Monday, March 16, 2009

Domaine Trois Freres Chardonnay

My son, the chef in training, asked for a white wine to cook chicken. I opened a bottle of a cheap Italian white, but it had "corked". Living by the philosphy that if a wine is not good enough to drink, its not good enough for cook with, he poured the bottle down the drain.

Next in line was this nondiscript French chard. It had a light flavor, perhaps just a little more acidic than I'd prefer, but far less than a Chilean. On par with New Zealand. The wine is a respectable 5 of 10, but the chicken was fablous.

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