Tag Archives: chardonnay

Travolta, pork bellies and one wine you shouldn’t overlook

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The other white meat

The other white meat

“Fat is flavor, flavor is fat.” Or so goes the old culinary expression and defender of all things related to swine. Actually, maybe Vincent Vega said it better in Pulp Fiction: “Mmmm, bacon taste good, pork chops taste good.”

If the slight sweetness or savory saltiness of pork isn’t enough to make you a complete fanatic of the other white meat, then perhaps a little red wine or a little white wine will help. And that’s the real beauty of pork; not only is it salty and sweet but it also pairs well with a host of different wine varietals.

Typically, you’ll find the tried and true pork pairing of Pinot Noir to be the safest bet, as the lighter bodied red is a natural pairing for white meats in general. But the fatty, salty side of pork also allows it to be a solid counterpart to several California Chardonnays.

The 2011 Landmark Overlook Chardonnay was a sample I received a few months back. It was, coincidentally, one of the first nicer Chardonnays I tried upon entering the beverage industry almost thirteen years ago. A good mix of apple and pear fruit flavors, the Landmark bares all of the creaminess and oak influences that lovers of this style of Chardonnay seek out. Plus, it has a wonderful butterscotch note tagging along.

Paired with the perfectly pan-seared pork loin and shallot sauce pictured above, the Landmark provides an optimal choice for white wine drinkers. Think caramelization meets creaminess.

Look to pay in the mid-twenty range. Just don’t overlook this Chardonnay.

the 2011 Landmark Vineyards Overlook Chardonnay

the 2011 Landmark Vineyards Overlook Chardonnay

Quartet of unoaked Chardonnays worth sleuthing out

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California Chardonnay and oak barreling go together like beans and corn bread. In fact, it can be a real chore to find a California Chardonnay that doesn’t see at least a brief stint in oak. With that in mind, I looked to the Southern Hemisphere wine-producing stalwarts of South Africa, Australia and New Zealand to find some great values in unwooded Chardonnays before returning to one of California’s great exceptions and a personal favorite.

n 2005 Westerland Unwooded Chardonnay (South Africa), $9.99. Westerland labels come packaged with that same cheesy decor that was so popular in the late ’90s. You know, the zebra-African antelope-giraffe motif that captivated a certain part of the population, just like Coca-Cola clothes did in the ’80s. If you can move beyond this bottle’s package, you’ll discover a solid attempt at an affordable unoaked Chardonnay.

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Wine blends to watch for

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With Americans consuming more than three-quarters of a billion gallons in 2009, wine has increasingly found its way into the American home and claimed its spot at the American dinner table. Considering that our consumption has more than doubled since celebrating our bicentennial, wineries have sprung up on every hillside across our land as vintners try to stay above the grape press.

Not surprisingly, all this extra juice equates to unique opportunities for winemakers looking to create something special. 2011 should see an increase in approachable and delicious wine blends that have something to offer every wine enthusiast. The following two wines blends represent what some producers are doing in these modern times and what some are continuing to improve upon. And as far as red and white blends go, they are two of the better offerings that American winemakers are crafting.

n 2009 Bell Big Guy White

The Big Guy is back in town, or more specifically, Bell Vineyards’ beloved “Big Guy” wine. This time, there’s a twist on one of Knoxville’s favorite blends: Bell Vineyards has rolled out an innovative white blend from California. Comprised of an exotic blend of their famous Chardonnay, a floral touch of Viognier and a rounder, supple element of Chenin Blanc, the 2009 Bell Vineyards Big Guy White has all the trappings of a gracious Napa Valley white wine.

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There is life after Chardonnay

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Walking past the aisles and aisles of wine at the store can be very informative. Over the years, you notice that many consumers are not only brand-loyal but are often loyal to a single varietal of wine. Knowing what you are getting can be very comforting and safe. Likewise, knowing what you’ve taken home means no big surprises when it comes to bottle-opening time at that next dinner party.

That being said, wine is like most things in life. By venturing out and trying new things, you can grow to have a greater understanding of things that are very different from what you’re used to, as well as growing to have a greater appreciation of what you’ve always known and enjoyed. So, even if you’re comfortable where you are, it’s still good to reach out and try something new, something off the beaten path. You may not fall in love with all the new wines you taste, but you won’t be disappointed in experimenting with something new or unique.

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Chardonnay: What’s old is new again

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If the latest trend in consumption of Chardonnay wines is any indication, America’s taste buds are changing. That doesn’t mean we’re drinking less of the mother of all white grapes; we’re just drinking more of the steel-fermented style. Traditionally, we’ve championed the California style of heavy, oak-influenced Chardonnays that rolled over the tongue like a butter wheel. All that oak barreling and oak aging meant immediate gratification to the wine consumer, with creamy textures, toasty spice and the occasional scoop of butterscotch.

Perhaps though, the American palate is evolving, like a child’s who doesn’t quite go goober over a piece of Werther’s Original candy anymore. Maturation has led us to pursue something a little less obvious, more discerning in style and simpler. That maturation, at least for the Chardonnay grape, is causing more wine to be fermented in steel tanks and consequently, less in oak barrels. With the rise in demand for such wines, vintners have been busy over the past few years in generating and presenting the type of wines that will fill that supply line.

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