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At First Blush: Evoke Winery Heralds First Day of Spring

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A Perfect Springtime Sipper: Evoke Winery’s Blush Wine

At last, it’s the first day of spring! Release the doves and explode the confetti! Seriously, give yourself a pat on the back for getting through the winter. Western Washington has it pretty easy weather-wise compared to many other parts of the world, but the increase in daylight hours and sunshine so far has been more than welcome.

Sure, spring brings its fair share of rainy days for the foreseeable future, but that doesn’t change the fact that it’s a new season; one of freshness, greenery, new growth, colorful and sweet-smelling flowers. Clearly, we need a wine to match the fast-approaching debut of daffodils, cherry blossoms, and tulips. And I cannot think of anything that epitomizes spring better than Evoke Winery’s Talk Flirty to Me Blush Wine.

Yes, you heard me correctly, I said blush wine. And why not? When was the last time you had a blush wine, or, have you ever even had a blush wine? I remember the bygone era when my parents kept boxes of Franzia White Zinfandel (blush wine) in our basement fridge.

And no, blush wine is not rosé. Read on for the juicy details….

Rosé wine can be made in a range of styles from dry (no sweetness on the palate) to sweet (where, obviously, you taste sweet). Pretty much all wine grapes, even red ones, have white flesh inside, not red (Alicante Bouschet is a notable exception). So a rosé wine is made by allowing the red skins to impart some color (longer time contributes to more intense color) to the grape juice, but then the skins are separated from the juice and do not ferment with the juice as it becomes wine (otherwise it would be red wine).

Blush wine, on the other hand, can have pink color like rosé, but instead of being dry it is sweet, with stronger fruit flavors and softer texture. Blush wine in particular is a good route to go if you are just starting out in wine (it’s sweet, aromatic, approachable) but experienced wine drinkers should not overlook the vernal charms of blush wine, either.

To be honest, I am not a huge rosé fan. There have been some standouts, but they generally leave me annoyed, because I see the pink color and naturally expect some sweetness, then I’m let down by drinking dry white wine with pink color. It messes with my brain! Blush wine is more my cup of tea (er, glass of wine).

I love “serious” wine – wine that offers up so many aromas, flavors, and textures you have a lot to ponder as you consume it – but I also really love it when people have FUN with wine and get creative with names and descriptions. Case in point: Evoke Winery, based out of Hood River, Oregon (which used to be called Naked Winery years ago – see my post on their Chardonnay from back in the day or their Oh! Orgasmic Barbera). I love their motto – “Northwest Wines for Fun People.” They can be silly with their wines because what is in the bottle, truth be told, is SERIOUSLY GOOD WINE. No need to try and impress or come across as serious – the wine speaks for itself.

According to their website, “Evoke Winery is an Oregon-based winery with a big personality – and a little something for everyone. From full-bodied reds (like our Penetration Cabernet Sauvignon) to the best-tasting rosé wine (like our fan-favorite Our Cliché Rosé), it’s our mission to make feel-good wines for whatever the times.”

Those words couldn’t be more true. Check out their wide selection of wines, there really is something on here for every palate.

Evoke Winery has three tasting rooms in Oregon (Hood River, Bend, and Seaside) and one in Vancouver, Washington, which just opened a few days ago. Lots of great options and excuses for getting out and seeing what the fun is all about.

Evoke Winery Talk Flirty to Me Sweet Blush Wine

Stop it, you’re making me blush!
Photo courtesy Evoke Winery

So on to the wine at hand:

  • Evoke Winery Talk Flirty to Me Sweet Blush Wine Columbia Valley 2020
  • $28/bottle
  • 13.5% ABV, Residual Sugar 6
  • Varietals used: Viognier, Muscat, Petite Sirah
  • Aged 3 months in stainless steel
  • Medium body, semi-sweet
  • Soft and dreamy, low acidity
  • I got aromas/flavors of strawberry, peach, and orange blossom. Heavenly!
  • Evoke says: “Evokes notes of marmalade, peach rings, and hitting your data limit.”
  • Evoke also suggests pairing this with strawberry shortcake or rhubarb strudel à la mode.

