WINE: 2007 Ferrari-Carano Chardonnay Alexander ValleyFOOD: Grilled Scallops with Fennel and Fresh Herb Fusilli.
Yellow-gold in color with big aromas of pear, pineapple, orange blossom and vanilla. This is a full-bodied, buttery chardonnay to pair with scallop’s buttery texture, and there is plenty of butterscotch, creamy vanilla and toast on the palate to match the caramelization on the grilled scallops. Bright flavors of green apple, lemon peel and dusty minerals are also evident, which serve to balance out this wine beautifully.
Any discussion of chardonnay usually comes down to one word: wood. Perhaps more so than with any other wine, the winemaker’s choices regarding oak are the most essential. Oak or no oak; new or old barrels; size of the barrels; how much barrel fermentation; etc. The resulting styles, depending on these choices, range from crisp and steely, to lush and smokey. Another important factor in determining the wine’s style is the level of malolactic fermentation employed (if any), which converts the tart malic acid into softer lactic acid (think dairy products).
GRANT HENRY
PRICE: about $20.00
Also pairs well with: Foods prepared in butter and cream sauces, soft cheeses, grilled or sauteed poultry and seafood, lobster and crab, tropical fruits, veal.
Category- White
Varietal- Chardonnay
Region- Alexander Valley, CA
Available at:
Oh, I’d love to hear more about your tomatoes!
Sigh. I have to say that I lost a long battle with a particularly valiant fleet of tomato horn worms a few years ago, and haven’t planted tomatoes since…
+Jessie
In fact there is a Creole Tomato Festival every year at the French Market in NOLA. My dad and I grew them in our back yard for years. The story I was told was that the Creoles were developed by the LSU Agriculture and Experimentation Station as a thick skinned variety to tomato that would withstand the harsh heat and pests of the Louisiana climate. I have not followed this statement up with any research, but I figured it made sense to me.
The Creoles are very tasty and can get quite large too. Love em!
Regards,
CCR =:~)
Sorry could not pass this one up! Since I was always told to drink one if you had a hard night of party party party…
Cute about the Creole Tomatoes, since I came from Texas, with a Louisiana mother, who’s father always would argue that things were better in both states, but would end up with a great big pot of gumbo with delectable home grown beefsteak tomatoes, and gulf shrimp.
BTW can we get some information on my beloved beef steaks, where oh where have they gone…
Although the Creole thing may be suspicious, but if it helps them sell tomatoes at the market, more power to them, times are tough!
If you get a good harvest you must try this, I had it in Aspen, the most incredible drink ever, it’s a tomato martini
http://www.savory.tv/2009/06/23/michael-chiarello-peter-jacobsen/
Sans alcohol but Michael says if you wish, it’s great w/pepper vodka!
Creole tomatoes, what ever they are called, pure or hybrid look to be fantastic. Can’t wait to check them out.
I knew a guy once who used to make alcoholic drinks out of tomatoes. Kind of weird.
…a Bloody Mary! GREG
hahaha