Kendall Jackson Grand Reserve Chardonnay

2008

Grand Reserve

55% Monterey and 45% Santa Barbara County

California

I've got a real simple description: EXCELLENT. Mineral notes, hint of vanilla, big time pear and oak. My current chardonnay favorite for the year. Reminds me greatly of the 2006 Clos du Bois chardonnay.

Fantastic alone and very good with homemade organic chicken soup. All around total SOUL FOOD evening.

Off to do some yoga. Ciao.

well it wasn't me says the boy with the gun

sure i pulled the trigger but it needed to be done

because life's been killing me ever since it begun

you can't blame me cause I'm too young

you cant blame me sure the killer was my son

but I didn't teach him to pull the trigger of the gun

it's the killing on this TV screen

you can't blame me it's those images he's seen

well you can't blame me says the media man

well I wasn't the one who came up with the plan

and I just point my camera at what the people wanna see

man it's a two way mirror and you can't blame me

you can't blame me says the singer of the song

or the maker of the movie which he based his life on

it's only entertainment and as anyone can see

it's smoke machines and make up man you can't fool me
it was you, it was me, it was every man we've all got the blood on our hands we only receive what we demand and if we want hell then hell's what we'll have

COOKIE JAR, Jack Johnson

8.5 out of 10

13.5% alc. by vol.

$18.99 / 750 ml. bottle

Kendall Jackson Chardonnay

2008
Vintner's Reserve
California

I haven't had this in a while, probably not even this vintage ever - can't remember. I know I posted something earlier here. My workout partner likes it for her every day summer Chard, so I had the Guy pick it up on his way home this weekend. I had some last night with grilled asparagus and chicken wraps. Then I had more tonight with grilled shrimp, mushrooms, onions and brown rice. I enjoyed it once again. This wine seems to be relatively consistent from vintage to vintage - which is somewhat remarkable. It is very fruit tropical and citrus-filled with a creamy edge. Not bad for an every day wine.

However, tonight the Guy surprised me and brought home Clos Du Bois Chardonnay, 2008, which is more my style and slightly blows the KJ out of the water. I will give it a review in a few days. I know we are having a Malbec with Easter dinner at my mom's tomorrow so that will take precedence over the Clos Du Bois, but I WILL get back to it.

I made a shocking discovery this evening: my text library does not recognize the word "Chardonnay" - I need to somehow make that more regular! :)













8.0 out of 10
13.5 % alc. by vol.
$13/750 ml. bottle

Kendall-Jackson Pinot Noir

Vintner's Reserve
California
2006

Will drink again for sure.

I am not a big pinot noir fan except for but a few I've had in the past with the right food. The Kendall-Jackson had more body than most and had me swooning when I least expected it. It packed a black cherry punch with ever so slight vanilla notes that I enjoyed. It took on a more brazen pepper flavor when introduced to our dinner: mushroom crostini. I recommend this pairing for anyone looking for a light supper and an enjoyable wine experience.

The following recipe I got from my desk calendar at work, which is of course wine-related, written by Karen McNeil (author of the Wine Bible). Karen recommends a pinot noir accompaniment to the dish.


Mushroom Crostini Recipe:

-4 c coarsely chopped mixed-variety mushrooms (chantrelles, porcini, shitake & oyster are the recommended mixture - I used baby portabella, shitake & oyster)
-2 sprigs of fresh thyme (this I have plenty of in my little kitchen garden and was so happy to make use of in such a delicious way)
-4 T Olive Oil
- 1/2 t ++ Salt
-(1) baguette, thinly sliced on an angle
-Freshly grated Parmesan Cheese

Cook the mushrooms in covered skillet over med-low heat with thyme, 1/2 t salt, and olive oil until the mushrooms give up their liquid and then reabsorb it. Uncover the skillet, increase heat to med-high, and saute the mushrooms until lightly browned. Season with more salt to taste and set aside.

Drizzle the baguette slices with olive oil and toss. Then place in a single layer on a baking sheet at the oven's lowest setting until they're crisp.

Top the crostini with the mushroom mixture, sprinkle with Parmesan on top, and place under the broiler briefly to just brown the cheese gently. Serve immediately with a glass of pinot noir. (I recommend the Kendall-Jackson.)





"And it's not California here"
Hem
Not California


8.0 out of 10
13.5% alc. by vol.
$17 / 750 ml. bottle