This wine smacks of springtime perfection. Just writing about it is making me thirsty!

Happy First Day of Spring, readers! Go try some Talk Flirty to Me Sweet Blush Wine and share it with your favorite flirty people IRL.

Special thanks to Shelly at Evoke Winery for your enthusiasm and help answering my questions! 🙂 
Flowers

In Sickness and In Health: Hot Toddies are the Prescription

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It’s February, which means we’re in the height of cold and flu season. Blargh.

I am battling the first cold I’ve had since December 2021, when we all got hit with Omicron. So I’ve had a pretty good run! But now, back to reality (sigh… I knew this day had to come at some point). 😛

When you have a cold, your senses of taste and smell diminish while your immune system kicks into overdrive to kill off the nasty bacteria or viruses inside you. Obviously not a great time to drink wine, as taste and smell are essential to wine’s enjoyment.

There are few things that help one more when sick than a hot toddy cocktail (although chicken soup and thyme tea are also great). It’s got all the components to help soothe the upper respiratory tract and sinuses. Alcohol kills germs, and while a high level of ethyl alcohol will kill germs on a surface, drinking high ABV spirits, sadly, will do nothing to get rid of viruses or bacteria in your body, as our bodies immediately break down the ethyl alcohol.

Oh well. If nothing else, it dulls the pain.

Even if you’re blessed to be in good health at the moment (kinda jealous), a hot toddy is still a heartening and health-promoting companion for a cozy February evening, along with your favorite couch, blanket, book, Netflix show, what have you.

Hot Toddy Cocktail

Hot Toddy… Your sick drink of choice!

Here is my very loose recipe for a hot toddy (because measuring ingredients when you’re sick is too taxing). Best enjoyed in the evening when you are at home, not driving anywhere, and feel like absolute crap (and also not taking any medications that don’t mix with alcohol). Just keep telling yourself, this too shall pass.

  • Boil hot water. Take a deep breath. Soothing relief is mere minutes away!
  • Pour whatever amount of your preferred/available spirit (whiskey, bourbon, rye, brandy, or dark rum) you desire into mug. Eyeballing it, I do about 2-3 tablespoons or so. Lots of great options out there – let me recommend Christian Bros. Brandy or Two Stars Bourbon. But any of the above spirits you like will do. We are not paying attention to subtle flavors and aromas right now, dammit, we’re sick!
  • Once your hot water is boiling, pour desired amount into mug. Though tempting, don’t inhale as the evaporating alcohol will definitely trigger a hacking fit!
  • Add honey to taste and stir to combine. Honey is not just for sweetness; it will coat your sore throat and ease your cough.
  • Cut up however many slices fresh lemon you desire, stab the flesh (of the lemon!!) a few times with a fork to get the juices flowing over the mug, then drop into mug. Make sure nothing drips from your nose into your mug, because, gross!!!
  • Bonus: peeled, sliced ginger is also excellent for the immune system. Drop some of that in if you have it!

Stay well, everyone!

Fight Inflation: A Tempranillo for Under $10 + Free Wine Tastings

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Talma Tempranillo Scores Big For a Few Bucks

I think it’s safe to say that everyone has now felt/is still very much feeling the effects of inflation and has modified their spending and consumption to reflect what they can realistically do with their limited dollars. We are definitely opting for more vegetarian dinners such as beans and rice, or eggs and toast (and no, we haven’t had a problem finding eggs, thank goodness). Eating one less meal out or using a cheaper source of protein (did someone say tofu?) all adds up and helps our poor wallets not be quite so emaciated.

Inflation doesn’t just affect our food choices, it affects our entertainment funds and even what type and how much alcohol we can buy.

