Rebel Coast Winery Sunday Funday White Blend (2013)

“Ice bank mice elf”. Say it fast three times! “Ice bank mice elf”. From Rebel Coast Winery, this week’s Wine Wednesday feature, the 2013 Sunday Funday comes with a peel off label containing a list of suggestions to liven up your party should things start to get a little stale and the aforementioned is one of those suggestions along with accepting your Mom’s friend request and swimming in a public fountain. 

I chose to try this Sonoma, CA white blend for Superbowl Sunday Funday. I always sort of make it a game with myself to try and name the varietals in a blend and then later research and see if I was right. This wine seemed largely Chardonnay on the palate with Viognier apparent on the nose and a little Sauvignon blanc for a splash of crisp acidity on the finish. I learned later that the blend is 90% Chardonnay, 8 % Sauvignon Blanc and 2% Viognier. The Chardonnay is stored in stainless for 10 months after the crush until all three varietals are blended together so for those who prefer an unoaked Chardonnay this blend may be something you’d be interested in.  The small amount of Viognier contributes largely to the nose of tropical fruit (pineapple and lychee). The Chardonnay gives it a velvety mouthfeel and the addition of the Sauvignon blanc provides the acidity that cleanses the palate that made me want to go back for each subsequent sip. 

For Super Bowl Sunday we enjoyed this while noshing on my favorite Spinach Dip recipe from Taste of Home Magazine. 

Also try this with Southwest Corn Cheddar Chowder or Chicken Pot Pie.  Click the links below to print or save the recipe. 

Southwest Corn Cheddar Chowder

Chicken Pot Pie

Eve Chardonnay (2013) Wine Review

It’s the first Wine Wednesday of the New Year and like many of you I tend to be eating lighter. I find myself gravitating toward seafood and salad and away from heavy meat dishes and rich sides and this week’s feature the 2013 Eve Chardonnay was a perfect pairing choice.

This Chardonnay comes to us from Washington state and Charles Smith Wines (I’ve enjoyed his Kung Fu Girl Riesling as well as his Boom Boom! Syrah.) The wines all share rather homespun label art but it’s what’s inside that matters most and I find this wine, like the others, highly drinkable and enjoyable (right now) and affordable to boot! Charles Smith originally from CA is a former manager of rock bands and his persona (the kind I'm quick to recognize having toured in bands for years) indicates he’s still rockin’ and always will be. Though now, and for some time now, he’s been rockin’ the wine world!

Nothing on the label specifically says it, so I was pleased and a little surprised to find this Chardonnay to be unoaked – aged in stainless tanks. (Perhaps the name Eve conjures up thoughts of nakedness and alludes to a Chardonnay without the cloak of oak.)

On the nose were notes of pear and citrus blossom. The palate -  slightly floral with a subtle round mouthfeel and a clean, dry, yet lingering finish. The mouthfeel here, one found often in Chardonnay, is likely due to Malolactic Fermentation. This is a process where specific bacteria are introduced to the must usually once the primary fermentation (process wherein yeast converts the sugar to alcohol) is complete. In Malolactic Fermentation (secondary fermentation) this bacteria converts Malic acid which occurs naturally in the must into Lactic acid. This process helps round out or reduce the acidity in wine. Malic acid is tart where Lactic acid is more buttery. This process isn’t desirable with all varietals for instance in the Kung Fu Girl Riesling the acidity is quite desirable and part of that wine experience. Here however, a portion of the must (20%) undergoes Malolactic Fermentation. And yes, it’s quite desirable – Adam be warned.

For food pairing, try this with Steamed Mussels in White Wine and yes, use this wine in the recipe. Since it is unoaked, it will work wonderfully. For those of you that like breakfast for dinner, try it with my Spinach and Egg en Cocotte. To print or save the recipes pairing suggestions, click the links below. 

Steamed Mussels in White Wine

Spinach and Egg en Cocotte

Yalumba "Y Series" Unwooded Chardonnay - 2013 Wine Review

It was back in June when I reviewed the 2012 Yalumba “Y Series” Shiraz and vowed that I'd try their Viognier. Well, I haven’t gotten to that yet, but I will. Yalumba is Australia’s oldest winery and because I so enjoyed the Shiraz it prompted me to pick up a bottle of today’s Wine Wednesday feature, the 2013 Yalumba “Y Series” Unwooded Chardonnay.  Yes, Unwooded, another term for unoaked or to say that the wine was aged in stainless steel tanks rather than oak barrels.

For many years I was sort of an “anything but Chardonnay” white wine drinker mostly because many Chardonnay’s were too toasty or over oaked for my taste. The finish always made me feel as though I’d licked the barrel sans the splinters.  Discovering an unoaked Chardonnay was a big deal for me.  I felt I could finely taste the true expression of the fruit itself. Over time I’ve expanded my taste for Chardonnay and can now appreciate that the type of oak used and the amount of time aged in oak (sometimes both oak and stainless) can make for some very delicious and intriguing wines.  However, I still prefer a bit of restraint when it comes to oak and Chardonnay.

About the label, the bird is a Cape Barren Goose -  an endangered species. Over the years, many birds and animals have sought refuge in Yalumba’s sanctuary – land dedicated to native wildlife rehabilitation.  Yalumba’s focus on sustainability is something I respect. Yalubma is the first wine company in the world to recieve the Climate Protection Award from the US Environmental Protection Agency (2007). All Yalumba wines are vegetarian and vegan friendly.

Now, the wine. On the nose, herbal and tropical fruit notes as well as pear. In many ways, this doesn't "drink like a Chardonnay" even an unwooded one. Its bright acidity and assertive citrus notes on the palate are refreshing and enjoyable, but the wine is a bit lighter bodied and more "one note" than what I'm looking for in my Chardonnay these days.

The price point on the wine, at about $12, makes for an enjoyable weeknight wine. So, I have no regrets. If you tend to shy away from Chardonnay because you think they are over oaked, this wine is a great place to start if you're interested in changing your view of Chardonnay.

We had this with Spicy Chicken Lettuce Wraps and it was perfect with the Asian flavors. Also try it with Tempura Fish Tacos. To print or save the recipe pairing suggestions, click the links below. 

Spicy Chicken lettuce Wraps

Tempura Fish Tacos