Now that it seems that the 100 degree days are here to stay, a glass of white is sounding more appealing. I’ve had a couple good pinot grigios and sauvignon blancs in the past couple weeks. Chardonnays though, are not usually my first choice. Occasionally, a good unoaked chard is welcomed, but I don’t care for very oaked or buttered chardonnays.
So, the other night when I pulled out this bottle of Murphy-Goode Chardonnay, Scott was a bit shocked that this was my choice for the evening. I thought it would go lovely with the chicken dish we were having. I was a little nervous that it would be oaky, but was in the mood for a medium bodied white, and this one seemed to fit the bill. I ended up being pleasantly surprised. This white had lovely notes of apple and pear, with a touch of oak, but not overly so. I think I detected a little vanilla as well. It was such a delicious match for the chicken and apple dish that we paired with it that night. It gave me a new appreciation for chardonnays.
This is the chicken dish that we paired with the 2006 Murphy-Goode Chardonnay.
This is the same recipe that I posted here, but I used chicken instead of tofu (and added a few shitakes.)
What is your favorite white for the summer?