Friday, May 15, 2009

Murphy Goode-Chardonnay

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?


Kelly said...

I love a Reisling in any season. Although it is not a white, last summer I got really into a Rose Noir out of Alexis Bailly in of all places Minnesota. I read about their winery in Gourmet or some other magazine and had the pleasure of visiting it with my boyfriend when I was home for my cousin's wedding. I absolutely loved the vineyard and have decided if I ever get married and have the wedding in MN that is where I want it to be.

The Wino said...

Normally I would say my white wine of choice is Pinot Noire...not being a fan of whites in the past. But this year, maybe its the heat...but a very cold glass of Sauvignon Blanc just sounds so good!

kristen :) said...

I'll have to try the Murphy-Goode wines. Have you tried any of their reds? Have you seen their job opening for a 6mo position touring sonoma and documenting your travels through computer media, etc.? It's 60k for 6 months, you should enter! That would be amazing. I love a fresh, not too mineral, un-oaked chardonnay where you can really taste the fruit. I also like a nice, rich buttery chard, but no oak for me!