And, I don’t know if any of you wine tasters have noticed lately, but some wineries and tasting rooms are charging exorbitant amounts to taste these days (I paid $30 for a tasting at one place in Oregon last year), and it doesn’t always even go towards a bottle purchase. 😦 I understand they are trying to make a profit, but, yikes and ouch!

Oddly enough, for a wine aficionada, I don’t actually drink a HUGE amount of wine, so when it comes to spending money on wine, I would often prefer to spend more on a few higher quality bottles than on a glut of vino cheapo. But that’s not at all to say I am resistant to a really good price for a good bottle of wine!

So if you’re wondering if there are any places left offering FREE tastings, let me give you some great news: yes, yes, there are! (*Hallelujah Chorus*). Your local Total Wine & More store offers FREE tastings on certain days of the week! OK, perhaps not everyone’s store does, but for those of you who live near one and are hankering to try some good wines (as well as spirits!), head on down.

For other ideas on where to taste for free in the PNW, see my page Places to Taste.

I tried this Talma Tempranillo at a Total Wine free tasting one Friday afternoon, and even

I love this label! Talma Tempranillo from Spain.

in the tiny plastic sample cup, it was aromatic and awesome and begged me to take it home. 🙂

Here is the scoop on this fun find that overdelivers for the price:

  • $8.99 at Total Wine
  • 100% Tempranillo from Spain
  • Medium ruby color, semi-opaque
  • 13% ABV, medium body
  • Moderate acidity, mostly dry
  • Medium tannins
  • Aromas/Flavors: upon first opening, I got cranberry, currant, bay leaf, pepper. Upon further swirling/decanting: black cherry, raspberry, blackberry, herbs, Bandaid (this aroma is attributable to Brettanomyces yeast), orange, earth, leather, almost a floral aroma, cedar
  • A fresher, juicier style of Tempranillo, this is a fairly young wine that hasn’t seen a long time aging or excessive amounts of oak.
  • Finish/Conclusion: intriguing cola flavors on the finish. The finish is rather short-lived but that doesn’t detract from the otherwise positive traits of the wine, like the nose, good balance of acid/alcohol/sweetness, and overall great flavor and smoothness.

I hope you enjoy this Tempranillo as much as I did, and that you’re able to find a free wine tasting near you soon!

Has inflation changed how much alcohol you consume or the price point of the alcohol you buy? Comment if you like.

Ten-Year Anniversary Update

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Hello world! This is my 50th post here on The Rambling Vine. I figured I’d better make some noise on here before the 11th anniversary rolls around!

Corks galore! A visual metaphor for the passage of time… and wine.

I started blogging about wines in 2012 and over the course of the next few years transitioned careers, became a mom, and thus kissed my free time goodbye for way too long (moms, you understand). Life happens and I love the changes it has brought with it. I love where I am at right now.

Only until fairly recently have I felt like I had a bit more time and energy to focus back on writing about wine. But while I haven’t been posting on here, I have absolutely not stopped trying different wines, visiting different wineries, researching wines, reading books about wine, recording my tasting notes, and learning everything I can about wine. During the pandemic I decided to go through a very comprehensive wine course and learn about wine from all the major regions of the world. Who knew fermented grape juice could be so fascinating?

Wine affords endless opportunity for exploration and enjoyment, and I’m excited to share what I’ve learned (and am learning) with you. I don’t want to make grand pronouncements or set lofty goals on how much I will write when (because I tend to do that and then fail right from the get go) but I am starting small, and will do my best to resume offering you great wine recommendations and tidbits from my learning and travels from over the last decade plus to right now. Because this stuff is just too great not to share. 🙂

Cheers,
The Rambling Vine

Strike It Rich with Dynamite Red

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A dynamite wine for an explosively delicious Fourth 

Whiz! Bang! Boom! This Dynamite Red lives up to its name.

Whiz! Bang! Boom! This Dynamite Red lives up to its name.

