Biscuits, Butter,& Chardonnay.
It all started when
...years ago, I tasted the Latour Corton-Charlemagne 2005.
It was one of those mythic (at least to me...) wines I had heard about, but never had the money to buy. Then someone gave it to me for my birthdayas a birthday gift and I was agog at their generosity.
It really was what I wanted, and needed, at the time.
I was at the tail end of my college degree...and missing "home" (aka, the east coast) and this wine was the experience I built my birthday celebration day around,
...alone and happy to be so.
I spent the day watching Sex and the City (the complete series :o ) on a DVD set I borrowed from a friend (definitely dating myself here), and I drank that whole bottle. All the while snacking on a plate of cheeses, meats, bread & olives, waxing poetic about the east coast and NYC.
The happiness I felt is almost palpable today as I remember my 33 year-old self sitting cross-legged on the beat up futon against a drafty wall, in the small living room, of the tiny cottage I rented during college in Prescott Arizona.
Fast forward to today.
And as my wine knowledge has grown, the style of Chardonnay I drink is vastly different from what I started out loving. As is the story for so many wine drinkers.
It was that wine...that special chardonnay, that turned my pallet around.
Today's wine would not have been a winner in my book all those years ago. It isn't "oaky" enough. Not "buttery" enough.
Today's wine...the one in my glass right now, is being enjoyed with biscuits & butter (both homemade) and cherry jam.
The jam is not homemade.
I haven't ventured into jams & jellies...
Northfork Chardonnay is made exclusively for it's distributor, Martin Scott, by Pelligrini Vineyards (on the North Fork of Long Island, NY), and...
And it's offered in a 1L bottle for under $20 at the wine shop I work at The Grape DVine.
I love this wine for everything it isn't.
It isn't oaky...
It isn't buttery...
It isn't heavy.
What it IS, is a crisp, fruit-forward, bright and barely-creamy white wine with acidity to cut through fried chicken and the elegance to highlight salmon & dill.
It's as good with lobster as it is with cheese puffs.
And believe me...I've tested the comparisons.