Cahill Lane Chardonnay

Cahill Lane Chardonnay pairs beautifully with lamb and wild mushroom risotto. Its rich, oaky character and layered texture complement the savory depth of the lamb, while its creamy notes and balanced acidity enhance the parmesan risotto and earthy mushrooms, creating a pairing that is both luxurious and well-rounded.

Ingredients:

2 lbs lamb loin or rack of lamb

2 tbsp olive oil

3 garlic cloves, minced

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme

Salt and cracked black pepper

2 tbsp butter

Ingredients:

1 1/2 cups Arborio rice

5 cups warm chicken or vegetable stock

1 lb wild mushrooms (cremini, shiitake, oyster, or porcini)

1 shallot, finely diced

3 garlic cloves, minced

1/2 cup dry white wine

1/2 cup parmesan cheese

2 tbsp butter

2 tbsp olive oil

Fresh thyme

Salt and pepper

Lamb Instructions:

Let lamb sit at room temperature for 30 minutes.

Season with olive oil, garlic, rosemary, thyme, salt, and pepper.

Sear lamb in a hot skillet for 2–3 minutes per side until browned.

Transfer to a 400°F oven and roast:

Medium-rare: 125–130°F internal 

temperature

Medium: 135–140°F

Rest for 10 minutes before slicing.

Risotto Instructions:

Sauté mushrooms in olive oil until golden and deeply caramelized. Set aside.

In the same pan, cook shallot and garlic until soft.

Add Arborio rice and toast for 1–2 minutes.

Pour in white wine and cook until absorbed.

Add warm stock one ladle at a time, stirring frequently until absorbed before adding more.

Continue until rice is creamy and tender, about 20–25 minutes.

Stir in mushrooms, butter, parmesan, thyme, salt, and pepper.

Estate Chardonnay

For the perfect pairing, we recommend enjoying our Wild Alaskan Halibut with either the Estate Chardonnay or Cuvée Alyce. Both wines offer bright acidity, layered texture, and elegant citrus notes that beautifully complement the delicate richness of the seafood while enhancing the dish’s fresh herb and butter flavors. Notes of citrus, green apple, and subtle oak elevate the buttery character of the halibut, while the wine’s freshness balances lighter preparations such as grilled, roasted, or lemon-herb seafood dishes. Together, they create a pairing that feels both elegant and effortless.

Ingredients:

2 Wild Alaskan halibut fillets (6–8 oz each)

Salt and black pepper

1 tbsp olive oil

2 tbsp butter

2 garlic cloves, minced

1 shallot, finely diced

Juice of 1/2 lemon

1 tsp lemon zest

1 tbsp chopped parsley

1 tsp chopped chives

Chef's Tips: 

splash of white wine

For serving

Creamy risotto

Roasted asparagus

Crispy potatoes

Spring peas or heirloom tomatoes

Instructions:

Pat halibut dry and season generously with salt and pepper.

Heat olive oil in a skillet over medium-high heat until hot.

Sear halibut for about 4–5 minutes on the first side until deeply golden. Flip carefully and cook another 3–4 minutes until just opaque.

Lower heat. Add butter, shallot, and garlic. Cook 1 minute.

Add lemon juice, zest, herbs, and optional splash of white wine. Spoon the butter sauce over the fish continuously for 1–2 minutes.

Serve immediately with extra sauce over the top.

Optional restaurant-style upgrades

Add a beurre blanc instead of simple butter sauce

Finish with crispy capers

Top with microgreens or herb salad