Happy Independence Day, readers! It feels good to get my lazy self back on the blog — not that I haven’t been busy; I most definitely have been, what with wrangling my 9-month old monkey, taming the beasts Dishes and Laundry, and now starting a job hunt. I think I do better with writing when I have more on my plate, but not too much that it’s overwhelming. When there isn’t as much pressing business to do, it’s easier to just do other things instead. A habit I would love to ditch someday!

So, today is the one day of the entire season that epitomizes summer. Hopefully your day is full of warm sunshine, a pool/river/lake, ice cream, great fireworks, fun friends and family, delicious BBQ, and, to go with that BBQ… some red wine, perhaps? But it is summer, after all, and it’s nice to go with beverages that are lighter, sweeter, and even served chilled.

If that is at all up your alley, I’ve got the perfect wine for you! (And even if it’s not, you still need to try this wine).

Have any of you ever had wine from Arizona? I used to winter in Tucson the last couple years for management training for my old job. My husband would accompany me and while I was in class during the day he would drive around and explore. He found Silver Strike Winery in Tombstone, and picked up their Dynamite Red one year. The next year we bought some again, and now we miss it and are thinking we need to order some soon.

This wine is produced and bottled in Elgin, AZ. It’s a fairly sweet red, very tasty and refreshing, especially for Arizona heat or any summer clime. We found we liked drinking it slightly chilled. There is something really nice about finding a great, delicious, straightforward, easy-drinking red that practically anyone will enjoy. Trophies in your wine arsenal.

Another benefit to drinking this (or any) wine from Silver Strike Winery is the winemakers’ philosophy of minimal chemical tampering with the grapes, and using organic and biodynamic growing methods to coax out their best flavors… a practice I will always stand behind!

While I’m aware I’ve given you pretty short notice on securing this red, as today is the Fourth, you can always order through their website. We still have plenty of summer left, and the Internet is always open for business, so no excuses! I believe the cost was somewhere in the ballpark of $15-$30. Ask about some of their other wines, too, while you’re at it. (And let them know you heard about them on The Rambling Vine). They have another one called “Village of Elgin”, I believe, that I also really enjoyed.

Until next time, I wish you all a wonderful Fourth, and hope you strike it rich with some Dynamite Red this summer!

Strange But True: Bacon Wine

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Wine can be made from so many things. While grapes are the number one choice, and for good reason, that hasn’t stopped adventuresome spirits from using wild ingredients or attempting creative and strange flavor combinations over the centuries. But until now, no one has dared try what could be the next big thing, based on two current popular foodie faves… bacon and red wine. But someone has. And all I have to say is… wow.

I was lucky to meet the owners of Swine Cellars this past weekend, Wilbur and Petunia, whose production facility is located out in Woodinville Farm Country, which is right next to Woodinville Wine Country. They are so cheerful and rosy cheeked, squealing all the time, you know they are having a good time and enjoying their fair share of the product (although they do snort constantly when they laugh… which gets old). Anyway….

I got to sip on the unctuous concoction while interviewing them this past weekend. “So, how were you inspired to make bacon wine? And how exactly is it made?”

“Well, we thought one day, how can we offer a totally unique product in the world of wine?” said Wilbur. “Something revolutionary, daring, that no one else has done before? And then, it hit us… bacon wine! Bacon has skyrocketed to ultimate food status in the gastronomic universe, and we all know that this is the day and age of great wine, craft beer, and small batch spirits. We know bacon vodka has already been done, and to great acclaim, but we though, why not try bacon wine?”

“And so we did!” chimed in Petunia. “We found an exceptional Zinfandel grape that is grown by a small lot producer out in eastern Washington. We were looking for a dark rich smoky red wine with berry notes. It pairs perfectly with bacon flavors.”

“Which brings us to how we incorporate the bacon flavor into the wine,” said Wilbur. “The secret’s out… we add bacon grease (and no, we won’t tell you the percentage) to the wine. It brings out the flavors of the wine unlike anything else on earth. Plus, the acidity of the wine naturally helps break down the fat of the bacon.”

