Wine Wednesday: Domaine Chandon a summer’s best friend

Oh Chandon…how you call to me.  I do believe this is one of my favorites…not only for their Champagne but their wines as well.

As I plan for September Fashion Week (I know…it’s insane) and the designers that I hope to see this season, I want to look my best.  I’m sure you’re feeling the same as you plan your wedding right?  So I’ve decided that Chandon, is my celebration beverage of choice this summer.  Of course, these amazing dishes goes well with it.  So what are you waiting for?  Grab a bottle (or 4) some friends and have a great party.  These are two of my favorite summer-time treats.  Hope you enjoy and as always…Drink Responsibly.

Crab, Red Pepper and Grilled Corn Salad with Creamy Lime and Avocado Dressing

This cool and creamy salad is simple and easy to prepare for summer entertaining. The addition of Chandon Brut Classic provides a subtle tanginess to the dressing. You can prepare the corn kernels and dressing up to 2 hours in advance and assemble the salad just before gathering your guests on your patio. Serve with Chandon Brut Classic which will balance the creamy texture and tart flavor of the dressing.


2 large ears fresh corn,

1/2 cup mayonnaise

Juice of 2 limes

1/4 cup Chandon Brut Classic

1/4 cup sour cream or crème fraiche

1/4 cup finely chopped fresh cilantro

2 teaspoons Dijon mustard

Kosher salt and freshly ground white pepper

1-1/2 pounds jumbo lump crab meat, picked over

2 large ripe Haas avocado, peeled, seeded and cut into 1/2-inch pieces

1 medium red bell pepper, cored, seeded, and cut into 1/4-inch pieces

1/2 cup thinly sliced green onions, white and light green parts only, for garnish

Butter lettuce leaves, for serving


To prepare corn, soak unshucked ears in water for 30 minutes. Preheat a moderate charcoal fire or preheat a gas grill to medium-high, about 400 degrees. Drain corn and place on grill. Cook until ears are charred on all sides and corn kernels are tender, about 15 to 20 minutes. Remove corn from grill and cool to room temperature. Shuck corn and remove kernels using a corn stripper or chef’s knife. Set aside.

To prepare dressing, combine mayonnaise, lime juice, sparkling wine, sour cream, cilantro, and mustard in a large mixing bowl, whisking to blend thoroughly. Taste and season with salt and pepper.

Add crab meat, avocado, red bell pepper, and corn kernels to the dressing and fold gently with a silicone spatula, taking care not to break up the lumps of crab meat. Taste and season with salt and pepper.

To serve, place a lettuce leaf on each chilled serving plate. Divide the crab salad evenly between the lined plates. Garnish with green onions and serve immediately.

Grilled Lemon Chicken with Sparkling Wine-Honey Glaze and Toasted Hazelnuts

Chicken on the grill is a terrific option for warm-weather entertaining, and this dish features the sweet and tart flavors of lemon and honey. The buttery glaze includes reduced Chandon Brut Classic as a base, much like a champagne beurre blanc. Chandon Rosé is a perfect foil for this flavorful grilled main course.


1 whole (3-1/2 to 4 pound) chicken, butterflied (method follows)

3 cloves garlic, peeled and thinly sliced

1 large shallot, peeled and coarsely chopped

2 tablespoons honey

Juice of 2 large lemons

1/3 cup extra-virgin olive oil

2 teaspoons kosher salt

1⁄2 teaspoon freshly ground black pepper

2 cups dry sparkling wine

1 large shallot, peeled and finely minced

3 tablespoons Chandon Brut Classic or white wine vinegar

1/4 teaspoon cracked black peppercorns

4 tablespoons (1/2 stick) unsalted butter, cut into 4 equal pieces

3 tablespoons honey

2 tablespoons fresh thyme leaves, roughly chopped

Kosher salt and freshly ground black pepper

1/3 cup finely chopped hazelnuts, toasted


To butterfly the chicken, remove the backbone using wither poultry shears or a chef’s knife.

To use shears, turn the chicken backbone side up on a cutting board and cut on either side of the backbone to remove it. To use a knife, place the chicken breast side up on a cutting board, insert the knife into the cavity and cut down on either side of the backbone. Once the backbone is removed, turn the chicken breast side up and flatten by pressing firmly on the breastbone. Trim and save wing tips and discard or save for making chicken stock.

To prepare the marinade, place garlic, shallot, honey, and lemon juice in a food processor fitted with a metal blade and pulse until finely chopped. With the motor running, pour the olive oil slowly through the feed tube and process until smooth. Transfer marinade to a large zip-top bag and add chicken. Seal and turn the bag over several times to coat chicken with marinade. Refrigerate from 4 to 6 hours. Remove chicken from the refrigerator 30 minutes to 1 hour before grilling.

To prepare the glaze, placie the sparkling wine, shallot, vinegar and peppercorns in a medium saucepan. Heat over high heat until mixture boils and reduces to 1/4 cup, about 12 to 15 minutes. Remove from heat and set aside in the saucepan.

To grill chicken, prepare a moderate charcoal fire, keeping the coals to one side for indirect grilling. Alternately, preheat a gas grill to medium, about 375 degrees, leaving one burner unlit for indirect grilling. Remove the chicken from the marinade and drain well. Place the chicken, skin side down, over indirect heat. Cover the grill and cook until the skin is browned and crispy, about 15 to 20 minutes. Turn the chicken skin side up, cover the grill again, and continue grilling over indirect heat until instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, about 15 minutes longer. Remove chicken from grill and place on a heatproof rack set over a rimmed baking sheet. Loosely tent with foil and rest while finishing the glaze.

Place saucepan containing the sparkling wine reduction on medium-low heat. Add butter, one piece at a time, whisking constantly to melt and incorporate before adding the next. Whisk in honey and thyme. Taste and season with salt and pepper. Keep warm.

To serve, cut the chicken into 4 serving pieces with a sharp carving knife. Place each serving on an individual plate and brush with glaze using a silicone pastry brush. Sprinkle with hazelnuts and serve immediately, passing any extra glaze on the side.

To serve, place a lettuce leaf on each chilled serving plate. Divide the crab salad evenly between the lined plates. Garnish with green onions and serve immediately.


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