Comments on: California Chardonnay Revisited: Purity vs Process

By: tracy

tracy — Fri, 24 Feb 2012 06:14:52 +0000

very nice, I have been trying to look for this. Thanks!

By: buy bicycle

buy bicycle — Thu, 17 Mar 2011 17:21:17 +0000

I have been looking over your posts and really like it. thank you for the awesome reads! do you ever do any bike cycling ?

By: Bigger Than Your Head » Trios of Pinots, and … Behind Door #1, An Exciting Group of Mystery Wines!

Sat, 20 Jun 2009 16:28:21 +0000

[...] because I blow distinctly hot and cold on the winery’s chardonnays, some of which I find unbearably overwrought. It’s interesting, or strange, that a producer is capable of making chardonnay in a manner so [...]

By: AJD

AJD — Fri, 22 May 2009 02:55:24 +0000

Thanks for all of the good suggestions. I recently tried the Napa Cellars, Markham, and Rodney Strong at home. The Rodney Strong was my favorite. The Markham tasted very good, but I could hardly smell it. On Saturday, I had Hendry Chardonnay 2007 with lunch at a restaurant. It was excellent.

By: Napa Cellar | wine-bohemia.info

Napa Cellar | wine-bohemia.info — Tue, 19 May 2009 12:02:41 +0000

[...] California Chardonnay Revisited: Purity vs Process [...]

By: Fredric Koeppel

Fredric Koeppel — Sat, 25 Apr 2009 22:38:06 +0000

Tommaso… we tend to drink the chardonnays that we like with the simplest fish preparation, no rich sauces, which I think are a mistake with fish anyway. We usually eat salmon, tuna and swordfish, often just with salt and pepper and lemon juice, or sometimes with garlic and fresh ginger, soy sauce and lime. Sear in a pan for a minute on each side and then slide into a 350-degree oven for many three minute. The fish comes out crusty on the outside and almost rare inside. This process allows the flavor of the fish itself to take center-stage. The kind of chardonnays that I mention in this post, the ones we like, go perfectly with such preparations because they don’t overwhelm the fish with heavy-handed elements of butter, cream and spicy oak. I hope you find some of these and enjoy them as much as we do.

Benito: keep looking!

By: Tommaso

Tommaso — Sat, 25 Apr 2009 21:09:29 +0000

Hello Fedric,

This review makes me want to run out and buy one of the California chardonnays you recommend. I have a question – what kind of food goes well with such a wine? When it comes to food, I usually think of a French chardonnay. Am I missing something?

By: Benito

Benito — Fri, 24 Apr 2009 02:22:59 +0000

I think this thesis needs to be nailed to a barrel stave.

Excellent roundup of wines there; I’ve had a few of these and will be looking for the others. And I’m still on the hunt for that elusive Ridge Chardonnay–still checking the nooks and crannies of the Cordova wine world.

By: Fredric Koeppel

Fredric Koeppel — Thu, 23 Apr 2009 20:17:29 +0000

Go for it, Robert. I’ll look forward to your reactions and response.

By: Robert Dwyer

Robert Dwyer — Thu, 23 Apr 2009 17:26:00 +0000

Hi Fredric,

Thanks so much for this thoughtful response to my inquiry. I found the additional background quite interesting, and I’ll be combing through your recommendations looking to try these examples of each style of Chardonnay.