He thought about adding it to his “gallon-jug chablis.&# was thinking Chardonnay when I was making it. Louis (Bob) Trinchero, “California Zinfandels, a Success Story,&# an oral history conducted in 1991 by Carole Hicke, Regional Oral History Office, The Bancroft Library, University of California, Berkeley, 1992.

We had a bunch of people over for dinner this weekend for Chablis night. We pulled out all the stops - had the living room re-done with shag carpeting, disco balls, velour shirts, and big jugs of California white wine. Everyone brought along a bottle of Chablis, I made dinner, and we enjoyed eating, drinking, and hanging out.

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.

I caught up with Ted Lemon of Littorai We talked beyond my deadline, which is unfortunate because I found this California wine veteran extremely thought provoking. But the most demanding one is Chardonnay. The number of places that produce great chardonnay in the world are extremely limited. She is a treacherous mistress.

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. California Chadonnay. Then I get an email from a friend about that 1947 Louis Martini. JEALOUSY!

Organic" WAS conventional, in that it was just-the-way-things-were-done, up until about a half century ago when chemical companies began calling on farmers (I interviewed one of the patriarchs of California agriculture recently, and he was the one who turned on that lightbulb for me. Main | Hearty Burgundy at Sanford? Do check it out.

Hafner Cabernet and Chardonnay are house wines at pop-in-law's. 2002 Domaine William Fevre 2002 Chablis Grand Cru Bougros , price unknown but probably about $45. I always enjoy visiting the in-laws in the San Diego area. My pop-in-law, through his work, is the recipient of many a lavish wine gift. Quite good with our steaks.

So this month's theme is Naked Chardonnay , or un-oaked Chardonnay. From the late '80s through the late '90s ( all dates are approximate , and cannot be confirmed ) Chardonnay was generic swill that the masses got when ordering white wine. Just give me a Chardonnay. So why naked or un-oaked Chardonnay? Many more.

Stag's Leap Cellars was rolling out their new chardonnay at BLT Fish; someone just canceled would I like to attend. Stag's Leap is one of the most prominent wine producers in California. They have a line of cabernet and chardonnay that truly reflect what the state has to offer. It was very Chablis-like. How do I begin?