“Where do you source your bacon grease?” I ask, eating some complimentary oyster crackers, as I’m starting to feel the effects of the wine on an empty stomach.

They both blush. “Well, guess we can’t keep it a secret for very long,” said Petunia. “We actually get it from ourselves. We’ve shed a ton of weight during this project… even our kids have been willing to help out. We’ve never been this in shape our whole lives!”

“Wow, how resourceful and sustainable are you guys!” I exclaimed. “This could be the wave of the future, using what you have on hand to enhance already great wine!

“Exactly!” squealed Wilbur and Petunia. “Thank you so much for helping spread the word about our bacon wine. The marketing has been a challenge, so we need all the help and exposure we can get.”

“My pleasure,” I said, wiping my mouth with a napkin. “I’m always looking for innovative new wines to feature on my blog, and this is perfect.”

So, dear readers, if you’re looking for a unique flavor adventure, go visit Swine Cellars out in Woodinville. Make sure you tell them the Rambling Vine sent you.

Eat Your Sweetheart Out: Snickers Cheesecake

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Eeeeeeeee! It’s the season of sugar! (You really can’t make weight loss resolutions until after Easter, seriously). Valentine’s Day is today, and I sure hope your pancreas is ready for what I’m about to dish up. 🙂

It started with the urge to make a decadent cheesecake for my mom’s birthday.

When I googled snickers cheesecake, I came up with results that showed cheesecakes with swamps of Snickers bar chunks on top. This seemed like a good idea (and it’s not bad, I’ve had it at the Cheesecake Factory before), but not quite what I was hoping for, as far as great flavor and texture are concerned. Instead, I decided to pay tribute to the spirit of a Snickers bar, with roasted, salted peanuts, hot fudge, caramel, and whipped cream on top. I think I’ve created a winner! Snickers Cheesecake

If you’re looking to make dessert this Valentine’s Day (or any celebration, for that matter), you’ll appreciate this cheesecake recipe. It’s not too hard (considering) and it tastes way better than shoving mutilated candy bars in your cheesecake batter. 🙂

Ditch the box of chocolates, Forrest Gump… you and your Valentine will die and go to candy heaven with this recipe.

Ode to Snickers Cheesecake
(Heavily adapted from a recipe for Irish cream cheesecake from Favorite Old-Fashioned Desserts by Pat Dailey)
(As an Amazon Associate, I earn from qualifying purchases)
By Brenna Arnesen

CRUST
1 – 9 oz. box Nabisco Famous Chocolate Wafers
4 T unsalted butter, melted

FILLING
1 c. plus 2 T granulated sugar
3 large eggs
2 lbs. (4 – 8 oz. packages) cream cheese, softened
1 T cornstarch
1 tsp. vanilla extract

TOPPING
Hot fudge sauce
Caramel sauce (I used jarred for both, quick & easy)
Roasted salted peanuts, coarsely crushed
Whipped cream (from a can)

Preheat the oven to 350°.

Crush the cookies into fine crumbs in a food processor or blender. Add the butter and mix well. Transfer crumbs to a 10-inch springform pan and press them into an even layer on the bottom of the pan. Bake until the crumbs are set, about 10 minutes. Set aside to cool.

For the filling, mix the sugar and eggs in a food processor or with an electric mixer for 1 to 2 minutes. Add the cream cheese in batches and mix until thoroughly smooth. Add the cornstarch and vanilla and mix well.

Pour the filling into the crust. Bake until the cake is just set in the center, about 35 – 40 minutes. Remove the cake from the oven and cool for 5 minutes, but leave the oven on.

Take your crushed peanuts, approximately 1 – 1.5 cups worth, and sprinkle on top of cheesecake. Return cheesecake to oven and bake for 6 minutes or so, until peanuts set and get slightly toasted. Cool to room temperature. Drizzle with room temp hot fudge sauce and caramel sauce to your liking. Cover and refrigerate 4 hours before serving, and then serve with whipped cream.

