Chardonnay standing by. For me there are so many different wonderful flavors to explore in this green-skinned grape variety. In North America Chardonnay is the dominant white wine. Winemakers love Chardonnay because the vines are relatively easy to grow and can have a high yield. I love Chardonnay because it can take on so many different flavors and can be paired with many types of food! A lot of the characteristics a Chardonnay wine takes on depend on the region in which it is grown and how it is fermented. One can experience a range of flavors from apple, tangerine, lemon and lime to melo
n and oak. If you really want to get serious, the best place to start looking at Chardonnay is in the Burgundy region of France where they have long been considered the benchmark for expressing the quality of the grape through the terroire. In California the different regions where Chardonnay is grown also have an impact. Along the coast the grapes are influenced by fogs that can slow the ripening process and give the grape more time to develop flavors. Further inland the Los Carneros, Alexander Valley, Santa Maria Valley, Russian River Valley and other parts of Sonoma county are hotter and drier and produce grapes that reflect more of a Burgundian style. To round out the regions you must include Napa Valley, Monterey County, and the Santa Barbara County. Each one of these areas have distinct characteristics and a great deal to offer! Then there is the way the wine is made; a number of my friends love the big oaky Chards and others are more in line with the more Burgundian or even un-oaked Chardonnays, I have always been a fan of both! Be warned, there are some that are way over priced and not worthy of anyone's palate, and there are those that I just love to savor on a hot afternoon or dinner with friends! The fun thing for me is when it comes time to pairing a Chard with a meal and there are countless opportunities! I will just use the most recent meal of salmon steaks, mixed greens with heirloom tomatoes, and sauteed fresh white corn. As Kirsten and Samantha were preparing the meal I decided to open a bottle of Newton Chardonnay 2008 (red label) which is a perfect blend of 68% Sonoma County and 32% Napa County grapes. As the glass warmed up the flavors really complimented the feast before us!Here are a few of my all time favori
te Chardonnay wines:Mer Soleil 2006 Chardonnay
Located in the cool, dry part of Monterey County, this is a lush, big Chard with a richly perfumed nose and a creamy finish! $35.00
Paul Hobbs 2008 Russian River Valley
Just richly textured with lemon grass and white flower notes and a great long finish! $35.00
Peter Michael 'Mon Plaisir' 2006
100% old Wente clones, this wine was produced from two complementary vineyards on slopes above the Alexander Valley..an exquisite bouquet of lemon cream, honey and candied grapefruit! $65.00
Mauritson Estate 2008 Alexander Valley Chardonnay
This Chard exhibits a true 'Burgundian' style a small percentage of new oak...pear and green apple! $25.00
Kun
de 2008 Chardonnay NuThis Sonoma Valley wine has a natural fruitiness with a slight floral nose and the perfect un-oaked Chard! $15.00
Newton Chardonnay 2008 Red Label
A perfect blend of 68% Sonoma County and 32% Napa County where ripe pear and green apple mingle with butterscotch! $25.00
Here is the recipe for the salmon dish:
Serves 4
4 pieces center cut salmon fillet - skinned
Olive oil
salt & pepper
Pre-heat oven to 450
Heat an iron skillet for 4 minutes over a high flame
Rub the salmon with olive oil. Sprinkle one side very liberally with kosher salt & pepper
Cook the salmon, seasoned side down in the skillet for 2 minutes
flip the salmon over and put the skillet in the pre-heated oven
cook 5 - 7 minutes
2 comments:
love the Newton unfiltered.. too bad it is too expensive..
Can find the Newton for between $17 - $19 at BevMo...also, the 2008Ch. St. Jean Sonoma is a great Chard for about $10.00 Geyser Peak as well!
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