Tag Archive | "chardonnay"

Enjoy a Glass of Jordan and a Chorus of ‘Blurred Vines’

Jordan ChardonnayRobin Thicke’s “Blurred Lines” is at the top of the pop charts, which means, that it is ripe for the parodying. You can find any number of spoofs on YouTube, but few will likely please wine lovers as much as this version from Jordan Vineyard & Winery.

So, curl up with a glass of the Jordan Chardonnay, a vibrant Russian River treasure and one of my long-time favorites from California, or the Bordeaux-like Cabernet Sauvignon, and let some blurred vines sail by.

It’s a great way to escape on a summer afternoon.




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Myron’s Prime Steakhouse to Showcase Mondavi Wines

California wine pioneer Robert Mondavi may no longer be with us, but bottles bearing his name are still extremely popular with wine critics and wine lovers alike.  Myron’s Prime Steakhouse in New Braunfels will be pairing its best fare with some of Mondavi’s finest wines in a dinner set for 7 p.m. Jan. 22.

The evening starts off with Blue Satin Soup and Robert Mondavi Napa Chardonnay, followed by Ahi Tuna and Robert Mondavi Carneros Pinot Noir.  Spicy Barbecue Salmon and Robert Mondavi Napa Merlot will precede  Tenderloin with Gruyere Mashed Potatoes and the Robert Mondavi Reserve Cabernet Sauvignon from 2005 and 2006. (The 2006 received a 96 rating from Wine Spectator.) Dessert will be  Honey Panna Cotta with fresh raspberries and Robert Mondavi Napa Moscato d’ Oro.

The cost is $69.95 a person plus tax and tip. Reservations required. Call  (830) 624-1024 or e-mail Myron’s is at 136 N. Castell, New Braunfels.

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Wine Review: A Robust Chardonnay for the Fall

SIMISimi Russian River Valley Chardonnay 2006

Fact: The cool climate of California’s Russian River Valley is ideal for producing a Chardonnay that will remind you of fall flavors, from spiced apple to poached pear with just enough butteriness to please. The acid structure is strong yet not overwhelming, reminiscent of baked lemon. A well-balanced oak element adds richness. $20 a bottle.

Feeling: As the fall weather comes on, turn to a full-bodied Chardonnay that will keep you warm yet invigorated. Pair this is with lobster or firm-fleshed fish. This is a whdite wine that also works like a red, pairing well with pork and even some lamb dishes.

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Wondering About Wine: Chardonnay by Another Name

White WineQ. If I have a recipe and it calls for a dry white wine, such as Chablis, can I use another white wine instead? What is Chablis, anyway?

A. Two things to think of right away:  Remember that dry means the opposite of sweet. That lets out a few white wines that might be sweet and therefore wouldn’t work (at least according to the terms of your recipe).

Also, cast aside (maybe just throw away) any white wine labeled “cooking wine” you may have on your shelf.  It is not good wine and is likely to be oversalted.

Next, if you don’t have Chablis a dry chardonnay might work, but you want one that is lightly oaked. Or even non-oaked. Ask a wineseller for one and he or she can lead you in the right direction. Unoaked chardonnay is usually identified as such on the label. Why unoaked? Oak adds some heavy flavors of its own, such as vanilla, which might be fine for drinking but will interfere with flavors in a delicate sauce.

Chablis is chardonnay (from the grape by that name) grown in the Chablis region of Burgundy, France. The cool weather here produces dry, crisp wines that usually are unoaked, though some o

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