I don't know if this happens everywhere, but at every party or picnic I attend, there is always some body watching their calorie intake and monitoring each and every bite of food they consume. always have to laugh at those who always order two cheeseburgers, a large order of fries and a "Diet" coke. Probably not. MORE >>

Main | Hearty Burgundy at Sanford? After the usual floundering around that accompanies this sort of exercise, I pegged it as a reasonable quality Petit Chablis or Chablis AC, perhaps from the Chablisienne cooperative? Voila, it was Clarks Faux Chablis, a wine I had no idea even existed. Do check it out. Its a total farce. MORE >>

Turns out it was the 1998 Mont Mains and the Napa-based wine industry guy shared the wealth, he called it Chardonnay. The wine was still fresh yet overripe and though I cringe at calling Chablis chardonnay, he was right. When Im in this mood nothing but Old Fashioned and OLD Barolo or Burgundy will do. JEALOUSY! JEALOUSY! MORE >>

home : wine recommendations : wine girl for hire : bio : articles : contact « Another Domaine Up For Sale | Main | Chardonnay Series: Part Four. Hedda Gabler » Chardonnay Series: Part 3A. But the most demanding one is Chardonnay. The number of places that produce great chardonnay in the world are extremely limited. MORE >>

My wine club’s Burgundy theme continued this past week, summer style, with the white wines of Chablis.  “Chablis is the northernmost wine district of the Burgundy region in France&#.  The wines of Chablis are (generally) made from 100% Chardonnay.  Vertical implies tasting the same wine [.]. MORE >>