And snicker at how easy this dessert was to make! 🙂

Have a sweet Valentine’s Day! What are you eating and drinking tonight?

Love,
The Rambling Vine

Five Star Cellars Creates Five-Star Wine

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Merlot has suffered a plunge in popularity over the last decade or so, though not for good reason. It’s been crowded out by favorite luminaries Washington Syrah, Oregon Pinot Noir, and California Cabernet Sauvignon (at times, perhaps justifiably so). But my heart aches for the underdog, especially when that underdog is just as bright as any other star in the firmament.

Image courtesy Five Star Cellars.

Image courtesy Five Star Cellars.

Five Star Cellars, one of my absolute favorite wineries, uses only the top fruit from the top vineyards in Washington state, and their wine confirms this. I’ve been lucky enough to drink their acclaimed wines on numerous occasions now, and I have to say that if I were to ever join a wine club, Five Star Cellars would be one of them! Every bottle is exceptionally tasty and mind-blowing, so no regrets when it comes to regular purchases. While I enjoy all of their wines, my sweetheart wine is their Merlot. Oh yeah, Merlot! 🙂

This is one of the best Merlots I’ve ever had; perfect balance, perfect texture, lovely lovely bouquet and taste. I can’t say enough good things about it. Their 2009 blend is 92% Merlot, 5% Cabernet Sauvignon, and 3% Malbec. Fruit is all from the Walla Walla Valley; hailing from the stellar Seven Hills, Pepperbridge, and Blue Mountain vineyards.

According to the winemaker’s notes: “Fleshy fruits dominate the nose followed with hints of oak. Bright cherry notes combine with blackberry and currant flavors. Well integrated tannins with great acidity carry the long finish.”

See? I’ve made your Valentine wine selection a cinch! This wine is perfect on its own, accompanied by some nice olives, cheese, and crackers, or with a moderately rich beef or pasta dish.

When it comes to Merlot, don’t be too quick to judge. Let this wine change your mind and set the bar for enjoying all other Merlots. It does, after all, shine in a class of its own.

“Be mine!”
XOXO, Merlot

I’m Dreaming Of A White… Russian?

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Merry Christmas from The Rambling Vine! I have not forgotten you, my dear, thirsty readers! You could say I’ve had my hands full these past few months, working full-time while pregnant, then getting a case of bronchitis so bad my excessive coughing basically evicted my son three weeks before his due date (we thought we had all the time in the world to prepare… ha!). What a whirlwind! That being said, our son was born October 4th and is the most perfect, sweetest little buddy baby I’ve ever known. Because he is so delightful and endearing I’m ready to have more, but I’d like to enjoy wine for a while longer after the 9-month hiatus. Priorities! 🙂

Last night, with it being Christmas Eve Eve, I decided to indulge my inner bartender and make us cocktails. I opted for White Russians since I happened to have half & half in the fridge and the right spirits in our lazy Susan liquor cabinet (I know, I know, gotta baby proof the 80 proof one day).

A White Russian is vodka, coffee liqueur, and cream (for a Black Russian, simply omit the cream). It’s a drink I first picked up on in my early 20’s when I started ordering cocktails and needed something tasty and easy to remember. White Russian stuck, maybe because I love the dance flick White Nights, maybe because I minored in Russian in college (As an Amazon Associate, I earn from qualifying purchases). It’s basically a spiked iced coffee… and you can never go wrong with a spiked iced coffee.

A White Russian may be an overlooked drink, but when you make it with my favorite  vodka, organic Peabody Jones Vodka by Woodinville Whiskey Company, and microbatch locally roasted Coffee Liqueur by New Deal Distillery, you’re on a whole other gourmondo foodie level of White Russian. These spirits are each amazing on their own, and I suggest sipping each one on its own just so you can appreciate their complex and delicious flavors. Peabody Jones Vodka and New Deal Coffee Liqueur hail from fabulous tasting rooms that are full of additional tantalizing options and are most definitely worth checking out. Trust me, you’ll be paying tribute to them for years to come after your first revelatory visit. You can even find both their products at Total Wine now!

