A Chardonnay Dilemma…
I’m sitting here working on my Jackson Free Press column, which is going to center around crabmeat and Chardonnay. The recipe that didn’t make the cut is there on the left: macaroni and cheese with the addition of lump crabmeat and green onions. Sadly, when I made it, I didn’t have any Chardonnay, chilled or otherwise. Seeing as how I had seeped the crabmeat in a little butter, it was begging for a wine I didn’t have. And now here I am needing more Chard inspiration for my undone column.
I bought one when out wine tasting yesterday, but it cost a little much to be an everyday choice. Does anyone have suggestions for a wine under $20 (though preferably under $15)–mission: a slightly buttery Chardonnay that can stand up to crab, cream pastas and the like? I plan to keep several on hand from now on, so this doesn’t happen again.
Tags: Chardonnay, crabmeatRelated Stories
POSTED IN: Chardonnay, dinner with my wine
3 opinions for A Chardonnay Dilemma…
Wine Scamp
Nov 27, 2007 at 11:45 am
I’ve always found Chateau St. Jean Chard to be reliably buttery, and under $15. I’m not fond of it, but I dislike buttery Chards, so…
Farley
Nov 27, 2007 at 1:26 pm
I never did either. It’s the crab thing, I swear. And whew, I just finished my column in the nick of time, or I would have included the Chateau St. Jean.
el jefe
Nov 27, 2007 at 9:02 pm
Well, for next time, the Acacia is a reliable go-to Chard that might complement the butteriness of the crab rather than add to it. That is, if you’re into the whole drinking Chard thing…;)
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