After a long winter that went clear through spring, it’s nice to sip on a chilled glass of Chardonnay in the sunshine. Possibly the most popular white varietal in the world, Chardonnay perspires impatiently in it’s chilled amber glass bottle, yearning to be opened and enjoyed while it is still young. The rounded buttery oak mouthfeel of a good quality Chardonnay should be in balance w/ the hints of crisp apples, honeysuckle & nuts it brings to the palate. This ‘roundness’ is complimentary to the full flavor of a good seafood bisque. Although seafood traditionally is paired with wines higher in acidity, the creaminess of bisque complements the full richness of a quality Chardonnay. Almost any shellfish can be used in the following recipe. Try mussels, clams or even lobster, but please do not omit our friend the oyster. The liqueur of the oyster is an essential ingredient needed to produce a seafood bisque that you can hardly call soup.

seafood bisque

1/4 lb. butter
1/2 cup flour
1 #3 can clam juice
1 bt. Chardonnay
2 c. milk
1 T butter
half a head celery rough chop
half onion rough chop
1 dozen fresh oysters
1 cup cleaned crab
1 cup cooked bay shrimp
2 T parsley
salt to taste
white pepper to taste
cajun spice to taste

Procedure:
Melt butter in heavy bottom pot. Whisk in flour & cook over low heat till lightly golden. This is the roux. Slowly whisk in clam juice & milk. Heat until thickened. Set aside. In another pan, melt 1 T butter and sauté celery & onion over medium heat until soft. Add white wine. Puree & strain this mixture. Shuck oysters, retaining juice. Put oysters & juice into white wine mixture. Puree again, but do not strain. Add this mixture to roux mixture and bring to a simmer. Add crab, shrimp & parsley. Season to taste with salt, white pepper and cajun spice.