Since the vodka and coffee liqueur are more complex than usual, you might think that combining them would result in gustatory excess. I am of the school of “more is more” in this instance. Mixing one outstanding spirit with another outstanding spirit is like pairing Brad Pitt and Angelina Jolie; so much hotness can’t be a bad thing, unless you think they’re so hot it’s sickening, in which case you are probably a purist and don’t like mixed drinks anyway. Bah humbug!

So, here is a recipe for the best White Russian you will ever have. It is the Rolls-Royce of White Russians. Enjoy one this week as you watch The Big Lebowski (As an Amazon Associate, I earn from qualifying purchases) with family or friends (if you don’t know what I’m talking about… do it anyway and find out).

The drink abides. 

White Russian

1.5 oz. (3 T) Peabody Jones Vodka
0.75 oz. (1 T) New Deal Distillery Coffee Liqueur
1 oz. (1 T) half & half

Pour vodka first, then coffee liqueur, then cream, into an old-fashioned glass with ice, and stir.

I Can’t Believe It’s Not Butter: La Crema Chardonnay

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Disclosure Statement: This post contains affiliate links. When you click on an affiliate link and make a purchase, I receive a commission at no additional cost to you. All opinions are my own.

Hey vino lovers! I hope I didn’t lose too many of you with my two-part pregnancy series, “What to Drink When You’re Expecting.” That’s my life right now so I like to go off on tangents every once and a while, but rest assured, we’re back to wine talk! I might not be able to drink right now, but there are MANY wines I have tried and that I’m ready to blog about and share with you! So, back to wine… what haven’t we done in a while? How about a chardonnay? Sure, let’s do it!

Most of us fall into either the red or the white camps. I would have to say I prefer reds over whites, but I know well enough not to refuse a really good white if it’s offered to me. There are some whites out there that are as rich, complex, flavorful and fascinating as any really good red.

Chardonnay is the heavyweight white, standing opposite equally hefty heavyweight Cabernet Sauvignon. Chardonnays are made from the Chardonnay grape (wouldn’t you feel dumb if you lost that one at trivia!) and range in style from crisp, clean, and minerally, to buttery, toasty, and tropical fruity. That last one makes it sound like a Trix cereal jingle, but trust me, I didn’t intend for it to be. 🙂

When sugary grapes ferment and are combined with yeast, you get wine. The fact that some of these grapes can produce a literally buttery flavor in the mouth is mind-boggling! (This buttery character, I have since learned in my wine education, is a result of malolactic fermentation). I can’t believe it’s not butter! (said in Kim Cattrall’s sultry voice). And who doesn’t love butter? Especially wine that tastes like butter… still unconvinced? Read on!

La Crema’s Sonoma Coast Chardonnay is usually in the $20 range (depending on where you buy it) and is one of the better Chardonnays I’ve tried that is readily available and easy to locate. It’s dry, but it’s a perfect balance between buttery and acidic on the palate. This California Chardonnay is “beautifully aromatic, citrus-laced, and layered.”

According to the winemaker’s notes, “This vintage opens with bright aromas of Meyer lemon and yellow apple, punctuated by hints of butterscotch and subtle floral notes. The palate adds flavors of juicy yellow plum, lemon curd and vanilla custard. Rich tropical tones and a lingering spice add richness and texture to the long, fresh finish.”

Hello!

When I first had this wine, I enjoyed it purely on its own. However, if you’d like to try pairing it with some different foods, the La Crema website has some delicious sounding recipes to go with this tasty Chardonnay, including crab risotto with fine herbs and chicken curry and sultana raisin sandwich. Yes, you are more than welcome to make these for me. 😉

If you’d like to explore a richer, heftier white wine this summer, or else you’ve never tried Chardonnay and would like a good one to start off with as well as one to stick with, the La Crema Chardonnay is your best bet.