate and zippy acidity, make it easy to pair with many different meals.
We have seen so many of you getting creative in the kitchen, and we wanted to share a couple recipes to inspire your nightly cooking adventures.

We pulled this first recipe from Joanna Gaines' cookbook Magnolia Table. Not only is Joanna an incredibly inspiring entrepreneur and designer, but she is also an excellent cook! Here is one recipe pulled from her cookbook that we think would pair beautifully with Morning Fog Chardonnay. If you love this recipe, we highly recommend you get her cookbook for yourself! Magnolia Table

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Grilled Salmon with Meyer Lemons & Creamy Cucumber Salad

Wente Foil

Salmon is a wonderful fish to pair with a medium to full body Chardonnay. Salmon is a full-bodied fish with a rich oily texture, which pairs wonderfully with an oak-aged Chardonnay. Together, the two can enhance the wonderful Meyer citrus notes and deepen the richness of the Salmon flavor. Morning Fog has the right amount of oak influence to balance the richness of the salmon and enough acidity to cut through the creaminess of the cucumber salad.



Four 6 ounce skin-on salmon fillets

1/2 cup extra virgin olive oil

1 tablespoon grated Meyer lemon

Juice of 2 Meyer lemons + juice of 1 or 2 Meyer lemons sliced into 8 thin rounds

1 tablespoon minced fresh dill

1 tablespoon pink or regular sea salt

Cucumber Salad:

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon fresh Meyer lemon juice

1 teaspoon minced fresh dill

1 teaspoon sea salt

2 English cucumbers, peeled in stripes, halved and cut into 1/4-inch dice


1 tablespoon minced chives

Prep Salmon: cover the skin of the salmon filets with olive oil. In a small bowl, combine the 1/2 cup olive oil. Lemon zest, lemon juice, dill and salt. Pour the mixture into a shallow dish or plate and set the salmon, skin side up, in the fish. Cover and refrigerate for an hour to let the juices marinate.

Prep Cucumber Salad: whisk together mayonnaise, sour cream, lemon juice, dill, salt and pepper. Add the cucumber and completely coat. Taste and adjust lemon or salt to your preference. Cover and refrigerate-- up to 2 hours.

Bring your grill to a medium-hot heat and lightly oil the grill grate

Bring your frill to a medium-hot heat and lightly oil the grill grate

Place the filets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.

Serve the salmon with 1 or 2 lemon slices on top and sprinkle the filets with chives. Serve alongside the cucumber salad.

Vegetable Risotto paired with Morning Fog

Wente Foil

Our next recipe we pulled from Carolyn Wente and Kimball Jones's cookbook the Casual Vineyard Table. This Vegetable Risotto pairs beautifully with our Morning Fog Chardonnay but can also be enjoyed with our Riva Ranch Vineyard Pinot Noir and Louis Mel Sauvignon Blanc. The richness of the risotto balances well with the body of the Chardonnay.

Note: in the cookbook, the recipe calls for truffle oil but we removed that ingredient to make it more approachable for current grocery items. If you have some on hand, feel free to add one tablespoon with the Parmesan cheese at the end!



4 cups chicken stock

1 tablespoon olive oil

1 tablespoon minced shallots

1/4 cup finely diced squash

1/4 cup diced zucchini

1/2 cup corn kernels (1 ear)

1/4 cup chopped spring onion (white and green parts)

1 cup Carnoroli or Arborio rice

Kosher salt

1 teaspoon minced garlic

1 cup grated Parmesan cheese

1 teaspoon minced fresh tarragon

2 teaspoons freshly squeezed lemon juice

Freshly ground back pepper

Cooking the risotto:

Bring the stock to a boil in a saucepan over high heat. Decrease the heat to maintain a simmer. Heat a thick- bottomed pot over medium heat and add olive oil. When the oil is hot, add the shallots, squash, zucchini, corn and spring onion and cook until translucent-- about 5 minutes. Remove the vegetables from the pot and set aside. Add the rice to this pan. Cook, stirring often, until the rice is coated with the oil and starts to change color, but is not browning. The rice should start sticking to the bottom of the pot and make a squealing sound. Season with a little salt.

Using a ladle, add enough hot stock to over the rice by about 1/2 inch. Decrease the heat to medium-low and cook, stirring often with a wooden spoon, until most of the stock is absorbed, 5 to 10 minutes. Continue to add stock in 3/4 cup amounts, stirring each addition until the liquid is barely simmering. Be careful not to let the rice get too dry. Taste as you go to ensure that the rice is cooked to your liking; we prefer a risotto with a little crunch, but still cooked through. You need to add enough stock in the final phases of cooking so that a nice, medium-thick sauce forms. The total cooking time will be about 30-35 minutes. Add the garlic and cooked vegetables when the last addition of liquid is almost absorbed, and mix thoroughly.

When the rice is cooked and the vegetables are warmed through stir in the cheese, tarragon, and lemon juice. Taste and adjust the seasoning with salt and pepper if necessary. Add one final ladleful of stock, cover, and let sit for a few minutes. Divide among 4 bowls and serve immediately. Cheers!