HOMEWINES & VINEYARDS2008 Bouchaine Chene d'Argent Chardonnay, Estate Vineyard, Napa Valley-Carneros

2008 Bouchaine Chene d'Argent Chardonnay, Estate Vineyard, Napa Valley-Carneros

The name means "silvery oak" and alludes to the unoaked, stainless steel fermented style of this Chardonnay. It demonstrates what pure and unadulterated Chardonnay tastes like, when reared in silvery stainless steel vessels and without the distraction of oak.

Bouchaine winemaker Michael Richmond explains his thoughts on this wine, "Somewhere along the way, California Chardonnay producers began loading their lovely fruit with heavy oak and buttery richness that identified the classic French style. As the modern palate seeks beyond ponderously rich cuisine, so the modern palate seeks beyond the weighty caricatures of chardonnay, turning instead to the more sprightly styled varieties, perhaps justly confusing variety with style. But it doesn’t have to be that way. The pedigree of Chardonnay, the queen of white varieties, cannot be denied. When deftly styled to sparkle with complexity and liveliness rather than cloaked in robes of fat butterscotch, an intriguing and compelling taste experience awaits."

Only 251 cases were actually produced (printed back label lists 300).

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Gougères

The ultimate hors d'oeuvres

Makes 3 Dozen

4 eggs at room temperature
1-1/2 cups grated gruyère cheese
1 cup flour
3/4 cup milk
8 tablespoons butter, divided
Salt & Pepper

Preheat oven to 400 degrees.  Combine butter, ½ cup of the milk and ½ cup water in a saucepan over high heat.  Bring to a boil.  Remove when butter is melted – season with salt and pepper.  Add flour all at one.  Stir briskly with a wooden spoon till dough thickens and pulls away from the sides of the pan.  Return pan to heat for 1 minute, stirring constantly.  Cool dough to room temperature.  Add eggs one at a time so that dough is smooth after each addition.  Add one cup of cheese and combine well.

Spoon one-inch mounds of dough on a non-stick baking sheet about 1” apart.  Brush tops with remaining milk and sprinkle with remaining cheese.  Bake in lower third of oven till doubled in size and golden – about 20-25 minutes. 

Serve warm or room temp with a chilled glass of Chene d’Argent.  A great way to whet your appetite!

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